Your New Favorite Bowl of Cozy: Instant Pot Broccoli Cheddar & Zucchini Soup

Hey there, friend! Olivia here, waving from my flour-dusted countertop. Can you smell that? It’s the warm, cheesy, slightly green-and-glorious scent of comfort swirling through my kitchen right now. And guess what? It’s coming from a pot that practically cooked it all by itself while I scrolled through cat memes. Magic? Nope—just my trusty Instant Pot and this dreamy Broccoli Cheddar & Zucchini Soup.

If you’ve ever craved that classic broccoli cheddar hug-in-a-bowl but wanted something a smidge lighter, brighter, and *faster*… this is your moment. We’re sneaking in zucchini (shhh, it vanishes into creamy bliss!), loading up on broccoli, and sharp cheddar brings the party. It’s velvety, satisfying, and packed with flavor, but it won’t weigh you down. Best part? From chopping board to cozy couch time, we’re talking 25 minutes flat. No babysitting a pot, no endless simmering—just set it, forget it (well, mostly!), and blend your way to happiness. Perfect for chaotic weeknights, rainy afternoons, or when you just need a big, cheesy reset button. Grab your favorite mug (or bowl!)—let’s make soup magic happen.

Why This Soup Feels Like Home

Picture this: It’s my first apartment in college, mid-winter, and my ancient stove just sighed its last breath. Broke, freezing, and craving something warm, I stared at a wilting head of broccoli and a lone zucchini like they held the secrets of the universe. Enter my then-boyfriend’s (now husband!) clunky, hand-me-down pressure cooker. We threw in broth, veggies, and the last nub of cheddar from the fridge, crossed our fingers, and hit “cook.” What emerged was a revelation—steamy, cheesy, and shockingly good! It wasn’t fancy, but it felt like a victory lap. That messy, improvised pot became our lifeline that winter. This soup? It’s the polished, Instant-Pot-perfected love child of that desperate, delicious experiment. It tastes like resourcefulness, shared laughter over chipped bowls, and the cozy certainty that good things can come from very little—very quickly.

What You’ll Need (and Why!)

• 1 tbsp olive oil – Our flavor-starter! Extra virgin adds depth, but any neutral oil works. Butter fans? Swap it for a richer base.
• 1 small onion, diced – Sweetness foundation! Yellow or white onions are perfect. No onion? Use 1 tsp onion powder added with the broth.
• 2 garlic cloves, minced – Flavor booster! Jarred minced garlic (½ tsp per clove) saves time in a pinch.
• 2 cups chopped broccoli florets – The star! Use fresh or frozen (no thawing!). Stems? Chop ’em small & add—they’re packed with nutrients!
• 1 medium zucchini, diced – Our sneaky veg! Adds creaminess without heaviness. Yellow squash works just as well here.
• 2 cups low-sodium vegetable or chicken broth – Flavor control! Low-sodium lets YOU decide the salt level. Homemade stock? Even better!
• ½ tsp salt + ¼ tsp black pepper – Essential seasonings! Start here, add more later. Freshly cracked pepper = chef’s kiss.
• ½ tsp dried thyme – Herbal warmth! Dried holds up better under pressure than fresh. Swap with ¼ tsp dried rosemary for a woodsy twist.
• 1 cup milk (or half-and-half) – Creaminess factor! Whole milk is great; half-and-half = ultra-luxury. Dairy-free? Unsweetened almond or oat milk blend beautifully.
• 1½ cups shredded sharp cheddar cheese – The MVP! Sharp cheddar packs the biggest flavor punch. Pre-shredded? Check for anti-caking agents (they can make sauce grainy). Block cheese = silkiest melt! Mild cheddar works too.
• Optional: Crushed red pepper flakes, extra cheese – Flair! Red pepper flakes add a gentle kick. Extra cheese? Always yes.

Let’s Make Soup Magic Happen (Step-by-Step!)

