Instant Pot Broccoli Cheddar Soup

instant pot broccoli cheddar soup | broccoli cheddar soup instant pot | instant pot broccoli cheese soup | broccoli soup instant pot

Step-by-Step Guide on how to make Instant Pot Broccoli Cheddar Soup! Easy to make broccoli cheese soup with simple pantry ingredients. We incorporated a few techniques to craft this creamy rich soup packed with layers of flavors and satisfying textures. A tasty and comforting soup the whole family will enjoy.

Instant Pot Black Friday Deals are live! Also, Check out Our Handpicked Instant Pot Accessories

broccoli cheddar soup instant pot

Broccoli Cheddar Soup

Broccoli Cheddar Soup is a popular vegetarian soup with broccoli and cheese as the star ingredients. It’s a very comforting, satisfying, and filling soup.

Ingredients: It’s made with pantry ingredients like broccoli, cheddar cheese, veggies, aromatics, milk, and chicken stock.

We like to add our favorite Red Boat 40N Fish Sauce for an umami boost, but it’s optional.

Flavors & Textures: The broccoli cheese soup is creamy, rich, thick, smooth, aromatic, cheesy, and savory-umami.

We used a combination of ingredients and techniques to enhance the depths of flavors, and add body and different textures to make the soup more exciting! So you won’t have to worry it’ll turn out flat, one-dimensional, or boring after a few scoops.

broccoli cheese soup

How to Make Instant Pot Broccoli Cheddar Soup

Take this Broccoli Cheddar Soup Instant Pot Recipe to the next level with these few simple techniques:

  • Sautéing the aromatics and veggies
  • Using 2 types of freshly grated cheese
  • Balancing flavor profile & adding layers of flavors with high-quality fish sauce
  • Adding some broccoli florets near the end for a more satisfying mouthfeel and better presentation

broccoli cheddar soup in Instant Pot

GET FREE RECIPES & TIPS

100% Free! Tested recipes to your inbox weekly.

SUBSCRIBE

Please Confirm Your Email

Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways!

What You Need to Make Broccoli Cheddar Soup

Here are the ingredients for making Broccoli Cheddar Soup in Instant Pot:

broccoli cheddar soup ingredients

Amy + Jacky’s Tips! To save time, you can roughly chop the ingredients because they’ll mostly disintegrate and blend nicely into the soup at the end.

Potatoes

We decided to incorporate potatoes in this broccoli cheddar soup recipe because the potatoes can add more body to the soup.

What types of potatoes are best for this soup?

We developed this broccoli cheddar soup recipe with Yukon Gold potatoes. Russet potatoes and white potatoes will work great as well.

Freshly Grated Cheddar Cheese

Pre-shredded cheese contains cellulose powder that doesn’t break down or allows smooth melting. So, it’s best to use freshly grated cheese because the cheese will melt better than pre-shredded cheese.

How to avoid graininess in broccoli cheddar soup?

If you use freshly grated cheese, your soup will have a smoother texture. It’ll be more work, but it’ll be worth it! But if you prefer using pre-shredded cheese, it’ll still work for this recipe.

Unsalted Chicken Stock & Unsalted Butter

We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish.

Amy + Jacky’s Tips! If you’re substituting with salted chicken stock or salted butter, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.

Whole Milk

You can substitute the whole milk with 2% or 1% milk for this Broccoli Cheddar soup.

Fish Sauce (Optional)

Red Boat Fish Sauce

Fish Sauce may sound strange or unusual as an ingredient for Broccoli Cheddar Soup. But if you’ve been following Amy + Jacky’s recipes, you’ll know we love Fish Sauce!

Don’t worry! A high-quality fish sauce doesn’t make the soup tastes fishy at all! Avoid using a poor-quality fish sauce though.

We’re not sponsored or affiliated with Red Boat, but this Red Boat 40N Fish Sauce is still our favorite. Three Crabs Brand Fish Sauce is also another solid brand.

We’re using it to balance the flavor by significantly cutting down the cheddar cheese’s sharp aftertaste. As a bonus, it builds an extra layer of umami flavor into the soup. But if you want to skip the fish sauce, the soup will still be tasty.

broccoli cheddar soup

Tools for Instant Pot Broccoli Cheddar Soup

Step 1

Saute Onions & Garlic in Instant Pot

First, press “Saute” button to “Sauté More” function to heat up your Instant Pot.

