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.
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.
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.
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)!
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?
Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaption to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
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!
- 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
- Peel carrots and onion. Shred or grate both.
- 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.
- 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.
- While it comes to pressure and cooks shred cheese. Let the mixture NPR for 7-10 minutes, then release any remaining pressure.
- 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.
- 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.