Tasty Instant Pot Broccoli Cheddar Soup

If you ask me, broccoli cheddar soup is one of those dishes that just makes everyone happy.

This Instant Pot version comes together in about half the time of the stovetop method, and it’s loaded with tender broccoli florets and shredded carrots. The soup gets its creamy texture from a simple butter and flour base mixed with milk and sharp cheddar cheese.

A pinch of nutmeg and red chili flakes adds a little something extra that keeps things interesting. The pressure cooker does most of the work while you go about your day.

It’s comfort food that doesn’t require you to stand over the stove for an hour, perfect for busy weeknights when you want something warm and satisfying.

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What Kind of Broccoli Should I Use?

Fresh broccoli is your best bet for this soup, giving you the best flavor and texture. You can use either broccoli florets or a whole head of broccoli – just chop it into bite-sized pieces so it cooks evenly in the Instant Pot. If you only have frozen broccoli on hand, it’ll work in a pinch, but keep in mind it might release extra water into your soup and could end up a bit softer than fresh. When picking out fresh broccoli at the store, look for firm stalks and tight, dark green florets without any yellowing or wilting.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options that work well:

• Cheddar cheese: Sharp cheddar gives the best flavor, but you can use a mix of cheddar and gruyere for a fancier taste, or swap in Monterey Jack for a milder version. Just make sure to shred it yourself – pre-shredded cheese has coatings that can make the soup grainy.
• Broccoli: Fresh or frozen broccoli both work great here. If using frozen, no need to thaw it first – just toss it right in. You can also use cauliflower or a mix of both.
• Broth: Chicken or vegetable broth both work fine. If you only have bouillon cubes, dissolve them in 2 cups of hot water.
• Milk: Whole milk makes the creamiest soup, but 2% works too. You can also use half-and-half for extra richness, or an unsweetened plant-based milk if needed.
• Flour: For a gluten-free version, swap the flour with cornstarch (use 1 tablespoon instead of 2) or a gluten-free flour blend in the same amount.
• Butter: Olive oil can replace the butter if you prefer, though butter does add nice flavor to this soup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot broccoli cheddar soup is adding the cheese too early or while the soup is too hot, which can cause it to become grainy and separate – always let the soup cool for a few minutes after pressure cooking before stirring in your cheddar.

Another common error is skipping the roux (the butter and flour mixture), which is what gives your soup that thick, creamy texture instead of a watery broth with floating vegetables.

When making the roux in a separate pan, cook it for the full minute to get rid of the raw flour taste, and whisk constantly when adding the milk to avoid lumps.

Finally, don’t rush the natural pressure release – using quick release can cause your broccoli to turn mushy and lose its texture, so be patient and let it release on its own for the best results.

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What to Serve With Broccoli Cheddar Soup?

This soup is thick and cheesy, so it pairs perfectly with a crusty bread bowl or some warm dinner rolls for scooping up every bite. I love serving it alongside a simple sandwich like turkey and avocado or even just a basic ham and cheese on toasted bread. If you want to make it more of a complete meal, add some crispy bacon bits on top of the soup and serve it with a light side salad dressed with lemon vinaigrette. For an easy weeknight dinner, this soup also goes great with some buttery crackers or pretzel bites for dipping.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to hang out together. I love making a big batch on Sunday and having it ready for quick lunches throughout the week.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since dairy-based soups can sometimes separate a bit. I recommend freezing it in individual portions so you can grab just what you need for a quick meal.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally, or microwave it in 1-minute intervals. If it looks a little separated after thawing, just give it a good stir or whisk while heating and it should come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 43-50 g
• Fat: 76-86 g
• Carbohydrates: 55-65 g

Ingredients

For the soup base:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 onion
• 1 1/2 tbsp garlic
• 3 cups broccoli (cut into small 1/2-inch florets)
• 1 cup carrot (shredded or julienned into 1-inch matchsticks)
• 2 cups broth (I use Swanson chicken broth for consistent saltiness)
• salt to taste
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes
• 1/8 tsp ground nutmeg
• 2 cups cheddar (sharp cheddar gives better texture and moisture)

For the roux and finish:

• 2 tbsp butter
• 2 tbsp flour (I always use King Arthur all-purpose flour)
• 1 cup milk

Step 1: Prepare Mise en Place and Aromatics

• 1/2 onion, diced
• 1 1/2 tbsp garlic, minced
• 3 cups broccoli, cut into 1/2-inch florets
• 1 cup carrot, shredded or julienned
• 2 cups broth
• salt to taste
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes
• 1/8 tsp ground nutmeg

Dice the onion into small pieces and mince the garlic.

Cut the broccoli into small 1/2-inch florets—uniform sizing ensures even cooking under pressure.

Shred or julienne the carrot into 1-inch matchsticks so it cooks at the same rate as the broccoli.

Measure out the broth, and combine the salt, black pepper, red chili flakes, and ground nutmeg in a small bowl so they’re ready to add.

Step 2: Build Flavor Base with Aromatics

• 3 tbsp butter
• 1/2 onion, diced
• 1 1/2 tbsp garlic, minced

Set the Instant Pot to SAUTE mode and add 3 tablespoons of butter.

