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Instant Pot Broccoli Cheddar Soup

Cheesy and creamy Instant Pot Broccoli Cheddar Soup is so quick and easy! Packed with veggies and flavor, it makes for a great family meal!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Pressurizing 10 minutes
Servings 8 People
Calories 244kcal
Author Taylor Kiser


  • 1 Cup Onion, diced
  • 2 Tbsp Butter
  • 2 tsp Fresh garlic, minced
  • 4 Cups Broccoli, cut into small florets
  • 2 Cups Chicken broth
  • 1 Cup Carrot, diced
  • 4 Tbsp Cornstarch
  • 1/4 Cup Warm water
  • 2 Cups Sharp Cheddar cheese, grated on (8oz)
  • 2 Cups Whipping cream
  • 1-1/2 tsp Salt


  • Heat the butter on sautee mode. Add in the onion and garlic and cook until soft, about 3-4 minutes.
  • Add in all the remaining ingredients, up to the cornstarch.
  • Cover and set to "sealing". Cook on manual high pressure for 1 minutes.
  • Do an instant steam release. In a small bowl, whisk the corn starch with 1/4 cup of warm water
  • While stirring constantly, whisk the mixture back into the soup. Turn to sautee mode and cook until thickened, about 2-4 minutes.
  • Turn off the instant pot and stir the cheese in a little bit it a time until melted.
  • Stir in the cream and season to taste with salt (we like it on the saltier side)



Calories: 244kcal | Carbohydrates: 17g | Protein: 9.6g | Fat: 15.9g | Saturated Fat: 10g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.8g | Cholesterol: 50mg | Sodium: 750mg | Potassium: 386mg | Fiber: 2.2g | Sugar: 3.9g | Vitamin A: 62IU | Vitamin C: 72mg | Calcium: 25mg | Iron: 5mg