Instant Pot Broccoli and Cheddar Cheese Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 American cuisine 310 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Broccoli and Cheddar Cheese Soup take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Broccoli and Cheddar Cheese Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets, chopped from drying out.

Can I substitute ingredients in Instant Pot Broccoli and Cheddar Cheese Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Broccoli and Cheddar Cheese Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Broccoli and Cheddar Cheese Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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