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Instant Pot Broccoli Cheddar Soup

A cozy, cheesy weeknight winner — ready fast and full of comforting flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (about 1 medium head)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese (sharp works best)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Croutons for topping (optional)

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the onion until soft (about 3–4 minutes).
  2. Add garlic and sauté for an additional minute.
  3. Add broccoli florets and vegetable broth. Close the lid and set to Manual/Pressure Cook for 5 minutes.
  4. When the cooking time is up, perform a quick release of the pressure.
  5. Use an immersion blender to puree the soup until smooth (or leave slightly chunky if you prefer).
  6. Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with croutons if desired.

Notes

Use sharp cheddar for best flavor. For a creamier texture, strain the blended soup or use a high-speed blender.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 80mg

Keywords: broccoli soup, cheddar soup, instant pot recipes, comfort food, easy soup