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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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This was a hit I’m keeping the recipe ?
Left out salt, used a cup each of 1/2 1/2 and heavy cream..didn’t have red pepper flakes..used a pinch of cayenne. Was perfect
Thank you for letting us know what worked and I’m so happy you love it too!
You repeatedly mention that this only takes one minute to make, yet prep time is 10 minutes and cook time is 30. So, why are you claiming this only takes one minute to make?
It has a one minute cook time, meaning you only have to set the Instant Pot for 1 minute. The wording in the post reflects the cook time and the prep and time that it takes for the IP to come to pressure, cook, and release the pressure are reflected in the the recipe card.
Amazing! One of the few recipes I actually followed exactly, and it was perfect. (I used chicken broth and cream.) Didn’t even have to add any seasoning after cooking. My picky kids loved it. We don’t eat much soup, but this one was a hit. And so quick and easy! Keeper.
YAY! Thank you for coming back to let us know what worked for you, that’s so helpful. I really appreciate that.
Have made this 1/2 dozen times since November. This is sooo much better than anything from any restaurant. Once tried I can not see anyone patronizing an eating establishment again for broccoli/cheddar soup. I do not use the pepper flakes. I do only use the very tops of the florets. Wonder what would happen if a tad of smoked paprika was added. Excellent, Thank You!
Ohhhh I love that! Thank you so much for coming back to leave a review, it’s always appreciated. Happy soup making Dexter!
This is so good. I made it with frozen broccoli, reduced sodium chicken broth, and 1 1/2 cups of heavy cream and 1/2 cup of whole milk. It is was delicious. I can’t stop eating it. Easy, quick and and yummy! Thank you!
And I made it without red pepper flakes. I can’t have spicy food.
Mmmmmm and I’ve about switched over to making this with only frozen broccoli, it makes it SO fast. And I love the cream in it too, thanks for sharing what worked for you!
Awesome recipe! Better than any restaurant’s or Panera’s packaged soup. I used chicken broth and 1 cup half and half and 1 cup heavy cream and omitted the salt (because of the broth base and higher sodium content) So easy and was excellent!!!
Thank you for the reviews and sharing what worked for you, so helpful!
Hello,
Thinking of making this today. Wondering if this recipe can be doubled in a 6 q pot??
I can double it in my 8 quart but I haven’t put it doubled in a 6 quart. If you try it will you let us know?
I doubled it in a 6qt came out great!
Woohoo, thank you for letting us know!
Just made this for the 2nd time, a double batch. I added a couple tablespoons Vermont Cheese Powder from King Arthur Flour sprinkled over the shredded cheese, and it really made the cheese flavor pop! I also used low-sodium chicken stock rather than vegetable stock, but did add some salt as called for. I also used Korean red pepper flakes, a tad more than specified because it’s mild. Perfect recipe!
Ohhhh that’s such a great idea! I love KAF and that’s a product that I haven’t tried yet, I’m going to order it the next time I get a few things. Thank you for the tip.
Delicious and so easy! My husband is NOT a soup person but he requested this be added to our weekly rotation. We love it!
Your husband and mine sound a lot alike, and mine loves this one too. Pro tip: leftover are great over baked potatoes! He might like that too!
Excellent! This soup came together really easily. I used frozen broccoli and cut the liquid by 1/4 c., as suggested. It was a little salty, due to my stock, so next time, I will season at the end.
Thank you for the tips and what worked for you, always so helpful!