Ingredients
Equipment
Method
Sauté aromatics and thicken
- Set the Instant Pot to Sauté and melt the butter until it foams lightly, about 1 minute. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and the all-purpose flour, then cook for 1-2 minutes while stirring. The mixture should look slightly golden and smell fragrant.
- Gradually whisk in the chicken or vegetable broth until smooth and no flour lumps remain, scraping the bottom of the pot. Stop when the liquid looks fully combined.
Pressure cook vegetables
- Add the broccoli florets, shredded carrots, and smoked paprika, then stir to distribute the vegetables evenly. Seal the Instant Pot and pressure cook on High for 3 minutes.
- Use a quick release, then open the pot carefully. Stir once, and check that broccoli is bright green and tender-crisp.
Blend and finish with cheese
- Stir in the heavy cream and Dijon mustard until the soup looks creamy and uniform. Let it heat for 1 minute on Sauté (no boiling needed).
- Use an immersion blender to blend partially to your desired consistency. Stop when you still see chunky broccoli pieces but the base is thick and smooth.
- Add the shredded sharp cheddar in handfuls, stirring between additions, until fully melted. Season with salt and pepper to taste, and keep stirring until the soup turns glossy and thick.
Notes
For the creamiest texture, melt the cheddar off a gentle heat (stir constantly and avoid a hard boil). Store leftovers in the refrigerator up to 3 days; reheat on the stove or in the Instant Pot using low heat, adding a splash of broth if it thickens. Freezing is not recommended because dairy-based soups can break during thawing. If you want a lighter version, use half-and-half instead of heavy cream and expect a slightly less thick result.