There’s something incredibly comforting about a bowl of velvety, cheesy soup on a chilly day. This Creamy Instant Pot Broccoli Cheddar Soup Recipe comes together quickly, delivering rich flavors and that perfect cozy hug in a bowl that you’ll want to savor again and again.

The image shows a close-up of a metal pot filled with thick yellowish soup that has small black and orange bits evenly spread throughout. A metal ladle is dipped into the soup, lifting a portion that reveals the creamy and chunky texture with visible herbs and small vegetable pieces. The inside of the pot is coated with the soup, and the scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Instant Pot Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Creamy Instant Pot Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Instant Pot Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

Honestly, I keep coming back to this soup because it’s just so darn easy but feels like you spent hours perfecting it. The Instant Pot does most of the work, and the cheese makes everything taste indulgent.

Quick and effortless: You get a creamy, rich soup ready in under 40 minutes with minimal hands-on time.
Deep, layered flavors: Sautéing the onions and garlic in butter before pressure cooking really amps up the taste.
Flexible and customizable: You can easily tweak it for dairy-free, gluten-free, or add extras like spice without losing comfort.
Family-friendly favorite: Even my picky eaters can’t resist the rich broccoli and cheddar goodness, making it a win at every meal.

Ingredients & Why They Work

Each ingredient in this Creamy Instant Pot Broccoli Cheddar Soup Recipe plays an important role. They all blend beautifully to create that silky, cheesy texture with fresh veggie brightness and just the right seasoning kick.

Flat lay of sharp cheddar cheese grated in a small mound, fresh broccoli florets cut into small pieces, a small pile of shredded bright orange carrots, diced white onion cubes, a few cloves of minced garlic, two tablespoons of golden butter, a small white ceramic bowl filled with clear vegetable broth, whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, small white bowls containing coarse salt, whole black peppercorns, and vibrant red chili flakes, all arranged symmetrically in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar Cheese: Sharp cheddar melts perfectly, giving the soup its signature creamy, flavorful punch. Opt for good quality for the best taste.
Broccoli: Fresh and cut into small pieces so it cooks evenly and blends well with the soup’s texture.
Carrot: Shredded carrot adds a subtle sweetness and a little color contrast that brightens every spoonful.
Onion: Diced onion builds the savory base when sautéed in butter, unlocking wonderful aroma and depth.
Butter: Used for sautéing, it adds richness and helps mellow out the garlic and onion.
Garlic: Minced garlic gives a gentle warmth and enhances all the other flavors.
Broth (Veggie or Chicken): Provides a flavorful liquid base; using a good-quality broth or bouillon makes a noticeable difference.
Seasoning (Salt, Pepper, Red Chili Flakes): Essential to balance flavors and add just a touch of heat.
All-Purpose Flour: Creates a roux on the stovetop, which thickens the soup and gives it that silky, velvety consistency.
Milk or Cream: Whisked into the roux for creaminess and smooth mouthfeel that’s irresistibly satisfying.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creamy Instant Pot Broccoli Cheddar Soup Recipe is how easy it is to customize. I often tweak it depending on what I have on hand or the season—and honestly, that’s part of the fun.

Dairy-Free Version: I skip the cheddar and use a plant-based cheese or nutritional yeast for that cheesy flavor. Adding coconut milk creates creaminess without dairy.
Gluten-Free Adaptation: Instead of all-purpose flour, I use a cornstarch slurry mixed into the soup after pressure cooking—it thickens nicely without the gluten.
Extra Veggies: Sometimes I throw in cauliflower or sweet potatoes for added texture and nutrients—it all works beautifully in the Instant Pot.
Spicy Kick: Adding extra red chili flakes or a dash of cayenne gives the soup a warming glow if you like a little heat.

Step-by-Step: How I Make Creamy Instant Pot Broccoli Cheddar Soup Recipe

A white bowl filled with a creamy yellow soup that has a slightly speckled texture showing bits of green herbs. The soup is topped with scattered shredded cheddar cheese and red chili flakes that add small dots of orange and red on the surface. Two ornate silver spoons rest on the right edge of the bowl. The bowl sits on a white marbled surface with some shredded cheese and chili flakes scattered around the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Flavor Base

First things first: turn your Instant Pot to SAUTÉ mode and melt the butter. When it’s nice and melted, toss in the diced onions and minced garlic. I like to let these cook for about 2 minutes, stirring occasionally, until the onions start to soften and everything smells amazing. This little step really builds the flavor foundation for the entire soup, so don’t rush it or skip it!

Step 2: Add Veggies, Broth, and Seasonings

Once your aromatics are ready, add the chopped broccoli, shredded carrots, broth, salt, black pepper, and red chili flakes. Give everything a good stir so the veggies are evenly coated, and the flavors start to mingle. Don’t forget to cancel the SAUTÉ mode before sealing the lid—then close it with the vent set to sealing.

