Instant Pot Broccoli Cheddar Soup is the perfect dinner recipe for a hectic weeknight. Full of veggies with the rich goodness of cream and cheese, this soup takes only 20 minutes to make.
So you may remember a few years ago I made this recipe for Copycat Panera Broccoli Cheese Soup. I’ve had a large number of people asking if I could make an Instant Pot version of that classic recipe.
Why Instant Pot Broccoli Soup Works
This Instant Pot Broccoli Soup tastes just as good, if not better, than what you get at a restaurant. It’s incredibly filling. And the best part? There’s nothing to it.
Here are a few reasons why this recipe works so well,
- Dinner in 20 minutes. This is like music to my ears. I’m grateful for every recipe that puts a wholesome dinner on the table quickly. Especially on a busy work night.
- One pot recipe. The main reason this recipe is so simple is that, literally, all you have to do is drop ingredients in an Instant Pot. That also means clean-up is a breeze.
- Endless variations. There are endless options to add your favorite veggies, spices, or proteins to make this soup spicier, richer, or heartier.
We love making some of our easy Instant Pot Recipes for family and friends. Some of our classics, like instant pot buffalo chicken soup, meatloaf and homemade mac and cheese are now made even easier in the Instant Pot!
Ingredient Notes
- Unsalted Butter – You can substitute olive oil if you want to make the soup a bit lighter in your belly. I like the richness of using butter.
- Onion – Yellow onions make the sweet and aromatic base of the soup.
- Broccoli – You can use fresh or frozen broccoli for this recipe. Cut the florets into small pieces to make sure they cook properly. You can go a little heavy on the broccoli if you want its flavor to be more intense.
- Carrots – Shredded carrots add texture and a visual appeal to the soup. You can skip it if you want.
- Chicken Broth – Use low-sodium chicken or vegetable broth so that you can control the salt in the recipe. Feel free to make your own broth at home if you have time.
- Cornstarch – This acts as a thickener for the soup, so try not to skip it.
- Heavy Whipping Cream – It makes the soup rich and creamy.
- Cheddar Cheese – I prefer Sharp cheddar for this recipe as it pairs really well with the flavor of broccoli.
How to Make Broccoli Cheddar Soup
- Add Ingredients. Add butter, onion, broccoli, carrots, broth, and seasonings to the Instant Pot.
- Pressure Cook. Secure the lid and turn the valve to “sealing.” Select Manual (high pressure) and set the cooking time to 4 minutes. Then use a quick release.
- Add finishing touches. Add the water and cornstarch slurry. Then turn on Saute mode. Add cream.
- Make it cheesy. Add cheddar. Stir and cook for 3-4 minutes or until the cheese melts. Serve immediately.
Tips and Tricks
- Add onion or garlic powder. If you want to skip the red pepper flakes or make the soup more flavorful, add onion powder and garlic powder along with the other seasonings.
- Use pre-cut or frozen veggies. To save time, skip washing and veggie prep, try using pre-cut or frozen veggies instead.
- Add chicken bits. To make the soup rich in protein, add bits or shreds of cooked chicken breast or thigh.
- Make it smooth or chunky. Depending on your preference, you can leave the soup chunky or make it smooth by blending it using an immersion blender. Blending it also helps hide the broccoli, which can sometimes be helpful if you’re trying to feed kids.
- Adjust the consistency while reheating. Refrigerating the soup can make it very thick. Add some water or stock while reheating to adjust the soup’s consistency. I would also recommend reheating it on the stovetop on medium-low heat to prevent the cream and cheese from splitting.
- Crockpot: Use our slow cooker broccoli cheese soup recipe for a fix it and forget it kinda of dinner!
Serving Suggestions
This soup pairs really well with any quick and simple bread. To make a complete meal, serve this soup with Garlic Bread, Dinner Rolls, or Olive Garden Breadsticks. The joy of dunking a piece of bread in hot soup is priceless.
Recipe FAQs
Store the cooled Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months. Keep in mind that frozen soup, when thawed, can turn out a little watery. So make sure you adjust its consistency while reheating.
Absolutely. You can add vegetables like potatoes, cauliflower florets, or celery. Make sure you chop them into really small pieces so that they cook properly.
Heavy whipping cream makes the soup thick and rich. If you want a lighter or healthier option, you can use half and half, 2% milk, or almond milk. But remember that using these instead of heavy cream will make the soup thinner and less hearty.
Absolutely. The same soup can be made on the stovetop. You can use the same recipe and make it in a stovetop pressure cooker. But if you plan to make it in a regular pot, allow some extra cooking time for the veggies to simmer in the broth. You may also have to add extra broth to cook the veggies properly.
