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The easiest Instant Pot broccoli cheddar soup in under 10 minutes! This creamy soup is the perfect comfort food, requiring minimal effort and no special tools. A great recipe to make on chilly nights when you want a fast, nourishing, and easy weeknight meal. Bonus, this soup is low carb and naturally gluten-free.
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What Readers Say
“I made this for a family that just had a baby and it was easy and sooooo good!”
CHARDEA
Instant Pot recipes are a staple in our home. Meals made in the Instant Pot are fast, easy, and flavorful. And the whole family loves these meals. <–That’s always a win!
Instant Pot soups are particularly popular with my family, from Instant Pot vegetable and beef soup toquick chicken noodle souptochicken and rice soupandclassic beef chili. Once you make soup this way, you’ll never go back to the stove top.
- QUICK & EASY: Making soup doesn’t get any faster than this easy soup recipe. If you love classic broccoli cheddar soup, but don’t want to spend hours in the kitchen, this recipe is for you!
- EASY CLEAN UP:This is a true one-pot meal. That’s what I LOVE about the Instant Pot (or any electric pressure cooker).
- COOK ONCE, EAT TWICE:Make this soup for dinner, paired with crusty bread or a grilled cheese melt, then stash the leftovers away for lunch or busy weeknights. Pack the soupin a thermos for a hot school lunch(or for work).
Ingredients Needed
This recipe is the ultimate example of how a handful of ingredients can be made into the most delicious soup.
- 3tablespoonsbutter(salted or unsalted)
- 1/2medium white onion, diced
- 3-4carrotspeeled and diced
- 2garlic cloves, minced
- 1teaspoonsalt (to taste)
- 1tspdried oregano
- 1/2teaspoonblack pepper
- 1/2teaspoonpaprika
- 2fresh broccoli crowns(roughly chopped, 1 pound) or 16 ounces frozen broccoli
- 4cupschicken brothor chicken stock (or vegetable broth)
- 1cupheavy cream
- 8ouncessharp cheddar cheese(shredded)
- 2tablespoonsorganic cornstarchor arrowroot flour starch
- 2tablespoonscold water
- pinchof nutmeg (optional)
Time-Saving Tip: Buy a 16-ounce bag (1lb) of pre-chopped fresh broccoli florets. Chopping the veggies is the most time-consuming part of this recipe. Alternatively, pre-chopped frozen broccoli may be used (no need to adjust the cook time).
Equipment Needed
- 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
- small bowlfor mixing the starch and water to thicken the soup after cooking
Substitutions and Variations
- Use Frozen Broccoli: One of the best ways to save money and time is to buy frozen vegetables. I love to roast frozen vegetables (like broccoli), steam them, or add them to soup. There’s no need to change anything about this recipe if you use frozen broccoli instead of fresh.
- Use Whole Milk or Half in Half: If you don’t have cream, use whole milk or half in half; however, it won’t be as thick and creamy.
- Use Different Cheese: Use a different cheese that easily melts: Gruyere, Fontina, or Monterey Jack. Cheddar adds a sharp cheese flavor to the soup, which is iconic for this classic soup. I recommend using 100% cheddar or mixing it up with 1/2 cheddar and 1/2 a different cheese (like Fontina).
- Use Half Cauliflower, Half Broccoli Florets: Use 1/2 cauliflower florets instead of 100% broccoli. This is just another way to use those winter veggies. I also love to make this Instant Pot Loaded Cauliflower Potato Soup –you could also add broccoli.
- Double the Recipe: Double this recipe so you’ll have enough for dinner and leftovers to enjoy for multiple lunches (or a quick dinner later in the week). If you have a 6 or 8 quart Instant Pot, you should have no issue doubling the recipe. No need to adjust the cook time.
Step By Step Instructions & Video
Step 1: Melt Butter & Saute Veggies
Turn on the Instant Pot toSaute (press the saute button on the front of the pot).
