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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with chunky broccoli and a thick, velvety cheese base. Pressure-cook the vegetables briefly, then stir in cream and cheddar for a rich orange-gold finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 4 cup broccoli florets, cut small
Onion
  • 1 onion, diced
Garlic
  • 3 clove garlic, minced
Carrots
  • 3 carrots, shredded
Chicken or vegetable broth
  • 4 cup chicken or vegetable broth
Heavy cream
  • 1 cup heavy cream
Sharp cheddar
  • 3 cup shredded sharp cheddar
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 1 4 all-purpose flour amount placeholder; will be adjusted in step matching
Dijon mustard
  • 1 tsp Dijon mustard
Smoked paprika
  • 0.5 tsp smoked paprika
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Sauté aromatics and thicken
  1. Set Instant Pot to Sauté and melt the unsalted butter. Cook the diced onion for 3 minutes, stirring, until softened.
  2. Add the minced garlic and the all-purpose flour, then cook for 1-2 minutes. Stir constantly so the flour cooks without browning.
  3. Gradually whisk in the chicken or vegetable broth until smooth. Scrape the bottom of the pot to remove any browned bits.
Pressure cook vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then stir to combine. Seal the lid and pressure cook on High for 3 minutes.
  2. Quick release the pressure, then open the lid. Stir the soup to redistribute the vegetables.
Blend, then add cheese
  1. Stir in the heavy cream and Dijon mustard. Mix until the soup looks evenly creamy.
  2. Use an immersion blender to blend partially to the desired consistency. Stop once you reach your preferred balance of smooth and chunky.
  3. Stir in the shredded sharp cheddar in handfuls until fully melted. Season with salt and pepper to taste.

Notes

For the thickest soup, keep the cheddar additions in small handfuls and stir until each addition melts before adding more. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat and add a splash of broth if it thickens too much. Freezing is not recommended because the cream and cheese can become grainy. For a dairy-light swap, use evaporated milk plus a reduced-fat cheddar blend (expect slightly less thickness and flavor).