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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!
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.
And this broccoli and cheese soup recipe? It’ll knock your socks off. 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! I love to dip my classic French baguettes in it.
Table of Contents
Why You’ll Love This Recipe
- This soup takes just 1 minute to cook in the Instant Pot, making it perfect for busy days.
- Packed with broccoli and carrots, it’s a creamy soup that’s both gluten-free and vegetarian.
- You can easily customize the recipe with different cheeses or even use frozen veggies.
- Thick, cheesy, and full of flavor, it’s a satisfying meal for any occasion.
Recipe Ingredients
- Butter
- Onion – I like to use a white or yellow onion for this recipe
- Garlic cloves
- Vegetable broth – or chicken stock if not vegetarian
- Broccoli
- Carrots – Matchstick or grated
- Spices – Salt, pepper, red pepper flakes
- Corn starch
- Cream – Or half-and-half
- Cheddar cheese
See the recipe card below for full information on ingredients and quantities
How to Make Instant Pot Broccoli and Cheese Soup
Step #1. In the Instant Pot, sauté butter, onion, and garlic until fragrant.
Step #2. Add broth, broccoli, carrots, salt, pepper, and red pepper flakes. Cook on high pressure for 1 minute, then quick release.
Step #3. Stir in a cornstarch-water mixture while sautéing until the soup thickens.
Step #4. Turn off the Instant Pot, then slowly stir in cream and cheese until melted. Serve hot.
Recipe FAQs
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.
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.
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.
Expert Tips
- Use extra sharp cheddar for a bold flavor, but feel free to experiment with other cheeses like gouda or Swiss.
- If using frozen broccoli, you don’t need to adjust the cooking time; it works just as well as fresh.
- For a smoother soup, blend half the soup before adding the cream and cheese.
- Taste and adjust the seasoning at the end, adding more salt, pepper, or red pepper flakes to suit your preference.
How to Serve and Store Instant Pot Broccoli and Cheese Soup
I love bread 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, my easy no-knead crusty loaf, cornbread, or buttermilk biscuits.
Keep this soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium heat. Stir in a little extra cream or broth if the soup becomes too thick. The texture might change slightly after freezing due to the dairy content, but it will still taste delicious.
More Soup Recipes to Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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.
- For a smoother soup, blend half the soup before adding the cream and cheese.
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Great instant pot recipe. I did have to add more seasoning for our taste. Thanks for sharing!
If I want to half the recipe (it’s just for me), would the times still be the same?
Yep, it’ll just be the same amount of time! It’ll work great!
Can you conversely double it? Doing it now!!!
I have an 8 quart Instant Pot and I double it every time I make it. Does it fit in a 6 quart?
I have an 8 qaurt. Do you have to adjust the time when doubling?
I typically do not. If you want to be sure the veggies are tender 2 minutes isn’t going to be too big of a change but a little longer cooking.
Could you make this ahead of time and keep on warm? Or would the consistency not be right?
I just did that a weekend ago and I kept it warm (just with the IP on but counting down the time, I think it’s similar to the slow cooker function) for about 4 hours and it was just great. I haven’t tried it longer than that. I think if you keep it warm but don’t get it too hot (that might curdle the dairy in it) it should be just fine.
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.
Had this for lunch today. It’s a really great (and easy!) recipe. I used frozen broccoli florets, but otherwise, followed exactly. So good!
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.
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!
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!
Simmer not.summer
Can I summer a little to tender up the veggies a little more? I did the 1 min but did not try the veggies before proceeding and now that I finished the veggies are still a little stiff.
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.
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.
Yesss I put it in lunch thermoses too! It’s always a hit with guests, my kids, and everyone in the middle. So glad you liked it too!
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
YaY! I just made it last Sunday and fell in love again! So glad you had success with it!
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.
Thank you for leaving a review, it’s always nice to know how other flours and substitutions work out. I appreciate the feedback!