Instant Pot Broccoli and Cheese Soup
This Instant Pot Broccoli and Cheese Soup is thick, creamy, and easy to make in under 25 minutes. Packed with fresh broccoli, carrots, onion, and melted cheddar, it's comfort food without the fuss.
Equipment
- Instant Pot for pressure cooking
- Immersion Blender or regular blender
- Wooden Spoon for stirring in cheese
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 4 cups broccoli florets fresh or frozen
- 3 cups vegetable broth or chicken broth
- 1.5 cups shredded cheddar cheese preferably sharp
- ½ cup milk optional, for creaminess
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Set Instant Pot to Sauté. Add olive oil, then cook diced onion and carrots for 3–4 minutes. Stir in garlic and cook 30 seconds more.
- Add broccoli florets and pour in vegetable broth. Stir to combine and scrape up any browned bits.
- Seal lid and set to HIGH pressure for 5 minutes. Let pressure naturally release for 5 minutes, then quick-release the rest.
- Use an immersion blender to purée soup until smooth or to your desired texture.
- Stir in shredded cheddar cheese and milk (if using). Mix until melted and creamy. Adjust salt and pepper to taste.
Notes
- For chunkier soup, blend only half the mixture.
- Add red pepper flakes or Dijon mustard for extra flavor depth.
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