Bowl in Instant Pot broccoli cheddar soup

Instant Pot Broccoli Cheddar Soup Recipe

October 5, 2017 by Michelle

Fall has arrived, and this Instant Pot broccoli cheddar soup was a huge hit at my house. Try it out, let me know what you think, and shop the affiliate links I share to help support my blog. This gives me a small percentage from any purchase.

Instant Pot Broccoli Cheddar soup recipe

Today is a perfect fall day. It’s sunny and not too hot, jeans and a t-shirt weather. Summer’s humidity has disappeared, and I have all the windows in my house open. I know that all too soon these perfect days will be gone, replaced by a long Chicago winter.

I already started to add soups to my regular menu rotation. You saw my corn chowder from last week, right? I whipped up this broccoli chowder last night in my Instant Pot between driving my daughter to and from lacrosse practice, and I’m hooked.

Weeknight broccoli cheddar soup recipe

I tried to get photos of it in the homemade bread bowls I made, but my family dove in too fast. Fortunately, it’s just as tasty in a traditional bowl.

The broccoli taste comes through, and the cheddar complements it perfectly. I love adding a little extra cheddar to the top of my soup to make it prettier, but no one else in my family has the patience to wait before they dig in.

Bowl in Instant Pot broccoli cheddar soup

This comes together so easily and quickly in the Instant Pot. You could make it on the stovetop, as well, simmering the soup instead of cooking it under pressure. Me? I love the speed and the lack of a need to babysit the stove.

Either way, this broccoli cheddar soup is just what you need to warm up as the winter approaches. With the broccoli and carrots, you can even tell yourself that it’s healthy (especially if you make your own chicken stock)!

Broccoli cheddar soup from the Instant Pot

How to Make Broccoli Cheddar Soup in the Instant Pot

Peel your carrots. Place in your food processor and shred – or shred by hand. Peel and shred onion, as well.

Heat your Instant Pot on saute. Once heated, add olive oil, then onion and carrots. Smash and mince your garlic, then add it, too. While this cooks, chop your broccoli. Trim the dry base of your stalks and remove the leaves, but you want to use the rest of you broccoli. Quickly chop into bite size pieces.

Turn off Instant Pot and add chicken stock. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. Set your Instant Pot for five minutes, using the soup function. Yes, just five minutes.

While it comes to pressure and cooks shred your cheese. Let the mixture NPR for seven to ten minutes, then release any remaining pressure.

Stir in the cheese, a small handful at a time to ensure it doesn’t clump. Once you get all the cheese incorporated, stir in the milk.

Serve immediately. Top with a little extra cheddar. This would be great with green onion, too. The broccoli cheddar soup stores in the fridge 2-3 days. Be sure to stir well before heating and serving again, as it may separate slightly when you refrigerate. It comes together again quickly though.

Have you ever tried making broccoli cheddar soup in your Instant Pot? What’s your favorite winter soup?

Winter comfort food cheddar broccoli soup

Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:

Cheddar Broccoli Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Cheddar Broccoli Soup

This soup is perfect for those nights you need to warm up from the inside. A simple Instant Pot recipe, you'll love this broccoli cheddar soup - and so will your family. And yes, this is naturally gluten free, too!

Ingredients

  • 2 carrots, peeled and shredded
  • 1 medium onion, peeled and grated
  • 3 cloves garlic, diced
  • 1 T oil
  • 1 t pepper
  • 1 t salt
  • 3 c chicken stock
  • 2 lb broccoli, trimmed and chopped
  • 4 cups cheddar cheese, shredded
  • 2 c milk

Instructions

  1. Peel carrots and onion. Shred or grate both.
  2. Heat Instant Pot on saute. Once heated, add oil, then onion and carrots. Smash and mince your garlic, then add. While this cooks, chop broccoli, including the stalks.
  3. Turn off Instant Pot and add chicken stock. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. Set Instant Pot for five minutes, using the soup function.
  4. While it comes to pressure and cooks shred cheese. Let the mixture NPR for 7-10 minutes, then release any remaining pressure.
  5. Stir in cheese, a small handful at a time. Once all cheese is incorporated, stir in the milk. Serve immediately. Top with a little extra cheddar.
  6. This stores in the fridge 2-3 days. Be sure to stir well before heating and serving again, as it may separate slightly when you refrigerate.
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Easy gluten free Instant Pot broccoli cheddar soup recipe

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    Comments

  • Jan Litten


    How much broccoli in the broccoli cheddar soup? I don’t see it listed in your ingredients or directions.

    • Michelle


      Oh geez! I forgot the most important part when typing. So sorry – you want to use two pounds of broccoli. Trim the bottoms off that, remove any leaves, then chop what’s left. Thank you for noticing!

  • Malini


    yum! I love broccoli & cheese soup!

    • Michelle


      Thanks – I do, too. So good and comforting 🙂

  • Kasi


    This looks so good! Perfect for the fall weather!

    • Michelle


      It really is. Fall is definitely here in Chicago, and I’m all about the soups and comfort foods.

  • Jill Robbins


    You are wearing down my resolve not to get on the instapot bandwagon. This looks so good!!!!

    • Michelle


      I think you need to jump on the bandwagon 😉 So good and so easy to use!

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