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My Instant Pot Broccoli Cheddar Soup recipe is the perfect comfort food. It has a fresh yet cheesy flavor that the whole family loves.
Classic broccoli cheddar soup has always been one of my favorite soups. However, it can take a lot of time to make on the stove top because you must be careful the pan doesn’t scorch.
I decided to convert my classic soup recipe into an Instant Pot recipe. I’m so glad I did because it’s so easy to make in an electric pressure cooker!
All you need are a handful of ingredients to make this easy weeknight meal. The easy recipe makes 4 individual portions of delicious, cheesy soup that pairs well with many dishes. It’s very similar to Panera’s Broccoli Cheese Soup, but my recipe is gluten free!
- By the Numbers: How to Make Instant Pot Broccoli Cheddar Soup
- Step 1: Saute Onions in Butter
- Step 2: Add Minced Garlic
- Step 3: Add Stock, Broccoli, Carrots, Salt and Pepper
- Step 4: Pressure Cook Soup
- Step 5: Make Cornstarch Slurry
- Step 6: Whisk Slurry Into Soup
- Step 7: Add Heavy Cream
- Step 8: Add Grated Cheese
- Step 9: Serve Broccoli Cheddar Soup
Ingredients
- ¼ cup of unsalted butter
- 1 cup of diced onion
- 4 cloves of minced garlic
- 4 cups of chicken stock
- 5 cups of fresh broccoli florets
- 1 cup of grated carrots
- ½ teaspoon of sea salt
- ¼ teaspoon of ground black pepper
- 2 tablespoons corn starch or arrowroot powder
- ¼ cup of cold water
- 2 cups of heavy cream or half-and-half
- 2 ½ cups of grated sharp cheddar cheese
Equipment
- Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater or food processor
- Mixing spoon
- Small bowl
- Whisk
- Ladle
By the Numbers: How to Make Instant Pot Broccoli Cheddar Soup
Follow these simple step by step instructions to learn how to make the most delicious broccoli cheddar soup in your Instant Pot electric pressure cooker.
Step 1: Saute Onions in Butter
Turn your Instant Pot onto Saute mode. Once hot, add ¼ cup butter and let it melt. Once melted, add 1 cup of diced onion and cook until it’s translucent.
Step 2: Add Minced Garlic
Press the cancel button, then stir in 4 cloves of minced garlic. Stir well, cooking until the garlic is fragrant.
Step 3: Add Stock, Broccoli, Carrots, Salt and Pepper
When the garlic is fragrant, you can go ahead and mix in 4 cups of chicken stock, 5 cups of small pieces of broccoli florets, 1 cup of grated carrots, ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
Step 4: Pressure Cook Soup
Close the lid, check to make sure the pressure release valve is in the sealing position, press the High Pressure button and set it to a 1-2 minute cook time. When the cooking time is up, use a Quick pressure release to release all pressure. When all of the pressure is released and the pin drops, you can carefully open the lid.
Step 5: Make Cornstarch Slurry
In a small bowl whisk together 2 tablespoons of corn starch and ¼ cup of cold water until it’s well combined and smooth.
Step 6: Whisk Slurry Into Soup
Turn your Instant Pot back onto Saute mode (on high if your model has that feature) and slowly pour the cornstarch slurry into the pot. Use a heavy wooden spoon to stir constantly until your soup comes to a boil and begins to thicken.
I like to also break down the pieces of broccoli with my spoon as I stir it during this step.
Step 7: Add Heavy Cream
Once it’s thicker, turn your pot down to Saute Low (if it was on high), pour 2 cups of heavy cream into the broccoli soup and stir until well combined.
Step 8: Add Grated Cheese
Add 2 ½ cups of grated sharp cheddar cheese to the soup, about ½ cup at a time, and stir until it melts into the soup. Press the Cancel button to turn off your Instant Pot. Taste and adjust salt and pepper. If you used unsalted chicken stock, it may need more salt.
Step 9: Serve Broccoli Cheddar Soup
Either portion out into individual bowls or transfer to a serving bowl to set on the table. Top with additional grated cheddar if desired, then serve hot.
Tips for Making the Best Broccoli Cheddar Soup
Answers to all of your questions about making this Instant Pot Broccoli Cheese Soup recipe, including tips, substitutions and serving ideas.
Substitutions and variations
- Use frozen broccoli. If you’d prefer to use frozen broccoli florets instead of fresh, increase the pressure cooking time by 1 minute.
- Make it spicy. Add a pinch of red pepper flakes or cayenne pepper during cooking or a dash of hot sauce after cooking for soup with a little kick
- Use your broth of choice. While I typically use my homemade chicken stock, you can also use chicken broth or vegetable broth from the grocery store.
- Make it smooth. I like to leave the broccoli a little chunky, but you can use an immersion blender to make it smooth.
Serving ideas
There are lots of ways to enjoy this creamy soup, whether you serve it as a main course, side dish or appetizer:
- In a gluten free bread bowl instead of a regular bowl
- With slices from a loaf of crusty bread or my gluten free bread
- Alongside an Instant Pot Whole Chicken
- With a fresh salad on the side
- With a delicious Gluten Free Club Sandwich
Storage tips
Leftover soup should be stored in an airtight container and be consumed within 4 days.
You can also freeze room temperature soup for up to 2 months. Frozen soup should be defrosted in the fridge overnight then warmed on the stove top over low heat.
More Instant Pot Soup Recipes
If you liked this delicious soup, try some of these other pressure cooker soup recipes:
- Instant Pot Potato Leek Soup
- Instant Pot Cauliflower Soup
- Instant Pot Split Pea Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Spicy Bean Soup
- Instant Pot Vegetarian Chili
- Instant Pot Cream of Tomato Soup
Instant Pot Broccoli Cheddar Soup Recipe
Ingredients
- ¼ cup butter
- 1 cup onion - diced
- 4 cloves garlic - minced
- 4 cups chicken stock
- 5 cups fresh broccoli florets
- 1 cup carrots - grated
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 tablespoons cornstarch - or arrowroot powder
- ¼ cup cold water
- 2 cups heavy cream - or half-and-half
- 2 ½ cups sharp cheddar cheese - grated
Equipment
- Knife
- Cutting Board
- Measuring cups and spoons
- Cheese grater or food processor
- Mixing spoon
- Small bowl
- Whisk
- Ladle
Instructions
- Select Saute on your electric pressure cooker. Melt butter then add diced onion and sauté until it’s translucent.
- Add minced garlic and cook until fragrant.
- Stir in the chicken stock, broccoli, carrots, sea salt and black pepper.
- Cook on High Pressure for 1-2 minutes. When the cook time is up, use a quick pressure release, then open the lid.
- Whisk the cornstarch and cold water together in a small bowl.
- Turn your Instant Pot onto Saute (high if possible) and slowly add the cornstarch slurry, stirring constantly, until the soup comes boils then thickens.
- Stir in the heavy cream or half-and-half.
- Add the cheese about ½ cup to the soup, and stir until the cheese melts. Taste and adjust salt and pepper, if needed.
- Top with grated cheese and serve while hot.
Nutrition Information Per Serving
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