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Jar of Broccoli and Cheddar soup with lid and ingredients behind it.

Instant Pot Broccoli Cheddar Soup

Mason Jar Recipe
This simple broccoli and cheese soup recipe has a ton of flavors and taste!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 5 servings


  • 2 Tablespoons vegetable oil or 1/2 stick butter
  • ½ onion diced
  • 2 cups chicken broth
  • 1 Tablespoon garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 carrot shredded
  • 3 cups broccoli florets
  • 8 ounces cheddar cheese shredded
  • 2 cups half and half
  • slurry 1 T corn starch + 1 T water


  • Set your Instant Pot to sauté mode. Allow it to get hot, and then add in your butter. 
  • Once hot, add in your onions. Sauté for about 3 minutes until they are softened.
  • Add in your carrots. Sauté for about 2 minutes.
  • Add in your broccoli, chicken broth, garlic, and seasonings.
  • Close the lid on your Instant Pot. Close the sealing valve by pushing it away from you. Set for 3 minutes.
  • Once the time is completed, do a quick release by opening the sealing valve. Once the pressure has been fully released, open the lid.
  • Add in your cheese and half and half cream. Mix well until the cheese is fully melted and well incorporated.
  • If you choose to add in your slurry for a thicker soup, stir while slowly pouring in your slurry. Do this until all of your slurry is mixed in.
  • Transfer to your soup bowl and enjoy! You top with bacon or more cheese. Enjoy with a sandwich, salad, or as is! Enjoy!


  • Adding in the slurry is optional, but it is a fast and simple way to create a thicker soup base.
  • If you use frozen broccoli in this recipe, give it a rinse under cold water to help thaw it a bit. This will help to make it less watery as well before adding it into the soup.
Keyword Instant Pot Broccoli Cheddar Soup
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