Instant Pot Broccoli Cheddar Soup

Catalina Castravet
By Catalina Castravet
5 from 3 reviews

Best Instant Pot Broccoli Cheddar Soup is thick, creamy and extra cheesy. Very easy to make and loaded with lots of veggies and cheddar cheese. Perfect comfort food that can easily be made vegetarian.

Soup recipes are soul warming and perfect to make in larger batches and freeze for later. You should also try our famous Slow Cooker Baked Potato Chowder with Bacon, the super thick Slow Cooker Chicken and Dumplings and always perfect Crockpot Chicken Noodle Soup.

Best Instant Pot Broccoli Cheddar Soup Bowl

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is definitely a must try! It has the perfect texture, creamy and super cheesy. The veggies are blended with the broth to create a thick and hearty consistency. Made with broccoli, carrots, and celery, the soup is loaded with flavor.

We like using lots of cheddar cheese and some sour cream to give the soup a cheesy and smooth texture. Serve it topped with more cheese because that’s what this recipe is about. The pressure cooker makes this recipe a breeze, and perfect to make even during weeknight!


  • Light cream can also be replaced with half and a half or even a dairy-free version like soy milk.
  • Don’t skip the nutmeg, the flavor is very subtle, but it works amazingly with the cheddar in this recipe.
  • Use veggie broth instead of chicken broth for a vegetarian version.
  • To make it even creamier, you have to puree half of it, either by adding it to a blender or using an immersion blender.
  • Add as much cheddar cheese as you like, you can also add some Asiago cheese or Gruyere.

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Best Instant Pot Broccoli Cheddar Soup

How to make this meal on the stove?

If you don’t own an electric pressure cooker, you can still make this recipe on the stove. Just follow this link for our Panera Bread version of this recipe. It will be ready in about 30 minutes and it tastes delicious!


Another great thing about this soup is that you can pile it high with your favorite topping to add different texture and flavors. Here are our favorites:

  • Bacon
  • More cheddar cheese
  • Chopped green onion
  • Diced chives
  • A dollop of sour cream
  • Croutons
  • Crackers


  • First, let it fully cool.
  • Use a cup to transfer it to freezer-safe Ziploc quart bags.
  • Squeeze out excess air and seal the bags. Lay flat in the freezer.
  • The bags can nicely be stored in the freezer for up to 3-4 months.

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Best Instant Pot Broccoli Cheddar Soup Recipe


  • Thaw it overnight in the fridge the day before you would like to serve it.
  • Another option is to add the frozen bag to a large casserole dish and place it under running warm water.
  • Then, transfer it to a dutch oven or saucepan over low-medium heat.
  • Equally important, when reheating this recipe is to add a bit of milk or cream, ¼ cup at a time.
  • Stir to combine and simmer for 2-3 minutes.
Save Recipe
5 from 3 reviews
Best Instant Pot Broccoli Cheddar Soup
Author: Catalina Castravet Serves: 6 servings of about 3 cups
Prep time: 10 minutes Cook time: 2 minutes Total time: 12 mins


  • 2 tablespoons  butter 
  • 1  sweet onion  (diced)
  • 4 cloves  garlic  (minced)
  • 3 cups  broccoli florets  (chopped into smaller pieces)
  • 1 cup  grated carrots 
  • 1 cup  celery  (diced)
  • 4 cups  chicken broth  (or veggie broth)
  • 1/4 teaspoon  salt  (plus more to taste)
  • 1/4 teaspoon  ground black pepper 
  • 1/4 teaspoon  ground nutmeg 
  • 1/8 teaspoon  red pepper flakes 
  • 1/4 cup  cornstarch 
  • 2 cups  light cream  (or half-and-half)
  • 2 cups  freshly grated cheddar cheese  (or more)


  1. Turn on your Instant Pot and Select Saute with the option to cook on High.
  2. Once it reads HOT, add the butter and melt. Add onion and cook stirring for 2-3 minutes, until tender.
  3. Add the minced garlic and cook for about 30 seconds.
  4. Add broccoli, carrots, celery, salt, pepper, nutmeg, and red pepper flakes.
  5. Add chicken broth, stir to combine. Turn off Saute mode.
  6. Cover with the lid and lock, make sure the vent is set to seal. Select High Pressure and set the timer to cook for 2 minutes.
  7. When the cooking time ends, do a 5 mins Natural Pressure Release, and release manually the remaining pressure by moving the valve from seal to vent. When the valve drops, remove the lid carefully.
  8. In a bowl whisk together cornstarch and cream until fully combined.
  9. Select Saute mode again and slowly add the cream mixture. Stir to combine.
  10. Turn off the pressure cooker and use an immersion blender to puree about half of the mixture, leaving some veggies intact.
  11. Slowly add the cheese a handful at a time and stir well until it melts. If the soup is too thick, add more broth or cream and simmer.
  12. Adjust salt and pepper to taste and serve hot with your favorite toppings.
Calories: 497 Carbohydrates: 18 Protein: 13 Fat: 42 Saturated Fat: 24 Cholesterol: 127 Sodium: 1024 Potassium: 560 Fiber: 2 Sugar: 5 Vitamin A: 5285 Vitamin C: 56.4 Calcium: 382 Iron: 1.1
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Brianne Tursi Manz

I love using our instant pot for soups! There's nothing quite like a broccoli/cheddar soup in the Fall! I'm bookmarking this recipe!


Liz Mays

Gosh this sounds good right now and the instant pot makes it super easy on me. I'm used to making recipes like this on the stove and this should save me some time and space!


Tara Pittman

I need to use my pressure cooker more often. This sure does sound delicious.


Amy Desrosiers

I love broccoli cheddar soup! I never really made it myself before but I spend a ton of money on it!!



It is so cold and rainy here right now. This would be the prefect dinner. Thanks for the great idea!



This recipe looks really good. This is one of my favorite kinds of soup. I can't wait to give your recipe a try.



I finally bought myself an instant pot and have been searching for things to make in it. This soup looks delicious and perfect thing to add to my list and I'll be making it soon.



Yay for using the Instant Pot to make this delicious soup! I can't wait to give this a try.



This was so delicious. Super easy to make. I will make this recipe over and over for my family. Cheddar made soup so creamy.


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