1. Sizzle & Sauté: Plug in your Instant Pot and hit “Sauté” (Normal mode). Add the olive oil. Once it shimmers (about 1 min), toss in the diced onion. Sauté for 2 minutes, stirring occasionally, until they start turning translucent. Add the minced garlic and stir for just 30 seconds—until fragrant! Chef Hack: Don’t skip this step! Sautéing unlocks SO much flavor. If things stick, add a splash of broth.
2. Veggie Party: Dump in the chopped broccoli, diced zucchini, broth, salt, pepper, and dried thyme. Give it a good stir, scraping any tasty bits off the bottom. Chef Insight: No need for perfect chopping—it’s all getting blended! Frozen broccoli? Toss it in straight from the freezer.
3. Pressure Power: Secure the lid, making sure the valve is set to “Sealing.” Cancel the Sauté function. Select “Pressure Cook” or “Manual” on HIGH for 5 minutes. Important Note: It takes about 5-10 minutes for the pot to come to pressure before the timer starts—that’s normal! Go fold some laundry.
4. Quick Release & Blend: Once the 5-minute cook time is up, carefully do a QUICK RELEASE (move the valve to “Venting”). Protect your hand with a towel—steam is hot! When the pin drops, open the lid. Chef Choice Time! Grab your immersion blender right in the pot and blend until silky smooth (my fave!), or leave it a bit chunky for texture. No immersion blender? Carefully transfer in batches to a regular blender (vent the lid, cover with a towel!).
5. Creamy Cheese Hug: Turn the pot OFF. Stir in the milk (or half-and-half). Now, add the shredded cheddar, a handful at a time, stirring constantly until melted and gloriously creamy. Pro Tip: Adding cheese OFF the heat prevents it from seizing or getting stringy. Taste! Need more salt? Pepper? A pinch of nutmeg? Now’s the time.

How to Serve It Up (Like a Pro!)

Ladle that vibrant green-gold goodness into warm bowls—it makes a difference! Top with a little extra shredded cheddar (because melty strings are life), a sprinkle of crushed red pepper flakes for a subtle buzz, and maybe a grind of fresh black pepper. Crusty bread for dunking is non-negotiable in my house—a warm baguette slice or a fluffy roll. Feeling fancy? Add a swirl of plain yogurt, a drizzle of herb oil, or crispy garlic croutons. This soup pairs beautifully with a simple green salad or a half sandwich for the ultimate cozy lunch.

Make It Your Own! (Delicious Twists)

• Protein Power: Stir in 1 cup diced cooked ham, shredded rotisserie chicken, or white beans (like cannellini) after blending for a heartier meal.
• Spice It Up: Add ½ a diced jalapeño (seeds removed!) with the onions, or stir in 1 tbsp of your favorite curry powder with the thyme.
• Vegan Vibes: Use veggie broth, swap milk for unsweetened coconut milk or cashew cream, and use a vegan cheddar shred (look for ones that melt well!). Add 2 tbsp nutritional yeast for extra “cheesy” depth.
• Loaded Baked Potato Style: Top with crispy bacon bits, a dollop of sour cream, and sliced green onions.
• Extra Green Goodness: Stir in a big handful of fresh spinach or baby kale right after blending—the residual heat wilts it perfectly.

Olivia’s Kitchen Confessions

This soup has seen some things! That first college version definitely involved questionable “cheese product.” Over the years, I learned the zucchini trick from my grandma (who swore it made soups “less fussy”) and discovered sharp cheddar is worth the splurge. One hilarious fail? Forgetting to seal the lid properly—resulting in a very sad, un-pressurized pot of crunchy veggies. Lesson learned! Now, I always double-check that seal. This recipe is incredibly forgiving. Too thick after blending? Add a splash more broth or milk. Too thin? Let it simmer (Sauté mode) for a few minutes uncovered. It’s become my ultimate “fridge clean-out” hero, happily swallowing stray carrots or sad celery stalks. Make it once, and it’ll feel like an old friend.

Your Soup Questions, Answered!

