Instant Pot Broccoli Cheddar Soup

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recipe by Ruth McCusker

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Broccoli Cheddar Soup

Inspired by:

recipe updated Jun 8, 2020


  • Onion icon
    1 (140g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Garlic clove icon
    Garlic clove
  • Broccoli icon
  • Sharp cheddar icon
    Sharp cheddar
    1 cup (about 240g)
  • Vegetable broth icon
    Vegetable broth
    5 cups (1105g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Dried basil icon
    Dried basil
    1 tsp (2g)
  • All purpose flour icon
    All purpose flour
    about ¼ cup (32g)
  • Water icon
    ¾ cup (161ml)
  • Milk icon
    ½ cup (120ml)
  • Sugar icon
    1 tsp (4g)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Add vegetable broth, onion, celery stalk, garlic clove, broccoli, salt, black pepper and dried basil to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 5 min
  4. Add all purpose flour and water to a clean medium bowl
  5. Whisk together until smooth
  6. Quick release
  7. Cancel - Keep warm
  8. Pre-heat - Sauté, Normal
  9. Heat until just boiling while stirring frequently
  10. Pour half of slurry into soup
  11. Stir until thickened
  12. Purée with stick blender
  13. Cancel - Sauté
  14. Then add sharp cheddar to the soup
  15. Stir until smooth
  16. Add milk and sugar to the soup
  17. Season to taste
  18. Serve
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