Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 persons
Cuisine: American
Ingredients: 2 tablespoons Olive Oil; 4 Shallots, diced; 3 stalks Celery, diced; 5 cloves Garlic, minced; 4 cups chopped Broccoli Florets; 2 cups Vegetable Broth; 1 teaspoon Ground Thyme; 1 teaspoon Ground Sage; 1 Bay Leaf; 1/4 teaspoon Cayenne Pepper; 3 cups shredded Cheddar Cheese; 1 cup Half and Half; 1 cup Heavy Whipping Cream; 1 teaspoon Salt; 1/2 teaspoon Pepper

Front shot of Instant Pot Broccoli Cheddar Soup in a bowl with spoon and cloth on the side

Warm, creamy, and ready in just 25 minutes, this Instant Pot Broccoli Cheddar Soup delivers comfort food satisfaction with ease. Made with fresh broccoli, aromatic veggies, sharp cheddar, and two types of cream, this soup is velvety smooth and full of flavor. It’s low-carb, gluten-free, keto-friendly, and the perfect make-ahead meal for cozy nights or quick lunches.

#Gluten Free #Ketogenic #Lacto Vegetarian #Paleo #Whole30 #Comfort Food #Family Dinners #Soups #Vegetables #Pressure Cooker

Let soup cool slightly before blending to avoid pressure build-up and spills. Use caution when quick-releasing steam—keep hands and face away from the vent.

Ready in under 30 minutes using your Instant Pot
Naturally gluten-free, keto, and diabetic-friendly
Silky texture with bold cheesy flavor
A great way to sneak in veggies for picky eaters

Use freshly shredded cheddar for the best melt and flavor
Blend to your preferred texture—smooth or with a few broccoli pieces left for bite
Let cheese melt gradually to prevent clumping

Pair with gluten-free bread, keto crackers, or a light side salad
Garnish with extra shredded cheddar or toasted pumpkin seeds
Serve in a bread bowl for a hearty meal (if not following keto)

Broth: Use chicken broth for added richness if not vegetarian
Cream: Swap for coconut cream or almond milk for dairy-free version
Cheese: Try a mix of cheddar and Gruyère for depth

Short-Term: Store in the fridge for up to 4 days
Reheat: Gently warm on the stovetop or in the microwave
Freeze: Store in freezer-safe containers for up to 2 months (reheat gently to prevent curdling)

Blender

Instant Pot

Serving Bowl

Olive Oil – For sautéing aromatics
Shallots, Celery, Garlic – Build savory flavor
Broccoli Florets – The star of the dish
Vegetable Broth – Keeps it light and plant-based
Ground Thyme, Ground Sage, Bay Leaf – Add earthy depth
Cayenne Pepper – Brings gentle heat
Cheddar Cheese – Sharp and melty
Half and Half + Heavy Cream – Create a luxurious texture
Salt & Black Pepper – Classic seasonings to finish

Can I make this soup dairy-free?

Yes—use plant-based cream and vegan cheddar.

Do I need an immersion blender?

No, a standard blender works just fine—just cool slightly before blending.

Is this freezer-friendly?

Yes, though the texture may change slightly when reheated.

How to Make Instant Pot Broccoli Cheddar Soup

Press the sauté function and add olive oil, shallots, and celery. Cook for 3–4 minutes, then stir in garlic and cook for another minute.

Turn off sauté. Add broccoli, vegetable broth, thyme, sage, cayenne, and bay leaf. Seal the Instant Pot lid and cook on high pressure for 5 minutes. Quick release the pressure.

Blend the soup in batches to your desired texture. Return it to the pot and press sauté again. Stir in half and half and heavy cream, followed by the cheddar cheese. Mix until melted and smooth.

Season with salt and pepper, and serve hot.

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Serves

6 persons

Ingredients

2 tablespoons Olive Oil
4 Shallots, diced
3 stalks Celery, diced
5 cloves Garlic, minced
4 cups chopped Broccoli Florets
2 cups Vegetable Broth
1 teaspoon Ground Thyme
1 teaspoon Ground Sage
1 Bay Leaf
1/4 teaspoon Cayenne Pepper
3 cups shredded Cheddar Cheese
1 cup Half and Half
1 cup Heavy Whipping Cream
1 teaspoon Salt
1/2 teaspoon Pepper

Instructions

Press the sauté function on the instant pot. Add olive oil, diced shallots, celery, and cook for 3-4 minutes until softened.

Stir in minced garlic and cook for a minute until fragrant.

Turn off the sauté function. Add broccoli florets, vegetable broth, thyme, sage, cayenne pepper, and bay leaf. Secure the instant pot's lid, and seal the vent. Cook the soup for 5 minutes, then do a quick pressure release.

In batches, blend the broccoli cheddar soup in a high-speed blender until it is your desired consistency.

Return broccoli cheddar soup to instant pot and select sauté function. Stir in half and a half and heavy cream.

Gradually stir in cheddar cheese until it melts and is incorporated. Turn off the sauté function.

Season broccoli cheddar soup with salt and pepper.

Serve hot in bowls.

Nutrition Disclosure