Instant Pot Broccoli Cheddar Soup for Two

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

¼ cup chopped onion
¼ cup butter, cubed
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
¾ cup chicken broth
1 cup cooked chopped broccoli (fresh or frozen)
½ cup shredded cheddar cheese

Directions

Turn the Instant Pot to Sauté. Add the butter and onion; cook until the onion is tender.
Stir in the flour, salt, and pepper until blended and slightly bubbly.
Slowly whisk in the milk and chicken broth until smooth.
Continue cooking on Sauté until the mixture thickens, about 2 minutes, stirring frequently.
Stir in the chopped broccoli. Cook 1–2 minutes until heated through.
Turn off the Instant Pot and stir in the shredded cheddar cheese until melted and smooth.
Taste and adjust seasoning if needed; serve warm.

Equipment

⭐ 3-Quart Instant Pot Perfect for cooking small-batch meals for two.
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⭐ Titanium & Bamboo Cutting Board Set (2-Piece) A durable, lightweight cutting board set that’s perfect for everyday prep.
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⭐ 13-Piece Chef’s Knife Set with Block A versatile knife set that covers all your everyday kitchen needs.
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⭐ Stainless Steel Measuring Cups A sturdy, accurate set that makes measuring ingredients quick and reliable.
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⭐ Magnetic Stainless Steel Measuring Spoons These magnetic measuring spoons nest together neatly and stay organized in your drawer.
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10-Piece Silicone Cooking Utensil Set A heat-resistant, non-scratch utensil set that’s perfect for everyday cooking.
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Tips

Want it thicker? Stir in an extra tablespoon of flour with the roux.
Want it thinner? Add a splash of broth at the end.
For extra richness, use half-and-half instead of milk.

Serving Suggestions

Serve with crusty bread or a simple side salad.
Top with extra cheese or a few crushed croutons for crunch.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Rewarm gently in a saucepan over low heat—add a splash of milk if it thickens too much.

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