Broccoli Cheese Soup In Instant Pot Recipe – This cozy bowl features broccoli, cheddar cheese, vegetable stock, cream, and a touch of garlic—comfort food made easy in your Instant Pot.
I first whipped up this broccoli cheese soup on a chilly weeknight when dinner needed to be fast, warm, and—let’s be honest—something green to cancel out the cookies I’d eaten all day. I had broccoli on its last leg and a block of cheddar begging to be used. I tossed everything into the Instant Pot with zero expectations and ended up with a bowl so rich, creamy, and soul-hugging, I knew I had to make it a regular thing. Now, it’s my go-to recipe for lazy Sundays, quick lunches, or anytime I want to pretend I’ve got my life together (even if I’m eating it in fuzzy socks at 2 p.m.).
Why You’ll Love This Broccoli Cheese Soup
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Ultra Creamy Without the Fuss: Thanks to the Instant Pot, you’ll get that luscious, silky texture in under 30 minutes—no simmering on the stove forever.
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Packed with Hidden Veggies: Between the broccoli and carrots, this soup sneaks in a decent dose of nutrition—perfect for picky eaters or your veggie-resistant partner.
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Freezer-Friendly and Meal Prep Approved: Make a big batch and freeze for rainy days, busy weeknights, or those moments when you’re too tired to cook but still want something homemade.
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Totally Customizable: Want it lighter? Use milk. Need it cheesier? Add more cheddar. Prefer spice? Toss in some red pepper flakes. This recipe is your playground.
Ingredient Notes
Before we dive in, let’s take a quick stroll through the fridge and pantry. These notes will help you tweak or prep like a pro:
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Butter: Adds that rich base flavor—feel free to sub with olive oil if you’re out or going dairy-free.
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Chopped Onion: Sweet or yellow onions both work well. If you want extra depth, try caramelizing it slightly during sautéing.
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Shredded Cheddar Cheese: Sharp cheddar is ideal here for flavor punch, but mild works if you prefer it mellow.
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Broccoli Florets: Fresh is best, but frozen will do in a pinch—just don’t skip the chopping.
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Vegetable Stock: Go low-sodium if you want to control the salt levels, or swap with chicken stock for extra richness (if not keeping it vegetarian).
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All-Purpose Flour: Helps thicken the soup—if gluten-free, use a 1:1 gluten-free flour blend.
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Carrots: They add subtle sweetness and color—totally optional but highly recommended.
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Garlic Powder: Quick, easy, and no peeling required! You can sub with fresh garlic if you’re feeling fancy.
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Cream: This makes it decadent. For a lighter version, use whole milk or half-and-half.
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Mustard: It’s a secret weapon for balancing the richness—don’t skip it!
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Salt & Pepper: Adjust these at the end after tasting.
How To Make This Broccoli Cheese Soup
Making this soup is so simple, it practically cooks itself. Here’s how to get from chopped veggies to creamy perfection in just a few steps:
Step 1: Set your Instant Pot to sauté mode. Add the butter (or oil), chopped onion, carrots, garlic powder, salt, pepper, and mustard. Stir frequently as the veggies cook—you’re just softening and building flavor here. Once everything’s fragrant and slightly tender, turn off the sauté function and let it rest a moment.
Step 2: Now add the flour and pour in the vegetable stock slowly, stirring constantly to avoid lumps. Stir well until it’s all combined and smooth.
Step 3: Toss in the broccoli florets and give everything a good mix. Secure the lid on your Instant Pot, set it to pressure cook, and let it go for 15 minutes. This gives the broccoli time to soften without turning it into mush.
Step 4: Once the cooking time ends, carefully release the pressure (natural or quick release is fine). Open the lid, stir the soup gently, and pour in the cream.
Step 5: Switch back to sauté mode and stir in the shredded cheese a handful at a time. Let it melt completely, creating a rich, velvety texture. Once smooth and steamy, your soup is ready to ladle into bowls.
