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Broccoli Cheddar Soup Instant Pot 5
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4.75 from 107 votes

Broccoli Cheddar Soup - Instant Pot

A comforting Creamy Instant Pot Broccoli Cheddar soup is loaded with veggies and cheddar cheese. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: creamy, easy, instant pot, pressure cooker
Diet: Low Carb, Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 6
Calories: 317kcal
Author: Meeta Arora


  • 2 cups Cheddar Cheese grated
  • 3 cups Broccoli cut into small pieces
  • 1 cup Carrot shredded
  • 1/2 cup Onion diced
  • 2 tbsp Butter
  • 1 tbsp Garlic minced
  • 2 cups Broth Veggie or Chicken

Seasoning (adjust to taste)

For stovetop


  • Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 
  • Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position. 
  • Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes. 
  • When the instant pot beeps, let the pressure release naturally. Open the lid. 

On Stovetop

  • When the pressure cooking is done, melt butter on a stovetop saucepan. Add the flour and saute for a minute until it is cooked. Whisk in the cream/milk, a little bit at a time, until you have a smooth thick consistency. 

Mix it together

  • Change the instant pot to SAUTE mode. Stir in the sauce you prepared on stovetop. Add the cheddar cheese gradually, stirring continuously, until it melts. Press Cancel.  
  • Soup is ready to be served.


  • I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. 
  • I used only cheddar cheese in this recipe. If you like, you can add other cheeses you love. 
  • No Flour / Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free. Add the extra butter in step 1 to the instant pot and cream/milk after pressure cooking is done. 
  • No cream variation: Some readers have tried this soup with milk, in place of cream and they loved it. It was a thinner consistency, but the same great taste.  
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
  • This recipe has been updated to not cook flour under pressure.  The previous recipe instructions were requested by some readers, so I am sharing the changes here - 
    • In step 1, add all the butter (including what is mentioned in stovetop section). Add diced onions and minced garlic and saute for 2 minutes.
    • Add flour and saute for a minute until it is cooked. Add the broth and mix it well with the flour to a smooth consistency. Add broccoli, carrots and seasoning.
    • After this follow the steps to close the lid and pressure cook. Stir in the cream after releasing pressure. Stovetop steps can be skipped. 


Serving: 224g | Calories: 317kcal | Carbohydrates: 11.3g | Protein: 11.85g | Fat: 25.57g | Saturated Fat: 15.145g | Trans Fat: 0.444g | Cholesterol: 76mg | Sodium: 505mg | Potassium: 280mg | Fiber: 2.1g | Sugar: 3.41g | Vitamin A: 9400IU | Vitamin C: 47mg | Calcium: 310mg | Iron: 0.9mg