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

Broccoli Cheese Soup

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. 
Course Soup
Cuisine American
Keyword comfort food, easy Instant Pot recipes, kid-friendly recipes
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 398kcal


  • 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.



Calories: 398kcal | Carbohydrates: 15g | Protein: 18g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 865mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4205IU | Vitamin C: 91.8mg | Calcium: 479mg | Iron: 1.4mg