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Spoon dipping into a bowl of broccoli cheddar soup.
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4.92 from 12 votes

Instant Pot Broccoli Cheddar Soup

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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: Instant Pot broccoli cheddar soup
Servings: 8
Calories: 266kcal
Author: Monica Lensink

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 2 carrots peeled and chopped
  • 3-4 cups broccoli florets about 18 ounces
  • 1-2 cups cauliflower florets about 10 ounces
  • 2 teaspoons dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 10-12 cranks fresh-ground black pepper
  • 3 cups veggie or chicken broth
  • 1 cup whole milk
  • 2 and 1/2 cups shredded sharp cheddar cheese

Instructions

  • Set Instant Pot to the sauté function, and add olive oil, butter, onion, and carrots. Cook for 5 minutes, until fragrant and slightly softened. Add broccoli, cauliflower, thyme, salt, nutmeg, 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.
  • Garnish as desired with fresh herbs or more cheese. Serve with bread, crackers, biscuits, etc. as desired. Enjoy!

Notes

  • Cooking Time. 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! 
  • Recipe. This recipe is adapted from Half Baked Harvest - I've added carrots, swapped cauliflower in, zucchini out, and slightly altered the method for mixing in milk and cheese.

Nutrition

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