logo

Instant Pot Broccoli Cheddar Soup

Broccoli and cheese are match made in heaven in this easy Instant Pot Soup. Full of good-for-you ingredients, this delicious soup is a healthy choice that the whole family will love!

Tuesday February 2, 2021

(5 stars from 1 review)

Broccoli Carrots Celery Cheese Garlic Milk Onions Parmesan Vegetable Broth

Instant Pot Broccoli Cheddar Soup

Don't forget to Pin it for later!

Instant Pot Broccoli Cheddar Soup is my family's new favorite soup! That is saying something, as I have made a lot of soup this winter. This broccoli cheddar soup is like a warm, comforting hug on a cold day. I especially love this recipe because it is so quick and easy. Less than 10 minutes of hands-on time, then the Instant Pot takes over to make your dinner! This version of Instant Pot Broccoli Cheddar Soup also happens to be healthier than most, so I feel good about making it again (and again) for my family. 

A top down view of broccoli cheddar soup in a square bowl, topped with bits of broccoli

What are the ingredients and substitutions in Instant Pot Broccoli Cheddar soup?

  • butter - used to fry the onion, garlic, and celery in before adding the rest of the ingredients. Butter makes a nice flavor, but for a healthier swap try using a small amount of olive oil
  • onion - I use a small cooking onion, but your favorite onion to cook with is fine
  • garlic - who doesn't love garlic? If you're out of fresh garlic, 1/2 -1 teaspoon of garlic powder (depending on preference) can be substituted 
  • celery - I personally love adding celery to most dishes for a nice subtle flavor boost!
  • carrots - add a lot of color and flavor to this soup
  • broccoli - broccoli is the star of this soup - I always use fresh broccoli for best results but you can use frozen in a pinch since it will be blended. Don't waste the broccoli stalks - you can peel them and dice them to use in this soup!
  • vegetable broth - used as the main liquid component in this soup. You can substitute with chicken broth (get my homemade chicken stock recipe here) if you're not wanting a vegetarian soup
  • milk - adds a touch of creaminess to the soup; if you're looking for a richer soup you can substitute with half and half or heavy cream.
  • cheddar cheese - specifically old, or sharp, cheddar cheese.
  • parmesan cheese - Adds a subtle flavor; you can substitute with additional cheddar cheese if you'd prefer
  • optional toppings/add-ins - save some minced broccoli, cheddar cheese to top with, or try stirring in some peas, ham, or bacon after cooking!
broccoli cheddar soup in a square bowl, the instant pot in the background

How do I make Instant Pot Broccoli Cheddar soup?

Step 1: Set the instant pot to saute; then add butter and allow to melt. Add the onion, garlic and celery to the pot and cook for 2-3 minutes, stirring frequently, until the onion has softened

Step 2: Add the carrots, broccoli (reserving about 1 cup of chopped broccoli) and vegetable broth to the pot, then put the lid on, set the valve to "sealing" and cook at high pressure for 5 minutes.

Step 3: While the soup is cooking, dice your reserved broccoli florets until they are no larger than 1 cm, then steam until tender. I prefer to do this in the microwave for 3-4 minutes but you can use the stovetop as well.

Step 4: Carefully release the steam from the pot once the timer beeps, then remove the lid once all the pressure has escaped. Turn the pot off.

Step 5: Using an immersion blender, carefully blend the soup until no more large chunks remain, then stir in the cheeses until melted, followed by the milk, and finally stir in the steamed diced broccoli pieces

flatlay of broccoli cheddar soup, with a soup covered spoon, immersion blender, and bowls of cheese and broccoli

What are some tips and tricks to make the best Instant Pot Broccoli Cheddar soup?

