Instant Pot Broccoli Cheddar Soup ( or Crock-pot)

4.29 from 14 votes

This Broccoli Cheddar Soup is quick and easy to make in the instant pot or crock pot. A warm cozy easy to make family dinner.

Prep Time4

Cook Time10

Total Time14

Course: Dinner, Lunch/Dinner, Main, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 318kcal

Set your instant pot to sauté function and melt butter.
Add chopped onion and cook till translucent about 1-2 minutes. Hit the cancel button and stir in garlic.
Stir in broccoli florets, carrots and vegetable broth.
Secure the lid on the instant pot and pressure cook on high 3 minutes and then release pressure.
Using an immersion blender purée soup till you get the desired consistency.
Turn instant pot back on sauté and add in half & half cream, cream cheese, and cornstarch blended with water. Stir till it starts to thicken 2-4 minutes.
Turn off instant pot and stir in shredded cheddar cheese.
Combine till cheese is melted.

Melt butter on stovetop over medium heat and add onion. Sauté till translucent about 1-2 minutes adding the minced garlic at the end.
Place sautéed onion & garlic, broccoli florets, carrots, vegetable broth and cream cheese in the crockpot.
Cook on High setting 3 hours till veggies are tender.
Turn off slow cooker and using an immersion blender carefully mix until vegetables are broken down to desired consistency.
Slowly stir in half & half cream and the cornstarch that's mixed with water.
Add shredded cheddar cheese, stir and turn back on Low setting. Cook another 15-30 minutes till cheese is melted and soup is desired thickness & creamy.
Taste for salt & pepper and add as needed.

Cook time in recipe card is based off Instant pot instructions

I used low sodium vegetable broth and added approximately 1 teaspoon of salt, black pepper to taste and a dash of cayenne pepper.