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Instant Pot Broccoli Cheddar Soup

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Enjoy Instant Pot Broccoli Cheddar Soup with this easy recipe. Creamy, cheesy, and loaded with tender broccoli, this Panera broccoli cheddar soup is a quick and delicious option for a cozy meal in the soup cuisine.

Enjoy a warm bowl of goodness with every spoonful! This broccoli cheese soup will soon become one of your favorite broccoli cheese soup recipes.

Instant Pot Broccoli Cheddar Soup

Why You’ll Love This Recipe

  • Fast and Simple: This broccoli cheese Soup Instant Pot recipe makes this a quick, one-pot meal for busy nights.
  • Creamy Comfort: The velvety texture of this comforting soup creates a great comfort dish.
  • Less Dishes: When you pressure cook this broccoli cheese soup recipe you’ll not make many dishes saving time and energy for other things!

Recipe Ingredients

  • Broccoli Florets: Adds a hearty texture, vibrant color, and a wealth of nutrients to the soup.
  • Sweet Onion – Diced: Brings a sweet, aromatic base to the soup, complementing the broccoli and adding depth to the flavors.
  • Minced Garlic: Lends a punchy, savory note to the soup, enhancing the overall taste profile.
  • Italian Flat Leaf Parsley – Finely Minced: Adds a fresh, slightly peppery touch to the soup, lifting the flavors and adding a pop of green color.
  • Coarse Ground Garlic Salt: Enhances the garlic flavor in the soup and adds a savory edge, balancing out the sweetness of the onion.
  • Seasoned Pepper: Adds a gentle heat to the soup, providing a nice contrast to the other flavors.
  • Chicken Broth: Forms the liquid base for the soup, infusing it with a savory depth of flavor that complements the broccoli perfectly.
  • Seasoned Salt: Enhances the natural flavors of the ingredients and brings balance to the soup.
  • Paprika: Adds a smoky, mildly spicy note to the soup, adding complexity and warmth to the flavor profile.
  • Butter: Lends a rich, indulgent mouthfeel to the soup, enhancing its creaminess and overall flavor.
  • Cheese: This is the key ingredient to make your soup delicious and cheesy.
Ingredients for making Instant Pot Broccoli Cheese Soup.

Optional Toppings

  • Half-half
  • Cheddar cheese – shredded
  • Parmesan cheese – shredded
  • Shredded Swiss cheese
Instant Pot Broccoli Soup In a bowl, ready to serve.

How To Make Instant Pot Broccoli Cheddar Soup

Step One: Sauté the Onions

Press the Saute button on the Instant Pot, and melt the butter. Then, add the diced onion and Saute until the onion turns golden brown.

Step Two: Add the Garlic

Next, add the minced garlic and cook for 2 minutes. Turn off the sauté setting.

Broccoli, chopped garlic and onion in the instant pot.

Step Three: Add Chicken Broth

Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.

Step Four: Add Remaining Ingredients

After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together.

Step Five: Secure The Lid And Pressure Cook

Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the MANUAL button, and set the time for 8 minutes.

Broccoli, chopped garlic and onion in the instant pot, also pouring water in it.

Step Six: Let the Pressure Release Naturally

Let the pressure build and release naturally. When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.

Step Seven: Remove the Lid and Stir

Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup.

Step Eight: Add Dairy and Cheese

Next, add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese.

Creamy Broccoli Soup In A Spoon.

Step Nine: Let The Soup Sit And Serve

After your Instant Pot Broccoli Cheddar Soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!

Instant Pot Broccoli Soup In A Bowl, Ready To Serve.

Cooking Tips

  • Use Fresh Broccoli For Best Results: Fresh broccoli will provide a brighter flavor and better texture than frozen.
  • Don’t Blend All Soup: For a creamy yet chunky texture, blend only part of the soup and leave some broccoli pieces whole.
  • Add Cheese At The End: To prevent the cheese from clumping or sticking to the bottom of the pot, stir it in after the soup has finished cooking and cooled slightly.
  • Shredded Cheese: You can also use pre-shredded cheese in the Instant Pot Broccoli Cheddar Soup recipe.
Broccoli Cheese Soup Ready To Eat.

Variations

  • Broccoli Cheddar and Bacon Soup: Add cooked, crumbled bacon for a meaty, smoky twist.
  • Spicy Broccoli Cheddar Soup: Include a dash of cayenne pepper or chopped jalapenos for a spicy kick.
  • Creamy Broccoli Cheddar and Potato Soup: Incorporate diced potatoes for a heartier, creamier version.
  • Broccoli Cheddar and Mushroom Soup: Add sliced mushrooms for an earthy flavor boost.

Storage & Reheating Instructions

Cool Down: Allow the soup to cool down to room temperature.

Transfer to Container: Pour the soup into airtight containers or heavy-duty freezer bags.

Leave Some Space: If using containers, leave about an inch of space from the top to allow for expansion as the soup freezes.

Seal and Label: Seal the containers or bags tightly. Label them with the date and contents.

