Instant Pot Broccoli Cheddar Soup – creamy and delicious veggie-packed soup with cheese. Popular restaurant copycat made right in your pressure cooker!
This soup is perfect served with grilled cheese or with homemade croutons. It’s as creamy and flavorful as my Instant Pot Potato Soup!
The soup season is here and there is nothing better on a chilly day than a big bowl of pure comfort food. Creamy veggie-packed soup is exactly what I am craving. Broccoli cheddar soup is one of our favorites to make during winter and now I can make it in my Instant Pot. This Instant Pot Broccoli Cheddar Soup is so quick and easy to make, and sure to become a hit. This restaurant favorite cooks in the Instant Pot in under 20 minutes total. It’s creamy, cheesy and comforting.
Instructions:
- Start by sauteing garlic, onion, carrot, and celery in butter in the Instant Pot.
- Next, add fresh broccoli florets and broth and stir everything together. Secure the lid and set the timer to 1 minute on “manual” or “pressure cook” setting. The IP will take about 10 minutes to come to pressure.
- Prepare the half and half and cornstarch mixture in a small bowl. Once the timer is done, carefully open the lid and stir the soup. Stir in the half and half mixture and shredded cheddar cheese. You can simmer the soup on “saute” setting for 2 minutes to thicken. Add salt, pepper, and hot sauce if desired.
The recipe is from Coco Morante’s new cookbook: The Ultimate Instant Pot Cookbook. It’s the first recipe I tried and my whole family loved it, so I decided to share it.
I received a complimentary copy of Coco Morante’s new cookbook: The Ultimate Instant Pot Cookbook. I already have The Essential Instant Pot Cookbook and it’s perfect for those who are just starting with the appliance. The Ultimate Instant Pot Cookbook is filled with recipes we all know but adapted to be made in the IP. You can now easily make Pozole Rojo, French Onion Soup, Denver Omelet, Pork Chile Verde or Shrimp Scampi with Penne Pasta right in your Instant Pot. The recipes are very easy to follow and fail-proof. I highly recommend this cookbook to any IP fan, the new and seasoned. The book is available on Amazon.
More Instant Pot soup recipes:
- Weight-Loss Vegetable Soup
- Chicken Noodle Soup
- Corn Chowder with Bacon
- Minestrone Soup
- Chicken Tortilla Soup
- Chicken and Rice Soup
- Instant Pot White Chicken Chili
Instant Pot Soup Recipes Roundup (all in one place)
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Creamy and delicious veggie-packed soup with cheese. Popular restaurant copycat made right in your pressure cooker!
More Instant Pot recipes: www.crunchycreamysweet.com
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 1 large carrot shredded
- 1 celery stalk finely diced
- 2 garlic cloves minced
- Kosher salt
- 1 pound broccoli florets chopped
- 3 cups vegetable broth page 284
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 tablespoon hot sauce such as Frank’s RedHot or Crystal, plus more as needed
- 2 cups tightly packed shredded Cheddar cheese
- Select the Sauté setting on the Instant Pot and melt the butter. Add the onion, carrot, celery, garlic, and 1⁄2 teaspoon salt and sauté for about 5 minutes, until the onion is softened but not browned. Add the broccoli and vegetable broth.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- While the soup is cooking, in a liquid measuring cup, stir together the half-and-half, cornstarch, and hot sauce.
- When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, press the Cancel button to reset the cooking program, then select the Sauté setting. Stir the half-and-half mixture to recombine, then pour it into the pot. Stir in the cheese. Let the soup come up to a simmer and cook for 1 to 2 minutes, stirring occasionally, until it has thickened slightly. Press the Cancel button to turn off the Instant Pot. Taste and adjust the seasoning with salt and hot sauce if needed.
- Ladle the soup into bowls and serve piping hot.
Sharie says
How are you supposed to add the half & half, cornstarch and hot sauce while cooking when it’s advised to never open the lid while the IP is under pressure? Am I misunderstanding something?
Nick says
I have been trying to make a brocolli cheddar soup for a while. After several fail attempts I said to myself that I will try this recipe and give up forever. OMG, the soup was so good. Even my husband who don’t really care for soups liked it. Thank you! Btw, you forgot to say to add cheddar cheese in the instructions though
Anna says
I am so glad you like the soup, Nick! Thank you for giving this recipe a try!
Lori says
Great stuff!! So creamy and comforting!
KIMBERLY GAMBLE says
The chopping takes some time but SO worth it. I doubled the recipe and 5 adults devoured it all. ♥♥♥♥♥
Anna says
That’s fantastic, Kimberly! I am so glad the soup was a hit!
Brigette says
Made this yesterday and the entire family liked it (which says a lot). Thanks for sharing this easy, healthy and very tasty recipe.
Anna says
Thank you so much for trying it, Brigette!
Brigette says
I made this for 10 kids yesterday, and for the very first time, ALL 10 loved this soup! Big score for broccoli!
Anna says
Yay! That’s fantastic! Thank you so much, Brigette!
Tara Noland says
Thank you for this soup recipe, we made it last night and not only was it quick and easy but tasted amazing. We all loved it!!
Molly says
Made this tonight using broccoli 🥦 and cauliflower, since I didn’t have 1# of broccoli. I had little carrots 🥕 so I just just sliced them. Used all the rest of the ingredients as listed. The soup was so delicious and warm for my three cold and hungry hunters. Definitely will be making this one again.
Anna says
Hi Molly! Thank you for trying this recipe! I am so glad it was a hit!
Sean D says
Just made this myself. I wound up adding a can of drained diced green chiles to give it a little more flavor. Pretty tasty!
Anna says
Thank you, Sean!
Victoria says
Just made this. Used 1 cup of 3.25% milk instead of cream. Thickened nicely. Pressure cooked for 2 mins because I chopped carrots and broccoli a little large. Turned out great. Thanks for writing very clear instructions for this IP newbie 🙂
[email protected] says
Hi Victoria! That’s fantastic! I am so glad that it was a hit! I hope you will make more recipes!
Sandra says
OMG! This looks really comforting! Can’t wait to give this a try!
Michelle says
OMG, I’m sitting in the office, next to a window, shivering and then I see this…I think I know what I’m making tonight! I have everything (except the IP 😳).
Dorothy says
My IP has been busy since the weather has gotten cooler. I haven’t tried broccoli soup yet in the IP. Can’t wait to try this one!
Amanda says
MY favorite soup and crockpot meals are fantastic!!
Sabrina says
This is one soup my kids will eat up! It’s so cheesy and I love that they’re eating veggies.
Nick says
This recipe is perfect for fall!
Jennifer says
Been looking for new soup recipes and just got my Instant Pot!! Can’t wait to make!
Becky Hardin says
My all time favorite soup!!! I love that your recipe is crockpot friendly.
Chrissie Baker says
Oh, what a bright soup. My family love soups. I think your recipe will be one of our favorites.
Jamielyn says
Broccoli cheddar is one of my favorites! Need to try this instant pot recipe soon!
Toni says
Such a warm and cozy soup for these wintery temps. I especially love making it in the Instant Pot. Thank you for making it all so easy!