The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I made this the first cold snap of the season, mostly because I didn’t want to stand over a pot stirring for 40 minutes. Cauliflower sneaks into this one alongside the broccoli. You won’t taste it. What it does is thicken the base so you’re not leaning on flour or a roux to get that spoon-coating texture.
This is a pressure cooker version, not a stovetop one, and that matters. Eight minutes at high pressure and the vegetables go from raw to fall-apart soft — the kind of soft you want for blending, not the kind you want for biting into.
Why This Works
Sautéing the onion and carrot before pressure cooking isn’t optional here, even though it’s tempting to skip. Raw onion under pressure turns bitter in a way that doesn’t fully cook out — five minutes in the sauté function first breaks that down before the lid goes on. The cauliflower matters too: it purées into a neutral, starchy backbone, so the finished soup thickens on its own instead of needing a cornstarch slurry or a butter-flour roux stirred in at the end.
Stirring the cheese in after switching to keep-warm, not while the pot is still at a hard simmer, is the other detail that decides whether this turns out smooth or grainy. Cheddar melted over high heat separates — the fat breaks out and you get that oily, clumpy texture nobody wants in a cheese soup. Keep-warm heat is gentle enough that the cheese melts into the milk instead of fighting it.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 2 carrots, peeled and chopped
- 3-4 cups broccoli florets (about 18 ounces)
- 1-2 cups cauliflower florets (about 10 ounces)
- 2 teaspoons dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 10-12 cranks fresh-ground black pepper
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 2 1/2 cups shredded sharp cheddar cheese
Instructions
- Set the Instant Pot to the sauté function.
- Add the olive oil, butter, onion, and carrots.
- Cook for 5 minutes, until fragrant and slightly softened.
- Add the broccoli, cauliflower, thyme, salt, nutmeg, cayenne, and black pepper.
- Pour in the broth.
- Cover, seal, and cook for 8 minutes on manual/high pressure.
- Quick-release the steam once cooking finishes.
- Purée with an immersion blender directly in the pot. No immersion blender? Transfer to a regular blender in batches, purée, then return the soup to the Instant Pot.
- Switch the Instant Pot to keep warm.
- Stir in the milk and shredded cheddar.
- Let sit about 5 minutes, until the cheese melts in fully and the soup turns glossy.
- Garnish as you like — extra cheese, fresh herbs, cracked pepper.
- Serve with crusty bread, crackers, or biscuits.
Prep time: 5 minutes Cook time: 30 minutes (includes roughly 10 minutes for the pot to come to pressure) Total time: 35 minutes Servings: 8
Tips
An immersion blender saves a step and a dish. If that’s your only option, work in smaller batches and vent the lid slightly.
Shred the cheese yourself instead of buying pre-shredded. Pre-shredded bags are coated in anti-caking starch, and that starch is exactly what makes melted cheese go grainy instead of silky.
Don’t rush the cheese step. Five minutes on keep-warm feels slow when the soup already looks done, but that’s the window where the cheese actually incorporates instead of clumping at the bottom.
Variations
Swap half the cheddar for gruyère if you want something nuttier. Skip the idea of using pre-shredded “Mexican blend” cheese here, though; the seasoning in those blends fights with the thyme and nutmeg instead of complementing it.
Bacon on top works if you want more richness. Crumble it on after serving, not during cooking, so it stays crisp instead of going soft in the broth.
Make-Ahead
This soup keeps in the fridge for up to 4 days, but the texture changes once it’s reheated — expect it a touch thicker, since the starch from the cauliflower keeps setting up as it cools. Thin it with a splash of broth or milk when reheating on the stove over low heat.
Freezing is hit-or-miss. Dairy-based soups can separate after thawing, so if you’re freezing portions, leave the cheese out until you reheat and stir it in fresh instead.
FAQ
Can I make this without a pressure cooker?
Yes — simmer the vegetables in broth on the stovetop, covered, for about 20 minutes instead of 8 under pressure, until fork-tender, then proceed with blending and cheese as written.
