The Best Instant Pot Broccoli and Cheese Soup

4.94 from 113 votes

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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!

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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


  • 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
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  • 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.



  • 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.


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.

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Recipe Rating


  1. Diane says:

    5 stars
    I’ve made this recipe multiple times. It’s easy and delicious!

  2. Patty says:

    Does anyone know if I can use fat free half & half.

    1. Angi says:

      I’m about to try it will let you know how it turns out

  3. Julie says:

    5 stars
    I use this recipe all the time and it is fantastic!
    I definitely suggest using grated carrots versus the pre-cut matchstick ones. The matchstick carrots come out still hard. It also doesn’t hurt to add an extra minute or two in the instantpot. I also suggest pretty much only using cheddar cheese, first time I made it I used a tex mex blend and it doesn’t taste “cheesy” enough. This soup also tastes better and more flavourful the next day. Next step is to try it with bacon!

  4. FeeFee says:

    5 stars
    Delicious! Making again tonight.

  5. Jeanette says:

    5 stars
    Ok this soup is exceptional! I made it and it was perfect as is. I used fresh broccoli and it is the creamiest broccoli soup I have ever made. I have a niece with the name Lachelle. Is that you?

  6. LaChelle says:

    5 stars
    Absolutely fantastic & so easy to assemble. We made some tweaks, based on what we had, but kept the foundation of the recipe intact. So easy, yet so delicious!

    1. Melissa says:

      I have a sister named Lachelle (she doesn’t capitalize the C) and I’ve never met anyone else with the name! So pleased to. So glad you liked that soup! I just made it this week too.

  7. Judy says:

    5 stars
    I followed your recipe using half & half and we enjoyed the soup very much. I served it simply with a warmed whole grain baguette. Thank you! I will be looking at more of your Instant Pot recipes.

  8. Susan says:

    What do you mean in the list of ingredients by “cream”? Whipping cream?

    1. Melissa says:

      Yep, cream, whipping cream, heavy whipping cream it’ll all work great.

  9. Alyssa says:

    5 stars
    This is our GO TO broccoli soup recipe, lost count how many times I’ve made it now! My husband is a huge broccoli & cheese soup fanatic, he orders it at any restaurant we eat out at if it’s on the menu, and for years I tried numerous recipes to make it at home with mediocre results. The day I made this and he declared it one of the best he’s ever had, I knew I finally found our winner!!! The shredded carrots really add something special to this soup & it only taking a few minutes in the Instant Pot is the icing on the cake, making it the perfect, quick & easy, yummy dinner on busy days.

    Never leave reviews really, but figured a big THANK YOU has been long overdue! 🙂

    1. Melissa says:

      I appreciate the review SO much and I’m glad that you make it as much as I do… sooooo easy and so good!!

  10. sally says:

    Followed directions. But came out really soupy.

    1. Melissa says:

      That’s odd, you used the cornstarch and everything? You can always double the cornstarch next time too.