Getting a comforting, cheesy soup on the table takes just about half an hour with this Instant Pot Broccoli Cheddar Soup Recipe. It’s creamy, packed with veggie goodness, and perfect for those busy days when you want warm and satisfying but don’t have hours to cook.

This image shows a big pot filled with thick, creamy yellow soup with small black seeds and bits of orange and green herbs spread evenly throughout. A metal ladle is lifting some of the soup, showing its smooth yet chunky texture with visible small pieces of vegetables mixed in. The inside of the pot is shiny and metallic, with the creamy soup coating its sides. The overall look is warm and hearty, with the soup appearing rich and well-blended on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I’ve made this Instant Pot Broccoli Cheddar Soup Recipe more times than I can count, especially on chilly evenings. What keeps me coming back is how quick it is without sacrificing flavor – creamy, cheesy, and loaded with fresh broccoli. If you’ve been intimidated by making soup from scratch, trust me, the Instant Pot makes it foolproof.

Speed and Convenience: This soup comes together in about 35 minutes using the Instant Pot, saving you loads of active cooking time.
Rich, Homemade Creaminess: The roux and gradual cheese melting give it that velvety texture you won’t get from canned soups.
Customizable Flavor: You can easily tweak the seasoning or add extra veggies, making it your own cozy classic.
Family Friendly and Healthy: Kids usually love this one, plus it’s a great way to sneak in some broccoli and carrots.

Ingredients & Why They Work

Every ingredient in this Instant Pot Broccoli Cheddar Soup Recipe plays its part in building that rich, comforting flavor and creamy texture. I recommend choosing a sharp cheddar for a nice tang, and fresh broccoli that’s firm but tender once cooked. It’s also handy to use a good-quality broth, as it really boosts the depth of taste.

Flat lay of sharp cheddar cheese block cut into thick slices, small white ceramic bowl with fresh, vibrant green broccoli florets, small white ceramic bowl filled with bright orange shredded carrot, small white ceramic bowl holding finely diced white onion, small white ceramic bowl with peeled whole garlic cloves next to minced garlic, two whole uncracked brown eggs, small white ceramic bowl with golden yellow butter chunks, small white ceramic bowl containing golden all-purpose flour powder, small white ceramic bowl filled with creamy white milk, small white ceramic bowl holding clear vegetable broth, small white ceramic bowls with coarse sea salt, ground black pepper, and red chili flakes arranged neatly, all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar Cheese: Sharp cheddar melts beautifully into the soup, giving it that rich, tangy flavor I adore.
Broccoli: Fresh and chopped into small pieces so it cooks quickly and blends into the soup just right.
Carrot: Shredded to add subtle sweetness and extra veggie nutrition without overpowering.
Onion: Gives that foundational aromatic flavor; sautéing it softens the bite and sweetens it.
Butter: Used for sautéing and making the roux, butter adds richness and helps thicken the soup.
Garlic: Fresh minced garlic gives a gentle but essential warm depth.
Broth: Chicken or vegetable broth works, and I love using Better Than Bouillon paste for convenience.
Seasonings (Salt, Black Pepper, Red Chili Flakes): Simple but key for balancing flavors and a little kick.
All-Purpose Flour: Creates the roux on stovetop to thicken and give body to the soup.
Milk or Cream: Added at the end for smoothness and that classic creamy soup finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this soup is how flexible it is. Personally, I often toss in extra veggies like cauliflower or swap half-and-half for cream when I want it richer. Feel free to adjust seasoning or make it gluten-free by skipping the flour—it still comes out wonderfully creamy.

Gluten-Free Variation: I sometimes skip the flour and add extra butter, then stir in the cream right after pressure cooking for a smooth, gluten-free finish.
Spice it Up: I add a pinch more red chili flakes when I want a gentle warming heat without overwhelming the cheddar.
Extra Veggies: If I have cauliflower or celery on hand, tossing them in adds pleasant variety and bulk.
Make it Vegan: Use plant-based butter, dairy-free cheese, and veggie broth for a tasty vegan twist that’s still creamy.

Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe

A white bowl filled with thick yellow soup sitting on a white marbled surface, with small green and red specks mixed throughout the soup; the top has a small pile of shredded yellow cheese and red chili flakes scattered on it; two silver spoons rest together on the right edge of the bowl; extra shredded cheese and chili flakes are scattered nearby on the white marbled surface; a white cloth with subtle stitching is under the bowl; photo taken with an iphone --ar 2:3 --v 7

Step 1: Sautéing the Aromatics

First, I start the Instant Pot on sauté mode and melt the butter. Once bubbling, I add diced onions and minced garlic, sautéing for about 2 minutes until they’re beautifully fragrant and soft but not browned. This step builds a flavor base that makes the whole soup sing, so don’t rush it.

