If you’re craving a cozy, creamy soup but don’t want to stand over the stove, this Instant Pot broccoli cheddar soup is about to become your new favorite dinner. It’s rich, comforting, and packed with vegetables, plus it gets a protein boost from a secret ingredient that makes it extra satisfying.
Why I Love This Recipe
This soup hits that perfect balance of cozy and nourishing. Traditional broccoli cheddar soup can be pretty heavy, but this version keeps things lighter without sacrificing flavor.
Instead of relying entirely on cream, we’re blending in cottage cheese for extra protein and creaminess. You still get that rich, cheesy texture, but with a little nutritional boost that makes this feel like a meal instead of just a side. It’s also made in the Instant Pot, which means minimal effort and quick cleanup. If you don’t have an Instant Pot, try my stovetop high-protein broccoli cheddar soup.
Ingredients & Substitutions
- Butter: Adds richness to the base. You can substitute olive oil if preferred.
- Yellow onion: Adds depth of flavor as the base of the soup.
- Carrots & celery: These create a classic aromatic base and add subtle sweetness.
- Garlic: For a boost of flavor—fresh is best here.
- All-purpose flour: Helps thicken the soup. You can use a gluten-free blend if needed.
- Smoked paprika: Adds a subtle smoky depth that makes the soup feel extra cozy.
- Vegetable broth: I like using a “not-chicken” style broth for extra flavor.
- Broccoli: The star of the show! Fresh works best, but frozen can be used in a pinch.
- Milk: Keeps things creamy without being too heavy.
- Cottage cheese: The secret ingredient! It blends smoothly and adds protein.
- Cheddar cheese: For that classic broccoli cheddar flavor.
- Salt & pepper: Adjust to taste at the end.
How to Make Instant Pot Broccoli Cheddar Soup
Tips for the Best Broccoli Cheddar Soup
- Keep the heat low after pressure cooking: This helps prevent the dairy from curdling.
- Blend carefully: Let hot steam escape before blending to avoid splatters.
- Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
- Don’t overcook the broccoli: The short pressure cook time keeps it bright and fresh.
What to Serve With This Soup
This soup is hearty enough to enjoy on its own, but it’s also great with:
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring frequently. You can also microwave it in short intervals, stirring between each, to prevent overheating. I don’t recommend freezing leftovers.
Looking for a vegan version? Try my vegan Instant Pot broccoli soup.
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Description
If you’re craving a cozy, creamy soup but don’t want to stand over the stove, this Instant Pot broccoli cheddar soup is about to become your new favorite dinner. It’s rich, comforting, and packed with vegetables, plus it gets a protein boost from a secret ingredient that makes it extra satisfying.
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 1 cup low-fat cottage cheese
- 4 oz cheddar cheese, shredded (about 1 cup)
- Salt & pepper to taste
- Turn on sauté mode. Melt butter, then cook onion, carrot, and celery for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in flour and smoked paprika and cook for 1 minute to coat the vegetables.
- Add vegetable broth and broccoli, stir well, then seal the lid.
- Cook on HIGH pressure for 2 minutes, then quick release.
- Switch to sauté mode (low).
- Transfer 1 cup of soup to a blender. Add milk and cottage cheese and blend until smooth. (Allow steam to escape while blending.)
- Add the blended soup and shredded cheddar to the pot and stir until cheese is melted. Keep heat low to prevent curdling.
- Season with salt and pepper to taste and serve warm.