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Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is perfect for a chilly fall evening. It takes no time to make is full of cheesy goodness!
Course Soup
Cuisine American
Keyword instant pot, soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 477kcal



  • 1 tbsp salted butter
  • 4 cups broccoli florets, chopped
  • 2-3 carrots, chopped
  • 2-3 stalks of celery, chopped
  • ½ onion, diced
  • 3 cups water
  • 2 cups heavy cream
  • 8 oz sharp cheddar


  • To prepare the soup, begin by dicing and chopping the celery, carrots, onion and broccoli.
  • With the Instant Pot on Saute function, add butter and melt. Add onions, carrots and celery to the pot and stir for a few minutes until the onions are softened. When finished turn off saute function.
  • Add broccoli to pot along with the water and stir.
  • Close and seal lid and cook on high pressure for 5 minutes. After the 5 minutes is up, do a manual release.
  • Return the Instant Pot to the saute function. Add the heavy cream and stir. Continuing stirring until the cream has warmed.
  • If you are using a cheese block, dice the cheese into small pieces. Shredded cheese will also work for this recipe just fine!
  • Add the cheese into the pot, continuing to stir until the cheese has melted.
  • Once the cream and cheese have warmed and melted, this is ready to serve. I like topping this with some shredded cheddar.
  • Tips: To reheat: Reheat on the stove top


Calories: 477kcal | Carbohydrates: 9g | Protein: 13g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 153mg | Sodium: 333mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5440IU | Vitamin C: 56.8mg | Calcium: 371mg | Iron: 0.8mg