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Creamy broccoli cheddar soup in a white bowl with toasted focaccia

Photo: Ken Hawkins / Wikimedia Commons · CC BY 2.0

Instant Pot Family Dinners

Instant Pot Broccoli Cheddar Soup

Broccoli, carrots and potato pressure-cook into a velvety base, then real cheddar and half-and-half go in off pressure for a smooth family soup.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family Dinners
Prep12 min
Cook23 min
Total35 min
Cost$1.55

Directions

  1. Sauté the aromatics

    Select Sauté, melt butter and cook onion and carrots for 4 minutes. Add potato and diced broccoli stems.

  2. Deglaze and pressure cook

    Pour in broth and scrape the base clean. Stir in Dijon and salt, then scatter florets on top. Lock the lid and cook on High Pressure for 1 minute.

  3. Quick-release carefully

    When the cycle ends, use a controlled quick release in short bursts. Keep hands and face away from steam; if liquid sputters, close the valve briefly and resume.

  4. Blend to preferred texture

    Open after the float valve drops. Use an immersion blender for 3 to 5 short pulses, leaving plenty of small broccoli pieces. Do not fully purée unless your family prefers it smooth.

  5. Add dairy off pressure

    Cancel heat. Stir in half-and-half, then add cheddar one handful at a time, stirring until each melts. Do not boil after adding cheese.

  6. Adjust and serve

    Add pepper and taste for salt. If too thick, stir in warm broth; if too thin, rest uncovered 5 minutes. Serve with bread or crackers.

Why this works

Why it worksPotato supplies body without a heavy flour roux.
Why it worksA one-minute pressure cycle softens broccoli quickly while limiting sulfurous overcooked flavor.
Why it worksDairy and cheese enter after pressure and away from a boil, which protects their smooth texture.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use whole milk for a lighter soup; it will be slightly thinner.
  • Use mild cheddar for a gentler kid-friendly flavor or a cheddar-Jack blend.
  • For gluten-free soup, confirm broth and Dijon labels; no flour is used.

Cook notes

  • Shred cheese from a block; pre-shredded coatings can make the soup less smooth.
  • Do not use Sauté after adding cheese unless set to Low and watched constantly.
  • The pressure time is only 1 minute, but the pot still needs time to heat and release.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Refrigerate airtight for up to 4 days. Reheat gently below a boil, stirring often. Freezing can make dairy soup grainy, so fresh or refrigerated is best.

Questions

Why is my soup grainy?

The cheese may have boiled, been added too quickly or been pre-shredded. Remove from heat and whisk in small handfuls of block-shredded cheese.

Can I use frozen broccoli?

Yes. Add it frozen and keep the 1-minute timing; the pot may take slightly longer to reach pressure.

Can I make it without an immersion blender?

Mash some potato and broccoli against the side with a potato masher, leaving the rest chunky.

Blended soup methods

Choose a cozy soup by base and blending method

Compare pressure-cooked broccoli-cheddar soup with silky oven-roasted pumpkin and warm spices, roasted sweet potato with ginger and a partially blended vegan corn-potato chowder by vegetable base, texture and richness.

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Instant Pot Broccoli Cheddar Soup
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1. Sauté the aromaticsSelect Sauté, melt butter and cook onion and carrots for 4 minutes. Add potato and diced broccoli stems.
2. Deglaze and pressure cookPour in broth and scrape the base clean. Stir in Dijon and salt, then scatter florets on top. Lock the lid and cook on High Pressure for 1 minute.
3. Quick-release carefullyWhen the cycle ends, use a controlled quick release in short bursts. Keep hands and face away from steam; if liquid sputters, close the valve briefly and resume.
4. Blend to preferred textureOpen after the float valve drops. Use an immersion blender for 3 to 5 short pulses, leaving plenty of small broccoli pieces. Do not fully purée unless your family prefers it smooth.
5. Add dairy off pressureCancel heat. Stir in half-and-half, then add cheddar one handful at a time, stirring until each melts. Do not boil after adding cheese.
6. Adjust and serveAdd pepper and taste for salt. If too thick, stir in warm broth; if too thin, rest uncovered 5 minutes. Serve with bread or crackers.