Step 3: Pressure Cook

Set your Instant Pot to MANUAL or pressure cook mode on high pressure for 5 minutes. This short cooking time perfectly softens the broccoli and carrots while preserving their bright color and fresh taste. When the cooking is done, let the pressure release naturally—this keeps the soup from splattering and lets the flavors settle gently.

Step 4: Make the Roux on the Stovetop

While the soup is cooking in the Instant Pot, melt the butter in a saucepan on your stovetop. Stir in the flour and cook it for about a minute or so to get rid of that raw flour taste. Slowly whisk in the milk or cream bit by bit, making sure you get a smooth, thick sauce—this is going to add that luscious creaminess to your soup.

Step 5: Combine and Melt the Cheese

After your pressure cooking is done and the lid is off, switch the Instant Pot back to SAUTÉ mode. Slowly stir the roux into the soup, then gradually add the grated cheddar cheese, stirring continuously so it melts smoothly without clumping. Let the soup simmer gently for a couple of minutes—it’s at this stage that it comes together perfectly creamy and cheesy.

Step 6: Serve and Enjoy

Give the soup a final taste and adjust salt or pepper if needed. Ladle into bowls, garnish with a little extra grated cheese or a sprinkle of chili flakes, and dig in with some crusty bread. Trust me, it’s pure comfort!

Top Tip

Over the years, I’ve learned that a few little tweaks really make this Creamy Instant Pot Broccoli Cheddar Soup Recipe stand out. Here are some tips to help you nail it the first time and every time.

Cook Onions and Garlic Well: Don’t rush the sautéing step—it unlocks the full depth of flavor and prevents any raw onion taste.
Natural Pressure Release: Letting the Instant Pot naturally release pressure keeps the soup from splashing or becoming watery.
Gradual Cheese Addition: Adding the cheese bit by bit while stirring helps it melt smoothly without clumping or becoming grainy.
Use Sharp Cheddar: The sharper the cheddar, the more intense and satisfying the cheese flavor—trust me, I’ve tried mild varieties and the difference is noticeable.

How to Serve Creamy Instant Pot Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I usually top the soup with a little extra grated sharp cheddar or a sprinkle of freshly ground black pepper and red chili flakes to add a bit of color and contrast. Sometimes a dollop of sour cream or chopped fresh chives adds a lovely fresh note that pairs beautifully with the warm, cheesy base.

Side Dishes

Crusty bread is my go-to side—you can’t go wrong with a toasted baguette or sourdough slice for dipping. For something heartier, try serving it alongside a simple green salad or even a grilled cheese sandwich for a cozy, nostalgic meal.

Creative Ways to Present

For special occasions, I love serving this soup in mini pumpkin bowls or hollowed-out bread bowls—it adds a festive touch that’s sure to impress guests. You can even drizzle a bit of truffle oil on top for a fancy, indulgent twist that elevates the entire experience.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so sometimes I find the next day it tastes even better!

Freezing

This soup freezes well—just cool completely, portion it into freezer-safe containers, and pop it in the freezer for up to 3 months. When thawing, I always defrost overnight in the fridge for the best texture and flavor retention.

Reheating

I reheat the soup gently on the stovetop over low heat, stirring often to prevent scorching. If it’s too thick after refrigeration, I add a splash of milk or broth to get it back to that creamy, comforting consistency.

Frequently Asked Questions:

Can I make this Creamy Instant Pot Broccoli Cheddar Soup Recipe vegan?

Absolutely! Swap out the cheddar cheese for vegan cheese alternatives like cashew-based cheese, use vegetable broth, and replace butter with olive oil or dairy-free margarine. For creaminess, use coconut milk or almond milk.

How do I prevent the cheese from clumping in the soup?

Add the cheese gradually while stirring constantly over low heat. Also, make sure the soup isn’t boiling once the cheese is added, as high heat can cause the cheese to seize and become grainy.

Is it necessary to make the roux on the stovetop?

Making the roux on the stovetop helps thicken the soup to that perfect creamy texture without the flour cooking under pressure, which can sometimes cause off flavors. However, you can skip it by adding cream or milk after cooking, but the soup may be a bit thinner.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine—just reduce the pressure cooking time slightly or allow for a natural pressure release to avoid overcooking and keep texture intact.

Final Thoughts

This Creamy Instant Pot Broccoli Cheddar Soup Recipe is a true kitchen friend—always there when you want something warm, wholesome, and a little indulgent. It’s quick, comforting, and full of flavor, making it one of those recipes you’ll want to keep returning to, no matter the season. Give it a try and let me know how you customize it—there’s a whole world of delicious possibilities in that pot!