Description
A comforting and creamy Instant Pot Broccoli Cheddar Soup made with tender broccoli, shredded carrots, and a rich blend of cheddar cheese and half-and-half. This easy pressure cooker recipe delivers a perfectly thick and flavorful soup in just minutes, ideal for warming up on chilly days or meal prepping for the week.
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2-3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (vegetable or chicken), use 3 cups for thicker soup
- 2 cups half and half
- 4 Tbsp unsalted butter
- 2 ½ cups shredded cheddar cheese
Spices & Thickeners
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare Vegetables and Add Ingredients: Chop the broccoli, carrots, onion, and garlic finely. Add all the chopped vegetables into the inner pot of the Instant Pot. Pour in the broth, then add the butter, minced garlic, paprika, sea salt, and cracked pepper. Stir everything to combine evenly.
- Pressure Cook the Soup: Seal and close the Instant Pot lid, ensuring the vent is set to “sealing.” Select the pressure cook (or manual) function on high pressure and set the timer for 1 minute. Allow the pot to come to pressure, cook, and then let it naturally cycle through to the end. Once finished, perform a quick release by moving the vent to release pressure immediately.
- Add Dairy and Cheese: Open the lid carefully, then stir in the half and half and shredded cheddar cheese until the cheese is fully melted and incorporated into the soup.
- Prepare Cornstarch Slurry and Thicken: In a small bowl, whisk together the corn starch and water until smooth and free of lumps. Gradually pour the slurry into the soup while stirring continuously. Switch the Instant Pot to the “sauté” setting and gently heat the soup, stirring frequently until it thickens to your preferred consistency.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve immediately with your favorite garnishes such as extra shredded cheese, croutons, or fresh herbs.
Notes
- For a thicker soup, reduce the broth amount to 3 cups initially. You can adjust thickness at the end by adding more broth or thickener as needed.
- To make the soup creamier and less chunky, partially blend the soup using an immersion blender or transfer a few cups to a blender, pulse until smooth, and stir it back in.
- This soup freezes very well. Store leftovers in freezer-safe containers for up to 3 months. Single-serving portions are convenient for meal prep on the go.
- Refrigerated leftovers will keep fresh for about 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
