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Instant Pot Broccoli Cheddar Soup
4.9 from 867 votes

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup combines broccoli, shredded carrots, onion, and minced garlic cooked under pressure with broth, then enriched with a creamy cheddar and roux mixture. The soup balances tender vegetables with sharp cheddar cheese for a smooth, comforting result. It is prepared using an Instant Pot and finished on the stovetop to develop a creamy sauce texture.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 446 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 cups cheddar cheese grated, sharp preferred
  • 3 cups broccoli cut into small pieces
  • 1 cup carrot shredded
  • 1/2 cup onion diced
  • 2 tablespoon butter
  • 1 tablespoon garlic minced
  • 2 cups broth Veggie or Chicken
Seasoning (adjust to taste)
  • salt to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili flakes
For stovetop
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 1 cup milk or cream

Instructions

    Cup of Yum
  1. Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 
  2. Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position. 
  3. Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes. 
  4. When the instant pot beeps, let the pressure release naturally. Open the lid. 
On Stovetop
  1. When the pressure cooking is done, melt butter on a stovetop saucepan. Add the flour and saute for a minute until it is cooked. Whisk in the milk, a little bit at a time, until you have a smooth thick consistency. 
Mix it together
  1. Stir in the roux prepared on the stovetop and the cheddar cheese gradually to the instant pot, stirring continuously, until it melts.
  2. Change the instant pot to SAUTE mode and let the soup simmer for a couple of minutes.
  3. Soup is ready to be served. Garnish with some grated cheese, black pepper or red chili flakes and enjoy with crusty bread.

Notes

  • Using a bullion base simplifies broth preparation and is convenient for this recipe.
  • To make the soup gluten-free, omit the all-purpose flour and adjust butter and cream after pressure cooking.
  • The updated method avoids cooking the flour under pressure to improve sauce texture.
  • The recipe was developed and tested using a 6-quart Instant Pot DUO60.

Nutrition Information

Serving 224g Calories 446kcal (22%) Carbohydrates 18g (6%) Protein 21g (42%) Fat 33g (51%) Saturated Fat 21g (105%) Trans Fat 1g (50%) Cholesterol 96mg (32%) Sodium 560mg (23%) Potassium 604mg (13%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 6824IU (136%) Vitamin C 65mg (72%) Calcium 537mg (54%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 224g
Calories 446kcal 22%
Carbohydrates 18g 6%
Protein 21g 42%
Fat 33g 51%
Saturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 96mg 32%
Sodium 560mg 23%
Potassium 604mg 13%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 6824IU 136%
Vitamin C 65mg 72%
Calcium 537mg 54%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.