The Best Instant Pot Broccoli and Cheese Soup

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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Dan

Thank you for this recipe, Melissa! To really make this recipe pop, I added 1/2 tsp of paprika, a 1/2 tsp of ground mustard powder, and 1/8 tsp cayenne pepper. I also very quickly ran the hand blender through the soup before Step 8 to chop some of the larger broccoli chunks into smaller pieces (but I still kept some tasty broccoli chunks!)

Brenda Couchman

I’ve tried multiple recipes on Pinterest and this is the first one that didn’t come out watery. Followed the recipe to the T. Everyone loved it!

Melissa

Just wanted to be another addition to the rave reviews for this recipe. I love it! It doesn’t get better than easy and delicious.

Mike Taggart

I’m following this along and am a little confused how this takes 30 minutes to cook when I only see times that add up to 4.5 minutes through step 6. When going to the remaining steps my soup wouldn’t be hot to melt the cheese since it wouldn’t be hot enough through step 6. I guess I am missing something.

I will also state, this is my first time using my Instant Pot.

Mike

Mike Taggart

Well, I finished making it and I failed. It was cheesy water with some broccoli. I’m sure it’s not the recipe with this being the first thing I made in my IP. Oh well.

Anthony P

Hi Mike the extra time is used by the insta pot to create the pressure inside the pot.i made the same conclusion when I first started too.

Carol Dorry

This includes the time to prep the vegetables, the time to saute the onions and garlic, the time it takes for the pot to come to pressure and the cook time. If your soup came out a cheesy water then you must of missed adding the corn starch water slurry at the end after the quick release. I have made this dozens of times and it is perfect every time.

Tricia

I used cayenne pepper instead of crush red pepper as it was too spicy the last time. I cooked on stove as directed. Very easy and delicious

Kaitlyn

This really was the best broccoli cheddar soup I’ve had! I didn’t use the red pepper flakes because my girlfriend doesn’t like anything even close to spicy (seriously she was tearing up eating mild wings one time lol) and I used light cream and chicken broth (instead of heavy cream or half and half and stock) because that’s all I could find between two stores. It still turned out amazing! Thank you for one of my new favorite recipes 🙂

Kristan Oakes

Soooooo good.

Danielle Grandinette

Can I add potatoes with the same cook time? And how much would you suggest I can add?

Tracy H.

First of all I love this recipe. The first couple times I made this it was the perfect consistency. Nice rich, and thick. However, for some reason I’ve not been able to get that consistency since. I make this a couple times a month. I found that I definitely have to use heavy cream for the richness I like. Half and half just wasn’t the same. What am I doing wrong that my soup breaks down and becomes watery? I follow the recipe to a T except maybe a little more than a cup of cartots. Any suggestions welcome. Thanks!

Kyle R

Sounds like the milk solids are separating, did you make sure to turn the heat off before adding the cream and cheese? Sometimes boiling cream based after the dairy goes in can cause it to break.

Leanne

So delicious! Made it tonight! Used an immersion blender. Thank you!

LeAnn

What size instant pot is this recipe for?

LeAnn

Any ideas for a mini?

LeAnn

Thank you so much! I tried it on Sunday with cutting the ingredients in half and it worked perfectly!

Stephanie G

Amazing, made with vegetable stock and LOVED this soup. Didn’t use quite as much red pepper flakes and still had great savory flavor. If you like it creamier use heavy cream instead of half and half, but the half and half was creamy enough for me.

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.