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+ servings

Instant Pot Broccoli Cheddar Soup

Course Main Course, Soup
Cuisine American
Keyword Broccoli, Instant Pot, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 395kcal


  • 1 tablespoon garlic pepper
  • 1 tablespoon Italian seasoning
  • 3 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 cup shredded carrots
  • Kosher salt
  • 1 celery stalk, finely chopped
  • 1 cup half and half
  • 2 tablespoons cornstarch
  • 1 tablespoon hot sauce
  • 2 1/2 cups tightly packed mild cheddar cheese
  • 1 cup tightly packed sharp cheddar cheese
  • 1 pound broccoli florets


  • Turn Instant Pot on and select the ‘Saute’ function.
  • Add the butter, carrots, celery and salt and saute until the onion is slightly softened, about 5 minutes.  
  • Add broccoli, broth and secure the lid onto the Instant Pot.
  • Press the ‘Cancel’ button to reset the cooking program, then select the ‘Pressure Cooking’ or ‘Manual’ function and set the cooking time to 1 minute on high pressure. 
  • While the soup is cooking, stir together the half and half, cornstarch, garlic pepper, Italian seasoning and hot sauce in a mixing bowl and set aside.
  • When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
  • Open the Instant Pot and press ‘Cancel’ to reset the cooking program.
  • Now, select the ‘Saute’ function and stir in half and half mixture.
  • Add cheese slowly and continue to stir until all ingredients are fully combined and cheese is melted.  Add in any additional cheese to taste. 
  • Let the soup come to a simmer for about 1 to 2 minutes to help thicken.  
  • Press the ‘Cancel’ button to turn off the Instant Pot.  Taste and add any additional seasoning or hot sauce, as neeeded.  
  • Serve and enjoy!
  • Top with any additional cheese, if desired. 



  1. I love to add both mild and sharp cheddar to this recipe.  I think the sharp cheddar really gives it that extra flavor.  
  2. For hot sauce, I chose Louisiana, but you can also use Frank’s RedHot or any others you might like. 
  3. This recipe is great to make on a Sunday and freeze for the week.  I think this Instant Pot Broccoli Cheddar soup is even better the days that follow with some great garlic bread for dipping.  When freezing, I break the batch up into to different batches so my family can thaw and eat at their own times.  Simply store in a freezer safe plastic bag or other freezer safe container. 


Calories: 395kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 980mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4873IU | Vitamin C: 18mg | Calcium: 556mg | Iron: 1mg