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Instant Pot Broccoli Cheddar Soup

This creamy, dreamy broccoli cheddar soup is the ultimate comfort food for those chilly winter nights when you need something warm and satisfying on the table fast. Your Instant Pot does all the heavy lifting, and you'll have a restaurant-quality soup ready in under 30 minutes. Trust me, this one's a game-changer for busy weeknights when the kids are asking "what's for dinner?" every five minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups half-and-half
  • 5 cups broccoli florets fresh or frozen
  • 2 medium carrots shredded
  • 3 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional, but so good!

Method
 

  1. Set your Instant Pot to Sauté mode. Add butter and let it melt, then toss in the diced onion. Cook for 3-4 minutes until it's soft and translucent.
  2. Add the minced garlic and cook for another minute until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a roux.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Turn off Sauté mode.
  4. Add the broccoli florets, shredded carrots, salt, pepper, and nutmeg. Stir everything together.
  5. Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
  6. When cooking time is complete, do a quick release by carefully turning the valve to Venting.
  7. Open the lid and stir in the half-and-half. For a smoother soup, use an immersion blender to partially blend (leave some chunks for texture!).
  8. Add the shredded cheddar cheese one cup at a time, stirring until melted and smooth. Taste and adjust seasonings as needed. Serve hot with crusty bread or croutons!