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 you in making this easy soup!
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I love making soup in my Instant Pot and for as long as I can remember, broccoli cheddar soup was my favorite! So why not combine my two favorite things to make the most delicious, easy soup.
This recipe is kind of a copycat Panera broccoli cheddar soup recipe. It has most of the same flavors, but made in the Instant Pot. You can serve it in a bread bowl if you have them, or with some sourdough dinner rolls , regular dinner rolls, or in a bread bowl!
If you are new to making soups in the Instant Pot, be sure to check out these soups that are made entirely in the Instant Pot.
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Why You'll Love This Soup
- It's so easy to make! The Instant Pot does all the hard work for you!
- It's loaded with veggies! This soup has a lot of broccoli and carrots in it! If you are having
- It's great for dinner during the week! It's fast to make and ready in under 30 minutes. A winning weeknight dinner recipe!
Ingredients for Instant Pot Broccoli Cheddar Soup
- Onion
- Butter- Olive oil can be substituted for butter.
- Flour- To thicken the soup.
- Vegetable Broth- Chicken Broth can be used instead. Low sodium is best so you can control the amount of salt in your soup.
- Carrots- One large or two medium carrots.
- Broccoli- 4 cups of broccoli florets, fresh or frozen.
- Cheddar- Use your favorite cheddar variety.
- Milk- Whole milk
Equipment You'll Need
Step By Step Photos
How To Make Instant Pot Broccoli Cheddar Soup
- 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.
Variations
- Add extra protein! To add more protein to this 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.
- 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.
Frequently Asked Questions
Yes! If you don't have an Instant Pot, no worries! Simply follow the instructions but make the soup 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. Blend the soup and serve!
Yes! Allow the soup to cool completely and then ladle the soup into freezer safe containers like these. Make sure to label the date that the soup is going into the freezer. To defrost, place the soup in the refrigerator and reheat on the stove.
Yes! If you have a big enough Instant Pot, you can easily double this recipe.
Other Recipes To Try
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📖 Recipe
Instant Pot Broccoli Cheddar Soup
Equipment
- Immersion Blender
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.
Mandy Applegate
One of the best soups I've ever tasted!
Donna
One of my fav soups made even easier by making it in the instant pot. Love how easy this was!
Linda
What a delicious and comforting soup! Love the flavors combo and how cozy it is
Sherry
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!!