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    Home » Instant Pot One Pot

    Instant Pot Broccoli Cheddar Soup

    Posted: Aug 14, 2021 · Updated: Sep 18, 2021 by Tonje

    Jump to Recipe
    Two images of broccoli cheddar soup.
    Creamy broccoli cheese soup.

    This creamy Instant Pot broccoli cheddar soup is incredibly easy to make, and packed with flavor. It's perfect as an appetizer or entree, and only takes a few minutes to prepare in a pressure cooker.

    Pressure cooked broccoli soup with bread in the background.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • You might also like these recipes
    • Recipe
    • Food safety tips

    This post may contain affiliate links. Read more about it in the privacy policy.

    Broccoli and cheese soup is perfect comfort food for fall and winter. This easy Instant Pot version of the dish is really convenient to make, and the soup is made in only 20 minutes.

    The cheddar cheese adds a lot of flavor to the dish, but also makes the soup really filling. This is why broccoli cheddar soup is one of the most popular American soups! If you like this recipe, you might also want to check out my Crockpot Broccoli Cheese Soup or Broccoli and Cauliflower Soup recipes.

    Why you'll love it

    • Creamy and comforting soup recipe
    • The soup is really easy to make in the Instant Pot
    • Gluten free and vegetarian recipe
    • Healthier options available
    • Uses affordable ingredients

    🥘 More INSTANT POT RECIPES From Hint of Healthy

    Ingredients

    Cheddar: Buy a block of cheddar cheese and grate it yourself. This gives the soup the best flavor and texture.

    Broccoli: Use 2 heads of broccoli, or about 4-5 cups of broccoli florets. Fresh broccoli is best, but you can also use frozen broccoli.

    Carrots: Add a little extra flavor. Use fresh or frozen.

    Onion: Red, white or yellow onion all works well.

    Garlic: Use garlic cloves, garlic paste or garlic powder.

    Potatoes: These make the soup extra creamy.

    Vegetable stock: This flavorful liquid makes up the base of the soup. Alternatively, use chicken stock or beef stock, but keep in mind that these are often not vegetarian.

    Half and half: Makes the soup mild and creamy. You can also use heavy cream, milk, single cream or double cream.

    Seasoning: Salt, black pepper, nutmeg, thyme and bay leaf add flavor to the soup.

    The ingredients needed to make this recipe.

    Instructions

    You can find full instructions + ingredient measurements in the recipe card at the bottom of this page

    One: Add some olive oil to the Instant Pot, and turn on the SAUTÉ setting. Add diced onion and garlic, and sauté for a few minutes, until soft and translucent. Turn off the Instant Pot by pressing cancel.

    Two: Use a wooden spoon or spatula to scrape the bottom of the pot to loosen up any stuck bits of onion. Add broccoli florets, diced carrots, diced potatoes, seasoning and vegetable stock. The liquid will not cover the vegetables. Seal the lid on the pressure cooker, and turn on the MANUAL or PRESSURE COOK setting. Set the timer to 4 minutes. Leave the Instant Pot to naturally release pressure for 5 minutes, before you turn the valve and perform a quick release.

    Three: Remove the bay leaf from the pot. Use an immersion blender to blend the soup smooth. It will be quite thick at this point. Then, add half and half and cheddar cheese. Stir with a spoon until the cheese has melted into the soup. If you want to make the soup thinner, you can add a little vegetable stock or water until you're happy with the texture.

    Step by step images showing how to make this recipe.

    Top tips

    • Keep stirring the onion as it is sautéing to prevent it from getting stuck.
    • Don't add too much water to the Instant Pot before pressure cooking. It's easier to adjust the thickness of the soup after it's blended.
    • You can also use a regular blender to blend the soup. You might have to blend it in multiple batches, unless you have a very large blender.
    • If you decide to add cold water or vegetable stock to the soup towards the end, your soup might become chilled. Turn on the SAUTÉ setting to quickly heat it back up.
    • Keep stirring the soup after you add the cheese. This will prevent the cheese from clumping together.

    Serving suggestions

    Instant Pot broccoli cheddar soup is best served as a filling appetizer or entree for lunch or dinner. It's a classic soup recipe, but making it in a pressure cooker will shorten the required cooking time.

    The soup can be served on its own, or paired with some tasty bread. I love to serve it with my favorite Homemade Croutons or Air Fryer Garlic Bread.

    A ladle full of broccoli cheddar soup being lifted above an Instant Pot.

    Variations

    Gluten free: Make sure that all ingredients are certified gluten free. Carefully read the label on the vegetable stock, as some brands are gluten free and others are not.

    Fewer calories: Omit the half and half, or use milk instead. You can also significantly reduce the amount of cheddar cheese added.

    Low carb: Omit the carrots and potatoes. You might want to add a little more half and half or cream to make up for the loss of the potatoes.

    Other vegetables: This soup is perfect for hiding vegetables. Try adding cabbage, cauliflower, peas, spinach, kale or celery for added nutrients.

