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.
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.
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!
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, pressure cooker carnitas, and even Instant Pot cheesecake! too!
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!
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!
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
- 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
- Add the chicken broth, broccoli, and carrot to an electric pressure cooker. Close the lid and set the vent to sealing.
- Cook on high pressure for 4 minutes. Let pressure release for 5 minutes before carefully turning the valve to venting.
- 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.
- Stir in the instant mashed potatoes until well combined.
- Stir in the grated cheddar, cream, and hot sauce. Continue stirring until cheese has melted. Salt and pepper to taste.
- Serve hot.
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