Instant Pot Broccoli Cheddar Soup is a healthy, thick, creamy and so delicious soup prepared with minimal ingredients under 25 minutes in the Pressure Cooker.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 medium yellow onion (finely chopped (about 1 cup))
  • 3 garlic cloves (minced)
  • 1 cup shredded carrots
  • 3 cups fresh broccoli (cut in to small pieces)
  • 2 cups vegetable broth ((or water))
  • 2 tablespoons all purpose flour (maida)
  • 2 cups sharp cheddar cheese ((add more if required))
  • 1 cup whole milk (or half and half or heavy cream)
  • 1/2 teaspoon thyme ((optional))
  • salt & pepper (to taste)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Melt butter, then add minced garlic, diced onions, and saute till the onions turn soft and translucent.
  2. Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
  3. Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
  4. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.
  5. When the instant pot beeps, Let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
  6. Blend (optional): At this point, you can blend some of the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender once slightly cooled. NOTE: I dint puree the soup since I have added small pieces of broccoli before pressure cooking and I like the soup to have a chunky texture.
  7. Lastly, select "Sauté" mode again. Add in the milk (or heavy cream or half and half), shredded cheddar cheese, and dried herbs like thyme. Stir for 2-3 minutes until the cheese is melted. Adjust the salt and pepper at this stage. Let the soup simmer for 2 minutes.
  8. Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some steamed broccoli for some crunch. **Broccoli Cheese Soup usually becomes thick during cooking or storing. If it gets too thick simply thin it out with a little water or vegetable stock.

Stovetop Pot Method:

  1. In a large saucepan, Melt butter, once it’s melted, add minced garlic, diced onions, and saute till the onions turn translucent.
  2. Add in the flour and saute for a minute constantly until it is cooked. Make sure not to burn the flour.
  3. Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
  4. Then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
  5. Once tender, stir in the milk, cheddar cheese, and dried herbs and stir for 2-3 minutes until the cheese is melted. Simmer for another 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.