Instant Pot Broccoli Cheddar (Printable Version)

Rich, creamy soup with tender broccoli and sharp cheddar cheese, ready in 25 minutes using your Instant Pot for effortless comfort.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Base

05 - 3 cups vegetable broth
06 - 2 tablespoons unsalted butter

→ Dairy & Cheese

07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste

→ Thickener

13 - 2 tablespoons all-purpose flour

# Directions:

01 - Set the Instant Pot to Sauté. Add butter and let melt. Add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a smooth roux and eliminate raw flour taste.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps and ensure smooth incorporation with the roux.
04 - Add broccoli florets and grated carrot to the pot. Season with paprika, nutmeg, salt, and pepper. Stir well to combine.
05 - Seal the lid and set vent to sealing position. Cook on Manual High Pressure for 5 minutes.
06 - Perform a quick pressure release by carefully moving the valve to venting. Open lid once all pressure has released.
07 - Use an immersion blender to purée the soup to desired consistency—completely smooth or slightly chunky according to preference.
08 - Set Instant Pot to Sauté Low. Stir in milk and heavy cream. Gradually add shredded cheddar cheese, stirring constantly until fully melted and incorporated.
09 - Taste soup and adjust salt and pepper seasoning as needed. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • The combination of sharp cheddar and fresh broccoli creates that perfect balance of rich and bright flavors
  • It comes together in under 30 minutes making it ideal for weeknight dinners
  • The texture is incredibly velvety without requiring hours of stirring and attention
02 -
  • Avoid boiling the soup after adding the cheese or it can separate and become grainy
  • The soup will thicken as it cools, so stop blending before it reaches your ideal consistency
  • Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts
03 -
  • Temper the dairy ingredients by mixing a small amount of hot soup into them before adding to the main pot
  • Taste before adding salt since the cheese and broth already contain sodium

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