Note: It’ll switch to “ON” on the screen.

Instant Pot Saute More

Wait until it says “HOT” on the screen. This takes roughly 8 minutes.

Amy + Jacky’s Tip! Make sure your Instant Pot is as hot as it can be to induce a Maillard reaction.

Now, add 3 tbsp (42g) unsalted butter or olive oil in the Instant Pot’s inner pot. Make sure you cover the whole bottom with oil.

add unsalted butter

Add chopped onions to Instant Pot.

Lightly season with kosher salt and freshly ground black pepper.

Then, saute onions for roughly 2 to 3 minutes until softened but not browned.

saute onions

Add chopped garlic in Instant Pot, then saute for 30 seconds.

Step 2

Saute Broccoli & Veggies

Add in about 16 broccoli florets, then saute for roughly 2 minutes until it smells earthy.

saute broccoli florets

Add in chopped carrots, diced potatoes, and 1 tsp ground mustard, then saute for another minute.

saute carrots and potatoes

Step 3

Deglaze Instant Pot

Pour 1 cup (250ml) unsalted chicken stock in Instant Pot.

Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

deglaze Instant Pot

Step 4

Pressure Cook Broccoli Soup in Instant Pot

Now, add the remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce in Instant Pot.

broccoli soup instant pot

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes

Instant Pot High Pressure for 3 minutes

After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Amy + Jacky’s Timesaving Tip! If you’re using freshly grated cheddar cheese, you can grate them while the broccoli soup is pressure cooking.

freshly grated cheddar cheese

Step 5

Blend Broccoli Soup

Scoop up and set aside 16 to 18 broccoli florets from Instant Pot for later. 

set aside broccoli florets

Pour 2 cups (500ml) whole milk in Instant Pot to slightly cool down the broccoli soup.

milk in broccoli soup

Then, blend the broccoli soup in Instant Pot to your desired consistency with an Immersion Hand Blender

broccoli soup in Instant Pot

Amy + Jacky’s Texture Tips! If you prefer a chunky soup, blend it for a shorter time. If you prefer a smoother texture, blend it for a longer time. If you want an ultra-smooth soup, blend longer and strain the soup over a fine mesh strainer.
Step 6

Melt Cheese and Make Broccoli Cheddar Soup

Add a handful of grated cheddar cheese at a time, then stir constantly with a wooden spoon until the cheese fully melts into the broccoli soup.

broccoli cheese soup in Instant Pot

Amy + Jacky’s Tips! Make sure to taste and adjust according to your cheese and personal preferences. You may or may not need to melt all the cheese into the broccoli cheddar soup.

Add the previously set-aside broccoli florets in the broccoli cheese soup in Instant Pot, then break them down a little with a wooden spoon.

how to make broccoli cheddar soup

Step 7

Season & Serve Instant Pot Broccoli Cheddar Soup

Taste the broccoli cheddar soup, then season with salt & ground black pepper.

broccoli cheese soup instant pot

Garnish with more cheddar cheese on top. You can also add some toasted breadcrumbs on this tasty broccoli cheese soup.

instant pot broccoli cheese soup

What to Serve with Broccoli Cheddar Soup

You can serve Broccoli Cheddar Soup with a wide variety of delicious side dishes. This rich and creamy soup goes well with sides that are lighter, can soak up the flavorful soup, or sides with a more refreshing flavor profile.

Enjoy Creamy Rich Instant Pot Broccoli Cheddar Soup!

5 from 47 votes

Instant Pot Broccoli Cheddar Soup

Author: Amy + Jacky
Step-by-Step Guide on how to make Instant Pot Broccoli Cheddar Soup! Delicious, comforting, and easy broccoli cheese soup the whole family will enjoy. We incorporated a few techniques to craft this creamy rich soup packed with layers of flavors, body, and satisfying mouthfeel.
Subscribe for Free Recipes & Tips
Servings 6
Total Time 50 mins
Rate this Recipe

