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Instant Pot Broccoli Cheddar Soup
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4.33 from 295 votes

Instant Pot Broccoli Cheese Soup

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.
Prep Time5 mins
Cook Time12 mins
Coming to pressure and pressure release10 mins
Total Time27 mins
Course: Dinner
Cuisine: Vegetarian
Servings: 8 servings
Calories: 274kcal

Ingredients

  • 3 tbsp 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 tsp 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

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.
 
NOTE: Some of the newer models have been getting a burn notice when making this if they don't make sure nothing is stuck to the bottom of the pot before bringing to pressure. Be sure to use a spatula to make sure nothing is stuck prior to popping on the lid and bringng to pressure.

Nutrition

Calories: 274kcal | Carbohydrates: 14g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 694mg | Potassium: 402mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6635IU | Vitamin C: 64mg | Calcium: 376mg | Iron: 1.2mg