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5 from 47 votes

Instant Pot Broccoli Cheddar Soup

Step-by-Step Guide on how to make Instant Pot Broccoli Cheddar Soup! Delicious, comforting, and easy broccoli cheese soup the whole family will enjoy. We incorporated a few techniques to craft this creamy rich soup packed with layers of flavors, body, and satisfying mouthfeel.
Servings 6
Total Time 50 mins

Ingredients

  • 2 heads (2lbs or 908g) broccoli , chopped into large florets
  • 1 (200g) medium onion , roughly chopped
  • 3 (14g) garlic cloves , roughly chopped
  • 2 - 3 (200g) carrots , roughly chopped
  • 2 (400g) yellow or russet potatoes , roughly diced
  • 3 tablespoons (42g) unsalted butter or olive oil
  • 1 teaspoon (2g) ground mustard
  • 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
  • Optional: 2 tablespoons (30ml) fish sauce
  • 2 cups (500ml) whole milk
  • 6 ounces (170g) sharp cheddar , freshly grated
  • 6 ounces (170g) mild cheddar , freshly grated
  • Kosher salt and freshly ground black pepper

Instructions

  • Saute Onions & Garlic: Use "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen. Add 3 tbsp (42g) unsalted butter in Instant Pot. Make sure to cover the whole bottom with oil.
    Add in chopped onions. Lightly season with kosher salt and freshly ground black pepper. Saute onions for roughly 2 to 3 minutes until softened but not browned. Add in chopped garlic, then saute for 30 seconds.
  • Saute Broccoli & Veggies: Add in about 16 broccoli florets, then saute for roughly 2 minutes until it smells earthy. Add in chopped carrots, diced potatoes, and 1 tsp ground mustard, then saute for another minute.
  • Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
  • Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
  • Blend Broccoli Soup: Scoop up and set aside 16 to 18 broccoli florets for later.
    Pour 2 cups (500ml) whole milk into Instant Pot to cool down the soup slightly. Blend the broccoli soup to your desired consistency with an Immersion Hand Blender.
    Amy + Jacky's Texture Tips! If you prefer a chunky soup, blend it for a shorter time. If you prefer an ultra-smooth soup, blend longer and strain the soup over a fine mesh strainer.
  • Melt Cheese and Make Broccoli Cheddar Soup: Add a handful of grated cheddar cheese at a time, then stir constantly with a wooden spoon until the cheese fully melts into the soup.
    Add the previously set-aside broccoli florets to the soup, then break them down a little with a wooden spoon.
    Amy + Jacky's Cheesy Tips! Taste and adjust the amount of cheese according to your cheese and personal preferences. You may or may not need to melt all the cheese into the soup.
  • Season & Serve: Taste the broccoli cheddar soup, then season with salt & ground black pepper. Garnish with more cheddar cheese and toasted breadcrumbs on top. Enjoy~

Notes

1. Use Freshly Grated Cheese to Avoid Graininess: Freshly grated cheese will melt better and the soup will have a smoother texture compared to using pre-shredded cheese. But if you prefer using pre-shredded cheese, it’ll still work for this recipe.
  • Timesaving Tip: If you're using freshly grated cheddar cheese, save preparation time by grating them while the soup is pressure cooking.
2. Potatoes Will Give the Soup More Body and Texture: We developed the recipe with Yukon Gold potatoes. You can also use russet potatoes or white potatoes.
3. Unsalted Chicken Stock & Unsalted Butter: We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish. If you're using salted ingredients, taste and adjust accordingly.
4. Whole Milk Substitutes: You can substitute with 2% or 1% milk
5. Fish Sauce (Optional): Fish sauce may sound strange in the broccoli cheddar soup, but it'll help balance & adds depths to the overall flavor profile by cutting down the cheddar cheese’s sharp aftertaste. Use a high-quality fish sauce - it won’t make the soup tastes fishy at all!
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 496kcal

Nutrition

Calories: 496kcal | Carbohydrates: 35g | Protein: 25g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 516mg | Potassium: 1193mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7213IU | Vitamin C: 153mg | Calcium: 609mg | Iron: 2mg