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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick, orange-gold cheese base, tender broccoli, and partially blended texture. Built on a quick roux-style start with butter and flour, then pressure-cooked until chunky-fresh.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

broccoli florets, cut small
  • 4 cup broccoli florets, cut small
onion, diced
  • 1 onion, diced
garlic, minced
  • 3 garlic, minced
carrots, shredded
  • 3 carrots, shredded
chicken or vegetable broth
  • 4 cup chicken or vegetable broth
heavy cream
  • 1 cup heavy cream
shredded sharp cheddar
  • 3 cup shredded sharp cheddar
unsalted butter
  • 4 tbsp unsalted butter
all-purpose flour
  • 0.25 cup all-purpose flour
Dijon mustard
  • 1 tsp Dijon mustard
smoked paprika
  • 0.5 tsp smoked paprika
salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 Instant Pot

Method
 

Cook the base (Sauté)
  1. Set Instant Pot to Sauté and melt the unsalted butter; cook the diced onion for 3 minutes, stirring until softened and glossy.
  2. Add the minced garlic and the all-purpose flour; cook for 1-2 minutes, stirring constantly, until it smells toasty and the flour hydrates.
  3. Gradually whisk in the chicken or vegetable broth until fully smooth, with no flour lumps visible.
Pressure cook the vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then stir to combine; seal the lid.
  2. Pressure cook on High for 3 minutes, keeping the valve sealed, until the broccoli is bright green and starting to soften.
  3. Quick release the pressure, then open the lid and give the pot a brief stir so the layers blend.
Finish with cream and cheese
  1. Stir in the heavy cream and Dijon mustard, mixing until the soup turns a lighter orange-gold and looks evenly creamy.
  2. Use an immersion blender to blend partially to your desired consistency, leaving visible broccoli chunks for a chunky texture.
  3. Add the shredded sharp cheddar in handfuls, stirring until fully melted each time; season with salt and pepper to taste until balanced.

Notes

For the smoothest melt, add cheddar off the boil on Sauté/low heat and stir until each handful disappears before adding more. Refrigerate in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth if thickened. Freezing: yes, though texture may be slightly grainier after thawing. If you want a lighter option, swap half-and-half for heavy cream and use reduced-fat cheddar for a softer, less rich finish.