The Best Instant Pot Broccoli and Cheese Soup
on Feb 10, 2018, Updated Sep 04, 2024
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This Instant Pot broccoli and cheese soup recipe has a ONE MINUTE cook time. It’s an easy Instant Pot soup that’s thick, creamy and healthy. Enjoy this gluten free and vegetarian soup for any meal!
I’ve been on the Instant Pot train for a while now, and I won’t be getting off anytime soon. While the slow cooker is the “set it and forget it” miracle dinner maker in the kitchen, consider the IP as your “oops, I forgot it” meal helper when you need a hot meal fast. Soups made in the Instant Pot are one of my favorite things pretty much ever.
And this broccoli and cheese soup recipe? It’ll knock your socks off. It comes out impeccably rich, thick, and creamy with the most perfectly cooked veggies and a delicious texture. I’d say the best part is that the cook time is literally only one minute. Yep, you read that right. This one-pot meal will be a huge hit with your family, and I can’t wait for you to try it out! I love to dip my classic French baguettes in it.
Table of Contents
Why You’ll Love This Recipe
- This soup takes just 1 minute to cook in the Instant Pot, making it perfect for busy days.
- Packed with broccoli and carrots, it’s a creamy soup that’s both gluten-free and vegetarian.
- You can easily customize the recipe with different cheeses or even use frozen veggies.
- Thick, cheesy, and full of flavor, it’s a satisfying meal for any occasion.
Recipe Ingredients
- Butter
- Onion – I like to use a white or yellow onion for this recipe
- Garlic cloves
- Vegetable broth – or chicken stock if not vegetarian
- Broccoli
- Carrots – Matchstick or grated
- Spices – Salt, pepper, red pepper flakes
- Corn starch
- Cream – Or half-and-half
- Cheddar cheese
See the recipe card below for full information on ingredients and quantities
How to Make Instant Pot Broccoli and Cheese Soup
Step #1. In the Instant Pot, sauté butter, onion, and garlic until fragrant.
Step #2. Add broth, broccoli, carrots, salt, pepper, and red pepper flakes. Cook on high pressure for 1 minute, then quick release.
Step #3. Stir in a cornstarch-water mixture while sautéing until the soup thickens.
Step #4. Turn off the Instant Pot, then slowly stir in cream and cheese until melted. Serve hot.
Recipe FAQs
Yep! You can use whatever you have on hand. Frozen and fresh will both work the same in this recipe, and no need to change the cooking time. Score! And sometimes I use the frozen broccoli and cauliflower mix and it works just great too. I don’t chop up the frozen broccoli, but it seems to cook up just great.
I know not everyone has an Instant Pot (but y’all MUST add it to your wish list!), so this recipe can easily be made on the stovetop, too. Follow the recipe as directed, but instead of pressure cooking the veggies, just let them simmer in the broth until tender, about 20 minutes. Then, move on with adding the cornstarch, cream, and cheese as directed.
This recipe specifically calls for cheddar. I like to use a nice sharp cheddar for this recipe but we love sharp cheeses. Sometimes I’ll toss a variety of cheeses like cheddar, parmesan, and pepper jack cheese! You can use what you like or have on hand and feel free to use a variety of cheeses if that’s what you have.
Expert Tips
- Use extra sharp cheddar for a bold flavor, but feel free to experiment with other cheeses like gouda or Swiss.
- If using frozen broccoli, you don’t need to adjust the cooking time; it works just as well as fresh.
- For a smoother soup, blend half the soup before adding the cream and cheese.
- Taste and adjust the seasoning at the end, adding more salt, pepper, or red pepper flakes to suit your preference.
How to Serve and Store Instant Pot Broccoli and Cheese Soup
I love bread for dipping into broccoli and cheese soup. I highly recommend serving this soup with fresh baguettes, sourdough bread, my mom’s easy French bread recipe, my easy no-knead crusty loaf, cornbread, or buttermilk biscuits.
Keep this soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium heat. Stir in a little extra cream or broth if the soup becomes too thick. The texture might change slightly after freezing due to the dairy content, but it will still taste delicious.
More Soup Recipes to Consider
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White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
Soups, Stews & Chowders
Texas Chili Recipe
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The Best Instant Pot Broccoli and Cheese Soup
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 2 cloves garlic
- 4 cups vegetable broth, (or chicken stock if not vegetarian)
- 4 cups bite-sized broccoli florets
- 1 cup matchstick or grated carrots
- 1/4 teaspoon salt, , plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 cup corn starch
- 1/4 cup cold water
- 2 cups cream or half-and-half
- 2 cups grated cheddar cheese
Instructions
- Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
- Add the garlic and cook until the garlic is fragrant, about 30 seconds.
- Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- In a small bowl whisk together the corn starch and cold water until smooth.
- Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
- Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
- Add the cheese a handful at a time and stir until it melts.
- Adjust salt and pepper to taste and serve hot.
Video
Notes
- You can use frozen broccoli in place of the fresh, no need to change the cooking time. Sometimes I used the mixed broccoli and cauliflower that’s frozen and it works great too.
- Feel free to use whatever cheese you like or have on hand, I use extra sharp cheddar for this recipe.
- For a smoother soup, blend half the soup before adding the cream and cheese.
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Very tasty! However, the 1/4 c cornstarch slurry did little to thicken it. I’m used to the Panera Bread version. I’m going to try taking out about 1 to 1 1/2 c next time, use my stick blender and add it back in. That always seems to help in other soups without adding too much corn starch to change the taste of the soup. Thanks for the recipe!
Thanks for the feedback!
Made this tonight and it is absolutely delicious!
I made this recipe in my crockpot and it ended up separating but it still tasted fine. I am looking forward to using the instant pot and am hoping I have better results. I hope itās as each as you say! This will be my first recipe in my instant pot… wish me luckā
Will it fit in a 6 qt if i doubled it ?
It doesn’t come up to the 3/4 line in the 8 quart. I’d try it. The issue you might have is that when you go to release the pressure it might bubble up through the spout. That’s the biggest issue with over filling, it boils out the pressure gauge. You could try it and let it come down from pressure after like a 10 minute NPR.
Is it 1 minute after it starts boiling or after you close the lid?
It’s a one minute cook time once the Instant Pot or pressure cooker comes to pressure, it’ll count down when it’s ready if you set the time for one minute. Does that make sense? Holler if you need more help!
I dont have any half and half.Could I use heavy cream in place of it?
Yesssss and it’s so delicious. I did that last week and it’s fabulous.
Would you recommend a mild, medium or sharp cheddar? Not really sure what the taste differences are in these cheeses.
I always like a sharp cheddar and it’s always what I buy. If you are new to sharp cheddar I’d get a medium to try. Mild had no flavor in my opinion and I never buy it.
Loved the recipe! The only thing I’ll do different next time is add more broccoli. Every bite my fiancĆ© ate he would remark how good the soup was. I will deffinetly be making this recipe often.
SO glad you loved it as much as we do! ENJOY!
My recipe came out a little liquify. Should I add my corn starch?
Yep, the cornstarch should thicken it up nicely, if you’d like it a little thicker, increase the cornstarch and water slurry by 50%!
I only have a 3qt instant pot, can this recipe be made in my 3qt pot?
Yep, should fit just fine! You might have a little trouble at the end adding all of the cream, but it’s already cooked, so it’s not like you have to keep it below the max fill line then (does that make sense? I can explain more). I can’t wait to hear how you like it!
best ever!
Thank you! And thanks for coming back to leave a review, that’s so helpful for my site and business!