This Instant Pot broccoli cheddar soup is a quick and easy recipe that will surely please the whole family. It tastes just like Panera but is made from the comfort of your home!
Want a quick and easy weeknight meal?
Look no further than this delicious Instant Pot broccoli cheddar soup!
It’s hearty, flavorful, and cooks up in just 20 minutes!
Who doesn’t love a fast soup recipe?
Of course, if you have been following me for a while, you know I’m a HUGE soup lover. That’s why I couldn’t wait to share this recipe.
It reminds me a lot of broccoli cheddar soup from Panera, but it was made right from home.
Super easy, super fast, and super delicious!
Table of Contents
What ingredients do I need to make broccoli cheddar soup?
You only need a few simple ingredients to make this delicious soup.
- Broccoli – This is the showcase vegetable! Use fresh broccoli, or to save on time, use frozen broccoli!
- Celery – This adds light flavor and texture.
- Carrots – A classic broccoli cheddar soup ingredient. Plus, it brings a pop of color.
- Sweet onion – My personal favorite, but you could use yellow onion in a pinch.
- Garlic – Always add garlic.
- Chicken stock – You can easily use vegetable stock in its place, but my personal favorite is chicken stock.
- Cheddar cheese – Freshly shredded! It will melt better and be smoother than the bagged shredded cheese.
- All Purpose Flour – This is mixed with shredded cheese to help thicken the soup.
- Cornstarch – This is also used to help thicken the soup.
How do I make Instant Pot broccoli cheddar soup?
The best thing about this recipe is that it cooks up in just 20 minutes, even with prep time.
First, you’ll want to saute a few vegetables until the onion softens.
Then, add in the broccoli, garlic, and chicken stock and pressure cook the veggies.
This helps soften them up quickly for the soup.
Mix the shredded cheese with the flour and cornstarch, slowly add it to the soup while stirring, and eventually pour in the heavy cream.
This soup is thick, creamy, and great served with an extra sprinkling of cheddar cheese.
What changes can I make to this recipe?
I love this recipe as is, but there are a few changes you can easily make.
- If you have vegetable stock on hand, try using that instead of chicken stock. It will add an even more rich vegetable flavor.
- If you’re out of fresh broccoli, you can easily use frozen in its place. You’re looking to use 3-1/2 to 4 cups broccoli.
- I like using a sharp cheddar cheese, but you can use a milk cheddar in its place if you want a milder cheese taste.
- Add a few dashes of crushed red pepper flake for some heat.
Any tips for making this soup?
The biggest tip is to use fresh shredded cheese!
It melts smoothier and without clumping, unlike the bagged shredded cheese.
I like to buy a brick of sharp cheddar and shred it on my box grater. You can also use a food processor.
How do I store leftover broccoli cheddar soup?
You’ll want to store any leftover broccoli cheddar soup in an air-tight container for up to 4 days.
I like to reheat it slowly on the stovetop, but you can also easily reheat this soup in the microwave.
You can also freeze your soup for up to 3 months. Let the soup cool to room temperature, add to a freezer-safe bag or container, and add to the freezer.
Love this Instant Pot Broccoli Cheddar soup?
Why not try a few of my other delicious Instant Pot recipes?
- Looking to get a little spicy? Try my Instant Pot Cajun Chicken Alfredo.
- Want a classic soup recipe? Try my Instant Pot Beef Barley Soup.
- How about the easiest-to-peel eggs EVER? Try my Pressure Cooker Hard Boiled Eggs.
- Love a good Southern classic? Try my Instant Pot Pinto Beans.
- Need an excellent cold-day recipe? Try my Pressure Cooker Butternut Squash Congee.
Instant Pot Broccoli Cheddar Soup
Ingredients
- 1 tablespoons olive oil
- 1 cup diced sweet onion about 1 small onion
- 1 large carrot diced
- 1 stalk celery diced
- 2 garlic cloves minced
- 1 head broccoli cut into small florets, roughly 3-1/2 to 4 cups
- 3 cups chicken stock
- 1-½ cups freshly shredded cheddar cheese
- 2 tablespoons all purpose flour
- 2 teaspoons cornstarch
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
Instructions
- Heat the Instant Pot using the saute function and add olive oil.
- When the oil is hot add the onion, carrot, and celery.
- Saute, stirring occasionally, until the onions are just starting to soften, about 5 minutes.
- Add the minced garlic, broccoli, and chicken stock. Stir to combine.
- Attach the lid and ensure the valve is in the sealing position.
- Pressure cook on manual high for 2 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve into the venting position. Be careful this will release hot steam.
- In a small bowl stir together the grated cheese, flour, and cornstarch.
- Remove the lid of the Instant Pot and switch to the saute function.
- Add the cheese, a little at a time, stirring occasionally.
- Once all the cheese has been incorporated, add the heavy cream and cook the soup for 2-3 minutes or until the soup has thickened slightly.
- Enjoy immediately and if desired top with additional cheese.
Nutrition
Natalie
Tuesday 28th of September 2021
What a lovely winter soup. Looks so creamy and cheesy. I have to make this asap. COoking it for dinner tomorrow. Thanks!