This easy Instant Pot Broccoli Cheese Soup is loaded with veggies, is SUPER CHEESY, and needs just a handful of ingredients you will already have on hand. Ready in only 20 minutes it makes the perfect midweek bowl of comfort.
Instant Pot Broccoli Cheese Soup in Under 20 Minutes
It is nearly the end of October and I am STILL waiting for it to get cold enough for soup weather!
I have been putting on boots and sweaters in the hope that my enthusiasm for icy winds and rain (you can take the girl out of Ireland, but you can't take Ireland out of the girl...) will corral the cool air out of hiding.
But this Northern California heat is sticking around for a while yet it would seem.
Never one to be put off by a bit of sun, I am whipping up the soups left right and center around here (much to my daughters dismay).
Especially seeing as 4 out of the 5 of us have developed sniffles and sore throats over the weekend.
What is the point of a cold if you can't get all snuggly in front of the heater with a cup of tea and a box of tissues?
What Ingredients Are Needed For Broccoli Cheese Soup?
If you are an Instant Pot fan (and how could you not be?) then you are going to just love this Instant Pot Broccoli Cheese Soup.
It literally takes 20 minutes from start to finish, tastes all kinds of amazing when paired with a loaf of fresh country bread and some creamy butter, and gets your body all nicely loaded up with lots and lots of veggies.
And cheese.
There is quite a bit of cheese in there too.
#sorrynotsorry.
You will need:
- unsalted butter: this can be subbed out for some olive oil if that is what you prefer;
- onion: fresh onion is best, and we want this to be finely diced;
- carrots: I always prefer fresh carrots, but you can also use frozen carrots if preferred;
- fresh garlic;
- all purpose flour;
- vegetable stock;
- broccoli florets: fresh or frozen will work;
- ground paprika;
- Dijon mustard;
- monterey jack cheese: you can use any other cheese you prefer. If Monterey Jack cheese isn't available then just use more cheddar;
- sharp cheddar cheese: you want this to be shredded (grated). I prefer to grate my own cheese and as the pre-grated stuff tends to have preservatives that can give it a grainy texture when melted;
- milk: I use whole full cream milk, but use whatever is your preferred milk;
- heavy cream (or sub more milk instead);
- salt and pepper to taste.
What To Serve With Broccoli Cheese Soup
More Instant Pot Recipes
Once you have tried out (and love) the Instant Pot Broccoli Cheese Soup then you should definitely check out these other Instant Pot creations for quick and easy weeknight meals you can get on the table in less than 30 minutes:
This is the most popular recipe on the blog right now!!
Super Moist Pressure Cooker Whole Chicken
I also love this recipe from Beyond Mere Sustenance: Instant Pot Salmon and Rice with Lemon Caper Chimichurri.
I love hearing from you so be sure to pop back and leave a comment to let me know what you thought of this tasty little number.
Happy Eating!
Donna
xx
Recipe
Instant Pot Broccoli Cheese Soup
Ingredients
- 3 tablespoon butter
- 1 medium onion finely diced
- 2 cups diced carrots
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 3 cups vegetable stock
- 6 cups broccoli florets
- 1 tsp paprika
- 1 teaspoon dijon mustard
- 1 ½ cups monterey jack cheese shredded
- 1 ½ cups sharp cheddar cheese shredded
- ½ cup milk
- ½ cup heavy cream (or sub more milk instead)
- salt and pepper to taste
Instructions
- Press the Sauté button on the Instant Pot and add the butter. When the butter is melted stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent
- Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. Make sure to scrape the bottom of the pot to make sure none of the flour mixture has stuck to the bottom.
- Add the broccoli to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.
- At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and dijon and stir until incorporated.
- Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste.
- Optional: at this point I like to take half the soup and blend until smooth and creamy and then add it back to the pot, it makes for a thicker soup.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Destiny says
would you recommend fresh broccoli, or could frozen be used?!
Donna says
Fresh or frozen will work as it is being blended in the end so wont matter if it gets mushy during the cooking time.
Valentina says
Excellent! Loved it. I made half the recipe just to see. I used about a cup of pepper jack cheese and almost a cup of sharp cheddar. I wanted it a little thicker so I did that. I used Better Than Boullion Chicken. Added a bit of salt too. Absolutely a repeat recipe. Thank you so much. I'd been using the copy cat Panera recipe but never really liked it.
Donna says
So glad you enjoyed, this is one of our favs 🙂
Kasey says
Yup. This was yum!
Allyssa says
This taste so delicious and really flavorful! So easy to make as well, thanks a lot for sharing this amazing recipe! Will surely have this again! Highly recommended!
Danielle says
Such a delicious soup! Have you ever tried freezing some of it? Does it get a bit weird when reheating because of the cream? Thanks!
Jen says
This is so delicious. The addition of dijon mustard is something I never would have thought of, but absolutely makes this soup over the top yummy!
Donna says
So glad you enjoyed 🙂
Mary Poynor says
Just tried this. It's awesome! Just right for the Christmas holidays.
Stevi says
Will this recipe fit in the 3qt instant pot too or do I need to half the ingredients?
Laura Adams says
Just made this today... luscious! I have a new IP, so instead of adding the flour when called for in the recipe, I stirred it in (using Wondra instantized flour) for a couple minutes, just after releasing the pressure, then stirred in smoked paprika and Dijon. I also used chicken stock, because it's what I had. I used a stick blender at the end to smooth it out somewhat. What a great recipe. Adding this one to my "favorites" file. Thank you!
Donna says
So glad you enjoyed it Laura 🙂
Alice Beef says
Your recipe is so delicious and easy for cooking. I try it for my son and he loves to eat so much. It is one of the healthy soup for him at every morning. Thank you so much for your sharing tip.
Thomas James says
Look yummy! One of my favorite Instant Pot Broccoli Cheese Soup, nice to see your recipe, easy to follow, will cook this for family this weekend.Thanks you!
Becca says
I also got a burn notice at first when doing this recipe, but as per the other comments I went back and made sure the bottom of the instant pot was scraped thoroughly and had no remaining residue and it worked perfectly the second time.
Once the food was made, it was SO delicious!! This recipe was easy and gives so much room for adjustments. I added celery and mushrooms as well, so good! Highly recommend and will be making again.
Peter Crouch says
This soup looks so much like my home town. it's been a long time since I've eaten it, maybe next time I'll visit my mother and father.
thank you.
Melissa says
I like Instant Pot Broccoli Cheese Soup. I don't like cheese so I give it a little, cold season is coming, it's great to enjoy a hot bowl of soup
Donna says
Definitely the weather over there for enjoying a nice warm bowl of soup! Glad you liked it 🙂
Williams says
The Instant Pot Broccoli Cheese Soup recipe is really great! I love it, just follow the instructions, everything else is easy, I love it. Thanks for your sharing
Donna says
So happy to hear you enjoyed this soup!
Janelle P. says
YOU GUYS. THIS RECIPE! I omitted the vegetable broth for chicken broth because that is all I had. Also, I didn't have heavy cream and instead used half and half. One more thing I switched is the colby cheese for extra sharp white cheddar. All things considered, I have printed this recipe and put it in my recipe book as a repeat! 🙂
Donna says
Thanks so much for taking the time to pop back and leave that comment Janelle, makes my day, especially after a week off everything to do with the site 🙂 Glad you enjoyed it!!
Toni says
This is such a perfect meal any night of the week!
Lindsay Cotter says
This is a must make any time of the year! So easy and delicious!