Q: My soup turned out grainy! What happened?
A: This usually traces back to the cheese. Pre-shredded cheese often contains anti-caking agents that don’t melt smoothly. For silky results, always shred a block of sharp cheddar yourself right before adding it. Also, ensure the soup is OFF the heat (just warm, not boiling) when you stir it in.

Q: Can I use frozen broccoli?
A: Absolutely! It’s a lifesaver. Use it straight from the freezer—no need to thaw. Just measure 2 cups packed. Cooking time remains the same. Frozen zucchini works too, but it might make the soup slightly more watery (just simmer a minute longer if needed).

Q: Help! My soup is too thin/too thick!
A: No panic! Too thin? After blending and adding cheese, turn on Sauté mode (Low) and let it simmer uncovered for 3-5 minutes, stirring often, to reduce. Too thick? Simply stir in more broth or milk, a few tablespoons at a time, until you reach your perfect consistency.

Q: Can I make this dairy-free?
A: Yes! Use unsweetened, unflavored almond milk, oat milk, or coconut milk (light coconut milk for less coconut flavor). For the cheese, choose a high-quality vegan cheddar shred that melts well (check reviews!). Adding 1-2 tbsp nutritional yeast along with the broth boosts that cheesy, umami flavor.

Instant Pot Broccoli Cheddar and Zucchini Soup

---

• Author: OliviaBennett
• Total Time: 25 mins

Print Recipe

Pin Recipe

Description

All the cheesy comfort of your favorite broccoli cheddar—with a bright, veggie-packed twist and ready in just 25 minutes!

Velvety, cozy, and sneakily green in the best way, this soup blends zucchini and broccoli into a silky base, swirls in sharp cheddar, and lands in your bowl faster than you can scroll your recipe bookmarks. Bonus: it’s freezer-friendly, lunch-ready, and weeknight-perfect.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 cups broccoli florets (fresh or frozen)

• 1 medium zucchini, diced

• 2 cups low-sodium broth (veggie or chicken)

• ½ tsp salt + ¼ tsp black pepper

• ½ tsp dried thyme

• 1 cup milk (or half-and-half)

• 1½ cups shredded sharp cheddar cheese

---

Instructions

• Sauté: On “Sauté” mode, cook onion in oil until soft (2 mins). Add garlic, cook 30 seconds.

• Add Veggies: Stir in broccoli, zucchini, broth, salt, pepper, and thyme.

• Pressure Cook: Seal lid. Cook on HIGH pressure for 5 mins. Quick release when done.

• Blend: Use an immersion blender to blend soup smooth (or transfer to a blender carefully).

• Finish: Stir in milk, then add cheese off heat until melted. Taste and adjust seasoning.

Notes

• Thick soup? Add broth to thin.

• Too thin? Simmer on “Sauté” to reduce.

• Dairy-free? Use plant milk + vegan cheddar + nutritional yeast.

• Frozen broccoli? Toss it in—no need to thaw.

• Prep Time: 10 min
• Cook Time: 15 min

Nutrition

• Calories: 290 cal Per Serving
• Fat: 20g
• Carbohydrates: 12g
• Protein: 13g

Nutritional Info (Per Serving)

Calories: ~290 | Carbohydrates: 12g | Fat: 20g | Protein: 13g | Fiber: 2g | Sugar: 5g | Sodium: ~580mg (varies based on broth & cheese)
Note: Estimates based on using 2% milk, low-sodium broth, and standard sharp cheddar. Using half-and-half or full-fat cheese will increase calories/fat.

Final Thoughts

This Instant Pot Broccoli Cheddar & Zucchini Soup is more than a quick meal—it’s a testament to how a few humble ingredients can transform into something extraordinary. It’s forgiving enough for beginners yet versatile enough to inspire creativity. Whether you stick to the classic version or riff with your own add-ins, remember: The best soups are the ones that make you pause, take a deep breath, and feel nourished in every sense. So grab your Instant Pot, embrace the simplicity, and let this soup become your new cozy tradition.