Ingredients

  • 2 heads (2lbs or 908g) broccoli , chopped into large florets
  • 1 (200g) medium onion , roughly chopped
  • 3 (14g) garlic cloves , roughly chopped
  • 2 - 3 (200g) carrots , roughly chopped
  • 2 (400g) yellow or russet potatoes , roughly diced
  • 3 tablespoons (42g) unsalted butter or olive oil
  • 1 teaspoon (2g) ground mustard
  • 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
  • Optional: 2 tablespoons (30ml) fish sauce
  • 2 cups (500ml) whole milk
  • 6 ounces (170g) sharp cheddar , freshly grated
  • 6 ounces (170g) mild cheddar , freshly grated
  • Kosher salt and freshly ground black pepper

Share this Recipe so We can create more yummy recipes for you.  Thank you 🙂

Instructions 

  • Saute Onions & Garlic: Use "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen. Add 3 tbsp (42g) unsalted butter in Instant Pot. Make sure to cover the whole bottom with oil.
    Add in chopped onions. Lightly season with kosher salt and freshly ground black pepper. Saute onions for roughly 2 to 3 minutes until softened but not browned. Add in chopped garlic, then saute for 30 seconds.
  • Saute Broccoli & Veggies: Add in about 16 broccoli florets, then saute for roughly 2 minutes until it smells earthy. Add in chopped carrots, diced potatoes, and 1 tsp ground mustard, then saute for another minute.
  • Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
  • Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
  • Blend Broccoli Soup: Scoop up and set aside 16 to 18 broccoli florets for later.
    Pour 2 cups (500ml) whole milk into Instant Pot to cool down the soup slightly. Blend the broccoli soup to your desired consistency with an Immersion Hand Blender.
    Amy + Jacky's Texture Tips! If you prefer a chunky soup, blend it for a shorter time. If you prefer an ultra-smooth soup, blend longer and strain the soup over a fine mesh strainer.
  • Melt Cheese and Make Broccoli Cheddar Soup: Add a handful of grated cheddar cheese at a time, then stir constantly with a wooden spoon until the cheese fully melts into the soup.
    Add the previously set-aside broccoli florets to the soup, then break them down a little with a wooden spoon.
    Amy + Jacky's Cheesy Tips! Taste and adjust the amount of cheese according to your cheese and personal preferences. You may or may not need to melt all the cheese into the soup.
  • Season & Serve: Taste the broccoli cheddar soup, then season with salt & ground black pepper. Garnish with more cheddar cheese and toasted breadcrumbs on top. Enjoy~

Notes

1. Use Freshly Grated Cheese to Avoid Graininess: Freshly grated cheese will melt better and the soup will have a smoother texture compared to using pre-shredded cheese. But if you prefer using pre-shredded cheese, it’ll still work for this recipe.
  • Timesaving Tip: If you're using freshly grated cheddar cheese, save preparation time by grating them while the soup is pressure cooking.
2. Potatoes Will Give the Soup More Body and Texture: We developed the recipe with Yukon Gold potatoes. You can also use russet potatoes or white potatoes.
3. Unsalted Chicken Stock & Unsalted Butter: We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish. If you're using salted ingredients, taste and adjust accordingly.
4. Whole Milk Substitutes: You can substitute with 2% or 1% milk
5. Fish Sauce (Optional): Fish sauce may sound strange in the broccoli cheddar soup, but it'll help balance & adds depths to the overall flavor profile by cutting down the cheddar cheese’s sharp aftertaste. Use a high-quality fish sauce - it won’t make the soup tastes fishy at all!
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Calories: 496kcal
Course: Soup
Cuisine: American
Keyword: broccoli cheddar soup instant pot, broccoli cheese soup instant pot, broccoli soup instant pot, instant pot broccoli cheddar soup, instant pot broccoli cheese soup

Nutrition

Calories: 496kcal | Carbohydrates: 35g | Protein: 25g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 516mg | Potassium: 1193mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7213IU | Vitamin C: 153mg | Calcium: 609mg | Iron: 2mg
instant pot broccoli cheddar soup | broccoli cheddar soup instant pot | instant pot broccoli cheese soup | broccoli soup instant pot
Rate the Recipe




Please read before leaving a comment :)

1) If you have a question, it'll be great if you can try to search for the answer first by checking the comments below. Thank you so much. :)

2) We’re super thankful for all the reviews. We may not be able to reply to all of you, but we read and enjoy every single one of them.

95 Comments
newest
oldest most helpful
Inline Feedbacks
View all comments

SUBSCRIBE FOR

FREE RECIPES & TIP

100% Free! Tested recipes to your inbox weekly.

Close This