Once hot, add the butter.
Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika.Pressthe cancelbutton to turn off the heat.
Step 2: Add Broccoli & Broth
Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.
Step 3: Pressure Cook for 5 Minutes & Shred Cheese
Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set toSealing. Set the Instant Pot toManual, High Pressurefor 5 minutes.
While the soup cooks, shred the cheese.
Cheese Tip: Shred your own cheese using a block of cheese and a grater. Pre-shredded cheese contains anti-caking ingredients (to keep the shreds from clumping in the package). Pre-shredded cheese may result in a grainier, lumpier soup.
Step 4: Perform a Quick Pressure Release
After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid from Sealed to Venting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back to Sealed) and let it rest before opening again.
Step 5: Add Cream
Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.
Step 6: Add Cheese
Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once, instead, add handfuls at a time, whisking the soup after each addition.
Finally, add a pinch of nutmeg (optional), spoon into bowls for individual portions, and serve. Some folks also add a dash of hot sauce or extra shredded cheese before enjoying.
How to Easily Thicken This Broccoli Cheddar Soup Recipe
- After adding the cheese and cream to the cooked soup, make a cornstarch slurry (or arrowroot starch slurry) by mixing together 2 tablespoons of cornstarch (or arrowroot starch) and 2 tablespoons of water in a small bowl.
- Stir the mixture into the soup. It will take the soup a few minutes to thicken.
- If needed, use the saute mode (saute button) to bring the soup to a slight boil, whisk and cook the soup until it reaches your desired thickness.
What to Serve With Broccoli Soup
This easy recipe may be enjoyed on its own, or pair the soup with a favorite side dish. Or add homemade croutons on top, which soak into the cheesy broth and soften after a few minutes–perfection.
Our Favorite
Side Dish Recipes
- einkorn biscuits
- einkorn cornbread
- salad with homemade vinaigrette dressing
- einkorn master recipe muffins
- einkorn pumpkin spice muffins
- almond flour banana bread
- almond flour banana muffins
- einkorn sandwich bread
How to Store and Reheat
- Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
- This soup does NOT freeze well due to the dairy.
- Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option topack in a thermos for school lunch(or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.
Frequently Asked Questions
Yes, you can! No need to adjust the cook time, either. Use fresh or frozen broccoli to make this delicious soup.
Yes, as long as the ingredients don’t go past the “fill line” inside the stainless Instant Pot liner you can double this soup recipe. No need to adjust the cook time. Cook according to the instructions provided in the recipe card.
Yes, you can. Just add an extra tablespoon or two of cornstarch or arrowroot starch and additional water to make a “slurry,” then add this mixture to the soup after cooking. In the recipe, I suggest 2 tablespoons of water and cornstarch, but this can be increased for a thicker soup.
Yes, you can. Follow the recipe as provided: saute the veggies, cook the broccoli in the broth. Once the broccoli is soft and falling apart in the broth, add the cream and cheese, then thickening ingredients (starch and water). It will take much longer to make this recipe on the stove top vs. the Instant Pot.
Don’t add the cheese until after the soup pressure cooks, then add the cream, THEN the shredded cheese. By the time the cheese is added, the soup should have cooled down a bit. Add the cheese handful by handful; not all at one time. Whisk the soup with each addition of cheese, making sure the cheese fully melts into the soup. If you need to turn on the saute mode to help the cheese melt, do so. Also, don’t use pre-shredded cheese that contains anti-caking ingredients (read the ingredient list). It’s best to shred your own cheese for this soup. The anti-caking ingredients may prevent the cheese from fully melting in the broth.
5 from 8 votes
Easiest Instant Pot Broccoli Cheddar Soup
The easiest Instant Pot Broccoli Cheddar Soup made in under 10 minutes! A great recipe to make on chilly nights when you want a fast, nourishing, and easy weeknight meal. Bonus, this soup is low carb and naturally gluten-free.