Once melted and foaming, add the diced onion and cook for 1-2 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic and cook for an additional 30 seconds until aromatic—this short cooking time builds flavor without burning the garlic.

Step 3: Pressure Cook Vegetables and Build Base Broth

• 3 cups broccoli, cut into 1/2-inch florets
• 1 cup carrot, shredded or julienned
• seasoning mixture from Step 1
• 2 cups broth

Stir in the prepared broccoli florets, carrot matchsticks, and seasoning mixture (salt, pepper, chili flakes, nutmeg) from Step 1.

Pour in the broth and stir well to combine.

Cancel SAUTE mode, seal the lid, and cook on high pressure for 5 minutes.

While the pot comes to pressure and cooks, this allows the vegetables to become tender and infuse the broth with flavor.

Step 4: Release Pressure and Prepare the Cheese Roux

• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk

Once the 5-minute cook time is complete, carefully turn the pressure valve to VENTING and allow the steam to release naturally—do not use quick release, as this can break up the delicate vegetables.

While the pressure releases (this takes about 5-10 minutes), prepare the cheese roux in a separate small saucepan: melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour, stirring constantly for about 1 minute to cook out the raw flour taste.

Gradually whisk in 1 cup of milk, stirring until the mixture becomes smooth and thickens (usually 2-3 minutes).

I like to do this simultaneously with pressure release to save time—it’s a great multitasking moment.

Step 5: Melt Cheese and Finish the Soup

• cheese roux and milk mixture from Step 4
• 2 cups cheddar, sharp cheddar

Once the pressure has fully released, open the Instant Pot and set it back to SAUTE mode.

Stir in the thickened milk mixture from Step 4, then add the sharp cheddar cheese and stir constantly for 1-2 minutes until the cheese is completely melted and the soup becomes creamy and smooth.

The sharp cheddar gives better texture and richness than milder varieties.

Simmer for an additional 2 minutes to ensure everything is well combined and heated through.

Step 6: Season and Serve

Taste the soup and adjust seasoning with additional salt if needed.

Cancel SAUTE mode and ladle the soup into bowls.

Serve hot, garnishing with extra sharp cheddar, freshly cracked black pepper, or a pinch of red chili flakes for added flavor and visual appeal.

Tasty Instant Pot Broccoli Cheddar Soup

Delicious Tasty Instant Pot Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the soup base::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 onion
• 1 1/2 tbsp garlic
• 3 cups broccoli (cut into small 1/2-inch florets)
• 1 cup carrot (shredded or julienned into 1-inch matchsticks)
• 2 cups broth (I use Swanson chicken broth for consistent saltiness)
• salt to taste
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes
• 1/8 tsp ground nutmeg
• 2 cups cheddar (sharp cheddar gives better texture and moisture)

For the roux and finish::

• 2 tbsp butter
• 2 tbsp flour (I always use King Arthur all-purpose flour)
• 1 cup milk

Instructions

 

• Dice the onion into small pieces and mince the garlic. Cut the broccoli into small 1/2-inch florets—uniform sizing ensures even cooking under pressure. Shred or julienne the carrot into 1-inch matchsticks so it cooks at the same rate as the broccoli. Measure out the broth, and combine the salt, black pepper, red chili flakes, and ground nutmeg in a small bowl so they're ready to add.
• Set the Instant Pot to SAUTE mode and add 3 tablespoons of butter. Once melted and foaming, add the diced onion and cook for 1-2 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds until aromatic—this short cooking time builds flavor without burning the garlic.
• Stir in the prepared broccoli florets, carrot matchsticks, and seasoning mixture (salt, pepper, chili flakes, nutmeg) from Step 1. Pour in the broth and stir well to combine. Cancel SAUTE mode, seal the lid, and cook on high pressure for 5 minutes. While the pot comes to pressure and cooks, this allows the vegetables to become tender and infuse the broth with flavor.
• Once the 5-minute cook time is complete, carefully turn the pressure valve to VENTING and allow the steam to release naturally—do not use quick release, as this can break up the delicate vegetables. While the pressure releases (this takes about 5-10 minutes), prepare the cheese roux in a separate small saucepan: melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour, stirring constantly for about 1 minute to cook out the raw flour taste. Gradually whisk in 1 cup of milk, stirring until the mixture becomes smooth and thickens (usually 2-3 minutes). I like to do this simultaneously with pressure release to save time—it's a great multitasking moment.
• Once the pressure has fully released, open the Instant Pot and set it back to SAUTE mode. Stir in the thickened milk mixture from Step 4, then add the sharp cheddar cheese and stir constantly for 1-2 minutes until the cheese is completely melted and the soup becomes creamy and smooth. The sharp cheddar gives better texture and richness than milder varieties. Simmer for an additional 2 minutes to ensure everything is well combined and heated through.
• Taste the soup and adjust seasoning with additional salt if needed. Cancel SAUTE mode and ladle the soup into bowls. Serve hot, garnishing with extra sharp cheddar, freshly cracked black pepper, or a pinch of red chili flakes for added flavor and visual appeal.