Instant Pot Broccoli Cheese Soup is super cheesy, creamy and loaded with veggies. This Instant Pot Cheddar cheese Soup recipe gets ready under 20 minutes and is perfect for chilly winter nights.
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Broccoli Cheese soup is full of flavors.
Serve it with Crusty bread or in a Soup Bread bowl!
Oh my goodness!!
I am drooling all over !! hahaha….
You all have noticed that I’ve on the Instant Pot train for a while now, and I won’t be getting off anytime soon now because my station is way far away. Haha…
I love IP, especially for soups. Soups that are made in the Instant pot are one of my favorite things ever.
And this broccoli and cheese soup recipe made it Instant Pot will knock your socks off.
This is the easiest soup and one of the best soup recipe made in instant pot.
During Cold months, everyone should have some great soup recipes handy that’s not only warming and filling, but that can also be made quickly on any given weeknight.
Some of our favorite hearty and filling soup recipes are –
Vegetable Thai curry noodle soup
and this, Instant Pot Broccoli cheese soup!
Instant Pot Creamy Brocolli cheddar soup is comforting food at its best and it tastes just like Panera’s Broccoli Cheddar Soup.
Ingredients required to make this Instant pot Broccoli Cheese Soup.
For Soup base
- Fresh Broccoli
- Carrot
- Onion
- Garlic
- Butter
- Bay leaf
- Vegetable Stock
For Roux
- Butter
- All-Purpose Flour
- Half and half
Other ingredients
- Sharp Cheddar cheese
- Salt
- Pepper powder
- Dijon Mustard
- Parsley for garnishing (Optional)
For serving
- Bread bowl (Optional)
How to make Instant pot Broccoli Cheese Soup?
For soup base
Turn on the Instant Pot on saute mode.
Melt butter. Add Garlic, bay leaf and onions. Saute them for about a minute. (photo 1 to 3)
Now add Carrots, Broccoli and vegetable stock. Mix. Cover the IP, vent valve on the sealing position. Press the manual/pressure button and set it for 3 minutes under high pressure. (Photo 4 to 9)
Let the pressure release naturally for 5 minutes and then quick release the remaining pressure.
For Roux
Heat butter in a pan. Add flour and cook it for a minute, stirring constantly. (photo 10 and 11)
Now add half and half, Whisk constantly and cook for about 2 to 3 minutes. Make sure the mixture is lump-free. (Photo 12 and 13)
Lets mix in everything in the soup base.
Open the Instant Pot.
Turn to saute mode on, add Roux, salt, pepper and dijon mustard, mix and cook for about 2 minutes or until soup starts bubbling. (Photo 15 to 18)
Turn off the IP from sauteing mode. Now add cheese and mix thoroughly. (Photo 19)
Instant Pot Broccoli Cheese is ready.
Serve it immediately in a soup bowl or with crusty bread and a nice salad on the sides.
Enjoy!!
Notes and Pro-tips
- Always use Good quality Cheddar Cheese.
- I prefer to use cheddar cheese for this soup, you can substitute it with cheese like Colby Jack, Pepper jack, etc.
- Just be sure to grate the cheese yourself. pre-grated cheese usually has a non-sticking agent which prevents it from melting as smoothly.
- Add cheese AFTER switching of the IP.
- You can use Dry mustard powder instead of Dijon mustard. Or you can completely skip Mustard too.
- To give a little spice punch, add Cayenne pepper or Paprika.
- This recipe can easily be doubled or tripled.
- Make sure to cut the broccoli in small florets.
- To make this soup gluten-free, substitute it flour with corn starch (add only 2 tbsp, and add more if needed).
- To make Vegan Broccoli cheese soup, use oil instead of butter, cream of coconut instead of half and half, and Vegan cheddar cheese instead of regular cheddar.
- I chose to cut my carrots up, matchstick style which took a while but you could also just used grated carrots or diced carrots.
- Leftover will last in the fridge for up to six days. You can also freeze this soup for up to 3 months. Let it cool completely, then transfer it to freezer-safe bags or container and freeze them. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop.
Quick FAQS
Can you use frozen broccoli?
Yes, you may use frozen broccoli.
Can you freeze this broccoli cheddar soup?
Leftover will last in the fridge for up to 4 days. You can also freeze this soup for up to 2 months. Let it cool completely, then transfer it to freezer-safe bags or container and freeze them.
How do I reheat this soup?
I recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.)
How can I make a healthy broccoli cheddar soup?
You can use whole milk instead of the half and half, but it will be a lot less thick and creamy.
Can I use more broccoli?
Yes, you can use more or less broccoli according to your liking.
Can I make this soup if I don’t have an Instant Pot?
