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Instant Pot Broccoli Cheese Soup in Under 20 Minutes

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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.

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Instant Pot Broccoli Cheese Soup in a white bowl with lots of toppings

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?

Instant Pot Broccoli Cheese Soup in a white bowl with a side of bread

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.

Up close shot of Instant Pot Broccoli Cheese Soup in a white bowl

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:

Turkey and Sweet Potato Chilli in the Instant Pot

This is the most popular recipe on the blog right now!!

Super Moist Pressure Cooker Whole Chicken

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!


4.25 from 189 votes
Instant Pot Broccoli Cheddar Soup
Print
Instant Pot Broccoli Cheese Soup
Prep Time
5 mins
Cook Time
12 mins
Coming to pressure and pressure release
10 mins
Total Time
27 mins
 

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.

Course: Dinner
Cuisine: Vegetarian
Servings: 8 servings
Calories: 274 kcal
Ingredients
  • 3 tbsp butter
  • 1 medium onion finely diced
  • 2 cups diced carrots
  • 2 cloves garlic minced
  • 1/4 cup all purpose flour
  • 3 cups vegetable stock
  • 6 cups broccoli florets
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 1 1/2 cups monterey jack cheese shredded
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1/2 cup milk
  • 1/2 cup heavy cream (or sub more milk instead)
  • salt and pepper to taste
Instructions

  1. 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

  2. Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. 

  3. Add the broccoli to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.

  4. 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.

  5. Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste.

  6. 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.

Recipe Notes

To make on the stove: Follow the first two steps in a large saucepan, and then bring to a simmer and cook until the broccoli is very tender. This should take about 30 minutes. Once tender, remove the pot from the heat and stir in the spices, herbs, cheese, milk and cream to serve.

Nutrition Facts
Instant Pot Broccoli Cheese Soup
Amount Per Serving
Calories 274 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 54mg18%
Sodium 694mg30%
Potassium 402mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 13g26%
Vitamin A 6635IU133%
Vitamin C 64mg78%
Calcium 376mg38%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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

    Reply

  2. 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

    Reply

  3. 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! 🙂

    Reply

    • 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!!

      Reply

  7. I got my first-ever burn notice with this recipe. After 3 attempts (ok, so I didn’t actually completely scrub the pot in between) I did eventually salvage it by deciding it was cooked enough and just proceeded from there, and it was in fact delicious, but I’d like to know what I did wrong in the first place so I can avoid it next time.

    Once I added the flour it was a VERY thick roux – almost a solid lump. I’m pretty sure that’s when the flour stuck and began to burn. Any thoughts about what I should have done differently?

    I changed up the cheeses and seasonings (only had mozarella, so went with that, and then added a bunch of smoked paprika and chipotle bacon spice to make up for the more mild cheese), but my changes were after the burn notice, up to that point I’d followed the recipe as written.

    Reply

    • Hi Robin, sorry you had that problem. I have never had that happen before and I have made this soup countless times! All I can think is maybe there wasn’t enough butter at the start so the ingredients (mainly the flour) became a little burnt to the bottom and then got too hot? Maybe next time try mixing the flour with some of the broth until smooth before adding to the pot? Hope that helps.

      Reply

    • I also got my very first burn notice. It happened twice. I decided just to transfer to the stove from that point. And it turned out amazing. Not sure why it kept burning when I completely deglazed the Pot. But that’s ok. I also added celery and blended up baby carrot and maybe they we’re too fine. I also added shredded green onion. Maybe I needed more butter. I will try next time.

      I also used extra old cheddar and Monterey jack, and I used 1/2 half and half cream (not heavy cream), and 1/2 coconut milk.

      Was amazing ❤️

      Reply

  9. Just made this, used cauliflower and broccoli. Added wochestershire, a little oregano, basil, thyme, and chilli . I used low fat old cheddar. It’s definately not the best choice as it makes the texture a bit grainy, even if you blend it. Next time I’ll use regular cheese.

    Reply

  14. Our supper last night, and so very very good. The only addition I made was a couple of dashes of tobasco. My daughter wanted it a bit thicker and would like for me to add some rice. Thanks for a great meal.

    Reply

    • Thanks so much for taking the time to pop in and let us know how you enjoyed the soup! A dash of Tabasco sounds delicious, I always add some chili flakes to mine, I like a little bit of a kick!

      Reply

    • Hi Natalie, I haven’t measured it exactly, I will next time I make it. I usually count one serve as a bowl which is just over a large ladle full. Hope that helps!

      Reply

    • Hi Natalie, I haven’t measured it exactly, I will next time I make it. I usually count one serve as a bowl which is just over a large ladle full. Hope that helps!

