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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup combines tender broccoli and sharp cheddar in a creamy pressure-cooked soup. Pureeing most of the broccoli keeps the texture smooth while leaving a few pieces for a hearty bite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 1 carrot medium, grated
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1.5 lb broccoli florets cut into bite-size pieces
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp dry mustard
  • 2 tbsp cornstarch
  • 2 tbsp water cold
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese freshly grated

Equipment

  • 1 6-quart Instant Pot
  • 1 immersion blender

Method
 

  1. 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.
  2. Stir in the broth, broccoli, salt, pepper, and dry mustard, scraping the bottom of the pot to loosen any browned bits.
  3. Lock the lid and set the valve to Sealing; cook on High Pressure for 1 minute, then carefully quick-release the pressure.
  4. Use an immersion blender to puree the soup until mostly smooth, leaving some broccoli pieces for texture.
  5. 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.
  6. Press Cancel and stir in the cream, then add the cheddar a handful at a time, stirring until melted.

Notes

For the smoothest texture, add the cheddar a handful at a time and stir until each addition melts. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the cream and cheese may separate. Swap in low-sodium vegetable broth for a vegetarian version.