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Instant Pot Broccoli Cheddar Soup

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 4 votes

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Instant pot broccoli cheddar soup pinterest image.
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This Instant Pot Broccoli Cheddar Soup comes together from scratch in minutes. Made entirely in the Instant Pot with wholesome ingredients and plenty of cheese, this recipe delivers classic broccoli and cheese soup with the push of a button!

Overhead shot of broccoli cheddar soup in white bowl topped with croutons.

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Ladle in intant pot.

I’m a huge fan of one-pot soup recipes, especially when they’re creamy and comforting. My Creamy Italian Quinoa Soup or Ham and Bean Soup recipes are my usual go-to’s, but when the cheesy cravings hit or I don’t feel like putting in the extra work, this Instant Pot Broccoli Cheddar Soup is where it’s at! 

Table of Contents

  • Ingredients needed
  • How to make it
  • Customize it
  • Recipe FAQs
  • How to make ahead & store
  • Serving suggestions 
  • Wine pairings
  • Full Recipe

Why you’ll love it

You’ll find a comforting mix of vegetables, melted cheese, and herbs in every spoonful of this broccoli and cheddar soup. The best part is it’s made entirely in the Instant Pot! With a push of a button, you’re left with a luscious and crowd-pleasing soup that’s a guaranteed weeknight family favorite. 

Ingredients needed

Ingredients for broccoli cheddar soup labeled on tray.
  • Cheese – Sharp cheddar. Or, try another cheese like gruyere, fontina, and swiss. Pro tip: Always shred the cheese yourself. Packaged pre-shredded cheese doesn’t melt as nicely or taste as creamy.
  • Butter – Sauteing the veggies in butter adds a solid base of flavor and improves the rich, creamy mouthfeel.
  • Onion and garlic – If chopped small, this aromatic duo disintegrates during the pressure cooking process, ultimately helping to thicken the soup and add flavor. 
  • Broccoli – You can use freshly chopped broccoli florets, pre-chopped broccoli, or frozen broccoli.
  • Carrots – You’ll need about three medium carrots, diced small or julienned. To save time, grab a bag of pre-shredded carrots. 
  • Chicken stock – Use a great-tasting homemade or store-bought chicken stock, broth, or bone broth. To make vegetarian broccoli cheddar soup, use vegetable broth instead.
  • Half and half – This adds an extra layer of creaminess. If you don’t have half and half, use whole milk or equal parts whole milk and heavy cream. 
  • Paprika 
  • Dry mustard – Or, try one of these dry mustard substitutes.
  • Salt and pepper 
  • Cornstarch slurry – Cornstarch and water are used as a thickening agent.

How to make it

To start, set the Instant Pot to SAUTE mode and add the butter. Once melted, add the onion and cook until softened. Continue by sauteeing the garlic, then add the broccoli, carrots, and chicken stock.

Lock the lid in place, making sure the steam valve is in the sealed position. Pressure cook on HIGH for 2 minutes. Once the timer stops, press CANCEL and manually quick release the steam.

Turn SAUTE mode back on and add the half and half, shredded cheese, and dry spices. Keep stirring until the cheese melts. 

Whisk the cornstarch and water together in a small bowl once the cheese is melted, then pour it into the soup. Stir until the soup thickens.

Broccoli cheese soup in instant pot after cooking.

Customize it

  • Add more vegetables – For even more flavor, saute the onions with thinly sliced celery or leeks. You can also swap some broccoli for cauliflower florets or add diced potatoes to the mix.
  • Frozen broccoli – To make things extra easy, just add in a 12-ounce package of frozen broccoli florets.
  • Make it meaty – After melting the butter, add chopped chicken breast to the pan and cook until browned. Then add the onions and follow the recipe as written. Store-bought rotisserie chicken or pre-cooked shredded chicken also works and can be added to the soup with the half and half, cheese, and spices. 
  • Smooth it out – If you don’t like your soup to have a lot of texture or prefer it to be creamier, puree it with an immersion blender or regular blender. You can do this to the full batch to make a smooth and creamy broccoli soup or only half of the batch to leave some texture behind.

Recipe FAQs

I don’t have an Instant Pot. Can I make it on the stovetop instead?

Yes, you can easily make this in a large, heavy-bottomed pot on the stove instead. Follow the recipe as written, but let the broccoli, carrots, and stock simmer on the stovetop for 15 to 20 minutes. Finish by stirring in the half and half, cheese, dry spices, and the slurry.  

Why is my broccoli cheddar soup grainy?

This can happen if the dairy ingredients are added before the cooking process is finished, causing them to curdle. Be sure to add the half and half at the end and gradually stir in some of the shredded cheese at a time rather than all at once.

My broccoli cheddar soup is too thick. What should I do?

If the soup is thicker than you’d like it to be after adding the cornstarch slurry, you can thin it out with a splash of chicken broth or half and half.

How to make ahead & store

Once the soup is cooled, transfer it to an airtight container and keep it refrigerated for 4 to 5 days. It also freezes well for 2 to 3 months.

To reheat, thaw the frozen leftovers in the fridge, then heat the soup on the stovetop over medium heat until hot. Add a splash of milk or broth if it’s too thick.

Two bowls of broccoli cheddar soup on white wooden counter with croutons and cheese.