Why did my cheese sauce turn grainy?
Almost always heat. If the cheese goes in while the pot is still hot from pressure cooking or set to sauté, the fat separates out. Keep-warm is the setting you want, every time.
Is this soup gluten-free?
Yes, as written — there’s no flour or roux involved, just the puréed cauliflower doing the thickening work. Double-check your broth brand if you need it certified gluten-free.
Can I use frozen broccoli and cauliflower?
You can, and it cuts down prep time.
What’s the best cheese for this?
Sharp cheddar, block form, shredded by hand. Mild cheddar gets lost under the thyme and cayenne; pre-shredded bags melt unevenly because of the added starch
Closing Thoughts
This is the kind of soup that’s better the second day, once the flavors settle — pull it cold from the fridge, reheat gently, and taste it against a grilled cheese for dipping. That combination does more for this soup than any garnish on top.
This recipe was adapted from Half Baked Harvest, with carrots added, cauliflower swapped in for zucchini, and the milk-and-cheese step adjusted for the Instant Pot’s keep-warm setting.
Broccoli Cheddar Soup
This creamy Instant Pot Broccoli Cheddar Soup is made with tender broccoli, cauliflower, carrots, sharp cheddar cheese, and warm seasonings. It is a comforting, family-friendly soup that comes together in about 35 minutes.
Ingredients
Equipment
Method
Sauté the Vegetables
- Set the Instant Pot to the Sauté function.
- Add the olive oil, butter, chopped onion, and carrots.
- Cook for approximately 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened.
Pressure Cook the Soup
- Add the broccoli, cauliflower, dried thyme, kosher salt, nutmeg, cayenne pepper, and freshly ground black pepper.
- Pour in the vegetable or chicken broth and stir to distribute the vegetables and seasonings evenly.
- Secure the lid, set the valve to Sealing, and pressure cook on Manual or High Pressure for 8 minutes.
- When the cooking cycle is complete, carefully perform a quick release according to the manufacturer’s instructions. Keep your face and hands away from the escaping steam.
Blend the Soup
- Remove the lid and purée the soup directly in the Instant Pot with an immersion blender until smooth or until it reaches your preferred texture.
- Alternatively, carefully transfer the soup to a countertop blender in small batches, blend until smooth, and return it to the Instant Pot.
Add the Milk and Cheese
- Set the Instant Pot to Keep Warm.
- Stir in the whole milk.
- Add the shredded sharp cheddar cheese a handful at a time, stirring after each addition until melted and smooth.
- Let the soup sit on Keep Warm for approximately 5 minutes, stirring occasionally, until the cheese is completely melted and the soup is creamy.
Serve
- Taste and adjust the salt, black pepper, or cayenne pepper as needed.
- Ladle the soup into bowls and garnish with additional shredded cheese or fresh herbs, if desired.
- Serve warm with bread, crackers, or biscuits.
Notes
- Pressure time: The total cooking time includes approximately 10 minutes for the Instant Pot to come to pressure.
- Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer savory flavor.
- Cheese: Freshly shred the cheddar from a block for the smoothest melting. Pre-shredded cheese may contain anti-caking ingredients that can make the soup grainy.
- Add dairy after pressure cooking: Stir in the milk and cheese only after releasing the pressure to help prevent curdling or scorching.
- Blending: An immersion blender is the easiest option. For a chunkier soup, blend only part of the vegetables.
- Countertop blender safety: Blend hot soup in small batches, do not overfill the blender, and allow steam to escape.
- Consistency: Add a splash of broth or milk if the soup is thicker than desired.
- Spice level: Reduce or omit the cayenne pepper for a milder soup.
- Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
- Reheating: Reheat gently over low heat or in the microwave, stirring frequently. Avoid boiling the soup after adding the cheese.
- Recipe adaptation: This version was adapted from Half Baked Harvest with carrots added, cauliflower used in place of zucchini, and the milk and cheese incorporated after pressure cooking.
