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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick cheddar base, tender broccoli florets, and a quick 3-minute High-pressure cook. Partially blended for a chunky-smooth texture, finished with melted sharp cheddar for an extra-rich finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 4 cup broccoli florets cut small
Onion
  • 1 onion diced
Garlic
  • 3 clove garlic minced
Carrots
  • 3 carrots shredded
Chicken or vegetable broth
  • 4 cup chicken or vegetable broth
Heavy cream
  • 1 cup heavy cream
Sharp cheddar
  • 3 cup sharp cheddar shredded
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 1 cup all-purpose flour
Dijon mustard
  • 1 tsp Dijon mustard
Smoked paprika
  • 0.5 tsp smoked paprika
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Set the Instant Pot to Sauté and melt the butter, then cook the diced onion for 3 minutes until softened (about a gentle sizzle).
  2. Add the minced garlic and the flour, then cook for 1-2 minutes while stirring to remove the raw flour taste (keep it at active simmering on Sauté).
Build the soup
  1. Gradually whisk in the broth until smooth, scraping any browned bits from the bottom so no lumps remain.
  2. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the lid and pressure cook on High for 3 minutes.
Blend and finish
  1. Quick release the pressure, then stir in the heavy cream and Dijon mustard until the soup looks evenly creamy.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some broccoli chunks for texture.
  3. Stir in the shredded sharp cheddar in handfuls until melted and smooth, then season with salt and pepper to taste.

Notes

For the creamiest texture, partially blend first and add the cheddar off pressure so it melts smoothly without becoming grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freezing is not ideal because dairy-based soups can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.