Instant Pot broccoli cheddar soup in white bowl with handles.

Instant Pot Broccoli Cheddar Soup

Creamy and delicious veggie-packed soup with cheese. Popular restaurant copycat made right in your pressure cooker! 

More Instant Pot recipes:

Course Dinner
Cuisine American
Keyword broccoli soup, Instant Pot
Prep Time 10 minutes
Cook Time 20 minutes
natural pressure release 5 minutes
Total Time 30 minutes
Servings 6 people
Calories 292 kcal
Author Anna


  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 1 large carrot shredded
  • 1 celery stalk finely diced
  • 2 garlic cloves minced
  • Kosher salt
  • 1 pound broccoli florets chopped
  • 3 cups vegetable broth page 284
  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 1 tablespoon hot sauce such as Frank’s RedHot or Crystal, plus more as needed
  • 2 cups tightly packed shredded Cheddar cheese
US Customary - Metric


  1. Select the Sauté setting on the Instant Pot and melt the butter. Add the onion, carrot, celery, garlic, and 1⁄2 teaspoon salt and sauté for about 5 minutes, until the onion is softened but not browned. Add the broccoli and vegetable broth.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. While the soup is cooking, in a liquid measuring cup, stir together the half-and-half, cornstarch, and hot sauce.
  4. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, press the Cancel button to reset the cooking program, then select the Sauté setting. Stir the half-and-half mixture to recombine, then pour it into the pot. Stir in the cheese. Let the soup come up to a simmer and cook for 1 to 2 minutes, stirring occasionally, until it has thickened slightly. Press the Cancel button to turn off the Instant Pot. Taste and adjust the seasoning with salt and hot sauce if needed.
  5. Ladle the soup into bowls and serve piping hot.
Nutrition Facts
Instant Pot Broccoli Cheddar Soup
Amount Per Serving
Calories 292 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 64mg 21%
Sodium 811mg 34%
Potassium 387mg 11%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 13g 26%
Vitamin A 61.1%
Vitamin C 86.9%
Calcium 35.9%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.