Storage Options
This soup stores like a dream. If you have leftovers (and that’s a big “if”), just pop it in an airtight container and refrigerate—it’ll keep for 3 to 4 days. When reheating, give it a good stir over low heat to bring back that creamy consistency.
Want to save it for later-later? Freeze it in containers or zip-top bags (labelled, of course) for up to 3 months. Just remember: cream-based soups can separate a bit when thawed, so whisk them well while reheating to bring everything back together.
Variations and Substitutions
Let’s say you’re missing an ingredient—or just want to switch things up. Here are a few ideas to make this recipe your own:
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Swap Cream for Milk: Use whole milk or even unsweetened almond milk for a lighter version that’s easier to freeze.
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Add More Veggies: Try cauliflower, zucchini, or spinach if you’re feeling veggie-happy.
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Make It Spicy: Add red pepper flakes or a dash of hot sauce for a little kick.
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Use Chicken Stock: If you’re not sticking to vegetarian, chicken stock adds a deeper flavor base.
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Gluten-Free Option: Use a gluten-free flour blend to thicken instead of all-purpose flour.
What to Serve with This Broccoli Cheese Soup
This creamy broccoli cheese soup pairs beautifully with a variety of cozy sides. Here’s what I’d set on the table next to it:
- Crusty Artisan Bread: Nothing beats dunking warm bread into cheesy soup—it’s the ultimate comfort bite.
- Garlic Butter Rolls: Soft, fluffy, and garlicky—these are perfect for scooping up every last bit.
- Chickpea Salad: A fresh, tangy side to balance the richness of the soup.
- Grilled Chicken Strips: If you’re craving more protein, tender grilled chicken adds a nice contrast.
- Roasted Potatoes: The crispy edges and fluffy centers of roasted potatoes are just dreamy next to this soup.
FAQ
Q: Can I make this without an Instant Pot?
A: Absolutely! Just follow the same steps in a large pot on the stove. Sauté the veggies, add the stock and broccoli, and let it simmer gently until everything’s tender. Then add the cream and cheese just as you would with the Instant Pot.
Q: Can I freeze broccoli cheese soup with cream?
A: You can, but cream-based soups may separate when frozen. To avoid a weird texture, whisk thoroughly while reheating, or use milk instead of cream if freezing is your plan.
Q: What kind of cheese is best for this soup?
A: Sharp cheddar is classic for bold flavor, but you can mix in Monterey Jack, Gouda, or even a little Parmesan for added depth. Just avoid pre-shredded cheese—it doesn’t melt as smoothly.
Broccoli Cheese Soup In Instant Pot Recipe
Ingredients
- 5 tablespoons butter
- 1 medium onion finely chopped
- 6 to 7 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/3 teaspoon black pepper
- 1 teaspoon mustard
- 6 cups broccoli cut into small florets
- A handful of carrots chopped
- 6 cups vegetable stock
- 3 cups heavy cream
- 3 cups shredded cheddar cheese
Equipment
- Instant Pot
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cups
- Mixing spoon
- Ladle
Instructions
- Step 1: Select the sauté setting on the Instant Pot. Add the butter, chopped onion, carrots, garlic powder, salt, and pepper. Sauté, stirring occasionally, until the vegetables are softened and aromatic. Turn off the heat and allow the mixture to rest briefly.
- Step 2: Sprinkle in the flour and pour in the vegetable stock. Stir thoroughly to ensure no lumps remain.
- Step 3: Add the mustard and broccoli florets. Stir gently to incorporate all ingredients evenly.
- Step 4: Secure the lid and set the Instant Pot to pressure cook for 15 minutes.
- Step 5: Once cooking is complete, carefully release the pressure and open the lid. Stir in the cream slowly, allowing it to blend smoothly into the soup.
- Step 6: Return the pot to sauté mode for a few more minutes. Add the shredded cheese and stir continuously until fully melted and incorporated.
- Step 7: Serve warm, garnished with extra broccoli florets, shredded cheese, or a dollop of sour cream as desired.
Notes
To lower the carbohydrate content, reduce the flour amount.
This soup pairs well with crusty bread or bread chunks for dipping.
