This delicious Instant Pot Broccoli Cheese Soup is the best in comfort foods. Not only is it quick and easy but rich and creamy! The fresh broccoli with cream and cheddar cheese is sure to be a family favorite soup.
Instant Pot Broccoli Cheese Soup
Instant Pot Broccoli Cheese Soup is one of the best comfort foods during the chillier months. It’ll warm you up from the inside out with it’s creamy base and cheesy taste.
The instant pot truly makes the best soups!
Making this homemade broccoli cheese soup in a pressure cooker is an extra convenient and quick method. In just 25 minutes, this soup is ready to serve. And I simply love one pot dishes for convenience and clean up. Who wouldn’t, right?
Why You’ll Love Instant Pot Broccoli Cheese Soup
I call it Broccoli Cheese Soup while you might call it instant pot Cream of Broccoli Cheese Soup, but obviously the most important ingredients for this comfort cozy soup are the cheese and the cream!
- It’s the cup of cheddar cheese and the cup of cream that gives the soup the fulfilling substance I love.
- Comforting soup that can be enjoyed all year long.
- Garlic and onions give the soup a deep savory flavor.
What makes this soup even more delicious is serving it in a Sourdough Bread Bowl to make it an even more filling meal.
Now, if you love a hearty thick soup, be sure to make the Best Homemade Potato Soup on the planet too!
More Instant Pot Recipes To Love
Instant Pot Buffalo Chicken Dip
Instant Pot Chicken Fajita Soup Recipe
Instant Pot Chicken Gnocchi Soup
Instant Pot Broccoli Cheese Soup Ingredients
Here’s all the ingredients you’ll need:
- 3 Tablespoons of Butter – to saute the onion and garlic
- 1/2 Cup Chopped Onion
- 3 Cloves of Minced Garlic (fresh is best!)
- 2 Tablespoons All Purpose Flour – helps thicken up the soup
- 1 Teaspoon of Salt
- 1/2 Teaspoon Ground Black Pepper
- 4 Cups of Vegetable Broth – you can substitute with Chicken Broth
- 4 Cups of Fresh Broccoli Florets
- 1 Cup of Cream – cream is a little thicker but half & half works really well too
- 1 Cup of Shredded Cheddar Cheese
- Garnish: Chopped Green Onions (optional)
- Garnish: Bacon Bits (optional)
This instant pot broccoli cheddar soup recipe will make 4 smaller servings, perfect for a soup and salad combo or as an appetizer. Or it’ll make two large servings if you’re serving it up for the main course.
Instant Pot Broccoli Cheese Soup Ingredients
How to Make Broccoli Cheese Soup in an Instant Pot
This recipe moves quickly, so make sure you have all your ingredients ready to go.
Before you start, wash and chop your broccoli, mince the onions and garlic and measure out each ingredient. This makes it easy to add each ingredient at a quick pace.
Let’s get cooking!
Set your Instant Pot to Saute for 10 Minutes
Once your instant pot is warm, add the butter.
Stir until the butter is melted.
Next, add in the onions and saute them until they are lightly golden and softened. Make sure to continuously stir them.
The time frame can vary from different pressure cookers, but a good guess is anywhere from 4-5 minutes. You don’t want them mushy soft, there’s still more cooking to do which will continue to soften the onions.
Add in your already minced garlic and saute for 1 minute.
Pour in the flour and stir until everything is mixed well.
Then add in both your salt and pepper and give it another quick stir.
Pour in the vegetable broth (or as mentioned earlier, you can substitute with chicken broth).
Pour slowly and stir at the same time. This keeps any lumps from forming.
Next, add the broccoli florets and give it a quick stir to mix.
Now it’s time to let the instant pot cook the broccoli.
Put the lid on your instant pot and set the valve to Sealing. Change the settings to Pressure Cook for 4 minutes.
Once the cooking time is up, do a quick release by moving the valve to the Venting stetting. Be very careful to not let the hot steam touch you!
