Turn on instant pot and press SAUTE function. Add butter and leeks and sauté for about 3 minutes. Add garlic and stir until it releases its aroma, about 1 minute.
Add shredded carrots, broccoli florets, vegetable broth, salt and pepper. Stir well.
Close with lid and lock it into its position. Turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) and set timer to 1 minute.
When the time is up, release the pressure manually by turning the steam release valve to VENTING. Be careful, the steam is hot.
Meanwhile: In a saucepan, melt butter. Add flour and paprika and stir well. Add 1 cup vegetable broth (or water) and stir until smooth. Turn off the heat.
Once the pin dropped, remove the lid. Press SAUTE function. Pour the flour thickener in the soup and stir until smooth and well combined. Add heavy cream, stir again and cook for about a minute.
Finally, stir in cheese and taste. Add more seasoning if needed.
You can use either salted or unsalted butter. For best results use real butter, not butter substitutes.
About 1 medium leek.
You can use more cheddar if you like.
Alternatively, use 2/3 to 1 cup half and half instead of heavy cream or milk for a lighter version.
This recipe yields 5 portions when counting 1.25 cups of soup per person.
This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
To double the recipe, simply double all the ingredients. Cooking time will stay the same. It will easily fit in a 6-quart/6-liter instant pot.
The overall cooking time does not include the time the pot needs to come to pressure. Count with about 10-13 minutes for a 6-quart/6-liter instant pot for the original recipe. When doubling the recipe, the pot might need more time for pressurizing.
Course: Dinner, Lunch, Soup
Keyword: Broccoli and cheese soup recipe, Instant pot soup recipe
Instant Pot Broccoli Cheese Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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