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Broccoli Cheddar Soup served in a bowl.
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4.92 from 12 votes

Instant Pot Broccoli Cheddar Soup Recipe

Indulge in the ultimate comfort food - our Broccoli Cheddar Soup Instant Pot! Rich, creamy, and loaded with veggies, it's the perfect pick-me-up for a chilly day.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Soups
Cuisine: American
Servings: 6 servings
Calories: 510kcal
Author: Andrea

Equipment

Ingredients

  • 1 Tbsp butter
  • 1 cup yellow onion diced
  • 3 celery ribs diced
  • 3 large carrots diced
  • 4 cups broccoli chopped
  • 3 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 4 cups sharp cheddar cheese grated
  • 1/2 tsp salt
  • pepper to taste

Instructions

  • Turn your Instant Pot to the sauté function and melt 1 tablespoon of butter. Once the butter is melted, add in the diced onion and sauté for 3 minutes.
  • Add in the broccoli, celery, carrots, and chicken broth, then cover your Instant Pot and lock it in place. Make sure the valve is set to “sealing.” Set the manual button to one minute on high.
  • While the pot is heating up, melt the ¼ cup of butter in a dish in the microwave. Whisk in the flour until the mixture is creamy and set aside.
  • When the time is up on the Instant Pot, let it sit for 5 minutes, then move the valve to venting. Remove the lid when you can.
  • Turn the Instant Pot back on to the saute mode function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then, add the entire mixture to the Instant Pot. Stir until the soup thickens. Stir in the milk until it heats through. Stir in the cheese until it melts. Then, add in the salt and pepper.
  • Finally, ladle a serving into a bowl, garnish with some shredded cheese, and enjoy!

Video

Notes

When cutting up your broccoli, make it easy. The Instant Pot will break them all apart, so roughly chopping them will work perfectly!
STORE the Broccoli Cheddar Soup Instant Pot in an airtight container in the refrigerator; it will stay good for up to 3-4 days. Freezing is not recommended as the dairy components can separate and affect the texture upon thawing.
To REHEAT, gently warm the soup on the stove top over low heat, stirring occasionally. Avoid boiling to prevent the cheese from separating. If the soup has thickened in the fridge, you can thin it out with a little milk or broth while reheating on the stovetop.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 19g | Protein: 24g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 1272mg | Potassium: 536mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6654IU | Vitamin C: 56mg | Calcium: 686mg | Iron: 1mg