Cheesy and creamy this Instant Pot Broccoli Cheddar Soup is perfect for cold nights. Serve it with crusty bread for a comforting meal.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American

Ingredients

  • 3 tablespoons butter (divided, I used salted butter)
  • 1/2 tablespoon oil (I used avocado oil)
  • 1 medium yellow onion (chopped)
  • 3-4 large garlic cloves (minced)
  • 1-2 celery ribs (diced)
  • 1 large carrot (grated (using thicker side of the grater))
  • 3 cups broccoli florets (230 grams by weight)
  • 1/2 to 3/4 teaspoon salt (adjust to taste)
  • 18 to 1/4 teaspoon black pepper (or to taste)
  • 2 cups vegetable broth or water (16 oz)
  • 2 tablespoons all purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups grated cheddar cheese (I used medium cheddar, 5 to 6 oz grated cheese from a block of cheese)

Method

  1. Start by pressing the sauté button on the Instant Pot. Once it displays hot, add 1 tablespoon butter and 1/2 tablespoon oil to it. Then add the chopped onion minced garlic to it. Stir and cook for 2 to 3 minutes until the onions are soft and translucent.
  2. Add in the diced celery, grated carrots and small broccoli florets. Stir and add 2 cups vegetable broth or water. Add salt, pepper to taste and close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally or you can manually release the pressure if it still hasn't released after 20 minutes.
  3. Start making the roux on stove-top when around 5 minutes are left for the pressure to come off. Heat remaining 2 tablespoons of butter in a pan on stove-top. Once it melts, add the flour and stir using a wire whisk. Continue to stir and cook the flour for around 1 minute.
  4. Then add in 1/2 cup whole milk and 1/2 cup heavy cream to the pan (or use 1 cup whole milk). Stir using the wire whisk until it is all smooth and there are no lumps. Let it cook a bit, until you see bubbles forming on the edges (just about beginning to boil). Turn off heat, the roux would have thickened by now. Remove pan from heat.
  5. Once the pressure has released, open the pot and press the sauté button again. Add the prepared roux to the instant pot and stir until it is well combined.
  6. Now, add in the grated grated cheddar cheese (you can add 2 to 2 & 1/4 cups grated cheese). Remember to grate the cheese yourself from a block of cheddar cheese. I used medium cheddar but sharp cheddar also works well. Stir until the cheese melts. Let simmer for 1 more minute. Serve the soup immediately with a crusty bread!

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.