Name: Instant Pot Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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)

Simple, practical, and full of everyday flavour, Instant Pot Broccoli Cheddar Soup is a vegetarian American soup made with butter, yellow onion, and garlic cloves in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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:

Press SAUTE on Instant Pot. Melt butter, then add minced garlic, diced onions, and saute till the onions turn soft and translucent.
Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
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.
When the instant pot beeps, Let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
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.
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.
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:

In a large saucepan, Melt butter, once it’s melted, add minced garlic, diced onions, and saute till the onions turn translucent.
Add in the flour and saute for a minute constantly until it is cooked. Make sure not to burn the flour.
Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
Then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
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.