Can I make this soup without an Instant Pot?

Yes, though it will take longer on the stove. You would simmer the vegetables until tender, then finish with the cheese, cream, and thickener. The pressure cooker just makes it faster and easier.

Can I make it thicker?

Definitely. Start with less broth, use a little extra cornstarch slurry, or blend part of the soup. Those are the easiest ways to get a thicker finish.

Can I use pre-shredded cheese?

Yes, but the texture may not be quite as silky. For the best melt, shred the cheese yourself from a block.

Is this good for meal prep?

Absolutely. This is one of those Broccoli Cheddar Soup Recipes Instant Pot fans keep coming back to because it reheats well and portions easily. It is practical, comforting, and low-stress.

What kind of pressure cooker works best?

I use a 6-quart Instant Pot Duo, and it handles soup beautifully. A 3-quart model can work too, but you may need to scale the recipe down so everything fits comfortably.

Instant Pot Broccoli Cheddar Soup — Easy Weeknight Dinner

Name: Instant Pot Broccoli Cheddar Soup — Easy Weeknight Dinner
Prep time: 10 min
Cook time: 1 min
Total time: 30 min
Ingredients: 4 cups broccoli, finely chopped; 1 1/2 cups carrots, shredded or chopped very small; 1 onion, diced; 4 cups broth, or 3 cups if you want a thicker soup; 4 tablespoons unsalted butter; 2 to 3 garlic cloves, minced; 1/2 teaspoon sea salt; 1/2 teaspoon cracked black pepper; 1/2 teaspoon paprika; 2 cups half and half; 2 1/2 cups shredded cheddar cheese; 1/4 cup cornstarch; 1/4 cup water

Instant Pot Broccoli Cheddar Soup — Easy Weeknight Dinner

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This Instant Pot Broccoli Cheddar Soup comes together fast with almost no effort and delivers a creamy, cheesy bowl of comfort in under 30 minutes. It is loaded with tender broccoli, sweet carrots, and sharp cheddar for a cozy dinner that feels way more indulgent than the work involved.

Author: Irma
Prep Time: 10 minutes
Cook Time: 1 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Dinner

Ingredients

Scale

4 cups broccoli, finely chopped
1 1/2 cups carrots, shredded or chopped very small
1 onion, diced
4 cups broth, or 3 cups if you want a thicker soup
4 tablespoons unsalted butter
2 to 3 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
2 cups half and half
2 1/2 cups shredded cheddar cheese
1/4 cup cornstarch
1/4 cup water

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Instructions

Add the chopped broccoli, carrots, and onion to the inner pot of the pressure cooker. Pour in the broth, then add the butter, garlic, salt, pepper, and paprika. Stir everything together so it is evenly combined.
Lock the lid in place and set the valve to sealing. Cook on high pressure for 1 minute. Once the cooking cycle finishes, carefully quick release the pressure.
Stir in the half and half and shredded cheddar until the cheese melts into the soup.
In a small bowl, whisk the cornstarch and water until completely smooth. Slowly pour the slurry into the soup while stirring.
Switch the Instant Pot to sauté mode and cook, stirring often, until the soup thickens to your liking.
Taste and adjust the seasoning if needed, then serve hot with your favorite toppings.

Notes

For a thicker soup: use 3 cups of broth instead of 4. You can always thin it later if needed.
For a smoother texture: blend part of the soup with an immersion blender, or puree a few cups in a regular blender and stir it back in.
For leftovers: store in the refrigerator for up to 5 days or freeze for up to 3 months in freezer-safe containers. Single portions work especially well for grab-and-go lunches.

Nutrition

Calories: 326kcal
Sugar: 3g
Sodium: 473mg
Fat: 25g
Carbohydrates: 15g
Fiber: 3g
Protein: 13g
Cholesterol: 75mg

Find it online: https://irmacooks.com/instant-pot-broccoli-cheddar-soup/