I know not everyone has an Instant Pot, so this recipe can easily be made on the stovetop, too. Follow the recipe as directed, but instead of pressure cooking the veggies, just let them simmer in the broth until tender, about 10 to 15 minutes. Then, move on with adding roux, half and half, and cheese as directed.
What can I pair with broccoli and cheese soup?
I love to serve this soup in a homemade bread bowl (Believe me it is better than store-bought). But you can also serve with Crusty bread slice and a fresh salad on the side to add more color and veggies to the meal!
Why make Roux in a separate pan?
I prefer to make Roux in a separate pan to prevent the soup from curdling.
More soup recipes you may interest to try –
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Instant Pot Broccoli Cheese Soup
Ingredients
For Soup base
- 2 cups Fresh Broccoli Cut into small florets
- 1 cup Carrot cut matchstick style
- ½ cup Onion
- ½ teaspoon Garlic
- 1.5 tablespoon Butter
- 1 Bay leaf
- 2 cups Vegetable Stock
For Roux
- 1.5 tablespoon Butter
- 3 tablespoon All-Purpose Flour
- 1.5 cup Half and half
Other ingredients
- 2 cups Sharp Cheddar cheese, shredded around 6 oz.
- Salt to taste
- ¼ teaspoon Pepper powder
- ½ teaspoon Dijon Mustard
- Parsley for garnishing Optional
For serving
- Bread bowl Optional
Instructions
For soup base
- Turn on the Instant Pot on saute mode.
- Melt butter. Add Garlic, bay leaf and onions. Saute them for about a minute.
- Now add Carrots, Broccoli and vegetable stock. Mix. Cover the IP, vent valve on the sealing position. Press the manual/pressure button and set it for 3 minutes under high pressure.
- Let the pressure release naturally for 5 minutes and then quick release the remaining pressure.
For Roux
- Heat butter in a pan. Add flour and cook it for a minute, stirring constantly.
- Now add half and half, Whisk constantly and cook for about 2 to 3 minutes. Make sure the mixture is lump-free.
Lets mix in everything in the soup base.
- Open the Instant Pot.
- Turn to saute mode on, add Roux, salt, pepper and dijon mustard, mix and cook for about 2 minutes or until soup starts bubbling.
- Turn off the IP from sauteing mode. Now add cheese and mix thoroughly.
- Instant Pot Broccoli Cheese is ready.
- Serve it immediately in a Bread bowl or with crusty bread and a nice salad on the sides.
- Enjoy!!
Video
Notes
- For stove top version, Follow the recipe as directed, but instead of pressure cooking the veggies, just let them simmer in the broth until tender, about 10 to 15 minutes. Then, move on with adding roux, half and half, and cheese as directed.
- Always use Good quality Cheddar Cheese.
- I prefer to use cheddar cheese for this soup, you can substitute it with cheese like Colby Jack, Pepper jack, etc.
- Just be sure to grate the cheese yourself. pre-grated cheese usually has a non-sticking agent which prevents it from melting as smoothly.
- Add cheese AFTER switching of the IP.
- You can use Dry mustard powder instead of Dijon mustard. Or you can completely skip Mustard too.
- To give a little spice punch, add Cayenne pepper or Paprika.
- This recipe can easily be doubled or tripled.
- Make sure to cut the broccoli in small florets.
- To make this soup gluten-free, substitute it flour with corn starch (add only 2 tbsp, and add more if needed).
- To make Vegan Broccoli cheese soup, use oil instead of butter, cream of coconut instead of half and half, and Vegan cheddar cheese instead of regular cheddar.
- I chose to cut my carrots up, matchstick style which took a while but you could also just used grated carrots or diced carrots.
- Add More stock or half and half if you like thin soup
- Leftover will last in the fridge for up to six days. You can also freeze this soup for up to 3 months. Let it cool completely, then transfer it to freezer-safe bags or container and freeze them. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop.
- Scroll above the recipe card for FAQS
Nutrition
Warm Regards,
Dhwani.
Loved the recipe and detailed instructions
I baked this bread bowl from scratch and my house smelt like Panera
My kids loved the soup
Thanks for recipe
Thanks a lot, Anita! I am so glad to hear that the Bread bowl, as well as soup recipe, turned out great. Thanks for your valuable feedback. 🙂
Hi, This soup looks very good. Can you tell me how many servings it makes? I’m wondering if I should double it.
Thanks
Hi Mel,
Thank you. This recipe makes 4 servings. 🙂
Love this recipe, both the bread bowls and the soup. Made it for my husband and son tonight. My husband who doesnt usually have seconds as hes not a big eater, ate two bowl fulls.
Thanks a lot Diana!
Total hit !
Made this last night because I was craving Panera, I made an entire pot and then finished the entire pot by myself with in a hour. So good. I’ve been thinking about it ever since. Paired it with sour dough bread. So good!!
So glad to know! Thank you!