The Best Instant Pot Broccoli and Cheese Soup

5 from 46 reviews

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!

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!

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

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.

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

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.

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 a toasty bun or crusty piece of bread for dipping into broccoli and cheese soup. You can also serve a fresh salad on the side to add more color and veggies to the meal!

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

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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!

The Best Instant Pot Broccoli and Cheese Soup


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

Description

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!


Scale

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

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.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Soup
Nutrition Information: YIELD: 6 SERVING SIZE: 1 Bowl
Amount Per Serving: Calories: 290.2 Fat: 18.7g Cholesterol: 52.3mg Sodium: 626.3mg Carbohydrates: 16.7g Sugars: 5.8g Protein: 15g Vitamin A: 352.5µg Vitamin C: 55.8mg

Keywords: Instant pot soup recipe, Instant pot soup, easy soup recipe, vegetarian soup, gluten free soup, quick soup recipe

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Complete this meal with these sides:

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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!

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

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Cheryl Gulota
Cheryl Gulota

Excellent recipe. I made this 2x, 1st time with frozen and today with fresh, I didn’t notice any difference, I used chicken broth both times, i think chicken broth has more flavor than vegetable. Thank you for sharing,

Therese
Therese

I made this soup the other day…sort of. I followed the instructions but changed up the ingredients based on what I had on hand. I used half veggie and half chicken broth (homemade asparagus and chicken broth). Also, instead of broccoli I used cauliflower. I doubled the recipe but didn’t have enough cream/half & half so I used half cream and half 1%. It all worked out just fine and, in fact is now on my favourite soup list. Thanks!

Matt
Matt

Very Good, I will make this again.

Paris
Paris

This was great and the kids loved it too!

Linda Faehnrich
Linda Faehnrich

Made this today and it was delicious! Quick and Easy Thanks for sharing!

Debra
Debra

Can you use whole milk instead of cream or half and half

Wendy
Wendy

This soup was really good. I did the vegetables for 2 minutes, but that is because I like a more mush consistency. Also, I chopped up the stalk really fine and added. I would recommend to anyone looking for a good Broccoli Cheese Soup!

Summer
Summer

So easy! My 3 kids loved it! Great weeknight meal! I doubled recipe for my family of 5 no problem in a 6 quart Instapot. Thanks so much for this family friendly meal.

Rhonda
Rhonda

This was a hit I’m keeping the recipe 😃
Left out salt, used a cup each of 1/2 1/2 and heavy cream..didn’t have red pepper flakes..used a pinch of cayenne. Was perfect

Ally
Ally

You repeatedly mention that this only takes one minute to make, yet prep time is 10 minutes and cook time is 30. So, why are you claiming this only takes one minute to make?

Johanna
Johanna

Amazing! One of the few recipes I actually followed exactly, and it was perfect. (I used chicken broth and cream.) Didn’t even have to add any seasoning after cooking. My picky kids loved it. We don’t eat much soup, but this one was a hit. And so quick and easy! Keeper.

Dexter
Dexter

Have made this 1/2 dozen times since November. This is sooo much better than anything from any restaurant. Once tried I can not see anyone patronizing an eating establishment again for broccoli/cheddar soup. I do not use the pepper flakes. I do only use the very tops of the florets. Wonder what would happen if a tad of smoked paprika was added. Excellent, Thank You!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.