Serving suggestions 

Serving broccoli cheddar soup in a bread bowl or with a side of thick, crusty bread and toppings like extra shredded cheddar, croutons, bacon bits, and chopped chives is never a bad idea. 

The combos below are a great place to start if you’re looking for more ways to make broccoli cheddar soup a meal.

Soup and salad combo:

  • Healthy Wedge Salad
  • Vegan Caesar Salad
  • Vegetarian Kale Caesar Salad 
  • Southwest Chicken Salad
  • Chicken Cobb Salad
  • Cheeseburger Salad with Special Sauce

Soup and handheld combo:

  • Cubano Sandwich
  • Grilled Cheese Sandwich
  • Classic BLT
  • French Bread Pizza
  • Philly Cheesesteak Sandwich with Chipotle Mayo
  • Green Chile Cheeseburger
  • Curry Chicken Salad Lettuce Wraps

If you need more ideas, check out these 25+ Sides for Broccoli Cheddar Soup.

Wine pairings

  • Choose a full-bodied, oaky Chardonnay, a citrusy Pinot Grigio with grassy notes, or a dry, acidic Riesling with hints of vanilla and herbs. 
  • As for red wine, earthy and complex Pinot Noir accentuates the cheddar and natural sweetness of the veggies perfectly.
Side view of broccoli cheddar soup in bowl with spoon and toppings.

More Instant Pot soup recipes

  • Instant Pot Bean Soup with Pesto
  • Instant Pot Weight Loss Soup
  • Instant Pot Minestrone
  • Instant Pot Lasagna Soup
  • Instant Pot Zuppa Toscana
  • Instant Pot Chicken Noodle Soup
  • More → 35+ EASY soup recipes and 35+ CREAMY soup recipes

More broccoli recipes

  • Grilled Broccolini with Apple Cider Vinaigrette
  • Roasted Broccoli with Garlic & Basil Tahini Sauce
  • More → 25+ BEST Broccoli Recipes

​​​​Did you make this instant pot broccoli and cheese soup?

If you thought this was the best instant pot broccoli cheddar soup, I would appreciate it so much if you left a ⭐️star⭐️ review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Overhead shot of instant pot broccoli cheese soup in white bowl with spoon.

Full Recipe

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup comes together from scratch in minutes. Made entirely in the Instant Pot with wholesome ingredients and plenty of cheese, this recipe delivers classic broccoli and cheese soup with the push of a button!
5 from 4 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Time for Pressure to Build and Release: 15 minutes mins
Total Time: 35 minutes mins

Equipment

  • Instant Pot

Ingredients

  • 2 Tablespoons butter
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups broccoli (chopped small (or a 12 oz. package chopped broccoli or frozen broccoli))
  • 1 ½ cups carrots (chopped small or shredded (about 3 medium carrots))
  • 3 cups chicken stock (or vegetable broth)
  • 1 ½ cups half and half
  • 2 cups shredded cheddar cheese
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water

Instructions

  • Turn the instant pot to SAUTE. Add the butter. Once melted, add the onion, and cook for 2-3 minutes, until softened.
  • Add the garlic, and cook for another 30 seconds, until fragrant.
  • Add the broccoli, carrots and chicken stock.
  • Place the lid on the pot and set the valve to seal.
  • Cook on MANUAL high pressure for 2 minutes. Note: It will take about 15 minutes for the pressure to build in the pot, then the countdown timer will begin.
  • Once the cook time is up, hit CANCEL and quick release the pressure.
  • Turn the pot back to SAUTE, add the half and half, cheese, paprika, mustard, salt + pepper. Stir until the cheese is melted.
  • Whisk together the cornstarch and water, then add the slurry to the instant pot.
  • Continue to heat and stir until the soup is thickened.
  • If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.
  • Enjoy!

Notes

Once the soup is cooled, transfer it to an airtight container and keep it refrigerated for 4 to 5 days. It also freezes well for 2 to 3 months.
To reheat, thaw the frozen leftovers in the fridge, then heat the soup on the stovetop over medium heat until hot. Add a splash of milk or broth if it’s too thick.

Nutrition

Calories: 362kcal | Carbohydrates: 19g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 722mg | Potassium: 559mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6519IU | Vitamin C: 58mg | Calcium: 382mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2023. It was updated in 2024 to add new information. The instant pot broccoli cheddar soup recipe remains the same. Enjoy!

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5 from 4 votes (1 rating without comment)

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5 responses

  1. Merlin
    September 22, 2023

    5 stars
    Great soup even my toddlers loved it!

    Reply
  2. Merlin
    September 22, 2023

    5 stars
    Great soup even my toddlers loved it!!!

    Reply
    1. Erin
      September 25, 2023

      Thank you Merlin!

      Reply
  3. Karrie
    January 7, 2025

    5 stars
    I made this this evening on the stove top, but followed the recipe. Nonetheless, there was nothing that needed to be added. It was perfect. My only substitution was broccolini instead of the broccoli and it held up fabulously, vibrant, and green the Mr. and I ate the whole pot with one small bowl left over for my lunch tomorrow. Thank you for sharing.

    Reply
    1. Erin
      January 7, 2025

      Thank you so much for trying it Karrie!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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