Instant Pot Broccoli Cheese Soup + Bread Bowl Recipe

Make cheesy and creamy Instant Pot Broccoli Cheese Soup in under an hour with this easy to follow instant pot soup recipe. If you want to make it extra fancy, serve it in a homemade bread bowl!

New to the instant pot? Check out our instant pot guide here. Make sure to also check out our new Instant Pot Cookbook!

Instant Pot Broccoli Cheese Soup

The recipe I’m sharing today is based on this classic broccoli cheddar soup recipe and adapted for the instant pot. broccoli cheese soup in the pressure cooker is one of my absolute favorite meals.

Now that we’re approaching fall, I knew I wanted to get back to my soup-making habits and made this instant pot broccoli cheese soup as my first instant pot soup recipe of the season. You might want to try making your own instant pot chicken stock, too!

Bonus Bread Bowl Recipe

If you want to really kick this meal up a notch, serve it in a bread bowl. 

What do you do when cheese clumps in soup?

To prevent from cheese from clumping in this instant pot broccoli cheese soup recipe, slowly mix in the cheese, stirring after each addition.

How do you thicken soup in instant pot?

Make a cornstarch slurry with 3 tablespoons cold water mixed with 1 tablespoon cornstarch mixed together. Whisk the slurry into the soup and let simmer on saute until thickened.

Can u freeze broccoli cheddar soup?

Yes. Broccoli cheese soup makes a wonderful freezer meal. Freeze it in a large container for a future dinner or in individual containers for easy lunches.

How long will Broccoli Cheese Soup last in the fridge?

Broccoli cheese soup lasts 3-4 days in the fridge. If you want to store it longer than 4 days, place it in the freezer in a freezer safe container.

How do you reheat broccoli cheddar soup?

You can reheat broccoli cheese soup on the stove top over low heat. It can also be reheated in the microwave, stirring every 30 seconds, until heated through.

Yield: 6

Instant Pot Broccoli Cheese Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Creamy and flavorful instant pot broccoli cheese soup made in your electric pressure cooker.

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Ingredients

• 4 tablespoons butter
• 4 tablespoons flour, any type will work
• 4 cups chicken broth
• 2 bunches broccoli, stems removed
• 1 cup shredded carrots
• 1 cup chopped onion
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups half and half
• 2 cups whole milk
• 4 cups shredded sharp cheddar

Instructions

1. Set Instant Pot to saute.
2. Add butter and melt.
3. Once butter is fully melted, whisk in the flour. Continue to whisk until the flour has browned and the butter and flour are fully combine.
4. Slowly add in the chicken broth, whisking constantly.
5. Mix in the broccoli, carrots, onion, salt, pepper, and nutmeg.
6. Close lid and set to sealing.
7. Program instant pot to soup for 10 minutes.
8. Natural pressure release for 15 minutes.
9. Removed lid and pour in the half and half and milk.
10. Blend with an immersion blender until smooth.
11. Fold in the shredded sharp cheddar and mix until melted.
12. Serve in a bread bowl with additional cheese sprinkled on top, if desired.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 895 Total Fat 70g Saturated Fat 41g Trans Fat 2g Unsaturated Fat 21g Cholesterol 210mg Sodium 2106mg Carbohydrates 22g Net Carbohydrates 0g Fiber 2g Sugar 11g Sugar Alcohols 0g Protein 44g

Nutrition information is an estimate.

Instant pot broccoli cheese soup is hands-down our favorite fall soup recipe! We hope you love it!