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Instant Pot Broccoli Cheddar Soup

This creamy Instant Pot broccoli cheddar soup is the perfect easy soup for weeknight dinners. It's filling, delicious, and made in only 20 minutes.
Prep Time5 mins
Cook Time10 mins
Time to Pressure5 mins
Total Time20 mins
Course: Dinner, Soup
Cuisine: American
Keyword: broccoli cheddar soup, broccoli soup, cheddar, cheese, easy, instant pot, pressure cooker, vegetarian
Servings: 4
Calories: 418kcal
Author: Tonje


  • 2 heads broccoli (4-5 cups florets)
  • 1 cup cheddar cheese
  • 3 cups vegetable stock
  • ½ cup half and half
  • 1 onion
  • 4 garlic cloves
  • 2 medium carrots
  • 3 medium potatoes
  • 1 bay leaf
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme


  • Add some olive oil to the Instant Pot, and turn on the SAUTÉ setting. Add diced onion and garlic, and sauté for a few minutes, until soft and translucent. Turn off the Instant Pot by pressing cancel.
    4 garlic cloves, 1 onion
  • Use a wooden spoon or spatula to scrape the bottom of the pot to loosen up any stuck bits of onion.
  • Add broccoli florets, diced carrots, diced potatoes, seasoning and vegetable stock. The liquid will not cover the vegetables. Seal the lid on the pressure cooker, and turn on the MANUAL or PRESSURE COOK setting. Set the timer to 4 minutes.
    2 heads broccoli, 3 cups vegetable stock, 2 medium carrots, 3 medium potatoes, 1 bay leaf, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, ¼ teaspoon salt, ½ teaspoon dried thyme
  • Leave the Instant Pot to naturally release pressure for 5 minutes, before you turn the valve and perform a quick release.
  • Remove the bay leaf from the pot. Use an immersion blender to blend the soup smooth. It will be quite thick at this point.
  • Then, add half and half and cheddar cheese. Stir with a spoon until the cheese has melted into the soup. If you want to make the soup thinner, you can add a little vegetable stock or water until you're happy with the texture.
    ½ cup half and half, 1 cup cheddar cheese



  • You can blend the soup smooth with an immersion blender or a regular blender. 
  • If you think the soup is a little thick, you can add water or vegetable stock until you reach the texture that you like. If this cools down the soup, you can heat it back up by using the SAUTE setting.
  • Keep stirring the soup after you add the cheddar. This allows the cheese to melt evenly.
  • This recipe has only been tested in a 6 qt Instant Pot.
  • Store leftovers in a refrigerator for up to 3 days. Reheat in a pot on the stove top, or in the microwave.


Calories: 418kcal | Carbohydrates: 59g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1171mg | Potassium: 1853mg | Fiber: 13g | Sugar: 11g | Vitamin A: 7766IU | Vitamin C: 308mg | Calcium: 423mg | Iron: 4mg