Instant Pot Broccoli Cheddar Soup

5 from 54 votes

Instant Pot Broccoli Cheddar Soup

Creamy, cheesy, and ready in under 30 minutes, this Instant Pot Broccoli Cheddar Soup is so cozy on a cold Winter night. Let the Instant Pot do all the hard work for you in making this easy soup!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 396kcal

Author: Lynn Polito

Equipment

Ingredients

1 Onion Chopped
¼ cup Butter Melted
¼ cup Flour
4 cups Vegetable Broth Low Sodium
1 Carrot Large, or 2 medium
4 cups Broccoli Cut into florets
½ teaspoon Salt
1 teaspoon Ground Mustard
2 cups Cheddar Shredded
2 cups Milk Whole Milk

Instructions

Set the Instant Pot to "saute".
Add the butter to the Instant Pot.
While the butter melts, cut the onion into small pieces and cut the carrots into small pieces
Add the onion and carrots to the Instant Pot and saute for 2 minutes until the onions and carrots are slightly soft.
Stir in the flour and cook for 1 minute, coating the onions and carrots in flour.
Add the vegetable broth and broccoli to the Instant Pot.
Stir in the salt and ground mustard. Stir to combine the flavors.
Cover the Instant Pot and set the pressure to “high” for 15 minutes.
When the cooking is complete, release the pressure manually
Set the Instant Pot to "saute".
Open the Instant Pot and add the cheddar.
With an immersion blender, blend the soup to your desired consistency.
Add the milk and stir until fully combined.
Serve immediately.

Notes

Use low sodium vegetable broth if you can. That will allow you to control the amount of salt in your soup. Otherwise, the soup may be too salty.
Buying a brick of cheddar and shredding it yourself is the best way to do it. If you cannot find a brick of cheddar, already shredded is good too.
Whole milk, half and half, or heavy cream can be used to make the soup more decadent.

Nutrition