The Best Instant Pot Broccoli and Cheese Soup

4.94 from 113 votes

This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot broccoli and cheese soup recipe has a ONE MINUTE cook time. It’s an easy Instant Pot soup that’s thick, creamy and healthy. Enjoy this gluten free and vegetarian soup for any meal!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

The Best Instant Pot Broccoli and Cheese Soup

I’ve been on the Instant Pot train for a while now, and I won’t be getting off anytime soon. While the slow cooker is the “set it and forget it” miracle dinner maker in the kitchen, consider the IP as your “oops, I forgot it” meal helper when you need a hot meal fast. Soups made in the Instant Pot are one of my favorite things pretty much ever, but it also does well with shredded pork and hard boiled eggs. What I’m saying is, the options are truly limitless when it comes to the fast and low-maintenance power of IPs!

And this broccoli and cheese soup recipe? It’ll knock your socks off. It *may* just be my favorite soup I’ve made in the Instant Pot (and that’s saying a lot because I’m a big IP soup maker!). It comes out impeccably rich, thick, and creamy with the most perfectly cooked veggies and a delicious texture. I’d say the best part is that the cook time is literally only one minute. Yep, you read that right. This one-pot meal will be a huge hit with your family, and I can’t wait for you to try it out!

Can I use frozen broccoli instead?

Yep! You can use whatever you have on hand. Frozen and fresh will both work the same in this recipe, and no need to change the cooking time. Score! And sometimes I use the frozen broccoli and cauliflower mix and it works just great too. I don’t chop up the frozen broccoli, but it seems to cook up just great.

Can I make this soup if I don’t have an Instant Pot?

I know not everyone has an Instant Pot (but y’all MUST add it to your wish list!), so this recipe can easily be made on the stovetop, too. Follow the recipe as directed, but instead of pressure cooking the veggies, just let them simmer in the broth until tender, about 20 minutes. Then, move on with adding the cornstarch, cream, and cheese as directed.

What can I pair with broccoli and cheese soup?

I love I love bread to for dipping into broccoli and cheese soup. I highly recommend serving this soup with fresh baguettes, sourdough bread, my mom’s easy French bread recipe, or this easy no-knead crusty loaf. You can also serve a fresh salad on the side to add more color and veggies to the meal!

What is the best cheese for melting in soup?

This recipe specifically calls for cheddar. I like to use a nice sharp cheddar for this recipe but we love sharp cheeses. Sometimes I’ll toss a variety of cheeses like cheddar, parmesan, and pepper jack cheese! You can use what you like or have on hand and feel free to use a variety of cheeses if that’s what you have.

More soup recipes:

If you’ve tried this Instant Pot Broccoli and Cheese recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

a marble table sets the scene for rustic white ceramic bowls of broccoli cheddar soup with rolls and raw broccoli around
4.94 from 113 votes

The Best Instant Pot Broccoli and Cheese Soup

This Instant Pot broccoli and cheese soup recipe takes only ONE minute to make. It's an easy Instant Pot soup that's thick, creamy and healthy. Enjoy this gluten free and vegetarian soup for any meal!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5

Ingredients 

  • 2 tablespoons butter
  • 1 cup diced onion
  • 2 cloves garlic
  • 4 cups vegetable broth, (or chicken stock if not vegetarian)
  • 4 cups bite-sized broccoli florets
  • 1 cup matchstick or grated carrots
  • 1/4 teaspoon salt, , plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup corn starch
  • 1/4 cup cold water
  • 2 cups cream or half-and-half
  • 2 cups grated cheddar cheese
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
  • Add the garlic and cook until the garlic is fragrant, about 30 seconds.
  • Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
  • Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
  • When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  • In a small bowl whisk together the corn starch and cold water until smooth.
  • Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
  • Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
  • Add the cheese a handful at a time and stir until it melts.
  • Adjust salt and pepper to taste and serve hot.

Video

Notes

  • You can use frozen broccoli in place of the fresh, no need to change the cooking time. Sometimes I used the mixed broccoli and cauliflower that’s frozen and it works great too.
  • Feel free to use whatever cheese you like or have on hand, I use extra sharp cheddar for this recipe.

Nutrition

Serving: 1 of 5 servings, Calories: 435kcal, Carbohydrates: 24g, Protein: 16g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 91mg, Sodium: 1303mg, Potassium: 522mg, Fiber: 3g, Sugar: 10g, Vitamin A: 6067IU, Vitamin C: 68mg, Calcium: 476mg, Iron: 1mg
Like this recipe? Rate and comment below!

This recipe comes from a cookbook of a friend, Barbara,  The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes for Every Brand of Electric Pressure Cooker is one you want on your shelf.

Complete this meal with these sides:

Check out these other yummy soup recipes:

I know you are going to fall in love with this Instant Pot broccoli and cheese soup just as much as we have, and you’ll love how easy it is to make and how rich it tastes.

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




288 Comments

  1. J Van Wie says:

    5 stars
    I’m in love with this soup. Sometimes, I substitute Cauliflower for Broccoli. I use cashew milk instead of heavier creams, though, too. Have made it countless times now. Best. Thank you to the chef.

    1. Melissa says:

      Love the subs, thank you for sharing! I’ll often use the mixed frozen broccoli and cauliflower mix too, works great!

  2. Tiana says:

    5 stars
    Sooo yummy! Added celery and spinach and used 2% milk. Would definitely make again!

  3. Becky Berna says:

    Dying to make this. Does it freeze well?

    1. Melissa says:

      Yes! Just don’t heat it up too quick or it curdles.

  4. Amanda says:

    5 stars
    Fantastic recipe and easy to swap ingredients out for what you have on hand. I used a cup of heavy cream and a cup of 1/2&1/2, better than bouillon chicken stock, and flour instead of corn starch. I am by no way changing the original recipe as it’s fabulous the way it is! Super flavorful and just what this pregnant mama was craving.

    1. Becky Berna says:

      Great! On my Easter Salad bar menu for this Sunday!

  5. Kathy R. says:

    5 stars
    Very delicious and easy to make!