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Make cheesy and creamy Broccoli Cheddar Soup in your Instant Pot Electric Pressure Cooker in under an hour!
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5 from 1 vote

Instant Pot Broccoli Cheese Soup

Creamy and flavorful instant pot broccoli cheese soup made in your electric pressure cooker.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 895kcal
Author: Aileen Clark

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

  • Set Instant Pot to saute.
  • Add butter and melt.
  • 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.
  • Slowly add in the chicken broth, whisking constantly.
  • Mix in the broccoli, carrots, onion, salt, pepper, and nutmeg.
  • Close lid and set to sealing.
  • Program instant pot to soup for 10 minutes.
  • Natural pressure release for 15 minutes.
  • Removed lid and pour in the half and half and milk.
  • Blend with an immersion blender until smooth.
  • Fold in the shredded sharp cheddar and mix until melted.
  • Serve in a bread bowl with additional cheese sprinkled on top, if desired.

Video

Nutrition

Serving: 1g | Calories: 895kcal | Carbohydrates: 22g | Protein: 44g | Fat: 70g | Saturated Fat: 41g | Polyunsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 2106mg | Fiber: 2g | Sugar: 11g