Save This creamy Instant Pot broccoli cheddar soup is my go-to when I am craving comfort in a bowl but only have half an hour to spare. Each spoonful is loaded with tender broccoli and melty sharp cheddar that warms you from the inside out. It is incredibly simple and fast yet packs that cozy nostalgia of homemade soup.
My kids call it the green cheese soup and ask for seconds every time. I first threw this together on a weeknight to use up broccoli and it quickly became part of our regular dinner rota.
Ingredients
- Onion diced: brings a subtle sweetness and depth flavor choose firm onions with taut skin for less bitterness
- Garlic minced: enhances savory notes always look for plump tight cloves without sprouts for the freshest taste
- Broccoli florets chopped: provide the core texture and classic flavor grab a head with deep green color and tight buds for best results
- Carrot grated: adds gentle underlying sweetness plus vibrant color select firm, vivid orange carrots without cracks
- Celery diced: boosts the aromatic profile and balances flavors pick stalks that are crisp and bright green
- Sharp cheddar cheese shredded: is the key for that bold cheesy finish buy a block and shred yourself for smoother melt
- Whole milk: brings creaminess aim for whole milk for rich results or choose quality local dairy if possible
- Heavy cream: creates that ultra decadent texture check for fresh cream with no off smell for richest flavor
- Unsalted butter: delivers silky mouthfeel and layers of flavor go for high-quality butter if available
- Vegetable broth: binds everything with savory essence pick a low-sodium option to control seasoning
- Ground black pepper: for a gentle heat freshly cracked tastes best
- Salt: enhances every element use sea salt for cleaner flavor
- Smoked paprika: this adds a hint of warmth and smoky dimension optional but wonderful if you have Spanish variety
- Freshly grated nutmeg: that secret extra depth just a pinch makes the cheese pop grate it fresh if you can for most aroma
- All-purpose flour: thickens the soup and creates classic body look for unbleached for a clean finish
Instructions
- Sauté the Aromatics:
- Set the Instant Pot to Sauté mode. Melt the butter in the insert, then pile in the diced onion, minced garlic, grated carrot, and diced celery. Stir regularly for about four minutes. Wait for the onion to go translucent and the mix to become fragrant, as this builds the soup’s flavor backbone.
- Build the Thickener:
- Sprinkle flour evenly over the softened vegetables. Stir until every piece is coated and cook for one minute more. This step removes the raw taste from the flour and guarantees a velvety texture later.
- Layer in Broccoli and Seasonings:
- Add broccoli florets, vegetable broth, salt, pepper, plus optional paprika and nutmeg. Stir until combined and nuzzle everything under the liquid. This step infuses the broccoli with seasoning as it cooks.
- Pressure Cook for Perfect Texture:
- Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook and set to four minutes. The vegetables become perfectly tender, never mushy.
- Release Pressure and Blend:
- Quick-release the pressure and carefully unlock the lid. Using an immersion blender right in the pot, blend the soup to the consistency you prefer. I make it mostly smooth but leave some broccoli for bite.
- Enrich with Dairy:
- Switch to Sauté mode again. Slowly pour in the milk and heavy cream, stirring steadily. Warm through gently and never let it come to a boil to prevent curdling.
- Melt in the Cheese:
- Gradually add the shredded cheddar by the handful, stirring to ensure it melts smoothly into the soup. The result should be shiny and thick, never grainy, so do not rush.
- Final Adjustments and Serve:
- Taste and add extra salt or pepper if needed. Serve steaming hot in bowls with your favorite side.
Save Broccoli is my favorite here. It soaks up all the cheesy flavor and after a brisk blending, you get both chunks and that signature creamy green backdrop. Making this soup for my family always brings back memories of my grandmother stirring a big cheesy pot for us on cold evenings—we would try to sneak tastes before dinner was ready.
Storage Tips
Let leftover soup cool completely before sealing in an airtight container. It keeps in the fridge for about four days. If the soup thickens after sitting simply add a splash of milk while reheating. Reheat on the stovetop over low heat and stir often to keep everything creamy.
Ingredient Substitutions
For a lighter version use half-and-half or extra milk in place of heavy cream. You can swap some of the cheddar for Monterey Jack or mozzarella if you want softer flavor. Gluten-free flour or a cornstarch slurry works just as well for thickening. If you are dairy-free a good melting cheese alternative plus your favorite plant milk does the trick.
Serving Suggestions
Serve with warm sourdough or a crusty baguette for a little crunch. Sprinkle the bowls with extra cheese or smoked paprika for color. For a heartier meal I sometimes toss in a few roasted potatoes or shredded rotisserie chicken for those who eat meat.
Cultural and Seasonal Context
Broccoli cheddar soup got its fame as a Midwest American comfort food but it is loved in diners and kitchens everywhere. It has that nostalgic school lunch flavor elevated with real sharp cheese and fresh vegetables. In late winter and early spring broccoli is sweetest and most affordable making this soup even more delicious at those times of year.
Seasonal Adaptations
Use purple sprouting broccoli or Romanesco when in season for a fresh twist Add a handful of baby spinach in the final blend for richer green color and extra vitamins Top with freshly snipped chives or scallions in spring to brighten up the bowl
Save Making a batch of this soup with my family always feels like turning a handful of basic groceries into something special. If comfort and coziness had a taste it would be this creamy broccoli cheddar in a steaming bowl.
Recipe FAQs
- → Can I use frozen broccoli?
Yes, frozen broccoli can be substituted for fresh. Add directly to the Instant Pot without thawing and adjust cooking time as needed.
- → How do I make this gluten-free?
Replace the flour with a cornstarch slurry or another gluten-free thickener to achieve the desired consistency.
- → What cheese works best?
Sharp cheddar cheese provides the richest flavor and smooth melt, but mild cheddar or other cheeses can be used to taste.
- → How can I make it lighter?
Substitute half-and-half or more milk for heavy cream, and reduce the amount of cheese for a lighter soup.
- → Can I blend the soup fully smooth?
Use an immersion blender for easy blending inside the Instant Pot, or transfer to a standard blender carefully for a smoother texture.
- → What side dishes pair well?
Crusty bread, bread bowls, or simple green salads complement the creamy texture and rich flavor of this soup.