More Easy Dinner Recipes:
- Instant Pot Pork Chops
- Instant Pot Roast
- Chicken Pot Pie Soup
- Baked Ziti Recipe
- Chicken Noodle Soup Recipe
- MORE Soup Recipes
Pin this now to find it later
Pin It
Broccoli Cheddar Soup Recipe
Ingredients
- 2 Tablespoons unsalted butter
- 1 small yellow onion diced
- 1 head broccoli chopped very small (florets only), about 3 cups
- 1 cup shredded carrots
- 32 oz chicken broth or vegetable broth
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup cold water
- ¼ cup cornstarch
- 2 cups heavy whipping cream
- 3 cups sharp cheddar cheese shredded
Instructions
- Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to “sealing.”
- Select “High Pressure” or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
- In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to “saute” and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
- Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.
Notes
- Using heavy whipping cream keeps the soup from curdling.
- You don’t want the soup boiling at the end. A gentle heat will melt the cheese.
- Recipe tested in a 6-quart Instant Pot.
- Use pre-cut or frozen veggies. To save time, skip washing and veggie prep, try using pre-cut or frozen veggies instead.
- Add chicken bits. To make the soup rich in protein, add bits or shreds of cooked chicken breast or thigh.
- Make it smooth or chunky. Depending on your preference, you can leave the soup chunky or make it smooth by blending it using an immersion blender. Blending it also helps hide the broccoli, which can sometimes be helpful if you’re trying to feed kids.
- Adjust the consistency while reheating. Refrigerating the soup can make it very thick. Add some water or stock while reheating to adjust the soup’s consistency. I would also recommend reheating it on the stovetop on medium-low heat to prevent the cream and cheese from splitting.
- Add onion or garlic powder. If you want to skip the red pepper flakes or make the soup more flavorful, add onion powder and garlic powder along with the other seasonings.
- See blog post for more recipe tips and tricks.
Do you have a conversion for corn starch to xantham gum making this Keto Friendly.
Ok.. I’ve made dozens and dozens of Pinterest recipes. Some I’ve been good so I’m have not. This is the first one that prompted me to post. This recipe is absolute perfection. I wouldn’t change one thing and the quickness and which it can be prepared is over the top. Love it!
Thank you!
I need this exactly as per recipe except it I switched out the heavy cream for regular 2% milk as I’m trying to watch my calorie intake. It turned out great even with the switch! Whole family loved it including my picky grandson! Will definitely make again and will be sure to check out more of your recipes in future. This is my very first attempt at making anything in my instant pot.
Did everything except used one block 8 oz mild cheddar cheese and omitted the red pepper flakes. I used all fresh ingredients. It tasted exactly like Panera! Next time I will sauté for 2 minutes, turn off instant pot and store for another 3 minutes, then I would let soup sit in pot for 5 minutes to thicken up more. I served with a crusty baguette and tasted like I was there without the big expense. I’m super excited to have found your site!
Sadly mine turned out way too watery. I would definitely cut down on the liquid.
I made this soup tonight for dinner. We had fresh broccoli in the fridge and the weather is cold and rainy, so what else do you make for dinner other than soup? This recipe is so easy. We had everything except the carrots (kids ate them earlier in the week). Everyone gobbled this soup up and loved it!
Can I use frozen broccoli?
Thanks
Sure can!
can this be frozen?
I haven’t had success freezing this soup. It thaws very watery.
Has anyone used in a crock pot?
How much is one serving? 1 cup? 2cups?
Thank you Aimée for those succulent IP recipes. Great site!
I just poured cornstarch in directly with out the water. Added onion powder, garlic powder and more sharp cheddar it came out delicious!
Can you add diced up cooked chicken to this?
Sure!
My soup came out really tart and I followed it exactly….
My soup came out really watery and I followed the instructions exactly as written. Any way to thicken?
Corn starch and water will help you thicken.
I loved this soup! I can’t wait to try more of your IP recipes! I was very surprised to see the calories per serving.
This was delicious! Thank you for sharing. I used a homemade chicken bone broth which I’m sure gave it extra flavor.
My family really loved this soup! Has anyone tried to double the recipe in a 6 qt. Instant Pot? Thanks!
I just did! It worked perfectly.
Yes I double all the time but use one califlower and one broccoli.
I just want to assure the 3 cups of shredded cheese is measuring it already shredded? I did 3-8oz blocks and I think I may have used too much cheese? It took on a different flavor than my last batch. I would almost bet I did 3 measured cups of shredded cheese the first time…. I LOVED IT!
Also, my cornstarch clumped within the broccoli this time, any tips? Apparently I do better my first attempt at recipes hahaha.
Made this tonight and the flavor is great, but mine wasn’t very thick like the video. I followed the instructions, but am I supposed to cook the cornstarch and water for a bit before the whipping cream and cheese?
This was delicious! Boyfriend said I could feel free to make it any time!! Dinner for 2 nights and gave some away. Will be a keeper for sure. Thanks
I don’t have an instant pot. Can I make it using all the same ingredients in a crock pot or Dutch oven and get the same results?
I have a stove top version of this soup 🙂 https://www.shugarysweets.com/copycat-panera-broccoli-cheese-soup/