This Quick and Easy Instant Pot Broccoli Cheddar Cheese Soup Recipe is pure comfort food at its best! It’s creamy, rich, and oh so cheesy. The best part is that this soup is ready in about 20 minutes from start to finish!
Quick and Easy Instant Pot Broccoli Cheddar Cheese Soup Recipe
This Easy Instant Pot Broccoli Cheddar Cheese Soup recipe is a winning victory with everyone. Spouses, relatives, friends, coworkers, picky-eaters…everyone will devour this creamy cheesy goodness ins a flash.
My favorite Broccoli Cheddar Soup was from my local wholefood store. My husband used to buy it on cool/rainy days and bring it home for a quick lunch along with some sushi rolls. Yeap…I love Broccoli Cheddar Soup and sushi; is it a weird combination?
Anyway…
It took a few tries to get the consistency and flavor just right, but once I got it…I was so excited! In my opinion, there are very few meals as comforting and uplifting as a steaming hot bowl of satisfying cheesy soup on a cold day.
This soup is rich and dreamy and takes about 20 minutes from Instant Pot to the table.
I think you, my friend, will be instantly hooked, so it’s time to get your soup on.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted butter
- Olive oil
- Yellow onion
- Garlic
- Paprika
- Ground mustard
- Ground cayenne pepper
- All-purpose flour
- Low-sodium chicken stock/broth, or vegetable stock for a vegetarian version.
- Bay leaf
- Broccoli crowns
- Matchstick/shredded carrots
- Shredded sharp cheddar cheese
- Kosher salt and black pepper to taste
- Heavy cream or half and half
HOW TO MAKE BROCCOLI CHEDDAR SOUP IN THE INSTANT POT?
- Start by sautéing onions and garlic in melted butter.
- Whisk in flour… this will help to create a creamy and smooth soup.
- Add in your seasonings … to add even more flavor.
- Follow with chicken or veggie stock and an abundance of broccoli florets and carrots, then cook for 5 minutes. Then, do a quick pressure release.
- Blend, if desired. Add cheese and cream.
- Get your crusty bread ready and to enjoy!
FREQUENTLY ASKED QUESTIONS
Can I use Frozen Broccoli to make Broccoli Cheddar Soup?
Fresh broccoli gives the best results in this recipe. Frozen broccoli really doesn’t hold up well in texture for this soup, but frozen can certainly be substituted if that’s all you have on hand. In this case, you probably won’t need to blend the soup too much.
Can I use pre-shredded cheese to make Broccoli Cheddar Soup?
I suggest grating your own cheddar cheese vs. using the pre-grated bagged stuff because the pre-shredded cheese doesn’t melt well.
What to serve whith Broccoli Cheddar Soup?
I love to serve Broccoli Cheddar Soup with dinner rolls or bacon scones. YUMMM
STORING & FREEZING INSTRUCTIONS
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
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- Instant Pot Smoky Cheese and Potato Soup
- Easy Instant Pot Beet and Leek Soup
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Easy Instant Pot Broccoli Cheddar Soup
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 small cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken stock/broth, or vegetable stock for a vegetarian version
- 1 bay leaf
- 5 – 6 cups chopped broccoli crowns (about 3 large crowns)
- 2 cups matchstick/shredded carrots
- 10 oz shredded sharp cheddar cheese (see notes)
- Kosher salt and black pepper to taste
- 1 cup (240 ml) heavy cream or half and half
Instructions
- Select "Sauté" mode and adjust to more. When hot, add oil and butter. Add onion to the pot; cook and stir for 2-3 minutes. Add the minced garlic, paprika, mustard, and cayenne pepper to the pot. Cook for another 45 seconds to 1 minute, constantly stirring until fragrant. Add in the flour and whisk to combine. Cook for 2-3 minutes, constantly whisking until the flour is thickened (it will look like a thick paste). Press “Cancel”.
- Add broth, bay leaf, broccoli, and carrots; mix to combine.
- Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
Blend:
- At this point, you can blend some of the soup or use an immersion blender, if desired. For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot. NOTE: I like to remove (with a slotted spoon) about 2 cups of broccoli before blending it, next I blend the soup until smooth and then return the saved broccoli to the blended soup.
- After you blend the soup to your liking, select "Sauté" mode and adjust to less. Stir in cheese. Cook and stir for 2-3 minutes until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. Add heavy cream; mix to combine. Let the soup simmer for 2 minutes.
- Serve immediately with bread rolls or biscuits.
- Easy Instant Pot Detox Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Instant Pot Smoky Cheese and Potato Soup
- Easy Instant Pot Beet and Leek Soup
Nutrition
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- Instant Pot 6 Qt
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perfect!!! i added just a small pinch of nutmeg and a little nutritional yeast 🙂
Hello Mona! Sound like you nailed. Thanks so much for trying my recipe and for taking the time to come back and let me know!