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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup made with a roux-thickened base, quick pressure cooking, and melty sharp cheddar for a chunky, creamy texture. The broccoli stays tender-crisp while the cheese melts into a glossy orange-gold sauce.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets Cut small so they pressure-cook evenly.
  • 1 onion Dice finely for even sautéing.
  • 3 clove garlic Minced.
  • 3 carrots Shredded.
Soup base
  • 4 cup chicken or vegetable broth Use hot or warmed for faster thickening.
  • 1 cup heavy cream Stir in after pressure cooking to prevent curdling.
  • 4 tbsp unsalted butter For sautéing and richness.
  • 0.25 cup all-purpose flour Roux to thicken the soup.
  • 1 tsp Dijon mustard Adds tang that balances the cheddar.
  • 0.5 tsp smoked paprika For a mild smoky flavor.
Cheddar and seasoning
  • 3 cup shredded sharp cheddar Shred fresh for the smoothest melt.
  • 0.01 salt To taste.
  • 0.01 pepper To taste.

Equipment

  • 1 Instant Pot

Method
 

Sauté the base
  1. Set Instant Pot to Sauté and melt the unsalted butter, then cook the diced onion for 3 minutes until softened and fragrant (visual cue: translucent edges).
  2. Add the minced garlic and all-purpose flour and cook for 1–2 minutes, stirring constantly (visual cue: mixture turns slightly golden and smells toasty).
  3. Gradually whisk in the chicken or vegetable broth until smooth, with no flour lumps (visual cue: fully combined, glossy broth).
Pressure cook vegetables
  1. Add broccoli florets, shredded carrots, and smoked paprika; stir, then seal the Instant Pot (visual cue: vegetables are evenly distributed).
  2. Pressure cook on High for 3 minutes (visual cue: float valve rises; timer starts).
Finish and melt cheese
  1. Use a quick release and stir the soup thoroughly (visual cue: steam vents quickly and soup is immediately lively).
  2. Stir in the heavy cream and Dijon mustard (visual cue: soup looks silkier and slightly lighter in color).
  3. Use an immersion blender to blend partially to your desired consistency (visual cue: some broccoli chunks remain while the base thickens).
  4. Stir in the shredded sharp cheddar in handfuls until melted, then season with salt and pepper to taste (visual cue: thick, creamy, and uniformly orange-gold).

Notes

For the smoothest melt, shred sharp cheddar fresh and add it gradually off high heat after pressure cooking. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if too thick. Freezing is not recommended because cream-based soups can grain when thawed. For a dairy-light swap, use evaporated milk plus reduced-fat cheddar, noting the soup may be slightly less thick and less stretchy.