      Reply

  18. New to the Instant Pot cult since Christmas. I have tested many different soups including broccoli cheese because it is my favorite. This soup was spot on with ingredient amounts, thickening agents (I dislike using cornstarch and water because it makes soup more like a jelled mass but perhaps my issue…) I added a 1/3rd less cheese because I have found many recipes try to overcheese these types of soups when from an Instant Pot and and perhaps doing so from a thickening standpoint. The 20 minutes leadoff was a little off from the perspective of cutting up veggies etc but from dicing onion to serving it was only 35 minutes so very good for an Instant Pot recipe that was extremely tasty, vegetarian and the way I like it.

    Reply

  19. By far, my most favorite IP broccoli cheese soup yet!
    You nailed the ratios perfectly.
    Pinned ..and will be using this from here on out.
    Thank you.😁

    Reply

  20. Looks great…only I’m dealing with one child who’s non-dairy. What do you think if I used cashew/almond milk and then add the cheese after for the rest of us? Anyone?

    Reply

  21. Great recipe, but it really bugs me when the prep time is how long it would take for a professional to do. There is no way a beginner or amateur can grate all that cheese and cut all those veggies in 5 minutes.

    Reply

    • I get where you are coming from Emmie, I used to get so annoyed at this when I first started cooking. I am usually in the kitchen with at least 2 of my 3 kids (4yo and 6yo) in the kitchen ‘helping out/bickering’ and I always time how long it takes me to do it with them. I feel this gives a more realistic indication of time. Perhaps just add a couple of minutes, it shouldn’t take much longer.

      Reply

  22. Surprisingly good. I used an immersion blender and just blended it right there in the pot. Next time I will make it with a little spice, maybe some cayanne or sriracha sauce.

    Reply

  23. I just finished making this soup and it’s delightful! My one year old couldnt eat enough! Neither could I. It’s so easy and yummy!!!

    Reply

    • Well if it won over the 1-year old that’s a big achievement!! Thanks for taking the time to pop back and leave a comment, that made my day 🙂

      Reply

  31. How big is a serving? I’ll be making it this week and am wondering if I should double it. If I doubled it, would it fit in my 6 qt pressure cooker?

    Reply

    • A serving is about 2 cups. I have a 6qt and I wouldn’t double it, maybe an extra half of the recipe would fit in there just fine.

      Reply

    • Thanks so much for taking the time to let me know! I actually have some arrowroot in the cupboard, I will have to try that next time to change things up!

      Reply

  35. I loved this recipe!!! Excellent flavor…….my 10 year old would like me to thicken up. Can I add more flour to this recipe?

    Reply

    • Hi Sheryl, thanks for popping in and letting me know you loved it. To make it a bit thicker I would add a flour slurry – adding flour straight to the hot soup will leave you with clumps. Mix some flour and a little bit of cold water, whisk until combined and then add that to the soup and heat through. That should thicken it up nicely.

      Reply

  36. You should’ve written in the recipe to get the soup cool before adding the cheese. My cheese seized up and clumped. Recipe is a FAIL

    Reply

    • I’m sorry this happened Leone, I never cool my soup before adding the cheese and have never had this problem (and I have made the recipe multiple times, as have other people which you can see in the comments). Maybe it’s the type of cheese you used? If you bought pre-shredded cheese it has a lot of added ingredients which may have led to the clumping.

      Reply

    • I wanted to add that I used pre-shredded cheese and didn’t have the clumping issue—I added slowly and stirred. This soup turned out great!

      Reply

    • Let the soup cool? Then add the cheese? Seems counterproductive. I used a combination of pre shredded and cheese I shredded myself and it turned out great. This “seizing up” sounds like a user error to me. Maybe they tried using low-fat cheese? I did add a few dashes of seasoning salt to increase the appeal for my husband and stepson. But I liked it best exactly as you listed! Thanks for the great recipe!

      Reply

      • Thanks for popping back and letting us know it worked for you as well Kerrie, I appreciate it 🙂 You may be right about the low-fat cheese! Very welcome.

        Reply

  38. Great recipe . Did change a few things though. On my instant pot , I don’t not have a sauté so I just put all the veggies in it and cooked for 10 min . Used my vita mix to blend , put back in pot and added cheese . Ground up 1 tablespoon of chia seeds and added to thicken instead of flour . Didn’t add milk ,cream or spices .
    Tastes awesome

    Reply

  39. This is so good. No bad reviews proves it!! Thanks for the guidelines. Although everything is better with bacon – I might try adding some next time. This will become my go-to quick soup recipe. Sharp cheddar, marble cheddar and Parmesan were all I had on hand so I added all of them. Outrageously good!!

    Reply

  41. This turned out wonderful! I really didn’t make any major changes other than, maybe, adding a bit less cheese, skipped the paprika (I was out) and used horseradish mustard. It was wonderful! I used my immersion blender to puree it a bit and that made for a great, just slightly chunky, texture. Thanks for sharing this recipe.