Refrigerate or Freeze: Refrigerate if you plan to use within three days. Otherwise, place in the freezer for long-term storage.

Thaw and Reheat: Thaw overnight in the refrigerator if frozen, then reheat on the stove over medium heat until heated through, stirring occasionally.

What to Serve With This Recipe?

  • Bite Size Garlic Bread: These bite-sized delights bring a delightful crunch that perfectly complements the smoothness of broccoli cheddar soup.
  • Air Fryer Sweet Potatoes: Soft and slightly sweet, these air fryer sweet potatoes add a comforting touch to the hearty broccoli cheddar soup.
  • Air Fryer Onion Rings: Crispy, golden onion rings offer a crunchy twist, making your soup meal even more enjoyable.

Substitutions

  • Frozen Broccoli Florets: You can use frozen broccoli florets in soup instead of fresh broccoli florets; it’s a convenient option that doesn’t compromise flavor.
  • Vegetable Broth: You can use vegetable broth instead of chicken broth for your Instant Pot Broccoli Cheddar Soup to suit your taste preferences.
  • Sharp Cheddar Cheese: Instead of regular cheddar cheese, sharp cheddar will give the soup a more pronounced and tangy flavor due to the longer aging process it undergoes.

FAQ’S

What Causes The Separation In My Broccoli Cheddar Soup?

Separation in the Instant Pot broccoli cheese soup can be caused by high heat, which can make the cheese clump together instead of melting smoothly.

Another possible cause is adding cheese to a watery base, as cheese tends to separate in thinner liquids.

How Can I Make Broccoli Cheddar Soup Thicker?

To make broccoli cheddar soup thicker, you can add a roux (a mix of flour and butter), use a slurry (a mix of cornstarch and water), or puree some of the cooked vegetables in the soup.

Can I Reheat My Soup Without Compromising Taste And Freshness?

Yes, you can reheat your cheddar soup without compromising its taste and freshness by doing so slowly over low heat.

If the soup separates, a quick whisk or blend should help restore its creamy consistency.

Why Is My Broccoli Soup Not Creamy?

Your broccoli cheddar soup might not be creamy due to insufficient blending of the vegetables or not enough cheese or cream.

Can I Add Carrots To This Soup Recipe?

Yes, you can add shredded carrots to your Broccoli Cheddar Soup for additional flavor and color.

Can I Make This Soup On The Stove Top?

Yes, you can make this broccoli cheese soup on the stovetop using the same recipe; the typical cooking time ranges from 20 to 30 minutes for a creamy and flavorful result.

brocoli soup

Instant Pot Broccoli Cheddar Soup

Yield: 6-8
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Instant Pot Broccoli Cheddar Soup combines creamy cheese and tender broccoli for a fast, flavorful meal.

Ingredients

  • 8 cups of Broccoli florets
  • 1 large sweet onion - chopped
  • 1 teaspoon of minced garlic
  • 1/3 cup of Italian flat leaf parsley - finely minced
  • 1 Tablespoon of coarse ground garlic salt
  • 1 Tablespoon of seasoned pepper
  • 6 cups of chicken broth
  • 1 teaspoon of seasoned salt
  • A teaspoon of Paprika
  • 1 Tablespoon of butter
  • 2 cups of half n half
  • 4 cups of Colby Jack cheese - shredded
  • 2 cups of Parmesan cheese - shredded
  • 1 cup shredded Swiss cheese

Instructions

  1. Press the Saute button on the Instant Pot, and melt the butter. Then, add the diced onion and Saute until the onion turns golden brown.
  2. Next, add the minced garlic and cook for 2 minutes. Turn off the sauté setting.
  3. Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
  4. After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together.
  5. Place the lid on the Instant Pot until it beeps and locks. Ensure the pressure valve is set to ‘SEALING’, press the MANUAL button, and set the time for 8 minutes.
  6. Let the pressure build and release naturally. When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.
  7. Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup.
  8. Next, add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese.
  9. After your Instant Pot Broccoli Cheddar Soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!

Notes

  • Use fresh broccoli for best results: Fresh broccoli will provide a brighter flavor and better texture than frozen.
  • Blend some, but not all, of the soup: For a creamy yet chunky texture, blend only part of the soup and leave some broccoli pieces whole.
  • Add cheese at the end: To prevent the cheese from clumping or sticking to the bottom of the pot, stir it in after the soup has finished cooking and cooled slightly.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 751Total Fat: 52gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 159mgSodium: 3235mgCarbohydrates: 33gFiber: 8gSugar: 11gProtein: 44g

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5 Comments

  1. Hi! I’m new to Instant Pot (but I’ve got a lot of experience with a crockpot slowcooker). What size Instant Pot is this recipe for? Mine is a 6qt, but I know they come in 8qt as well. With my crockpot I’d fill it right up, but I worry about over-filling my IP and making a broccoli cheese bomb in my kitchen :p

    Thank you!!

  2. Is there a printable version of this recipe? It sounds delicious, but I can’t read it because of all the ads!

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