Broccoli Cheese Soup is a childhood favorite of mine. I've continued to love it over the years and now I've transformed my favorite green vegetable soup into an easy to make Instant Pot Broccoli Cheese Soup!
This instant pot soup is full of fresh broccoli sure but don't let that fool you, it is also a soup filled with two cheeses, milk and cream. It is a satisfying soup even though it is a meatless soup!
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Don't have an instant pot yet? I've been using the Instant Pot Duo 6 quart, 7 in 1 for many years and I can confidently recommend this model.
As I said above, this broccoli cheddar soup has some high calorie items in it. That's okay. Everything in moderation is my motto.
However, if you are looking for a creamy vegetable based soup that doesn't contain cream try my Roasted Asparagus and Cauliflower Soup or this Instant Pot Asparagus Soup.
Cooking instructions
Start by melting the butter in the Instant Pot and sautéing the onion, carrot and garlic using the sauté function on the instant pot.
Next, add the broth, seasonings and broccoli. Cover, seal and pressure cook for only one minute!
Remove a small amount of broccoli and set aside.
Blend the soup, right in the instant pot with an immersion blender to your desired consistency. I prefer to leave a few lumpy bits.
If you don't have an immersion blender, you can carefully transfer the broccoli soup mixture to a blender and process that way.
I prefer the immersion blender both for consistency and ease of use.
Once the soup has been blended, turn it back on to saute mode. Bring the soup to a boil and stir in the cornstarch mixture to thicken. Then add the milk and cream.
Stir in cheese and serve soup while still warm.
In my opinion, any cheddar broccoli soup is best served with some crispy croutons on top or bread for dipping.
I know a lot people search for a copycat version of Panera Broccoli Cheddar Soup. I cannot say if this is similar because I've never tried their version. Sorry.
Printable Recipe Card
Broccoli Cheese Soup Instant Pot
Equipment
Ingredients
- 2 T butter
- 1 C sweet onion, diced
- 2 cloves garlic, minced
- ½ C shredded carrot
- 4 C chicken or vegetable broth
- 24 oz broccoli florets
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ C cornstarch
- ¼ C cold water
- ½ C heavy cream
- 1 C milk (whole)
- 2 C shredded sharp cheddar cheese
- 1 C mild cheddar cheese
Instructions
- Set Instant Pot to saute.
- Melt butter in Instant Pot. Add onions and carrots. Cook, stirring occasionally just until starting to soften. Stir in garlic and cook just 30 seconds more.
- Pour in broth. Add salt, pepper and then broccoli. Cancel saute function.
- Cover, seal and set to high/manual pressure for 1 minute.
- When 1 minute is up. Carefully, quick release the pressure.
- Using a slotted spoon, remove approximately half of the broccoli. Set aside in a bowl.
- Blend the soup mixture with an immersion blender. (See notes if no immersion blender)
- Set the Instant Pot back to the saute function.
- Stir together cornstarch and cold water and add to soup. Allow the soup to thicken, cooking 2-3 minutes. Stir in milk and heavy cream. Cook just 1 minute more. Cancel saute function.
- Stir in cheese, a little at a time to avoid clumping. Stir reserved broccoli back into soup.
- Serve warm.
Notes
- Use a potato masher to breakdown the broccoli in the soup
- Transfer soup to a blender and pulse in blender to break down broccoli and then return back to Instant Pot.
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