  • Grate your own cheddar cheese - pre shredded cheese is often coated in anti clumping agents that make it more difficult for the cheese to melt nicely into the broth
  • Use high quality cheeses; the tastier the cheese the tastier the soup!
  • Use the broccoli stalks - there is no need to waste them - make sure you peel them or slice the tough skin off before adding to the soup
  • Slice the carrots pretty thin to make sure they are nice and soft for blending (about 1 cm is my max)
  • If you don't have an immersion blender, you can use a regular blender but you will have to wait for the soup to cool a bit before blending in batches
  • I have made this soup in the 3 quart and the 6 quart instant pot and it turns out well in both sizes
  • Do not overcook the garlic and onions in the first step, burnt garlic and onion can ruin the taste of the whole soup
  • You can add some diced ham to the soup when you add the reserved broccoli for an extra special touch
  • If you get some liquid spurting out when you release the pressure simply close the valve and wait a few minutes before trying again
broccoli cheddar soup in a square bowl, topped with bits of broccoli, surrounded by the raw ingredients, and tools used to make it

What can I serve with Instant Pot Broccoli Cheddar Soup?

We love to dip fresh bread in this soup! We also eat it with crackers and cheese, veggies and dip, salad, or a grilled cheese on the side. No matter how you serve it, it will be delicious!

How do I store leftover Instant Pot Broccoli Cheddar Soup?

If you have leftovers, you can store the in the fridge in an airtight container for several days. When you'd like to reheat simple heat in a pot over medium heat or you can microwave until warmed again. This soup also freezes very well! I freeze in labeled freezer bags, or in a freezer container. To reheat I let it thaw in the fridge then heat on the stove (if I'm organized that day), or I simply add the frozen soup to a pot with 1/4 cup of water in the bottom on medium heat, put a lid on it, and stir every 5-10 minutes until the soup is heated through.

Recipe

Instant Pot Broccoli Cheddar Soup

(5 stars from 1 review)

1 5
Instant Pot Broccoli Cheddar Soup
By:
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 3 large carrots, sliced
  • 1 large head of broccoli, chopped, divided (about 1 lb of broccoli)
  • 2 cups vegetable broth
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan cheese
  • 1 cup milk
  • salt and fresh black pepper to taste
Directions
  1. Set the instant pot to saute; then add butter and allow to melt. Add the onion, garlic and celery to the pot and cook for 2-3 minutes, stirring frequently, until the onion has softened
  2. Add the carrots, broccoli (reserving about 1 cup of chopped broccoli) and vegetable broth to the pot, then put the lid on, set the valve to "sealing" and cook at high pressure for 5 minutes.
  3. While the soup is cooking, dice your reserved broccoli florets until they are no larger than 1 cm, then boil or steam until tender unsing your preferred method microwave, stovetop, etc)
  4. Once the timer has finished, do a quick release of pressure, then remove the lid once all the pressure has escaped. Turn the pot off.
  5. Using an immersion blender, carefully blend the soup until no more large chunks remain.
  6. Stir in the cheeses until melted, followed by the milk, and finally stir in the steamed diced broccoli pieces. Serve warm.

About the Author

Natalie Kollee

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


Leave a Thought


Fields with a * are required
We'll never share your email with anyone else.

What Others Have Said


Tara
Monday February 22, 2021

Great soup. I had trouble with my Instapot and it still came out perfectly.

Natalie
Monday February 22, 2021

Uh oh! I’m glad it still turned out good for you !


Fields with a * are required
We'll never share your email with anyone else.
Reply

Fields with a * are required
We'll never share your email with anyone else.

Stay up to date

Want to join our newsletter for notifications on newest posts? Sign up here!

We'll never share your email with anyone else.

Other Posts We Thought You'd Like

Easy Vegan Instant Pot Chili

Easy Vegan Instant Pot Chili

Monday August 10, 2020

This simple instant pot vegan chili is ready in a flash with iniaml prep work. Vegan, healthy, comfort food doesn't get better than this.

Celery Corn Garlic Kidney Beans Peppers Tomatoes

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

Friday October 23, 2020

This easy White Chicken Chili was made even easier using the Instant Pot, making it a quick family friendly comfort food that is perfect for fall.

Cannellini Beans Celery Chicken Corn Cream Cheese Garlic Kidney Beans Onions

Instant Pot Unstuffed Peppers

Instant Pot Unstuffed Peppers

Thursday July 16, 2020

Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!

Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach

Creamy White Chicken Chili

Creamy White Chicken Chili

Monday October 12, 2020

Chicken, beans, and corn covered with a creamy chili sauce makes this dish one of the most comforting fall foods you can make.

Cannellini Beans Chicken Corn Cream Cheese Garlic Kidney Beans Onions