An easy way to do this is to use the handle of a wooden spoon to move the valve. You can’t be too careful when it comes to venting hot steam.
Once all the pressure has released, then you can carefully open the pressure cooker.
Next, use a potato masher to break up the (now soft) broccoli florets. If you would like to have a few little larger chunks of broccoli in your soup, simply mash until you like the size of the broccoli pieces. Most of it will break apart into fine pieces, but you can still leave some larger pieces if desired.
Pour in the cream (or half & half) and stir well.
Lastly, add the cheddar cheese and stir until it is completely melted.
Once the broccoli cheese soup is cool enough, do a quick taste test to see if you want to add any additional salt or pepper.
Garnish each serving with chopped green onions or bacon bits if desired.
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What Goes with Broccoli Cheese Soup?
If you’re serving soup as an appetizer or want a heartier meal, you might be wondering what to serve with broccoli cheese soup. Here are a few great options:
- Garnish with Croutons.
- Serve with toasted garlic bread.
- Pour over a baked potato.
- Serve in a Sour Dough Bread Bowl (like they do at Panera Bread).
- Soup and Salad is always a great combo. A Cesar Salad is a great choice.
- Soup and a sandwich are also perfect together. I like a half roasted chicken or turkey club with my soup.
- Whip up a batch of this easy, yet delicious cornbread without buttermilk to dunk in this cheesy soup.
Can you Freeze Broccoli Cheese Soup?
Meh. This instant pot broccoli cheese soup has a lot of dairy products, which doesn’t freeze as well as other types of soups. It will freeze, but the cream and cheese will probably separate from the broth when it does.
When this happens, even with letting it thaw completely in the fridge before reheating, it’ll never achieve the original texture. It’ll have a kind of grainy, mini lumpy texture.
You can certainly keep it in the refrigerator for a day or two and reheat it, but I wouldn’t recommend freezing it for later consumption.
Stay warm and enjoy this delicious Instant Pot Broccoli Cheese Soup.
Instant Pot Broccoli Cheese Soup
This delicious Instant Pot Broccoli Cheese Soup is the best in comfort foods. Not only is it quick and easy but rich and creamy! The fresh broccoli with cream and cheddar cheese is sure to be a family favorite soup.
Ingredients
- 3 Tablespoons of Butter
- 1/2 Cup of Onion, chopped
- 3 Cloves of Garlic, minced
- 2 Tablespoons of All Purpose White Flour
- 1 Teaspoon of Salt
- 1/2 Teaspoon Ground Black Pepper
- 4 Cups of Vegetable Broth (or chicken broth)
- 4 Cups of Broccoli Florets
- 1 Cup of Cream (or half and half)
- 1 Cup Shredded Cheddar Cheese
- Garnish: Chopped Green Onions (optional)
- Garnish: Bacon Bits (optional)
Instructions
- Prepare all ingredients first.
- Set your instant pot to Saute for 10 minutes.
- Add butter and let it melt.
- Saute onions until soft.
- Add minced garlic and saute for 1 minute.
- Stir in flour until well mixed.
- Stir in Salt and Pepper.
- Slowly pour in broth and mix as you pour.
- Add broccoli florets.
- Cover instant pot with lid and set valve to Sealed.
- Select High / Pressure Cook for 4 minutes.
- Do a quick release by moving the valve to Venting.
- Remove lid after all the steam has vented.
- Break up the broccoli with a potato masher.
- Pour in cream and stir.
- Add cheese and mix until all the cheese is melted.
- Garnish each bowl of soup with chopped green onions and/or bacon bits (optional).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results -- with Photographs of Every Step -
Porcelain Soup Bowls with Handles - 20 Ounce (different colors available) -
Instant Pot Duo Mini 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 3 Quart, 11 One-Touch Programs
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 85mgSodium: 1044mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 8g
Nutritional values are estimates and not exact.
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