The butter starts to foam around the onion and grated carrot, and the pot smells sweet before the broccoli even goes in. That little sauté gives Instant Pot Broccoli Cheddar Soup a more rounded base than tossing everything straight into the pressure cooker.
I like this version because it keeps the broccoli recognizable without leaving the soup thin or watery. The pressure cook is brief, then an immersion blender smooths most of the vegetables into the broth. A cornstarch slurry thickens it before cream and sharp cheddar go in at the end, so the finished soup is creamy without relying on cheese alone for body.
Freshly grated cheddar melts into the hot soup in soft ribbons, and a little dry mustard sharpens its flavor without making the soup taste mustardy. Each spoonful lands somewhere between smooth and chunky, with enough broccoli left to remind you what’s in the bowl.
Kitchen Note
I stop blending while a few broccoli pieces are still visible. That little bit of texture makes the soup feel hearty instead of completely uniform.
Save this Instant Pot broccoli cheddar soup for a cozy, creamy bowl with tender broccoli and freshly melted sharp cheddar.
Why One Minute of Pressure Is Enough for Bite-Size Broccoli
The one-minute setting can sound surprisingly short for a pot full of vegetables. That timer starts once the Instant Pot reaches pressure, though, and the broccoli also warms while the pot comes up to pressure. By the time the quick release is finished, bite-size florets are tender enough to blend without being cooked into a dull, shapeless mass.
That’s why I cut the broccoli into pieces that are fairly even. Small pieces cook through at the same pace, while a mix of tiny florets and large chunks can leave you with some that disappear before the biggest pieces soften. The quick release matters, too: it stops the pressure-cooking stage promptly instead of leaving the vegetables to sit under pressure longer.
This short cook works especially well because the soup gets blended afterward. The florets don’t need to be soft enough to mash with a spoon; they just need to give way to the immersion blender. If you’re tempted to add extra pressure time for insurance, resist it—the blender and the hot broth finish the job.
Why Freshly Grated Cheddar Matters More Than the Cream
- Sharp cheddar — Freshly grated cheese melts more smoothly than most pre-shredded cheese, which is coated to keep the shreds from sticking together. Sharp cheddar brings enough tang to stand up to the cream and broccoli. A budget-friendly block works well; the fresh grating matters more than choosing an expensive brand.
- Heavy cream — Cream rounds out the broth and gives the soup a fuller finish. Half-and-half works in the same amount if you want a lighter bowl, though the result will be less rich and a little thinner.
- Broccoli florets — Fresh florets cut into bite-size pieces cook evenly and blend easily. Choose firm, deep-green broccoli; there’s no need to seek out a specialty variety for soup.
- Dry mustard — It quietly lifts the cheddar’s savory edge without turning the soup into a mustard dish. Keep it dry rather than substituting prepared mustard, which adds liquid and a sharper, more noticeable flavor.
- Cornstarch — This is what thickens the broth before the dairy is added. Whisking it with cold water first prevents dry clumps from forming in the hot soup; don’t sprinkle the starch directly into the pot.
- Onion, carrot, and garlic — The onion and carrot soften in butter to make a gentle savory-sweet base, while garlic adds a little depth. Finely chopping the onion and grating the carrot helps them blend into the soup rather than leave large pieces behind.
- Chicken broth — Low-sodium broth gives the vegetables a savory cooking liquid while leaving room to season the finished soup. A good everyday carton is fine; the cheddar supplies plenty of character.
Build the Soup in the Right Order, Then Add the Cheese
Soften the Aromatics in the Instant Pot
Set a 6-quart Instant Pot to Sauté and melt the butter. Add the finely chopped onion and grated carrot, stirring until softened, about 4 to 5 minutes; they should look glossy and lose their raw, firm edges without browning heavily. Stir in the minced garlic for 30 seconds. Garlic can turn bitter if it catches on the hot bottom, so keep it moving and don’t let it sit there.
Pressure-Cook the Broccoli Briefly
Stir in the chicken broth, broccoli, kosher salt, black pepper, and dry mustard, scraping the bottom of the pot to loosen any browned bits. Lock the lid, set the valve to Sealing, and cook on High Pressure for 1 minute. Carefully quick-release the pressure when the cooking time ends, keeping your hands and face clear of the escaping steam.
Blend Until Creamy, Not Completely Smooth
Use an immersion blender directly in the pot and puree until most of the vegetables have broken down. Move the blender around the bottom and sides so you don’t leave a pocket of unblended broth or carrot. Stop while a few broccoli pieces remain visible; blending every last piece makes a smoother soup, but takes away the contrast of tender florets in the bowl.
Thicken First, Then Melt in the Cheddar
Whisk the cornstarch and cold water together in a small bowl until smooth. Set the pot to Sauté, stir in the slurry, and cook for 1 to 2 minutes, stirring as the soup thickens. Press Cancel and stir in the cream; add the freshly grated cheddar a handful at a time, stirring until each addition melts before adding the next. If the cheese goes in all at once, it’s harder to incorporate evenly.
Easy Ways to Change This Broccoli Cheddar Soup
Make It Meat-Free with Vegetable Broth
Replace the chicken broth with vegetable broth for a meat-free version. It tastes a little less savory, but the broccoli, mustard, and cheddar still give the soup plenty of flavor; choose cheddar made with vegetarian-friendly enzymes if that matters for your diet.
Add a Gentle Cayenne Kick
Stir a pinch of cayenne into the broth along with the dry mustard. It adds warmth at the back of each spoonful without covering up the sharp cheddar; start with a small pinch, since the heat is more obvious once the soup is hot.
Use Half-and-Half for a Lighter Finish
Swap the heavy cream for the same amount of half-and-half. The soup will be less rich and slightly thinner, but still creamy once the cornstarch and cheddar are incorporated. Keep the heat off when you stir in the dairy and cheese.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days. The chilled soup will thicken, and the broccoli may soften further.
- Freezer: The finished soup can separate and turn grainy after freezing. For better texture, freeze the soup after blending and thickening but before adding the cream and cheddar; thaw it in the refrigerator, reheat gently, then finish with the dairy and cheese.
- Reheating: Warm leftovers slowly in a saucepan over low heat, stirring often. Avoid bringing the soup to a boil, which can make the dairy and cheese separate.
Questions That Come Up with Instant Pot Broccoli Cheddar Soup
Instant Pot Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Set a 6-quart Instant Pot to Sauté and melt the butter; add the onion and carrot and cook, stirring, until softened, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
- Stir in the broth, broccoli, salt, pepper, and dry mustard, scraping the bottom of the pot to loosen any browned bits.
- Lock the lid and set the valve to Sealing; cook on High Pressure for 1 minute, then carefully quick-release the pressure.
- Use an immersion blender to puree the soup until mostly smooth, leaving some broccoli pieces for texture.
- In a small bowl, whisk the cornstarch with the cold water; set the Instant Pot to Sauté, stir in the slurry, and cook until the soup thickens, 1 to 2 minutes.
- Press Cancel and stir in the cream, then add the cheddar a handful at a time, stirring until melted.
