5 from 25 reviews

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

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 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.

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!

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 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.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Soup

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

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!

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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38 Recipes for Busy Moms
85 Responses
  1. slope

    Wow! This can be one particular of the most useful blogs We’love ever arrive across on this subject. Actually Excellent. I am also a specialist in this topic therefore I can understand your effort.

  2. Nancy Jacjsib

    What a website! Love the way you do your presentations. They are perfect for us busy people and leaves more family time…the most important “work” a parent can do! Family!

  3. Nancy Jacjsib

    WOW! What presentations! They’re fast, healthy and delicious. They leave time to be with family…the best blessing a parent can give! And the Instant Pot makes it even better! I shared two of the recipes with my friend, and she couldn’t believe how easy they were!

  4. Chelsea

    This was my first recipe I tried after getting an instant pot for Christmas! SO YUMMY! Thanks for the easy to follow directions!

    1. Melissa

      Hooray! It’s a great first recipe too because it’s such a short cook time. Welcome to the Instant Pot club friend, it’s a happy place to be 🙂 LOL

  5. Elisabeth

    I thought I had sorted this site’s recipes for vegetarian recipes and was excited to find this broccoli soup recipe. Unfortunately, I see that it has chicken broth in it. Would it still be good if I used vegetarian broth?

    Thank you.

    1. Melissa

      If I have it marked as veg/vegan/etc then I made notes on substitutions. You for sure can use veggie broth with great success. Hope you love it!

  6. Ashley

    I am making this tomorrow and had a question. What do I do with the garlic? Meaning how do i prep it? Sorry never made this before or any soup for that matter and dont wanna mess it up.

    1. Melissa

      Peel it and mince it really well so that it’s just in little pieces and then toss it in when it says. Good luck friend, this is a great recipe to make when getting to know your Instant Pot!

  7. Darice

    Easy and soooo good! There was just enough leftover for my husband and daughter to fight over the next day!! I should have just sneaked it for myself!!

    1. Melissa

      Thank you for leaving a great review and sharing your results with using less cheese and milk instead of cream, I’m sure that’s helpful to someone!

    1. Melissa

      I’m not sure that much will fit in an instant pot, though I do think a double batch would fit just fine and no you won’t need to adjust the cook time.

    1. Melissa

      Yesssss and it’s so good! I just did it a few weeks ago and it was a big hit (and I added a minced jalapeno when I cooked the onion to give it a little more heat)!

    1. Melissa

      You can skip the red pepper flakes if you’d like, they don’t add much heat though that I can tell. I do not know if this can be frozen. I’m afraid the milk and cheese will curdle in the freezer but I haven’t tried it. Will you let me know if you do?

    1. Melissa

      Yep, should fit just fine! You might have a little trouble at the end adding all of the cream, but it’s already cooked, so it’s not like you have to keep it below the max fill line then (does that make sense? I can explain more). I can’t wait to hear how you like it!

    1. Melissa

      Yep, the cornstarch should thicken it up nicely, if you’d like it a little thicker, increase the cornstarch and water slurry by 50%!

  8. Patricia

    Loved the recipe! The only thing I’ll do different next time is add more broccoli. Every bite my fiancé ate he would remark how good the soup was. I will deffinetly be making this recipe often.

    1. Melissa

      I always like a sharp cheddar and it’s always what I buy. If you are new to sharp cheddar I’d get a medium to try. Mild had no flavor in my opinion and I never buy it.

    1. Melissa

      It’s a one minute cook time once the Instant Pot or pressure cooker comes to pressure, it’ll count down when it’s ready if you set the time for one minute. Does that make sense? Holler if you need more help!

  9. Lyndsey Long

    I made this recipe in my crockpot and it ended up separating but it still tasted fine. I am looking forward to using the instant pot and am hoping I have better results. I hope it’s as each as you say! This will be my first recipe in my instant pot… wish me luck’

  10. Kim

    Very tasty! However, the 1/4 c cornstarch slurry did little to thicken it. I’m used to the Panera Bread version. I’m going to try taking out about 1 to 1 1/2 c next time, use my stick blender and add it back in. That always seems to help in other soups without adding too much corn starch to change the taste of the soup. Thanks for the recipe!

  11. Judy

    I made this delicious soup last night. We thought the amount the of carrots made the soup a little sweet so next time I think I’ll cut back a cup on them. Other then that it is a great soup. I will differently make it again.

  12. Victoria

    I rarely write reviews, but had to comment on this one! This soup tastes just like Panera’s bread and I can’t believe how easy it was to make!! Thank you so much for such an awesome recipe!!

  13. So easy and delicious! I’d give it 10/5 if I could. Took one taste out of the pot and caught myself sneaking back for more several times. Definitely my new go to. Love how it sneaks in extra veggies too!

  14. First attempt at brocolli soup and I followed this recipe to a T. Turned out so damn good! I want to pour it over fettuccini noodles now. Mmm.

    1. Melissa

      Putting it on pasta sounds fabulous! I have put it on baked potatoes before, but man, pasta is a good idea I didn’t think of! Thanks for the review, so glad you loved it!

  15. Pat King

    I have everything except half and half OR cream. Is there anything else I could use? I hate going back to store for one ingredients.

    1. Melissa

      Hey, I’ve used canned milk, like evaporated milk before with great success! That’s always an option, or maybe 4 ounces of cream cheese mixed in with milk instead of the half and half or cream!

  16. Peggy

    This was very good soup! My husband and I loved it. I used frozen broccoli florets and evaporated milk
    ( instead of cream). Thanks for the delicious recipe.

  17. Julie

    I’m eating keto so I used coconut flour instead of corn starch to lower the net carbs. Still delicious, although it probably didn’t thicken quite as well.

  18. Tracy

    Made this today and my family loved it. I am a set it and forget it girl but you cannot do hat in his recipe or with instant pots in general. Follow the recipe instructions! I added more broccoli for texture bc my family wanted big pieces. Delicious

  19. MK

    So glad I found this recipe – super simple, as healthy as you can make it, given the 2 cups of heavy cream or half and half. My daughter loves this in her lunchbox thermos with a roll of bread. I make a batch, freeze it and thaw as necessary.

    1. Melissa

      That’s an option. I assume that you cut them a bit larger than I did. You can simmer it or if you like that cut/size of veggie, next time you could let it rest for maybe 5 minutes at a Natural Pressure release to continue cooking it. Both would work great.

  20. Dee

    I’m coming to live at your house…just saying…
    I’m seriously looking forward to our church’s spiritual fast…sort of like the Daniel fast….no meat, bread, or sweets. I just put this baby in my rotation with the others from last year!

    1. Melissa

      That’s so awesome that you do that! I’d love to hear more about it. What’s the timing? So neat! And you are welcome any time girl, I’m always here and cooking. I have a great vegetarian chili and a tortellini soup AND and alphabet soup that might work for you too!

    1. Melissa

      I have great luck with frozen (and have started using them more and more, it’s just so easy!), thank you for letting us know it worked for you.

  21. Kristi

    This was a very good recipe! My husband and I really liked it a lot. There was a lot of chopping and quite a few steps to making the soup but it was definitely worth it. I do think it’s misleading to say things like ‘1 minute cook time’, especially for newbies just starting out with using the IP. Yes it was only under pressure in the IP for 1 minute but in reality, it did cook for much longer than that. But overall, it’s a really good recipe and I’ll definitely be making it again.

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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.

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