Instant Pot Broccoli Cheddar Soup

The first time I made broccoli cheddar soup in the Instant Pot, I stood there watching the steam release and wondered if I had just ruined dinner. My husband walked in, took one whiff of that cheese-heavy aroma, and immediately grabbed a bowl. Now it is the only soup my teenage son actually requests by name.

Last winter, my sister came over complaining about being exhausted after work. I set the Instant Pot on the counter and told her to relax. Twenty minutes later, we were both curled up on the couch with steaming bowls, and she looked at me and said this is what comfort should taste like.

Ingredients

• Broccoli florets: Fresh is best here, but frozen works in a pinch, just reduce the cooking time by one minute
• Sharp cheddar cheese: The sharpness matters, it cuts through the cream and prevents the soup from tasting flat
• Vegetable broth: Homemade adds depth, but a good quality store bought brand works perfectly fine
• Whole milk and heavy cream: This combination creates that velvety restaurant texture without making the soup too heavy
• Ground nutmeg: Just a quarter teaspoon elevates the entire dish, trust me on this one
• All purpose flour: This thickens the base without leaving a powdery taste like cornstarch sometimes does

Instructions

Sauté the aromatics:

Melt the butter using the Sauté function, then cook the onion until it turns translucent and smells sweet, about two to three minutes

Build the roux:

Sprinkle the flour over the onions and stir constantly for one full minute until the raw flour smell disappears

Add the liquids:

Pour in the broth gradually while whisking to break up any flour lumps, then dump in the broccoli and carrots

Pressure cook:

Seal the lid and cook on high pressure for exactly five minutes, then perform a quick release immediately when the timer beeps

Blend the base:

Use an immersion blender right in the pot until it reaches your preferred texture, whether completely silky or with some broccoli chunks remaining

Add the dairy:

Switch back to Sauté on low, pour in the milk and cream, then gradually stir in the cheese until melted and smooth

Save

My friend refused to eat broccoli soup for years because of a bad cafeteria experience. I made this for her dinner without saying what it was. She finished her bowl and asked for seconds before even realizing what she had eaten.

Making It Your Own

Some nights I throw in diced potatoes with the broccoli if I want something more filling. Cauliflower works beautifully too and keeps the texture similar while adding a slightly different flavor profile.

Serving Suggestions

A crusty baguette is non negotiable in our house, but garlic bread takes it over the top. I have also served this in bread bowls for birthday dinners, though something about it just tastes perfect alongside a simple green salad with vinaigrette.

Storage and Reheating

This soup keeps beautifully in the refrigerator for three to four days, though it rarely lasts that long here. When reheating, add a splash of milk because it does thicken up overnight.

• Freeze individual portions for quick work lunches
• Reheat gently over medium low heat, stirring frequently
• Never microwave on high or the dairy might separate

Save

There is something about standing at the stove, watching cheese melt into cream, that makes even a Tuesday night feel special.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. The flavors actually deepen and improve after resting in the refrigerator for 1-2 days. Store in an airtight container and reheat gently on the stove, adding a splash of milk if needed to restore creamy consistency.

→ What's the best way to reheat leftovers?

Warm slowly over low-medium heat, stirring frequently to prevent separating. The dairy can sometimes break down if heated too quickly. Add a little milk or cream while reheating to bring back that silky smooth texture.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen works perfectly fine. Use the same amount and no need to thaw first—just toss them directly into the pot. Note that frozen broccoli may yield slightly softer texture after pressure cooking.

→ How do I make this gluten-free?

Simply substitute the all-purpose flour with cornstarch. Use about half the amount (1 tablespoon) since cornstarch is a more potent thickener. Whisk it into a small amount of cold broth first to prevent clumping before adding to the main mixture.

→ Why does my cheese sometimes separate?

This typically happens when the soup is too hot or when cheese is added too quickly. Remove from heat source before stirring in cheese, add gradually while stirring constantly, and let the residual heat melt it gently for the smoothest results.

→ Can I freeze this soup?

While possible, freezing may slightly alter the texture since dairy can separate when thawed. For best results, cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking vigorously to recombine.