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Instant Pot Broccoli Cheddar Soup Recipe
Ash Tyrrell

Instant Pot Broccoli Cheddar Soup Recipe

I started making this soup in my Instant Pot on a random Tuesday when I had a fridge full of broccoli and zero patience for standing over a stove. One bowl in, and I knew I'd never go back to the slow, stovetop version again. It's rich, cheesy, and tastes shockingly close to the broccoli cheddar soup I used to order at restaurants.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter — helps soften the onion celery, and carrots before pressure cooking
  • 1 medium yellow onion diced — builds the savory base flavor for the whole pot
  • 2 celery ribs diced — adds a subtle earthy crunch that balances the richness
  • 2 to 3 carrots diced or grated — brings natural sweetness and a pop of color
  • 4 cups fresh broccoli florets chopped — fresh works best here, frozen can turn watery once thawed
  • 3 cups chicken broth — forms the flavorful liquid base the vegetables cook in
  • ¼ cup butter — melted separately to build the roux that thickens the soup
  • ¼ cup all-purpose flour — whisked with butter to give the soup its classic velvety texture
  • 2 cups milk — adds creaminess without going overboard on heavy cream
  • 8 ounces sharp cheddar cheese freshly grated — shred it yourself, pre-shredded cheese won't melt as smoothly
  • ½ teaspoon salt — adjust to taste depending on how salty your broth already is
  • Freshly ground black pepper to taste — adds a subtle warmth that plays well with the cheddar

Method
 

  1. Turn your Instant Pot to the sauté setting and melt the first tablespoon of butter. Add the diced onion, celery, and carrots, stirring occasionally until they start to soften. This only takes a few minutes and really builds the soup's flavor foundation.
  2. Pour in the chicken broth and add your chopped broccoli florets right on top of the softened vegetables. Give everything a quick stir so nothing sits at the bottom of the pot before you seal the lid.
  3. Secure the lid, set the valve to sealing, and cook on high pressure for about 2 minutes. Once the timer ends, do a quick release so the broccoli doesn't turn mushy from sitting in residual heat.
  4. While the pot vents, melt the remaining butter in a small saucepan, whisk in the flour, and cook briefly until it smells nutty. Slowly whisk in the milk until the mixture turns smooth and slightly thickened.
  5. Stir the roux mixture directly into the Instant Pot with the broccoli and broth. Set the pot to sauté again and let it simmer gently for a couple of minutes until everything comes together.
  6. Turn off the heat completely before adding the shredded cheddar, then stir it in a handful at a time. Adding cheese off direct heat keeps the soup smooth instead of turning grainy or oily.

Notes

  • I always shred my own cheddar block instead of using the bagged kind, since it melts into the soup so much smoother.
  • I turn off the sauté function completely before stirring in the cheese, because direct heat is what makes cheese soups turn grainy.
  • I like to blend a portion of the soup with an immersion blender for a thicker, restaurant-style texture while still keeping some broccoli chunks.
  • I taste and adjust the salt at the very end, since the broth and cheddar both bring their own saltiness.
  • I never rush the roux step, because a properly cooked flour and butter mixture is what keeps this soup from tasting thin.