Broccoli Cheddar Soup – Instant Pot

PREP TIME10 mins
COOK TIME10 mins


  • 4 cups broccoli, coarsely chopped (around 24 oz)
  • 3/4 cup carrot, medium shredded
  • 8 oz block, extra sharp cheddar cheese, grated
  • 3 cups broth
  • 1 cup heavy cream
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 tablespoon garlic, finely minced
  • 1/4 cup flour (For gluten-free see the recipe notes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly crushed black pepper
  • pinch of nutmeg
  • salt to taste


Instructions for Instant Pot Cooking:

  • Turn on Instant Pot on saute mode (high). When it displays “HOT” add oil, butter. When butter melts, add garlic, saute for 30 seconds. Add flour, saute for 2-3 minutes.

    Note: For gluten-free, see the recipe notes.

  • Whisk in broth, making sure there are no lumps in the mixture.
  • Add broccoli, carrots, garlic powder, nutmeg. Mix well. Cover the Instant pot and lock the lid. Make sure valve is in “sealing”. Note: Using a cheese grater, fine grate nutmeg couple of time.
  • Set Instant Pot on Manual/Pressure Cook mode (high) for 0 minutes. Let pressure release naturally, around 5 minutes.

    Note: “ZERO” minutes is NOT a typo!!

  • After 5 minutes, move the valve to “venting”, carefully open the lid. Set Instant Pot to saute mode (high), let the soup come to a gentle boil. Turn off Instant Pot.
  • Add cream, cheddar cheese, crushed black pepper, mix well. Let the cheese melt completely, around 5 minutes. Adjust the seasoning – salt & pepper to taste.
  • Ladle into bowl and garnish with some extra cheese and serve!


  1. How to make Broccoli Cheddar Soup gluten-free? – checkout the discusion earlier in the post.
  2. Tips  – checkout the discussion earlier in the post.
  3. Reheat the soup on a low heat. Dairy(cream, cheese) if heated on high heat, might start to separate, leaving with an undesirable texture.
  4. How to store and freeze the soup?-checkout the discussion earlier in the post.
  5. Instructions for Stove Top Cooking: Follow the same recipe, except instead of pressure cooking, bring the mixture to a boil, reduce the heat cover and cook for 3-5 mins or until veggies are soft. Rest is same as Instant pot.