Easy Instant Pot broccoli cheddar soup recipe is made with frozen broccoli, so it’s so simple to make! This recipe makes restaurant-quality broccoli cheddar soup in no time.
This easy Instant Pot broccoli cheese soup is so simple to make! Since the soup is made with chopped frozen broccoli, there’s almost no prep, and the soup can be made in less than 30 minutes. It’s a quick meal that’s perfect for weeknights!
And, best of all, the soup tastes amazing! It’s a copycat for Panera broccoli cheese soup, and it’s just the right combination of cheesy and creamy. The carrot adds just a hit on sweetness that really balances out the flavors in the soup.
Give it a try, and you may never go out for soup again!
How to make easy Instant Pot broccoli cheddar soup
Step 1: Select sauté on the Instant Pot.
Step 2: When it reads “hot”, add the olive oil and onion.
Step 3: Cook, stirring regularly, until the onion has softened, about 3 minutes.
Step 4: Add the garlic and sauté 30 seconds, stirring the entire time.
Step 5: Press cancel.
Step 6: Add the broccoli, carrot, broth, salt, and pepper. Do not stir.
Step 7: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Step 8: Press manual high pressure and adjust the time to 1 minute.
Step 9: When the cooking time has finished, do a controlled quick release.
Step 10: Remove the lid, and give the soup a good stir.
Step 11: In a small bowl whisk together ¼ cup cornstarch with ¼ cup broth until well-combined.
Step 12: Press sauté and add the cornstarch mixture to the Instant Pot.
Step 13: Cook, stirring constantly, the soup thickens.
Step 14: Press cancel.
Step 15: Add about 1/4 cup of cheese and stir in until melted. Repeat with the remaining cheese.
Step 16: Once all of the cheese has been added and has melted, stir in the cream.
Step 17: Serve topped with additional black pepper, if desired.
Tips
- Onion: I recommend using a sweet onion for this recipe. If you don’t want to use a sweet onion, white onion or yellow onion will work well.
- Broccoli: It’s important that the frozen broccoli be in small pieces. If you’d like to use fresh broccoli, cook for 2 minutes.
- Broth: If you’d like to keep the soup vegetarian, use vegetable broth. Otherwise, chicken broth will also work.
- Sharp cheddar cheese: Sharp cheddar cheese gives the soup stronger flavor. If you’d like milder cheese flavor, you can use mild cheddar cheese or a cheddar cheese blend.
- Cheese: I recommend using freshly grated cheese because it should melt well. However, I’ve used bagged cheese, and I’ve never had any issues.
- Cream: Half-and-half could also be used. It’s a little thinner, so it will give you slightly thinner soup.
Serving suggestions
Broccoli cheddar soup goes with so many sides! Serve it with a salad or a sandwich, or with biscuits, French bread, or focaccia for dipping.
Broccoli cheese is also fantastic when served in a bread bowl.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Easy Instant Pot Broccoli Cheddar Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups frozen broccoli florets
- 1/2 cup coarsely grated carrot
- 4 cups chicken or vegetable broth divided
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup cornstarch
- ¼ cup chicken or vegetable broth
- 8 ounces shredded sharp cheddar cheese
- 1/2 cup heavy cream
Instructions
- Select sauté on the Instant Pot.
- When it reads “hot”, add the olive oil and onion.
- Cook, stirring regularly, until the onion has softened, about 3 minutes.
- Add the garlic and sauté 30 seconds, stirring the entire time.
- Press cancel.
- Add the broccoli, carrot, broth, salt, and pepper. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 1 minute.
- When the cooking time has finished, do a controlled quick release.
- Remove the lid, and give the soup a good stir.
- In a small bowl whisk together ¼ cup cornstarch with ¼ cup broth until well-combined.
- Press sauté and add the cornstarch mixture to the Instant Pot.
- Cook, stirring constantly, the soup thickens.
- Press cancel.
- Add about 1/4 cup of cheese and stir in until melted.
- Repeat with the remaining cheese.
- Once all of the cheese has been added and has melted, stir in the cream.
- Serve topped with additional black pepper, if desired.
Notes
- Onion: I recommend using a sweet onion for this recipe. If you don’t want to use a sweet onion, white onion or yellow onion will work well.
- Broccoli: It’s important that the frozen broccoli be in small pieces. If you’d like to use fresh broccoli, cook for 2 minutes.
- Broth: If you’d like to keep the soup vegetarian, use vegetable broth. Otherwise, chicken broth will also work.
- Sharp cheddar cheese: Sharp cheddar cheese gives the soup stronger flavor. If you’d like milder cheese flavor, you can use mild cheddar cheese or a cheddar cheese blend.
- Cheese: I recommend using freshly grated cheese because it should melt well. However, I’ve used bagged cheese, and I’ve never had any issues.
- Cream: Half-and-half could also be used. It’s a little thinner, so it will give you slightly thinner soup.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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I made this and it was really good! I didn’t have fresh grated, so I used bagged sharp cheddar and instead of cornstarch to thicken, I used my emulsion blender and blended it up in the pot to thicken right before I added cheese. One other thing, I added shredded chicken, just threw a chicken breast in and pressure cooked it before the step that you add broccoli and carrots, shredded with handmixer and added at the end. Delish!
I’m so glad that you liked it!
I made this and it is delicious. Thanks for sharing
Thank you!