Step 2: Adding Veggies, Flour & Broth

After the aromatics are ready, I toss in the broccoli pieces, shredded carrot, and seasoning (salt, black pepper, and red chili flakes). Then I sprinkle the flour right over everything and sauté for another minute to cook off the raw taste. Adding the broth next helps create a smooth base with no lumps from the flour.

Step 3: Pressure Cooking

Cancel sauté mode, seal the lid properly, and set the Instant Pot to manual pressure cook on high for 5 minutes. This short cook time perfectly softens those veggies without turning them mushy. After the cooking cycle ends, I let the pressure naturally release—it helps keep the soup texture creamy and smooth.

Step 4: Finishing on the Stovetop

Once the lid is off, I transfer the soup to a stovetop saucepan or use the Instant Pot’s sauté mode to melt more butter. Then I whisk in the milk or cream a little at a time, stirring constantly until combined and thickened. Finally, slowly adding shredded cheddar while stirring makes the soup glossy, cheesy, and decadent. Let it simmer for a couple of minutes to meld everything together.

Top Tip

I’ve cooked this recipe several times, and a few things really made a difference for me. These little tricks will help ensure your Instant Pot Broccoli Cheddar Soup turns out perfectly creamy and flavorful every time.

Cook the Flour Well: Make sure you sauté the flour for at least a minute in butter to avoid a raw flour taste, which can ruin the smoothness of your soup.
Natural Pressure Release: Don’t rush releasing the pressure; that natural release keeps the veggies tender and the soup texture just right.
Add Cheese Gradually: Stir in the cheese slowly over low heat—adding it all at once can cause a grainy texture.
Season After Cooking: Taste and adjust salt and pepper at the end since broth and cheese already contribute saltiness.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

A close-up view inside a stainless steel pot shows cooked broccoli florets mixed with orange shredded carrots and green herbs, all floating in a light broth. The broccoli is soft with some pieces showing texture and shape, while the carrots add a bright orange layer mainly in the middle. The broth has a clear, slightly oily surface with visible black pepper or seasoning specks. The pot is round, shiny, and placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like topping the soup with an extra sprinkle of sharp cheddar cheese, a few grinds of black pepper, and a pinch of red chili flakes for color and a tiny hint of heat. Sometimes, I add diced green onions or a swirl of sour cream if I’m feeling fancy.

Side Dishes

Crusty bread or warm garlic knots are my go-to sides here. A fresh green salad also pairs nicely if you want to lighten up the meal. For extra comfort, try serving it with buttery crackers or a grilled cheese sandwich for dipping.

Creative Ways to Present

For special occasions, I’ve served this soup in small, hollowed-out bread bowls for a rustic, cozy touch. You can also layer it with toasted breadcrumb toppings or bits of crispy bacon to take it up a notch and impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Just give it a good stir before reheating since the soup thickens as it sits. I find adding a splash of milk or broth helps refresh the texture.

Freezing

You can freeze this soup, but I recommend leaving out the milk or cream before freezing if possible. Freeze in individual portions, and when thawed, add cream or milk when reheating for the best texture without separation.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup is too thick, add a splash of broth or milk to loosen it up. Avoid high heat to keep the cheese from separating.

Frequently Asked Questions:

Can I make this Instant Pot Broccoli Cheddar Soup Recipe dairy-free?

Absolutely! Substitute vegan butter and use a dairy-free cheese alternative. Opt for a plant-based milk like almond or oat milk instead of cow's milk. The flavor and creaminess will be a bit different but still delicious.

Is it necessary to use the stovetop roux step?

The stovetop roux gives the soup a richer, thicker texture that pressure cooking alone can’t achieve. However, if you’re short on time, you can skip the roux, but the soup might be a bit thinner and less velvety.

Can I add other vegetables to this soup?

Definitely! Cauliflower, zucchini, or even spinach are great additions. Just chop them small for even cooking during the pressure cook step, or add delicate greens like spinach right after cooking.

How do I prevent the cheese from clumping or separating?

Adding cheese slowly over low heat and stirring constantly keeps the soup smooth. Use freshly shredded cheese (not pre-shredded with anti-caking agents) because it melts better. Also, avoid boiling once the cheese is added to prevent separation.

Final Thoughts

This Instant Pot Broccoli Cheddar Soup Recipe has earned a spot in my regular rotation because it’s simple, quick, and delivers all the cozy comfort I crave. The balance of fresh broccoli and creamy, cheesy richness makes it a crowd-pleaser every time. I really hope you try making it as your go-to feel-good meal—you’ll be surprised at how easy homemade soup can be!