Kristin Marr
Print Recipe Pin Recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course lunch, Main Course, Soup
Cuisine American
Servings 6 people
Calories 446 kcal
Cost: $15
Equipment
1 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
1 small bowl for mixing the starch and water to thicken the soup after cooking
1 whisk for whisking/melting the cheese in the soup
Ingredients
- 3 tablespoons butter salted or unsalted
- 1/2 medium white onion diced (1 cup once diced)
- 3-4 large carrots peeled and diced (1 cup once diced)
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 broccoli crowns roughly chopped (1 pound, 16 ounces)
- 4 cups chicken broth or chicken stock or vegetable broth
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese shredded (or use a mix of your favorite cheeses: cheddar, gruyere, fontina)
- pinch nutmeg (optional)
Thicken the Soup:
- 2 tablespoons organic cornstarch or arrowroot flour starch
- 2 tablespoons cold water
Instructions
Turn on the Instant Pot toSaute (press the saute button on the front of the pot). Once hot, add the butter.
Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika.Pressthe cancelbutton to turn off the heat.
Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.
Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set toSealing. Set the Instant Pot toManual, High Pressurefor 5 minutes.
While the soup cooks, shred the cheese.
Perform a quick release: After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid fromSealedtoVenting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back toSealed) and let it rest before opening again.
Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.
Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once; instead, add handfuls at a time, whisking the soup after each addition.
To thicken the soup, make a cornstarch slurry (or arrowroot starch slurry) by mixing together 2 tablespoons of cornstarch (orarrowroot starch) and 2 tablespoons of water in a small bowl. Stir the mixture into the soup. It will take the soup a few minutes to thicken. If needed, use the saute mode to bring the soup to a slight boil, whisk and cook the soup until it reaches your desired thickness.
Add a pinch of nutmeg (optional) and serve. Some folks also add a dash of hot sauce or extra shredded cheese to each bowl before enjoying. Or addhomemade croutonson top, which soak into the cheesy broth and soften after a few minutes–perfection.
Video
Notes
Broccoli Tip: Buy a 16-ounce bag (1lb) of pre-chopped fresh broccoli florets. Chopping the veggies is the most time-consuming part of this recipe. Alternatively, pre-chopped frozen broccoli may be used (no need to adjust the cook time).
A Note About Adding The Cheese: Don’t add the cheese until after the soup pressure cooks, then add the cream, THEN the shredded cheese. By the time the cheese is added, the soup should have cooled down a bit. Add the cheese handful by handful; not all at one time. Whisk the soup with each addition of cheese, making sure the cheese fully melts into the soup. If you need to turn on the saute mode to help the cheese melt, do so. Also, don’t use pre-shredded cheese that contains anti-caking ingredients (read the ingredient list). It’s best to shred your own cheese for this soup. The anti-caking ingredients may prevent the cheese from fully melting in the broth.
Nutrition
Calories: 446kcalCarbohydrates: 22gProtein: 17gFat: 34gSaturated Fat: 20gCholesterol: 109mgSodium: 1350mgPotassium: 943mgFiber: 6gSugar: 5gVitamin A: 7590IUVitamin C: 194.8mgCalcium: 421mgIron: 2.3mg
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Kristin Marr
Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.
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This recipe was a hit with my family. Came together quickly and was absolutely delicious. We will definitely add this to our meal rotation.Reply
Yay, Janette! I’m so happy to hear that. Thank you so much for taking the time to share and comment. Means so much to hear what you’re making and loving.
Reply
I just made this tonight. It was good, but the cheese did not incorporate (just globbed up on the bottom), and it did not thicken up. We really like thick soups. Any suggestions?
Reply
Hey Karen, You can use less broth for a thicker soup. Also, pre-shredded cheese doesn’t melt as well, due to the anti-caking ingredients. Shredding cheese at home will help.
Reply
Easy and delicious!Reply
I made this for a family that just had a baby and it was easy and sooooo good!Reply
