Broccoli Cheese Soup (Instant Pot Recipe)

This easy broccoli cheese soup is ready in no time and my whole family loves it. We like to serve it with crackers for a quick lunch and add a salad to make it a complete dinner. 

This Instant Pot soup is ready in less than 20 minutes and is similar to the Panera broccoli cheddar soup!

It took me about fifteen years of marriage to convince my husband that soup is dinner.

I mean, he is one of those men who wants meat and potatoes. All day, every day.

I just can’t.

I love steak as much as the next girl, but sometimes I just want a bowl of soup. Especially during the winter.

Easy broccoli cheese soup!

Of course, I’d be happy to eat soup all year round. Especially this Instant Pot soup.

You guys said that you wanted some more Instant Pot recipes, so here I am. I’m bringing you this broccoli cheddar soup recipe that you can make in minutes in your Instant Pot.

My Barbacoa recipe is also made in the pressure cooker and it is seriously sooooooo good!

My kiddos love the Panera broccoli cheddar soup, so I knew I wanted to create something warm, cheesy, and full of veggies for them to eat at home. So much easier than take out when you just have to toss your ingredients in the Instant Pot and walk away!

My kids love this broccoli cheese soup recipe and it's my favorite way to get them to eat veggies!

Tools Needed For Broccoli Cheddar Soup Recipe:

Pressure Cooker: This recipe is made in the pressure cooker. It doesn’t have to be the Instant Pot brand – any of them will do. I haven’t tried this in a stove top pressure cooker, since all I have is an electric pressure cooker. I’m sure it would work just fine though!

I use the older version of this Instant Pot (affiliate link). Love it and recommend it.

You can use the Instant Pot to make my ham and bean soup and pressure cooker carnitas, too!

Broccoli cheese soup made in the Instant Pot!

Immersion Blender: I use my immersion blender more often than I thought I would and I highly recommend keeping one in your kitchen! This is the one I use. (Another affiliate link!)

If you don’t have an immersion blender, you can definitely add everything to a regular blender and process it that way. Just be careful to let it cool down a bit first. You don’t want hot soup flying all over your kitchen!

You’ll love how easy it is to make Instant Pot soup with this recipe!

Easy broccoli cheese soup in the Instant Pot! It's similar to the Panera broccoli cheese soup!

You just dump your chicken broth, broccoli, and carrots into the pressure cooker! Set the valve to sealing and then cook on high pressure for 4 minutes!

Let the pressure release naturally for another 5 minutes and then open it all up!

I add those instant mashed potato flakes to this recipe to help bulk it up and make it extra thick and creamy. It’s such an easy way to thicken soup!

Once you’ve added the potato flakes, you’ll stir in some grated cheddar cheese and some heavy cream.

I haven’t tried this with milk, because I love the creamy richness of the cream, but I’m sure it would work fine. You’ll just want to be careful not to add too much because it will make the soup a lot thinner. And around here, we like thick, hearty soups!

Broccoli cheese soup! We all need more Instant Pot recipes and this one is a winner!

I told you this easy broccoli cheese soup was ready in no time! I mean, seriously, less than 20 minutes and you’ve got a big old bowl of comfort food.

I serve this with extra cheddar on top and my kids love crumbling saltines in their bowl.

As I mentioned, this makes a quick lunch or a simple dinner. I serve it with a green salad for dinner, just so it’s more of a complete meal.

My kids don’t even complain about their veggies when it comes to this broccoli cheese soup!

Hope you guys enjoy!

Broccoli Cheese Soup

Prep Time 2 minutes Cook Time 5 minutes Total Time 7 mins
Serves 4     adjust servings


Ingredients

  • 2 cups chicken broth
  • 12 ounces broccoli florets
  • 1/2 cup grated carrot
  • ½ cup instant mashed potato flakes
  • 2 cups grated cheddar
  • ½ cup heavy cream
  • 1 teaspoon hot pepper sauce
  • salt and pepper, to taste

Instructions

  1. Add the chicken broth, broccoli, and carrot to an electric pressure cooker. Close the lid and set the vent to sealing. 
  2. Cook on high pressure for 4 minutes. Let pressure release for 5 minutes before carefully turning the valve to venting. 
  3. When all pressure has released, carefully open the lid of the pressure cooker. Use an immersion blender to puree the soup. Alternately, transfer the mixture to a blender and carefully puree. 
  4. Stir in the instant mashed potatoes until well combined.
  5. Stir in the grated cheddar, cream, and hot sauce. Continue stirring until cheese has melted. Salt and pepper to taste. 
  6. Serve hot.

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Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 437kcal Calories from fat 287
% Daily Value
Total Fat 32g 49%
Saturated Fat 18g 90%
Transfat 1g
Cholesterol 102mg 34%
Sodium 764mg 32%
Carbohydrate 19g 6%
Dietary Fiber 1g 4%
Sugars 4g
Protein 21g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g