The Best Instant Pot Broccoli and Cheese Soup

The best Instant Pot broccoli and cheese soup that is extra thick and creamy and the cooking time is only ONE minute!

Getting to know my Instant Pot has been a lot of fun (I got the big 8-quart one for Thanksgiving and LOVE it). I still have a ton of new techniques and recipes to try but for the time being, I’m loving what I am doing. I love to make soups in the Instant Pot, as well as things like shredded pork for tacos and sandwiches. It’s also amazing at cooking “boiled” eggs; even fresh eggs that are normally a nightmare to peel come out of the Instant Pot with the shells practically falling off. It is awesome.

Today I’m sharing the best soup recipe that we have tried to date. The best Instant Pot broccoli and cheese soup is the stuff soup dreams are made of. It’s rich, thick, and creamy with perfectly cooked veggies and the best texture. The fun part about using the Instant Pot for this recipe is that it only has a one-minute cook time. How neat is that? This one pot meal will be a huge hit with your family and I can’t wait for you to try it.

This recipe comes from a cookbook of a friend. Barbara sent me a copy of her cookbook to review and I’m so glad that she did. I’ve actually given the book as a gift to friends who are new to electric pressure cookers because it’s so full of tried-and-true family-friendly recipes. Barbara and I roomed together at a conference in Austin last spring and she had just turned in the manuscript for this huge cookbook with over 200 recipes. It was such a massive undertaking and she was so proud of it. She is someone who has inspired me to pursue writing a cookbook of my own. I’m so proud of this woman and her cookbook is a great tribute to her years of knowledge when it comes to electric pressure cooking (Instant Pot or any other brand). She’s been using one long before it was trendy and now she’s ready to teach the rest of us. The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes for Every Brand of Electric Pressure Cooker is one you want on your shelf.

Tips and Tricks for Making the Best Instant Pot Broccoli and Cheese Soup

• Recipe from my friend Barbara Schieving’s fabulous cookbook The Electric Pressure Cooker Cookbook. It’s full of tried-and-true family-favorite recipes and I use it often. If you own an Instant Pot, you need this cookbook.
• You can use frozen broccoli in place of the fresh, no need to change the cooking time. How easy is that?
• I know not everyone owns an Instant Pot (yet!) so this recipe can be made on the stove top just as well. 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.
• The size of the broccoli doesn’t really change when it is cooked so be sure to chop it small enough to be eaten with a spoon after the cooking time is up. I found that a pretty small/fine chop was best when it came to the end texture of the soup.
• This soup is delicious with our favorite no-knead bread, easy apple cinnamon blender muffins, or even some homemade crackers to go with it.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

The Best Instant Pot Broccoli and Cheese Soup

---

★★★★★

4.9 from 16 reviews

• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: Serves 4-6 1x

Print Recipe

Pin Recipe

Description

The best Instant Pot broccoli and cheese soup that is extra thick and creamy and the cooking time is only ONE minute!

---

Scale 1x2x3x

Ingredients

• 2 tablespoons butter
• 1 cup diced onion
• 2 cloves garlic
• 4 cups chicken stock
• 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

---

Instructions

1. Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
2. Add the garlic and cook until the garlic is fragrant, about 30 seconds.
3. Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
6. In a small bowl whisk together the corn starch and cold water until smooth.
7. 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.
8. Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
9. Add the cheese a handful at a time and stir until it melts.
10. Adjust salt and pepper to taste and serve hot.

Notes

• Recipe from my friend Barbara Schieving’s fabulous cookbook The Electric Pressure Cooker Cookbook. It’s full of tried-and-true family-favorite recipes and I use it often.
• You can use frozen broccoli in place of the fresh, no need to change the cooking time.

How great does that look? My whole family loved this soup and I loved that it was full of vegetables and only took me about 10 minutes of hands-on time to make.

I can’t wait for you to check out Barbara’s new cookbook and make this soup!