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one bowl filled with instant pot broccoli cheddar soup with a spoon in it

Instant Pot Broccoli Cheddar Soup

This easy broccoli cheese soup is rich and creamy and cooks in a pressure cooker.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 452kcal
Author Ashley C.


  • 2 tablespoons unsalted butter
  • 3/4 cup diced onion
  • 2 cloves garlic minced
  • 4 cups chicken broth (or vegetable broth), divided
  • 4 cups small broccoli florets
  • 1 cup grated carrots
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • Pinch of nutmeg plus more to taste
  • 1/4 cup cornstarch
  • 1 cup heavy cream
  • 1 cup milk (any %)
  • 2 1/2 cups cheddar cheese freshly grated


  • Press the Saute button on the Instant Pot. Melt the butter, then add the diced onion and saute until tender, 2 to 3 minutes.
  • Add the garlic and saute for 30 seconds, until fragrant. Press the cancel button.
  • Stir in 3 3/4 cups of broth, broccoli, carrots, salt, pepper and nutmeg.
  • Close and secure the lid and seal the venting knob. Cook on Manual HIGH Pressure for 1 minute.
  • When the cook time ends, perform a Quick Pressure release; remove the lid carefully. Use an immersion blender to puree some of the soup if you'd like it a bit smoother, then press the Saute button.
  • In a small bowl, whisk together the corn starch and remaining broth until smooth. When the contents of the pot are simmering, slowly add in the cornstarch mixture. Allow it to simmer, stirring frequently until the soup thickens.
  • Press Cancel. Stir in the cream and milk. Add the cheese 1/2 cup at a time, stirring until it melts.
  • Taste and season to your liking, then serve hot.


Storing: Leftover cooked and cooled broccoli cheddar soup can be stored in an airtight container for up to one week. Reheat on the stovetop in a saucepan or microwave for best results.
Freezing: Unused cooled portions of soup are best frozen in individual bags or airtight containers and can be frozen for up to 4 months. After thawing in the fridge overnight, the milk and cheese may separate when thawing, so you may need to whisk in a bit of cornstarch or blend when reheating.


Calories: 452kcal | Carbohydrates: 18g | Protein: 17g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1129mg | Potassium: 552mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5184IU | Vitamin C: 68mg | Calcium: 465mg | Iron: 1mg