    🥘 More INSTANT POT RECIPES From Hint of Healthy

    Equipment

    To make this recipe, you will need a 6 qt Instant Pot or pressure cooker. The raw vegetables take up a lot of space, so a smaller pot will most likely not be suitable.

    Additionally, you will need an immersion blender or a hand blender. You can use this to blend the soup smooth without removing it from the Instant Pot. If you don't have access to one, you can use a regular blender instead.

    Instant Pot broccoli cheddar soup.

    Storage

    Store leftover pressure cooked broccoli cheddar soup in a sealed container in a refrigerator for up to 3 days. Reheat it in a pot on the stove top, or in a microwave, and serve it warm.

    You can also freeze the soup. Keep in mind that any soup that contains half and half risks splitting when thawed, which would give the soup an unpleasant texture. If you plan to make this soup as a freezer meal, of if you want to cook a big batch with the purpose of freezing it, I recommend that you freeze the soup without adding the cheese and half and half.

    You can then thaw the soup, and reheat it in a pot on the stove top. Add the cheddar cheese and cream, and serve.

    Frequently asked questions

    Can you make soup with frozen broccoli?

    Absolutely. You can make broccoli soup with either fresh or frozen broccoli florets.

    Which cheese is best for broccoli cheese soup?

    Broccoli cheese soup is traditionally made with cheddar cheese. You can also make it with Monterey Jack, Stilton, mozzarella, or a combination of these cheeses.

    You might also like these recipes

    • Instant Pot Tomato Soup
    • Instant Pot Vegetable Beef Soup
    • Slow Cooker Pumpkin Soup
    • Minty Pea Soup
    • Instant Pot Cauliflower Soup
    • Apple and Parsnip Soup

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Creamy broccoli and cheddar soup.

    Instant Pot Broccoli Cheddar Soup

    This creamy Instant Pot broccoli cheddar soup is the perfect easy soup for weeknight dinners. It's filling, delicious, and made in only 20 minutes.
    5 from 1 vote
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Time to Pressure 5 mins
    Total Time 20 mins
    Course Dinner, Soup
    Cuisine American
    Servings 4
    Calories 418 kcal

    Equipment

    • Instant Pot
    • Immersion Blender
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 heads broccoli (4-5 cups florets)
    • 1 cup cheddar cheese
    • 3 cups vegetable stock
    • ½ cup half and half
    • 1 onion
    • 4 garlic cloves
    • 2 medium carrots
    • 3 medium potatoes
    • 1 bay leaf
    • ¼ teaspoon nutmeg
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ½ teaspoon dried thyme

    Instructions
     

    • Add some olive oil to the Instant Pot, and turn on the SAUTÉ setting. Add diced onion and garlic, and sauté for a few minutes, until soft and translucent. Turn off the Instant Pot by pressing cancel.
      4 garlic cloves, 1 onion
    • Use a wooden spoon or spatula to scrape the bottom of the pot to loosen up any stuck bits of onion.
    • Add broccoli florets, diced carrots, diced potatoes, seasoning and vegetable stock. The liquid will not cover the vegetables. Seal the lid on the pressure cooker, and turn on the MANUAL or PRESSURE COOK setting. Set the timer to 4 minutes.
      2 heads broccoli, 3 cups vegetable stock, 2 medium carrots, 3 medium potatoes, 1 bay leaf, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, ¼ teaspoon salt, ½ teaspoon dried thyme
    • Leave the Instant Pot to naturally release pressure for 5 minutes, before you turn the valve and perform a quick release.
    • Remove the bay leaf from the pot. Use an immersion blender to blend the soup smooth. It will be quite thick at this point.
    • Then, add half and half and cheddar cheese. Stir with a spoon until the cheese has melted into the soup. If you want to make the soup thinner, you can add a little vegetable stock or water until you're happy with the texture.
      ½ cup half and half, 1 cup cheddar cheese

    Video

    Notes

    • You can blend the soup smooth with an immersion blender or a regular blender. 
    • If you think the soup is a little thick, you can add water or vegetable stock until you reach the texture that you like. If this cools down the soup, you can heat it back up by using the SAUTE setting.
    • Keep stirring the soup after you add the cheddar. This allows the cheese to melt evenly.
    • This recipe has only been tested in a 6 qt Instant Pot.
    • Store leftovers in a refrigerator for up to 3 days. Reheat in a pot on the stove top, or in the microwave.

    Nutrition

    Calories: 418kcalCarbohydrates: 59gProtein: 21gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 1171mgPotassium: 1853mgFiber: 13gSugar: 11gVitamin A: 7766IUVitamin C: 308mgCalcium: 423mgIron: 4mg
    Keyword broccoli cheddar soup, broccoli soup, cheddar, cheese, easy, instant pot, pressure cooker, vegetarian
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

    Food safety tips

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

    More Healthy Instant Pot One Pot Recipes

    • Instant Pot Butternut Squash Risotto
    • Instant Pot Cauliflower Soup
    • Instant Pot Vegetable Soup
    • Instant Pot Vegan Chili

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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