Whether you’re looking to cut down on eating out or want to provide quick, healthy-ish recipes for busy weeknights, this Instant Pot Broccoli Cheddar Soup is a winner! Simple ingredients and 5 minutes of cooking time, this soul-warming soup is chock-full of veggies and cheesy goodness, ready in minutes and tastes like it has been simmering all day.
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If I’m being honest, I could eat soup year-round. It wouldn’t matter if it is snowing or 90 degrees outside. There is something so satisfying about a bowl of hot soup that literally warms you from the inside out. It is my comfort food! Who’s with me?
And while I love Panera for a treat, we can make velvety, cheesy Broccoli Cheddar Soup at home for a fraction of the price and in minutes with help from our Instant Pot or electric pressure cooker.
For more Instant Pot Soup recipes, make sure to check out our Instant Pot Lentil Soup, Instant Pot Potato Soup, and Instant Pot 15 Bean Soup!
Table of contents
Ingredients for Broccoli Cheddar Soup
Broccoli – You will need 3 cups of broccoli florets or the equivalent of one large head of broccoli. In a pinch, you can also use one (16 ounce) bag of frozen broccoli. Since we are blending, you won’t notice any difference in texture between the fresh and frozen.
For a no-waste bonus, peel the stems of your fresh broccoli and chop the stems into 1/2 inch pieces and cook with your soup. They will blend up beautifully and add even more nutrients and broccoli flavor.
Carrots – You will need one cup of shredded or finely chopped carrots. You can buy pre-shredded or use your food processor to shred two whole carrots.
Cheese – We are using sharp cheddar cheese for the punch of flavor, and for 2 cups of shredded cheese, you’ll need one (8 ounce) block of cheese or buy pre-shredded cheese. I prefer to shred block cheese myself because it melts more smoothly.
Vegetable Broth – Vegetable broth or chicken broth can be used here. If using vegetable broth, the recipe is completely vegetarian. I love to keep jars of “Better than Bouillon” on hand for when I need stock, or use boxed/canned or homemade.
Onions and Garlic – For our aromatics, we are using fresh onions and garlic. If you don’t have access to fresh or don’t feel like chopping, 1 teaspoon each of onion powder and garlic powder can be used.
Milk – I use regular whole or 2% milk, but feel free to use heavy cream or half and half for a richer soup or a milk alternative.
Additionally, you will need butter, flour, salt and black pepper.
Equipment Needed
- Instant Pot or Electric Pressure Cooker (I use Duo 7-in-1 6 quart)
- Knife and Cutting Board
- Measuring Cups and Spoons
- Whisk or Wooden Spoon
- Immersion Blender (or blender)
How to Make Instant Pot Broccoli Cheddar Soup
- Press “Saute” button on Instant Pot with inner pot placed in Instant Pot.
- Add butter and diced onions. Saute 2 minutes and then add minced garlic.
- Press “Cancel” button to turn off heat. Add flour and stir with a whisk or spoon until all the flour is absorbed by the butter. It will look like wet sand.
- Add carrots, broccoli, vegetable broth, salt and pepper. Stir to combine.
- Put on the lid and seal the vent valve. Cook on high pressure for 2 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then open the vent valve to release any remaining pressure.
- Open the lid and blend the soup with an immersion blender. You can blend completely smooth or leave some pieces of broccoli and carrot. If you don’t have an immersion blender, carefully ladle the soup into a blender and blend in batches until your desired consistency.
- Add shredded cheese and milk and stir until the cheese is fully melted and you have a smooth, creamy consistency.
What to Serve With Broccoli Cheese Soup
Soup is one of those things that doesn’t necessarily feel like a complete meal even though it is. Pair your instant pot broccoli cheese soup with crusty bread, garlic toast, or even grab a bread bowl from your local bakery. Additionally, a salad or light sandwich is a wonderful pairing.
Storing and Reheating Broccoli Cheddar Soup
Storage: Allow the soup to cool completely and store in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this soup. The roux (butter and flour that thicken the soup) will not hold up to freezing and reheating.
Reheating: Reheat on the stovetop over low heat, stirring frequently until heated through. Alternatively, reheat in the microwave for 2 minutes, stirring half way through.
More Instant Pot Dinner Recipes
- Instant Pot Chicken Spaghetti
- Instant Pot Sloppy Joes
- Instant Pot Chicken and Rice
- Instant Pot Chicken Legs (Drumsticks)
Recipe
Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is ready in a flash thanks to the magic of the Instant Pot. Packed with tender broccoli florets and a rich, velvety cheddar base, it's the ultimate winter warmer. Perfect for busy weeknights or lazy Sundays.
Ingredients
- 3 cups fresh broccoli, chopped (or 16 ounces frozen broccoli)
- 1 small onion, diced
- 1 cup carrots, shredded
- 3 Tablespoons butter
- 1 teaspoon minced garlic
- 2 cups vegetable broth
- 3 Tablespoons flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Press "Saute" button on Instant Pot with inner pot placed in Instant Pot.
- Add butter and diced onions. Saute 2 minutes and then add minced garlic.
- Press "Cancel" button to turn off heat. Add flour and stir with a whisk or spoon until all the flour is absorbed by the butter. It will look like wet sand.
- Add carrots, broccoli, vegetable broth, salt and pepper. Stir to combine.
- Put on the lid and seal the vent valve. Cook on high pressure for 2 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then open the vent valve to release any remaining pressure.
- Open the lid and blend the soup with an immersion blender. You can blend completely smooth or leave some pieces of broccoli and carrot. If you don't have an immersion blender, carefully ladle the soup into a blender and blend in batches until your desired consistency.
- Add shredded cheese and milk and stir until the cheese is fully melted and you have a smooth, creamy consistency.
Notes
If your milk is cold, you may need to turn on "Saute" function when adding the milk and cheese to ensure that the soup is hot enough to melt the cheese.
If you prefer a chunky soup, feel free to remove half of the cooked broccoli from the soup while you blend the soup. Then, add the broccoli back once blended.
Storage: Allow the soup to cool completely and store in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this soup. The roux (butter and flour that thicken the soup) will not hold up to freezing and reheating.
Reheating: Reheat on the stovetop over low heat, stirring frequently until heated through. Alternatively, reheat in the microwave for 2 minutes, stirring half way through.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 426Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 1399mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 19g
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