Instant Pot Broccoli Cheese Soup

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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• Some of our favorite hearty and filling soup recipes are –
• Ingredients required to make this Instant pot Broccoli Cheese Soup.
• How to make Instant pot Broccoli Cheese Soup?
• Notes and Pro-tips
• Quick FAQS
• More soup recipes you may interest to try –
• Instant Pot Broccoli Cheese Soup

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 –

Instant pot 15 beans soup

Lasagna soup

Wild rice mushroom soup

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 –

Spinach Soup

Ginger Garlic Carrot soup

Minestrone Soup

Warm Regards,

Dhwani.