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:
- Chicken Tortellini Soup
- 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.
PrintThe Best Instant Pot Broccoli and Cheese Soup
- 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!
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
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- ¼ cup corn starch
- ¼ 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.
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.
- Prep Time: 10 min
- Cook Time: 30 min
- 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
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
- Tortellini Vegetable 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.
Lee Ann
I usually don’t like soups that have corn starch, so I didn’t have super high expectations for this recipe, but I am so glad I tried it. So quick and so delicious. Definitely will be making this regularly. Thanks for sharing your recipes.
★★★★★
Karen Brucia
I would love to make this today but I do not have cream or half-and-half. Can I substitute it with milk?
Melissa
You can use canned coconut milk or canned evaporated milk!
Jessica
I absolutely loved this! And it was so easy! Lasagna soup was at the top of my favs list and this just passed that up!
★★★★★
Stephanie
I love this recipe! We had leftover soup and decided to use it as sauce for baked mac and cheese the next day. Let me tell you, it was AMAZING!! Definitely making it again and so excited about leftovers.
Melissa
It's super good on baked potatoes too!
Cassie Lukens
Just got my instapot for Christmas and this is the first thing I've made in it! It is just delicious!
★★★★★
Jennie
I just got my IP for Christmas! This recipe was absolutely delicious! I did add double the cheese( Wisconsinite here). My son said it’s better than Panera!
★★★★★
Becky
This is a very good recipe. I made this for my family and they really enjoyed the soup. I followed the recipe except I added 2 extra cups of chicken stock and 1 extra cup of heavy cream. I also increased the corn starch and water by 2 Tbs. I shredded my carrots and my cheese. Thank you for sharing this recipe!!!
★★★★★
Jenn
This was delicious! Thank you so much for the recipe!
★★★★★
Leanne
Watery, too buttery and not cheesy enough. We were very disappointed and I followed the recipe.
★★
Melissa
Weird, it sounds like some measurements must have been off on your end...
Sharon
I have never had Panera Broccoli Cheese soup but I will be having this soup from my kitchen often. I did take a suggestion from one of the comments to add Nutmeg. Easy, Peazy and so quick to make in Instant Pot or Ninja Foodi.
★★★★★
Susan
This was outstanding! I am sensitive to dairy (aged cheddar still works though!) so I substituted a can of coconut cream for the 2 cups of cream, and omitted the corn starch because I'm lazy. I also used vegetable better than bouillon. It was super easy and very very good - thank you for the recipe!
★★★★★
Melissa
Thank you for letting us know what worked, sounds amazing!
Rebecca Ivkovich
Delicious and easy! I don't use my Instapot as much as I'd like, but my daughter and I were both sick with colds and wanted some easy but homemade soup. This hit the spot.
★★★★★
Jennifer
Turned out great! I substituted almond flour for the corn starch to bring the carb count down. It worked perfectly.
★★★★★
Sylvia
Wow! Definitely the best IP broccoli cheddar soup recipe I've tried! I used Better than Bouillon Chicken base to make the broth, and closer to 3 cups of freshly grated Tillamook medium cheddar from Costco. I added a pinch of nutmeg and pumpkin pie spice and the flavor was amazing! My picky 13 year old liked it but asked me to make it a little thicker next time, so I'll up the corn starch. I'm so happy I stumbled upon this recipe!
★★★★★
Julie Anne Olson
Thank you for such a wonderful recipe! I found your website searching Google because I wasn’t liking the other recipes I wasn’t finding. My roommates loved it too! I didn’t change anything and I bought a food processor today or else I would have definitely used frozen broccoli. I read another review and she recommended shredding the cheese yourself so I took her advice!
★★★★★
Jode Bottos
OMG this recipe is SO delicious! Super flavourful and couldn’t be easier. Also, inexpensive which I appreciated. I added 1/4c bacon crumble and topped with a dollop of sour cream and green onions. A huge hit for my large family. Thank you!
★★★★★
Justine
I made this and it was so amazing! The only thing I did differently was add a 1/2c more cheese and a teaspoon of pumpkin pie spice. Definitely keeping in my go to recipes!
Melissa
Ohhh the pumpkin pie spice if a fun addition! Thank you for sharing.
Julie Anne Olson
Thank you for your suggestion about using sour cream and crumbled bacon! I loved it!
★★★★★
Nikki Howser
Also, just wanted to say I used pre shredded cheese and had no problems!
★★★★★
Nikki Howser
Delicious!! Made this tonight! I didn't change a dang thing and it came out perfectly. 🙌🏻
★★★★★
Melissa
Mine came out super watery, and not very cheesy. I can't figure out why 😣 I grated my own cheese, and even added extra. It didn't really melt for some reason??!! Aside from being liberal with the spices, I followed the recipe. Any ideas?
Melissa
Did you add the cornstarch? Something is off...
Becky
Mine came out very water, too. Did you use frozen broccoli? I did, and was wondering if it released too much water?