Vegetarian Instant Pot Broccoli Cheddar Soup

Total time50 min

Prep time15 min

Cook time25 min

Vegetarian Instant Pot Broccoli Cheddar Soup

This creamy, cozy soup comes together fast thanks to the pressure cooker, turning tender broccoli and sweet diced carrots into a velvety base in just minutes. A quick sauté of onion, garlic, and warm spices like smoked paprika and nutmeg builds real depth before the broccoli goes in to cook until perfectly tender. An immersion blender gives you total control over the texture, so you can leave it chunky and rustic or blend it silky smooth. Sharp cheddar melts in gradually for that classic, stretchy richness, and a splash of heavy cream rounds everything out into pure comfort-food territory. Ladle it into bowls with extra cheese on top and some crusty bread on the side, and you've got a satisfying, vegetarian-friendly dinner that's ready in a fraction of the usual time.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
¼ tsp ground nutmeg
½ tsp dry mustard powder
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
5 cups broccoli florets (about 1 large head), cut into 1-inch pieces
½ cup heavy cream
3 cups sharp cheddar cheese, freshly grated
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

extra sharp cheddar cheese, shredded, for serving (optional)
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
crusty bread or crackers, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the carrots, nutmeg, mustard powder, smoked paprika, salt, and pepper and cook for 1 minute more.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!