Instant Pot Broccoli and Cheddar Cheese Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A velvety broccoli soup enriched with sharp cheddar cheese and aromatics, made effortlessly creamy in the Instant Pot. This american-inspired instant pot (vegetarian) ready in about 35 minutes pairs broccoli florets, chopped, medium yellow onion, diced, medium carrots, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 4 cups broccoli florets, chopped
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp nutmeg, ground

Instructions

1. Step 1: Set Instant Pot to sauté and melt 3 tbsp unsalted butter. Add 1 medium diced yellow onion, 2 diced carrots, and 3 minced garlic cloves; cook for 5 minutes until vegetables are softened and aromatic.
2. Step 2: Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly until the mixture turns golden and fragrant.
3. Step 3: Slowly whisk in 3 cups chicken broth and 1 cup whole milk to avoid lumps. Add 4 cups chopped broccoli florets, 1 tsp salt, 3/4 tsp black pepper, and 1/8 tsp ground nutmeg.
4. Step 4: Lock the lid and pressure cook on high for 8 minutes. After a quick release, use an immersion blender to purée the soup to your desired consistency.
5. Step 5: Stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Adjust seasoning and serve immediately.