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
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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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Dorothy Reinhold says
School is getting ready to start and this will be perfect for those busy nights!
Robin says
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.
Donna says
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.
Taylor says
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 ❤️
Donna says
Hmmm that's so strange, I have never had that happen. Glad it worked out well for you in the end!
Margaret Janssen says
Burn notice here, too. Instant Pot specifically instructs not to add any ingredients making up a roux (any thickeners) until after any pressurized cooking. I was worried when I started, and it immediately burned after coming to pressure.
Donna says
I am so sorry that happened Margaret, I have made this soup so many times and have never had this happen! Maybe you had some stick to the bottom of the pot before adding the liquid?
Anne Kyle says
Same here, both times I cooked it. I am DETERMINED to get to the bottom of it, though. Because this is one of the tastiest soups I’ve ever made. I used Stilton cheese....... I also didn’t have enough broccoli so I used up some spinach to make up the quantity. In the future, I might try adding the flour after pressure cooking to see if that helps?
Natalie says
I’ve heard this is a problem
with the newer instant pots. I’ve made this a number of times and never had problems in my older on.
Donna says
Maybe that's it! I have re-made this recipe every time I get a comment about a burn notice and have never been able to replicate the problem, I have one of the original models too! I have tried 2 other pressure cooker brands as well and it always works perfectly...I think my husband might leave if I bring another kitchen gadget home to try it out so might just have to put a disclaimer on the recipe for newer models? Thanks for weighing in Natalie xx
rookrand.com says
Oh I like broccoli, would like to have this soup, this such a healthy and instant dish. Many thanks.
Donna says
No worries, enjoy!!
Michelle says
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.
Alyssa says
Donna, thank you! I love a good soup and this looks delicious. It is definitely one of my favs!
Donna says
Oh good, I am so happy to hear that Alyssa!!
Olga says
Donna, thank you! Beautiful soup! This is one of my faves and this one is just so amazing!
Donna says
Oh yay, I am so glad you enjoyed Olga, we love it too!
Toni | Boulder Locavore says
I love it!! Such a really amazing meal!
Lindsay Cotter says
Perfect dinner for a busy weeknight! Looks so warm and comforting!
Judith Farrow says
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.
Donna says
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!
Natalie says
Can you tell me how much one serving of soup is? Thank you! This is one of our favorites and we make it often.
Donna says
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!
Toni | Boulder Locavore says
This is really comforting!
Natalie says
What size is one serving of this soup?
Donna says
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!
Denise says
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.
Donna says
Thanks for taking the time to pop in and let us know Denise!! Glad you enjoyed 🙂
Julie says
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.😁
Donna says
Oh yay, I am so glad it worked so well for you, we love it!!
Kelly says
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?
Donna says
Cashew or almond milk would work just fine (I use pistachio milk in a similar soup and it works great: https://www.wholefoodbellies.com/cream-of-broccoli-and-pistachio-soup/). I haven't tried making this version without the cheese but you could always scoop some out for your child and then add the cheese for everyone else. Adding a little bit of nutritional yeast to your child's soup will give it a hint of a cheesy flavor without the dairy too! Good luck 🙂
Taylor says
I used coconut milk 🙂
Emmie says
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.
Donna says
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.
Sammyie says
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.
Donna says
Ooh I like the idea of adding a wee bit of spice, yum!
Danielle says
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!!!
Donna says
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 🙂
Rachel says
Wow, this was delicious!!! It's my first recipe in the instant pot, and I'm definitely making it again.
Donna says
Oh yay, that makes me so happy Rachel! Congrats on your new instant pot 🙂
sanchez says
looks great! I love that