Broccoli Cheese Soup Instant Pot Recipe
Creamy, cheesy, and ready in under 30 minutes, this Instant Pot Broccoli Cheddar Soup is so cozy on a cold winter night. Let the Instant Pot do all the hard work for a hands-off comfort food you'll love!
This Instant Pot Broccoli Cheddar Soup is one of those recipes that I have been making on repeat every winter for years, and my family absolutely loves it. The Instant Pot does all the heavy lifting, so you get a rich, creamy, cheesy soup on the table in under 30 minutes with barely any effort. I love making this on cold weeknights when I want something cozy and comforting without spending hours in the kitchen. After testing this recipe more times than I can count, I can honestly say this is the best broccoli cheddar soup you will ever make at home, and it is even better than what you would get at a restaurant!
Instant Pot Broccoli Cheese Soup Ingredients
- Onion. Yellow or white onion is the base flavor to add a slight sweetness to the soup.
- Butter. Olive oil can be substituted.
- All purpose flour. To thicken the soup. If needed, you can use a one-to-one all-purpose gluten-free flour to keep this recipe gluten-free.
- Vegetable broth. Chicken Broth or turkey broth can be used instead. Low sodium is best so you can control the amount of salt in your soup.
- Shredded carrots. Use one large or two medium carrots.
- Broccoli. You'll need four cups and can use fresh or frozen broccoli. Both are great options.
- Cheddar. Sharp cheddar cheese will add a tang and creaminess to the soup. Monterey Jack, Colby Jack, and yellow or white cheddar will all work.
- Milk. Whole milk or 2% milk is great. Skim milk won't give this soup the creamy texture you want in a broccoli cheddar soup. To make it even creamier, use heavy cream or half and half.
See printable recipe card for full recipe information on ingredients and quantities.
How To Make Instant Pot Broccoli Cheddar Soup
Lynn's Tip!
If you don't have an immersion blender, don't worry! Just let the soup cool slightly. Then, transfer it to a blender, and blend until smooth. Transfer it back to the pot, and add the milk.
Broccoli Cheddar Soup Instant Pot Variations
- Add extra protein! To add more protein to this Instant Pot broccoli soup, add a can of drained cannellini beans to the Instant Pot before pressure cooking. This will help thicken the soup as well as add protein for your family.
- Use frozen vegetables! If you don't have fresh broccoli and carrots on hand, frozen vegetables would work perfectly as well.
- Add more vegetables! You can add cauliflower, extra broccoli, extra carrots, and even a diced-up potato to thicken the soup. Since the soup is getting pureed, it's the perfect place to hide veggies for your family.
- Add more seasoning! To make this spicy, add a teaspoon of red pepper flakes. Turmeric, Italian seasoning, or a teaspoon of black pepper will all be great in this soup.
- Keep it chunky! Blend the soup to your desired consistency. If you want some chunks of carrots and broccoli, leave it a little chunky. Otherwise, blend until it is completely smooth.
- Add sides. Pair your soup with crusty sourdough French bread or cornbread with self-rising flour to soak up every last drop!
How to Serve Instant Pot Broccoli Soup
This creamy broccoli soup is so comforting and pairs well with so many things! Here are some of our favorite ways to serve it:
- Crusty bread. A thick slice of warm, crusty bread is perfect for dipping and soaking up every last drop of that creamy soup.
- Grilled cheese sandwich. The ultimate pairing! A golden, melty grilled cheese next to a bowl of broccoli soup is a match made in comfort food heaven.
- Garlic bread. Buttery, toasted garlic bread on the side makes this soup feel like a complete meal.
- Side salad. A simple green salad with a light vinaigrette is a fresh, easy way to round out the meal.
- Crackers. Keep it simple and serve with your favorite crackers for a quick and easy lunch.
- Sourdough bread bowl. Hollow out a sourdough boule and pour the soup right in for a fun and impressive presentation.
Storing Instant Pot Broccoli Cheese Soup
Store leftovers in an airtight container for up to 5 days. To reheat the soup, place it in a small saucepan, and warm it on the stove for a few minutes.
To freeze, allow the soup to cool completely. Then, ladle it into freezer-safe containers, and freeze for up to 3 months. Make sure to label the date that the soup is going into the freezer. To defrost, place the soup in the refrigerator, and reheat it on the stove.
Frequently Asked Questions
Yes! If you don't have an Instant Pot, no worries! Simply follow the instructions, combining the ingredients in a Dutch Oven instead of the Instant Pot.
Allow the soup to simmer for 20 minutes or until the broccoli is tender and cooked through. Then, blend to your desired consistency, and serve! You can even make this in the slow cooker by adding all the ingredients to the slow cooker and then blending the soup.
Yes! If you have a big enough Instant Pot, you can easily double this recipe. The preparations and cooking time will remain the same.
I have an Instant Pot Duo that I love! It is great for all Instant Pot recipes that my family enjoys. The most important thing is to use an Instant Pot large enough to hold all the ingredients.
Other Recipes To Try
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📖 Recipe
Instant Pot Broccoli Soup
Equipment
Ingredients
- 1 Onion Chopped
- ¼ cup Butter Melted
- ¼ cup Flour
- 4 cups Vegetable Broth Low Sodium
- 1 Carrot Large, or 2 medium
- 4 cups Broccoli Cut into florets
- ½ teaspoon Salt
- 1 teaspoon Ground Mustard
- 2 cups Cheddar Shredded
- 2 cups Milk Whole Milk
Instructions
- Set the Instant Pot to "saute".
- Add the butter to the Instant Pot.
- While the butter melts, cut the onion into small pieces and cut the carrots into small pieces
- Add the onion and carrots to the Instant Pot and saute for 2 minutes until the onions and carrots are slightly soft.
- Stir in the flour and cook for 1 minute, coating the onions and carrots in flour.
- Add the vegetable broth and broccoli to the Instant Pot.
- Stir in the salt and ground mustard. Stir to combine the flavors.
- Cover the Instant Pot and set the pressure to “high” for 15 minutes.
- When the cooking is complete, release the pressure manually
- Set the Instant Pot to "saute".
- Open the Instant Pot and add the cheddar.
- With an immersion blender, blend the soup to your desired consistency.
- Add the milk and stir until fully combined.
- Serve immediately.
Notes
- Use low sodium vegetable broth if you can. That will allow you to control the amount of salt in your soup. Otherwise, the soup may be too salty.
- Buying a brick of cheddar and shredding it yourself is the best way to do it. If you cannot find a brick of cheddar, already shredded is good too.
- Whole milk, half and half, or heavy cream can be used to make the soup more decadent.
One of the best soups I've ever tasted!
One of my fav soups made even easier by making it in the instant pot. Love how easy this was!
What a delicious and comforting soup! Love the flavors combo and how cozy it is
I made your Instant Pot Broccoli Cheddar soup recipe and did a couple of the variation suggestions. The addition of cauliflower and I left the soup a little chunky. OMG! This soup was AMAZING!!