    Reply

  42. I have made broccoli cheese soup on the stovetop for a long time. Still trying to sharpen my instant pot skills. Found your instant pot recipe and made it today. I made a few adjustments by adding celery. Before adding the flour, I deglazed with 1/4 cup of vermouth. I followed the recipe until time to add cheese. I used Queso fresca cheese because it is a smooth melting cheese (and I live in Texas and had it on hand) also used Monterey jack. Added a dash of Smokey paprika, dried thyme, dried basil, grated nutmeg and just a fEW red pepper flakes instead of hot sauce. Used an immersion blender for half. It was delicious. Thanks for the recipe, it is definitely worth making again. Creamy and delicious.

    Reply

    • You know what, a few people have mentioned adding celery, and I am pretty sure I add it to EVERY single other soup I make, so I might have to try that next time!! So glad you enjoyed, and those additions/variations sound just fantastic 🙂

      Reply

  43. I made this last night with soymilk only (no cream), sharp cheddar, and white medium cheddar because that’s what I had on hand. I was surprised how good it turned out! It tasted like a restaurant soup. I didn’t blend it because I liked the consistency once I mashed the broccoli down a little. It was the perfect way to use up a whole lot of not-so-fresh veggies hanging out in the fridge.

    I wonder if this would be just as good using some of the broccoli trunks as well as the florets? I typically don’t buy precut so I like to use all of it.

    Reply

    • Oh yay, I am so glad you enjoyed Al!! And I am glad it worked out without the cream. Full disclosure I ALWAYS include the broccoli trunks! I hate food waste so I tend to just give them a bit of a trim to get rid of the gritty ends, chop them up into little disks and throw them in. They work out just fine, just a little bit more toothsome than the florets.

      Reply

  44. This was SO yummy!
    I made two modifications: I only did 5 mins in the IP and it was more than enough. I also used 4 total cups of cheese because all I had on hand was mexican blend cheese.
    It was all DELICIOUS and even picky toddler gobbled it up!
    Thank you for the recipe!

    Reply

  45. I’ve made this 5 times and I love it! Best soup I’ve ever made in my life. I’m making it for Christmas Eve and Day. I’m trying out smoked gouda for Christmas!

    Reply

  46. I just got an instant pot and knew I needed to make a broccoli soup… yours looks incredibly delicious! Guess what we’re having for lunch? Thank you!

    Reply

  47. Delicious and easy. I added celery. This was definitely successful! Great flavor and consistency. Will make again. Thanks for sharing!

    Reply

        • I haven’t tried freezing it yet, but if I was going to I would make sure to blend the whole thing completely first otherwise you may end up with some soggy broccoli, and no one wants that 🙂 Let me know how it goes if you try freezing!

          Reply

  48. Flavor was delicious, but I used coconut milk rather than regular milk and even after blending half, and adding it back to the pot, the soup was a little watery. I think next time I’ll just use coconut cream instead and hope it turns out a little thicker.

    Reply

    • I haven’t tried it but I assume it would be totally fine. It’s such a small amount and it’s really just for thickening up the soup, so you shouldn’t have any problems at all! Enjoy

      Reply

  51. Wondering if anyone has frozen this soup?! Just made a batch and it’s delicious now I’m
    Curious how I could preserve its deliciousness(it will be difficult I’ll to save any!)

    Reply

  58. I am in love with my Instant Pot and my daughter is in love with broccoli cheese soup!! And you used dijon mustard….my absolute favorite ingredient ever! This looks amazing and I cant wait to try it!

    Reply

    • How good is dijon mustard!! We love it and always find excuses to add it to everything 🙂 What is it with kids and broccoli and cheese soup? Mine aren’t the biggest soup fans around, but if theres broccoli and cheese in there they are all over it!

      Reply

  62. Love this soup! I have been on a big soup kick lately (my kids – not so much!). This looks delicious! Wish I had an instant pot so I could enjoy this!

    Reply

    • My kids are kinda ‘bleugh’ about soup these days as well, I don’t know why because two weeks ago soup was their favorite thing ever? Serving lots of fresh bread for dipping helps around here 🙂 You have to get an Instant Pot, such a life saver during a busy week with little ones running around

      Reply

    • Oh I am jealous of your weather – we were early 90’s again today…in October!!! I am still persisting with the soups though, we should totally be able to eat soup by Halloween!

      Reply

  64. I am yes for anything cheese but I love how awesome this sounds. Broccoli carrots sounds so amazing. The color is so pretty too. My kids would love this. Saving for later. yum.

    Reply

    • Perfect timing!! I am so jealous of your cooler weather, we just had a trunk or treat for my daughters school and it was 90!!!! We had to take her witches stockings off mid event because she was overheating!

      Reply

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