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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick, creamy orange-gold cheese base and chunky broccoli florets. Pressure-cooked vegetables make it fast, then the cheddar melts in right at the end for a smooth, hearty finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Broccoli cheddar soup base
  • 4 cup broccoli florets Cut small for even pressure cooking.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 3 carrots Shredded.
  • 4 cup chicken or vegetable broth Use whichever you prefer.
  • 1 cup heavy cream Stir in after pressure cooking.
  • 3 cup shredded sharp cheddar Add in handfuls to melt smoothly.
  • 4 tbsp unsalted butter Used to build the roux.
  • 0.25 cup all-purpose flour Helps thicken the soup.
  • 1 tsp Dijon mustard Adds tang at the end.
  • 0.5 tsp smoked paprika For gentle smoky flavor.
  • 0.25 salt and pepper Season to taste; exact amount varies.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Set the Instant Pot to Sauté and melt the butter. Cook the diced onion for 3 minutes until softened, stirring occasionally and watching it start to turn translucent.
  2. Add the minced garlic and flour. Cook for 1-2 minutes, stirring constantly, until the mixture looks slightly thicker and smells fragrant.
  3. Gradually whisk in the broth until smooth. Scrape the bottom to lift any browned bits so the soup won’t scorch.
Pressure cook vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika. Stir to combine, then seal the Instant Pot.
  2. Pressure cook on High for 3 minutes. Keep an eye on the float valve coming up to pressure before the timer starts.
Finish creamy and melt cheddar
  1. Quick release the pressure, then carefully open the lid. Stir the soup right after releasing so it thickens evenly.
  2. Stir in the heavy cream and Dijon mustard. Mix until the color turns creamy and uniform.
  3. Use an immersion blender to blend partially to your desired consistency. Blend briefly until some broccoli remains chunky and the base looks slightly thick.
  4. Add the shredded cheddar in handfuls while stirring until melted. Season with salt and pepper to taste for a balanced finish, and keep stirring until the cheese is fully smooth.

Notes

For the smoothest texture, add cheddar off direct high heat and melt it slowly in handfuls, stirring between additions. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stove or microwave, adding a splash of broth if it thickens too much. Freezing is not recommended because cream soups can separate after thawing. If you want a lighter version, swap part of the heavy cream with evaporated milk for a similar creamy result.