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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup made with a roux-style flour thickener and pressure-cooked broccoli for tender, chunky bites. Blended partially for a creamy texture, then finished with melted sharp cheddar and a swirl of cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets Cut small so they pressure-cook quickly and stay chunky.
  • 1 onion Dice for even sautéing.
  • 3 clove garlic Minced.
  • 3 carrots Shredded.
Soup base and thickener
  • 4 cup chicken or vegetable broth Use hot for quicker return to pressure.
  • 4 tbsp unsalted butter For sautéing and roux-style thickness.
  • 0.25 cup all-purpose flour Cook briefly to remove raw flour taste.
  • 1 tsp Dijon mustard Added after pressure cooking for tang.
  • 0.5 tsp smoked paprika For gentle smoky flavor.
  • 1 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Cheddar and finishing
  • 1 cup heavy cream Stir in after quick release for creaminess.
  • 3 cup shredded sharp cheddar Stir in in handfuls so it melts smoothly.

Equipment

  • 1 Instant Pot
  • 1 immersion blender

Method
 

Sauté and build the base
  1. Set Instant Pot to Sauté and melt the unsalted butter, then cook the diced onion for 3 minutes until softened, stirring occasionally.
  2. Add the minced garlic and all-purpose flour, then cook for 1-2 minutes while stirring until fragrant and lightly thickened.
  3. Gradually whisk in the chicken or vegetable broth until smooth, with no flour lumps remaining.
Pressure cook vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the Instant Pot and pressure cook on High for 3 minutes.
Blend and finish with cheese
  1. Quick release the pressure, then stir in the heavy cream and Dijon mustard until combined.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some chunky broccoli for texture.
  3. Stir in the shredded sharp cheddar in handfuls until fully melted and smooth, then season with salt and pepper to taste.

Notes

For the smoothest melt, stir the cheddar in gradually over low residual heat and stop blending once you reach your preferred chunky-cream texture. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).