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Broccoli Cheese or Broccoli Cheddar Soup made in the Instant Pot
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4.53 from 91 votes

Instant Pot Broccoli Cheese Soup

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, good bye Panera Bread, hello Instant Pot! 
Course Instant Pot
Keyword broccoli, broccoli soup, cheese soup, creamy, creamy broccoli soup, creamy soup, instant pot, Instant Pot broccoli cheese soup, instant pot soup, soup
Prep Time 5 minutes
Cook Time 2 minutes
Additional Time 8 minutes
Total Time 15 minutes
Servings 4 servings
Calories 733kcal
Author Karli Bitner

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!

Nutrition

Serving: 1g | Calories: 733kcal | Carbohydrates: 30g | Protein: 24g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1438mg | Fiber: 8g | Sugar: 11g