Instant Pot Broccoli Cheddar Soup

Creamy, comforting, and easy to make, this Instant Pot broccoli cheddar soup comes together so quickly in a few simple steps. Full of broccoli, carrots, and cheddar cheese, this instant pot soup is the perfect hearty soup for a busy weeknight.

5 from 17 votes

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Prep Time: 10

Cook Time: 2

Pressure Up Time: 12

Total Time: 24

Servings: to 6 servings

Equipment

Instant Pot, 6 Qt

Ingredients

2 tablespoons olive oil
2 tablespoons butter, unsalted
1 small onion, diced
2 cloves garlic, roughly chopped
5 cups broccoli florets, (two large crowns)
2 cups shredded carrots, or matchstick cut (2 large carrots)
5 cups broth, chicken or vegetable (low sodium)
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 to 3 cups shredded sharp cheddar cheese
1 to 1½ cup heavy cream

Instructions

On sauté mode, add the olive oil and butter.
Once the butter has melted, add the onions and garlic to the pressure cooker and sauté for 2 to 3 minutes.
Add the salt, pepper, paprika, onion powder, and garlic powder to the onions and garlic and sauté for 30 seconds.
Turn off sauté mode and add the broccoli, carrots, and broth to the pressure cooker.
Close the lid, set the valve to sealing, and pressure cook on high pressure for 2 minutes before quick releasing.
You can remove up to half of the soup (or more) to blend with a blender or use an immersion blender and blend until the soup is as creamy or chunky as you'd prefer.
Add the shredded cheese to the pot and stir until melted into the soup.
Add the cream to the soup and stir well to combine. Serve as is or adjust with additional seasoning or cheese.

Video

Nutrition

Course: Instant Pot

Cuisine: American