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Instant Pot Broccoli Cheddar Soup -simple ingredients, easy to prepare, creamy, cheesy, flavorful and delicious.

The easiest Broccoli soup you could make – loaded with broccoli and cheddar cheese, this soup is perfect for lunch or dinner.

A white ceramic bowl with Instant Pot broccoli and cheddar soup

It is soup season. This is the perfect option for broccoli lovers. Similar to my favorite Panera Broccoli and Cheddar soup, but with minimal, basic ingredients. Skip the bread bowl, we don’t need all the carbs!

With just a few tweaks, like using heavy cream or non-dairy milk. this broccoli soup is great for low-carb/Keto diet.

I’ve mentioned this many times – certain soups don’t need to be cooked in the pressure cooker, because cooking time compared to stove top cooking is similar. While this soup might go to this particular category, because cooking time on the stove top and in the Instant Pot are about the same, I prefer the Pressure cooker version. You set it and forget it. There is no need to stir or check the broccoli and the smell while cooking is not as strong as when you boil them on the stove top.

How to make Broccoli and Cheddar Soup in the Instant Pot?

Ingredients:

  • vegetable or olive oil

  • onion

  • garlic

  • carrots

  • celery (optional)

  • broccoli, cut into florets

  • chicken/vegetable stock

  • salt and pepper to taste (important – use salt with caution, because the cheese is already salty)

  • butter

  • flour

  • milk or half and half (non dairy milk can be used)

Broccoli Cheddar Soup Recipe Instant Pot Version:

Sauté

Preheat the instant pot to “sauté” until it shows “hot” sign.

Add the oil. Cook the onion, garlic, celery and carrots for 2 minutes. Add the broccoli and stock. Season with salt and pepper.

Pressure Cook

Cook for 3 minutes on “high”, then leave for 10 minutes and release the pressure.

Blend, Add milk/half & half

Blend the soup (either all of it, of 1/2 of it for a chunkier soup texture).

In a bowl mix the butter and flour, then add to the milk. Add to the soup.

Add cheese

Sauté for 2 minutes. Stir in the cheese.

Season with more salt and pepper. Serve the soup topped with cheese.

Store in an air-tight container in the fridge for up to 3 days.

Stove top version:

After sautéing the vegetables and adding the broccoli and vegetable stock, simmer for 15 minutes.

Then blend the soup and add the milk (half and half), butter and flour mixture. 

Cook for 2 minutes, add the cheddar cheese.

Serve.

Crockpot version – good news, you could make this soup in the Crock pot, too!

This is an optional step, but you can sauté the onions and carrots in butter/olive oil for 2 minutes.

Then add the broccoli, onions and carrots, celery, chicken stock, salt and pepper to the pot. Cook for 4 hours in high heat. 

Blend the mixture, using an immersion blender.

Add the half and half, cheese and melted butter/flour mixture. Cook for 20-30 minutes on high.

Serve.

White bowl with cheddar broccoli instant pot soup

Recipe Tips

  • Cheddar Cheese – I prefer mild cheddar, but any other kind could be used. While pre-packaged grated cheddar works in the recipe, for best, creamy and flavorful result use a block of cheese and grate it right before you need to use it. As you may already know, pre-grated cheeses have cornstarch added to prevent stickiness and absorb moisture. This is unnecessary for the recipe, this is why you should grate your own cheese, if possible.
  • Broth – I like to use either homemade broth or stuff like “Better than bullion”, but any type of chicken or vegetable stock will make a good soup.
  • Toppings – possibilities are endless. I just added some grated cheese, but croutons, seeds and nuts, fresh herbs or green onions are nice options.
  • Vegan Option – leave the butter out and use a vegan alternative or olive oil.
  • Omit the flour – the soup could be made thick and creamy even without the flour. This way it turns into a gluten-free soup. You can still add some cornstarch mixed with water (1 tsp cornstarch + 2 tbsp cold water) to thicken it.
  • Low-carb – this cheddar cheese and broccoli soup is already low-carb, if you are not using cows milk and switch the half and half with some heavy cream or heavy cream + water.
  • Storing – store this soup in an air-tight container in the fridge for up to 3 days. Reheat on the stove top of in the microwave. Keep in mind, that the soup might get extra thick from staying in the fridge. Add some water and stir, before reheating. Adjust the taste by adding salt and pepper and top with extra cheese.

More Instant Pot Recipes:

Delicious Homemade Soup Recipes:

  • Greek Fish Soup recipe – Comforting and delicious, perfect to be made year round. 
  • Oyster Mushroom Soup – “fake tripe” soup recipe. Vegetarian, easy to make with just four main ingredients.
  • Keto Cabbage Soup – hearty, one pot, a family favorite, perfect for the cold weather. Instant pot option and video available.

Recipes With Broccoli:

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White bowl with cheddar broccoli instant pot soup
5 from 1 vote

Instant Pot Broccoli Soup

Instant pot, Crock Pot and stove top option available. Simple ingredients, easy to prepare, creamy, cheesy and delicious.
Prep: 15 minutes
Cook: 15 minutes
Servings: 6

Ingredients 

  • 2 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, pressed
  • 2 medium carrots, grated or diced
  • 1 celery stalk, chopped (optional)
  • 1 read of broccoli, cut into florets
  • 2 cups chicken stock
  • Salt and pepper to taste
  • 1/4 cup melted butter
  • 2 tbsp flour
  • 2 cups milk or half and half, non dairy milk can be used
  • 1 1/2 cup grated Mild cheddar + more to taste
  • More salt and pepper to taste

Instructions 

  • Instant Pot Version:
  • Preheat the instant pot to “sauté” until it shows “hot” sign.
  • Add the oil. Cook the onion, garlic, celery and carrots for 2 minutes. Add the broccoli and stock. Season with salt and pepper.
  • Cook for 3 minutes on “high”, then leave for 10 minutes and release the pressure.
  • Blend the soup (either all of it, of 1/2 of in for a chunkier soup texture).
  • In a bowl mix the butter and flour, then add to the milk. Add to the soup.
  • Sauté for 2 minutes. Stir in the cheese.
  • Season with more salt and pepper. Serve the soup topped with cheese.
  • Store in an air-tight container in the fridge for up to 3 days.

Video

Nutrition

Calories: 420kcal, Carbohydrates: 20g, Protein: 15g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 458mg, Potassium: 635mg, Fiber: 4g, Sugar: 8g, Vitamin A: 4839IU, Vitamin C: 94mg, Calcium: 352mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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