In a hurry? Need an excellent soup? Then this Instant Pot Broccoli Cheese Soup is just the right thing to warm you up after a chilly day on the run. Cheesy, creamy, and full of veggies! It is so good you will want to eat this right out of the pot!!
Love broccoli and want more? Then try our Broccoli Cauliflower Cheese Bake or our Easy Broccoli Turkey Divan.
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What is in Broccoli Cheese Soup?
This easy Instant Pot Broccoli Cheese Soup recipe has pretty simple ingredients and is a nice vegetarian and gluten-free option if you need that in your diet. It is full of vegetables with carrots, onions, celery, and, of course, broccoli.
You may have lots of these ingredients already in your fridge or pantry. Otherwise, they are very simple to find at your grocery store.
Personally, I don’t like using an immersion blender for this soup as I like it chunky with the different vegetables.
Ingredients
Butter – I like to use this instead of oil to give the soup some extra flavor and creaminess.
Medium onion, diced – Onions are such a simple addition to many recipes to give them more flavor.
Large carrot, grated – If your carrots are smaller, then use 2 medium carrots.
Stalks of celery, chopped – Celery adds a nice crunch to the soup and gives it more texture.
Cloves of garlic, minced – Garlic is the powerhouse of flavor bombs; you don’t need much, but it adds so much in the form of flavor and depth to the soup.
Kosher salt and fresh ground pepper – I find Kosher salt to not be as harsh as table salt, yet still gives the soup the needed flavor.
Thyme – Dried thyme works well for this easy recipe.
Broccoli florets – These need to be cut into bite-sized pieces. If you are using frozen broccoli (which works well, too), thaw the broccoli first.
Vegetable stock – If you use vegetable stock for this recipe, it is a nice vegetarian option. You can use chicken broth also if you like.
Half and half cream – This lighter cream is only 10% MF and is perfect to make this soup creamy. You don’t need to use heavy cream in this soup recipe.
Cornstarch – Using cornstarch thickens this soup easily and still leaves it gluten-free.
Grated cheddar cheese – Make sure your cheese is a sharp cheddar, as this will give so much more flavor than mild cheese.
Hot sauce – I like to use Franks Red Hot sauce to add some extra flavor to the soup; I find it emphasizes the cheese flavor without adding too much spice. You can also use red pepper flakes. You can add more hot sauce when serving to spice it up if you like.
How do I make Instant Pot Broccoli Cheese Soup?
Set your instant pot to sauté and melt the butter. Add the onions, carrots, celery, garlic, ½ tsp kosher salt, and ¼ tsp fresh ground pepper. Sauté for 5 minutes until the onions are soft but not starting to brown.
Add the vegetable broth and the broccoli.
Reset the Instant pot and secure the lid, setting the pressure release valve to the close or sealing position.
Select pressure cook or manual setting and set the cooking time for 1 minute on high pressure.
While the soup is cooking, mix together the half and half, cornstarch, and hot sauce, stirring to combine.
Once the cooking cycle is complete, natural release for 5 minutes, then move the pressure release to the vent to release the remaining pressure from the pot.
Carefully remove the lid and reset or turn off the instant pot, then set it for sauté.
Stir the half-and-half mixture to recombine as the cornstarch has settled. Add the mixture to the pot along with the grated cheddar cheese, and stir so it is mixed well.
Allow the soup to come up to a simmer and cook for 1-2 minutes, stirring occasionally. The soup should have thickened slightly.
Press cancel or turn the unit off. Season with Kosher salt and fresh ground pepper to taste.
Serve with additional hot sauce if desired.
Why isn’t my cheese melting in my broccoli soup?
If your soup is too hot or rapidly boiling, this is not the time to add your cheese, as that high heat can actually cook the cheese, and it won’t have time to melt. You should always add your cheese when it is off the heat or not boiling.
Recipe Pro Tips!
How can I store Broccoli Cheese Soup?
Store leftover broccoli cheddar soup in an air-tight container in the refrigerator for up to 3 days.
Can I freeze Broccoli Cheese Soup?
Yes, you sure can! Again, in an air-tight container, it will last up to 3 months.
Soup can be easily reheated on the stove or in the microwave.
Some Quick Instant Pot Tips
Keep the IP away from cupboards, as the steam from the IP can damage them.
All parts of the IP are dishwasher safe except the base. This includes the stainless steel inner pot, the lid, the sealing ring, and the steam rack.
Also, use the built-in area for the lid once you take it off. The handle of the lid fits right into the handle of the IP to keep it away and upright.
Love Soup? Want More?
We love soup here and have it all year round, but even more so in the fall and winter months. Here are some of our favorites.
Instant Pot Broccoli Cheese Soup
Ingredients
- 2 Tbsp butter
- 1 medium onion diced
- 1 large carrot grated (or 2 medium carrots)
- 2 stalks of celery chopped
- 2 cloves of garlic minced
- Kosher salt and fresh ground pepper
- 1 tsp thyme
- 1 lb broccoli florets cut into bite sizes pieces If using frozen broccoli thaw the broccoli first
- 4 cups vegetable stock
- 1 cup half and half cream
- 3 Tbsp cornstarch
- 1 Tbsp hot sauce like Franks Red Hot and additional for serving if desired
- 2 cups tightly packed grated cheddar cheese
Instructions
- Set your instant pot to sauté and melt the butter. Add the onions, carrots, celery, garlic, ½ tsp kosher salt, and ¼ tsp fresh ground pepper.
- Sauté for 5 minutes until the onions are soft but not starting to brown.
- Add the vegetable broth and the broccoli.
- Reset the Instant pot and secure the lid, setting the pressure release valve to the close or sealing position.
- Select pressure cook or manual setting and set the cooking time for 1 minute on high pressure.
- While the soup is cooking, mix together the half and half, cornstarch, and hot sauce, stirring to combine.
- Once the cooking cycle is complete natural release for 5 minutes, then move the pressure release to the vent to release the remaining pressure from the pot.
- Carefully remove the lid and reset or turn off the instant pot, then set it for sauté.
- Stir the half-and-half mixture to recombine as the cornstarch has settled. Add the mixture to the pot along with the grated cheddar cheese, and stir so it is mixed well.
- Allow the soup to come up to a simmer and cook for 1-2 minutes, stirring occasionally. The soup should have thickened slightly.
- Press cancel or turn the unit off. Season with Kosher salt and fresh ground pepper to taste.
- Serve with additional hot sauce if desired.
Comments & Reviews
rahen says
Looks easy to cook…