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Broccoli Cheddar Soup Instant Pot

Broccoli Cheddar Soup Instant Pot

Creamy and Flavorful Soup in Minutes
Prep Time 10 mins
Course Soup
Cuisine American
Servings 6 Servings


  • Wooden Spoon
  • Instant Pot or Pressure Cooker
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Immersion Blender


  • 1 Pound Broccoli Stems or Whole Broccoli
  • 1 Cup White Onions Chopped
  • 6 Cloves Garlic
  • 1 Teaspoon Pink Himalayan Salt or to taste
  • 3 Cups Water
  • 1 Cup Heavy Cream
  • 1 Cup Cheddar Cheese Optional


  • Peel all the outer layer from the broccoli stems then rinse with cool water.
  • Cut the broccoli stems into bite size pieces and all them to the instant pot.
  • Along with the broccoli stems, add the garlic cloves, pink himalayan salt, chopped onions and water.
  • Set the instant pot to the pressure cook setting on high for 5 minutes.
  • Secure the lid onto the instant pot and ensure the vent is sealed.
  • Once the timer is up, use the quick release method to allow the steam to escape and turn the instant pot off.
  • Using an immersion blender, blend the cooked broccoli and garlic until your desired creaminess is achieved.
  • Turn the instant pot back on to sauce for 5 minutes.
    Stir in the heavy cream and cheddar cheese (optional).
  • Serve with your favorite bread or crackers.



This recipe can be made 100% Vegan with the substitution of non-dairy heavy cream.
Keyword easy instant pot recipe, instant pot, instant pot soup