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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a silky-cheesy base and chunky broccoli florets. The quick 3-minute pressure cook thickens fast, then cheddar melts in for a rich, orange-gold texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

broccoli florets
  • 4 cup broccoli florets, cut small
onion
  • 1 onion, diced
garlic
  • 3 cloves garlic, minced
carrots
  • 3 carrots, shredded
chicken or vegetable broth
  • 4 cup chicken or vegetable broth
heavy cream
  • 1 cup heavy cream
sharp cheddar
  • 3 cup shredded sharp cheddar
unsalted butter
  • 4 tbsp unsalted butter
all-purpose flour
  • 0.25 cup all-purpose flour
Dijon mustard
  • 1 tsp Dijon mustard
smoked paprika
  • 0.5 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 instant pot

Method
 

Sauté the base
  1. Set Instant Pot to Sauté and melt 4 tablespoons unsalted butter. Cook the diced onion for 3 minutes, stirring until softened and glossy.
  2. Add the minced garlic and all-purpose flour to the pot. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.
  3. Gradually whisk in the chicken or vegetable broth until smooth. Scrape the bottom to remove any browned bits.
Pressure cook
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then stir to combine. Seal the Instant Pot and pressure cook on High for 3 minutes.
  2. Quick release the pressure, then open the lid. Stir the soup thoroughly to distribute the vegetables.
Blend and finish
  1. Stir in the heavy cream and Dijon mustard. Cook for 1 minute using Sauté to warm through.
  2. Use an immersion blender to blend partially to your desired consistency. Stop blending when you still see chunky broccoli florets.
  3. Add the shredded sharp cheddar in handfuls, stirring each addition until melted. Season with salt and pepper to taste.

Notes

For the smoothest cheese texture, add cheddar in small handfuls and keep heat at a gentle simmer so it melts evenly. Store leftovers in the fridge up to 4 days; reheat on the stove over low heat, stirring often, and add a splash of broth if it thickens. Freezing is not recommended because dairy can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).