Two bowls of Instant Pot broccoli cheddar soup.
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5 from 5 votes

Instant Pot Broccoli Cheddar Soup

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 8
An easy-to-make Instant Pot broccoli cheddar soup that's soul-warming, delicious, and healthy! Perfect to see you and yours through chilly nights!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 2 carrots peeled and chopped
  • 18 ounces broccoli florets about 4 cups
  • 12 ounces cauliflower florets about 2 cups
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • a few turns freshly-ground black pepper
  • 3 cups veggie or chicken broth
  • 1 cup whole milk
  • 2 1/2 cups shredded sharp cheddar cheese

Instructions

  • Set Instant Pot to the saut√© function, and add olive oil, butter, onion, and carrots. Cook for 5 minutes, until fragrant and slightly softened. Add broccoli, cauliflower, thyme, nutmeg, salt, cayenne, and black pepper, followed by the broth. Cover, seal, and cook for 8 minutes on manual/high pressure.
  • When finished, use the quick release function to vent steam. Puree the soup using an immersion blender, or transfer to a regular blender, puree, then return to the Instant Pot. (An immersion blender is so much easier here!)
  • With the Instant Pot on the keep warm setting, stir in the milk and cheese. Let sit for about 5 minutes, until the cheese is melted and smooth.
  • Serve with fresh thyme, bread, or crackers as desired. Enjoy!

Notes

  1. The cooking time of 30 minutes includes an estimated 10 minutes for your Instant Pot/pressure cooker to come to pressure. If yours is faster, this might be less! 
  2. Recipe adapted from Half Baked Harvest - added carrots, swapped cauliflower in, zucchini out, and slightly altered the method for mixing in milk and cheese.

Nutrition Estimate

Calories: 266kcal, Carbohydrates: 11g, Protein: 13g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 723mg, Potassium: 508mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3530IU, Vitamin C: 82.1mg, Calcium: 347mg, Iron: 1.4mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Course: Soup
Cuisine: American
Keyword: Instant Pot broccoli cheddar soup
Author: Monica | Nourish + Fete