The Best Instant Pot Broccoli and Cheese Soup
on Feb 24, 2022, Updated Oct 27, 2022
This post may contain affiliate links. Please read our disclosure policy.
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!
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:
- Old Fashioned Chicken and Dumplings Soup
- Classic Minestrone Soup
- Instant Pot Potato Soup
- Hearty Lentil Soup Recipe
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.
The Best Instant Pot Broccoli and Cheese Soup
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
- 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.
Video
Notes
- 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.
Nutrition
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:
- Simple Cream of Tomato Soup
- Chunky Chicken Noodle Soup Recipe
- Instant Pot Loaded Baked Potato Soup
- Classic Ham and Bean Soup (Instant Pot or Slow Cooker recipe)
- Quick, Easy, and Healthy White Chicken Enchilada Soup
- Homemade Butternut Squash Soup
- Healthy 30 Minute Alphabet Soup
- Instant Pot Split Pea Soup
- Healthy Cauliflower Sausage and Kale Soup
- Slow Cooker Vegetable Beef Soup
- Healthy Slow Cooker Bean and Sausage Soup with Spinach
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.
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.
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.
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!
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.
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!
Great soup!
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!
Woohoo! This is so great! ENJOY!
Wow. Awesome. I added 1 cup of cauliflower to it and add a little more stock. It tastes fantastic. Thanks.
Yesss I actually love a little cauliflower in it too!
I rarely write reviews, but had to comment on this one! This soup tastes just like Paneraās bread and I canāt believe how easy it was to make!! Thank you so much for such an awesome recipe!!
So glad you liked it and thanks so much for coming back to leave a review, I appreciate that!
This soup was great!!!! Easy and quick. I will be making this soup a lot.
So glad you liked it, we make it over and over again too!
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.
Delicious everytime! Sometimes if I’m feeling really crazy I’ll add Velveeta and 1/2 c white wine. PERFECTION. ?
Great suggestion! I love that idea, so creamy!