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Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family’s new favorite, goodbye Panera Bread, hello Instant Pot!
Love Soup? Try my Creamy Chicken Noodle Soup and Creamy Tomato Tortellini Soup!
Broccoli Cheddar Soup (Instant Pot) – Better than Panera!
True Fact: I was a picky child. I know, I’ve talked all about that here before but it is so true and relevant to this recipe I have to bring it up again.
Also true fact: I was probably in my teens before I even tried this soup. Really. (I know, was I living under a rock? No, just picky and stubborn. ?)
Then, I was pregnant with Chase and I craved it. I even went to Panera with some friends and got this soup! I was shocked. It was kind of like an out of body experience because I just couldn’t believe myself.
You know what I didn’t believe even more? I liked it. Really liked it! And I had missed out on it my entire life!
I didn’t think in a million years I’d say it, but the Cheese and broccoli go together like a PB&J. They are meant for each other and they are meant to go into the Instant Pot!
Are you ready for your mind to be blown away? It couldn’t be easier.. or faster!
Instant Pot Broccoli Soup ingredients
- 3 cups chicken broth
- 3/4 cups minced yellow onion
- 4 cups broccoli florets
- 1 1/2 cups matchstick carrots
- 1 tsp minced garlic, dried
- salt and pepper, to taste
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup mild cheddar cheese
- 2 tbsp cornstarch
- 1/4 cup water
How to make Cheddar and Broccoli Soup
1 – Toss (literally ?) chicken broth, minced onion, broccoli, matchstick carrots, minced garlic (I always use the dried stuff!), salt and pepper into the Instant Pot.
Notice that the broccoli isn’t broken down extremely small. I just washed and cut the broccoli into it’s natural florets. They are abut the size you would serve on a veggie tray.
2 – Cook on Manual (or pressure cook) HIGH for 2 minutes, NPR 3 minutes before releasing the pressure manually.
3 – Stir in heavy cream. Set the Instant Pot to saute LOW and bring the temperature back up to an almost simmer.
4 – Gradually stir in your cheese. I like to use a little mild cheddar and parmesan cheese.
5 – Once the cheese has completely melted into the soup, make a cornstarch and water slurry. Slowly add it to the soup stirring until it thickens to your liking.
6 – Serve hot! But don’t burn your mouth on it, like I did. ?
Instant Pot Broccoli Cheese Soup FAQs
Either one will work. The time will change though – You’ll want to cook the soup for 0 minutes if using frozen broccoli! Nope, not a typo, promise!
You can, but be aware that the pre-shredded cheese sometimes leaves a grainy texture. Every now and then it has a hard time melting into the soup and will clump together and sink to the bottom. I would suggest grating your own if possible!
Don’t fear!! Turn your Instant Pot onto saute and heat everything up again until boiling, stirring the entire time. This should be enough to get that cheese melted. *Note: do not bring the soup up to boiling if you’ve used anything other than heavy cream.*
You can, but you’ll need to be extremely careful. Milk will curdle if poured into the hot broth and broccoli. You’ll either need to temper the milk before adding it or let the Instant Pot contents cool down before adding. Once the milk or half n half is added, do not bring the soup up to a full boil, again it will curdle.
If your soup separates and becomes curdled that is because you have boiled it after adding in the cheese. Try to avoid letting the soup boil after this point, just heat until hot, not boiling.
There are several ways to thicken broccoli and cheddar soup. One option is to use a thickener such as flour, cornstarch, or potato starch. To do this, mix a small amount of the thickener with a little bit of cold water to form a slurry. Slowly stir the slurry into the soup, then bring the soup to a simmer and cook for a few minutes until it has reached your desired consistency.
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Try these other great recipes:
- Tomato Tortellini Soup
- Chicken Noodle Soup
- Cauliflower Cheese Soup
- Chicken and Dumplings
- Instant Pot Beef Stew
- Chicken Pot Pie
- Alfredo Sauce
- Stuffed Shells
- Mississippi Chicken Sandwiches
- Instant Pot Chicken Tenders
- Crack Chicken Bombs
- Creamy Ziti
- Teriyaki Chicken Bowl
- Chicken Lo Mein
- Chicken Lettuce Wrap
Instant Pot Broccoli Cheese Soup
Ingredients
- 3 cups chicken broth
- 3/4 cups minced yellow onion
- 4 cups broccoli florets
- 1 1/2 cups matchstick carrots
- 1 tsp minced garlic, dried
- salt and pepper, to taste
- 2 cups heavy cream
- 1 cup shredded parmesan cheese
- 1 cup mild cheddar cheese
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
- Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
- Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
- Once heated, gradually stir in the parmesan and cheddar cheeses.
- Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
- Serve hot!
Thanks Cristal!! <3
Hi Caroline, I would cut the potatoes to about 3/4 inch cubes. I hope that helps!
I made it today and I can’t believe how stress-free it is! It’s a winner at our house! Thanks so much!
Yay! That is what I love hearing!! Thanks, Beth!
I loved it! Things I did different: doubled it, added a block of cream cheese, and used sharp cheddar (I love cheese).
I bought some deli fresh onion hamburger buns, cut out a little hole, and used them as little bread bowls to serve the soup in.
It was loved by everyone. Thank you!
Those all sound like wonderful modifications! I’ll have to try them next time I make this soup. 🙂
Made this tonight to rousing success. Doubled the recipe, ended up using 2 cartons (8 cups) of low sodium chicken broth. Added 4 heaping teaspoons of chicken bullion powder, 2 teaspoons of Tabasco bc a lot of recipes call for it, and I don’t like big chunks of broccoli so I used my immersion blender after it cooked to break it down. I used parmesan, sharp cheddar, and an 8 oz block of velveeta that I pinched pieces off of as I stirred it in. I did have to add the cornstarch slurry twice, but that’s likely bc I used a little extra broth.
I love your additions and modifications! I’ll have to give them a try next time! Thanks for the comment, Nicole!
I absolutely love this soup. I make it at least twice a month. My picky teenage daughter loves it which is amazing. I freeze the leftovers which is a plus. Soup is my favorite food and this tops my list. It is seriously better than Panera. Thank you so much!!
Can you make this and then freeze it for a future meal?