Instant Pot Broccoli Cheddar Soup – Creamy Comfort Made Fast

There are few soups that feel as instantly comforting as broccoli cheddar soup. It’s warm, rich, creamy, and nostalgic—the kind of meal that feels like a hug in a bowl. Traditionally, it’s something you’d simmer slowly on the stovetop, stirring carefully and watching the clock. But with the Instant Pot, this classic comfort food becomes faster, easier, and just as satisfying.

This Instant Pot broccoli cheddar soup delivers everything you love about the restaurant-style version: tender broccoli, a velvety cheese base, and deep savory flavor. The pressure cooker helps the broccoli soften quickly while building flavor from simple ingredients like onion, garlic, and broth. Once blended and finished with sharp cheddar, the soup turns luxuriously smooth with just the right amount of body.

What makes this soup especially appealing is how weeknight-friendly it is. From start to finish, you can have a hearty, homemade soup on the table in under 40 minutes. It’s perfect for busy evenings, cold-weather dinners, or anytime you’re craving something cozy without a lot of effort. Serve it with crusty bread, a side salad, or a grilled cheese sandwich, and you’ve got a meal that feels indulgent but still wholesome.

This recipe is flexible, forgiving, and endlessly comforting. Whether you like your soup silky smooth or slightly chunky, mild or extra cheesy, this Instant Pot version adapts beautifully. Once you try it, it’s bound to become a regular in your soup rotation.

Ingredients:

• Unsalted butter
• Onion, diced
• Garlic, minced
• All-purpose flour
• Chicken broth or vegetable broth
• Broccoli florets, chopped
• Salt
• Black pepper
• Paprika (optional)
• Milk or half-and-half
• Sharp cheddar cheese, freshly shredded

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter.
2. Add diced onion and cook until softened, about 3–4 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the flour and stir constantly for 1 minute to form a roux.
5. Slowly pour in the broth, whisking to prevent lumps.
6. Add broccoli, salt, pepper, and paprika if using.
7. Secure the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
8. Allow a quick release once cooking is complete.
9. Use an immersion blender to blend the soup until smooth, or blend partially for a chunkier texture.
10. Stir in milk and shredded cheddar cheese until fully melted and creamy.
11. Taste and adjust seasoning as needed before serving hot.

Tips & Tricks:

• Shred your own cheese for the smoothest melt.
• Blend carefully to control texture—fully smooth or lightly chunky.
• Add cheese off heat to prevent graininess.

Variations:

• Use vegetable broth for a vegetarian version.
• Add cooked bacon for a smoky twist.
• Stir in a pinch of nutmeg for classic depth.

Serving Suggestions:

• Serve with crusty bread or garlic toast.
• Pair with a simple green salad.
• Top with extra cheese or croutons.

Storage Information:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or microwave, stirring well.

FAQ:

• Can I use frozen broccoli?
  Yes, increase pressure cook time by 1–2 minutes.
• Is this soup very thick?
  It’s creamy and hearty, but you can thin it with extra milk or broth.
• Can I make it ahead?
  Absolutely—flavors deepen after a day in the fridge.

History / Fun Facts:
Broccoli cheddar soup became popular in American kitchens in the late 20th century, especially through café-style restaurants. Its blend of vegetables and cheese struck the perfect balance between comfort and nourishment, earning it a permanent place in soup lovers’ hearts.