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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with chunky broccoli and a thick, cheesy texture made by pressure cooking, partial blending, and melting sharp cheddar. Velvety orange-gold cheese soup with carrots and a Dijon-sparked flavor in under 40 minutes.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Broccoli
  • 4 cup broccoli florets cut small
Aromatics
  • 1 onion diced
  • 3 clove garlic minced
Carrots
  • 3 carrots shredded
Broth
  • 4 cup chicken or vegetable broth
Cream
  • 1 cup heavy cream
Cheddar
  • 3 cup shredded sharp cheddar
Butter
  • 4 tbsp unsalted butter
Flour
  • 1 cup all-purpose flour (use 1/4 cup)
Dijon mustard
  • 1 tsp Dijon mustard
Smoked paprika
  • 0.5 tsp smoked paprika
Seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Sauté base in Instant Pot
  1. Set Instant Pot to Sauté and melt the unsalted butter, then cook the diced onion for 3 minutes until softened with a light sizzle.
  2. Add the minced garlic and all-purpose flour, then cook for 1-2 minutes, stirring constantly, until the flour smell cooks off.
  3. Gradually whisk in the chicken or vegetable broth until smooth, with no flour lumps visible.
Pressure cook vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the Instant Pot.
  2. Pressure cook on High for 3 minutes.
  3. Quick release the pressure, then open the lid and stir the vegetables to redistribute.
Blend and finish cheesy
  1. Stir in the heavy cream and Dijon mustard until the soup looks uniform and glossy.
  2. Use an immersion blender to blend partially to your desired consistency, leaving visible chunky broccoli.
  3. Add the shredded sharp cheddar in handfuls, stirring until fully melted; season with salt and pepper to taste.

Notes

For the smoothest thickness, whisk the broth in gradually right after sautéing so the flour hydrates before pressure cooking. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or microwave, stirring often, because the soup thickens as it cools. Freezing is not recommended since cream-based cheddar soup can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly to keep it from turning grainy.