Instant Pot Broccoli Cheddar Soup

This easy Instant Pot Broccoli Cheddar Soup is the best kind of comfort food! Filled with veggies and lots of cheese, ready in 40 minutes!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Additional Time 20

Total Time 40

Servings

Calories 373kcal

Author Nancy Piran

Using the sauté function on the instant pot to melt 4 tablespoons of butter.
4 tablespoons unsalted butter
Add chopped onions and minced garlic and sauté until onions are soft and translucent.
½ medium yellow onion, 1 tablespoon minced garlic
Stir in flour to create a roux.
¼ cup all-purpose flour
Slowly add in vegetable broth, stirring constantly.
2 cups vegetable broth
Add salt, pepper, paprika, broccoli, and carrots to pot. Then stir.
½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 2 12oz packages frozen broccoli, 2 cups matchstick carrots
Close lid on pot and be sure the vent is set to seal.
Set Instant Pot on high pressure for 10 minutes and start.
Allow a 10-minute natural release then vent the lid if needed to remove.
Stir in whole milk, sour cream, and cheddar cheese until well combined.
1 cup 2% milk, 1 cup sour cream, 2 cups sharp cheddar cheese
Serve hot, enjoy!

Block cheese that has been freshly shredded will melt into the soup better than store bought shredded cheese.
You can substitute Chicken broth for the vegetable stock.
Shredded carrots can be used in place of the pre-cut matchstick carrots you can get at the store. I do find precut ones to be easier and cut back on prep time.

Store leftovers: Leftovers can be stored in an airtight container in the fridge for 3-4 days.