Instant Pot Broccoli Cheese Soup

How to make Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): kid-friendly vegetarian Broccoli Cheddar Soup great for easy weeknight meals with grilled cheese.

Make this Comforting Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup) right at home. This Easy Vegetarian Broccoli Cheddar Soup is a creamy rich cheese-lovers dream!

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5 from 11 votes

The year has passed by so quickly, and we couldn’t believe we’re already anticipating the season’s first snowfall!

Nothing beats sitting by the warm fire with a hot bowl of thickcreamy Instant Pot Broccoli Cheddar Soup, looking out the window as the winter wonderland unfolds…

This hearty cheesy bowl of comfort is satisfyingly fragrantrich. Pairing the spoonful of comfort with a warm toasted golden Grilled Cheese gives my tummy so much joy. 🙂
How to make Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): kid-friendly vegetarian Broccoli Cheddar Soup great for easy weeknight meals with grilled cheese.

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You’ll Enjoy Instant Pot Broccoli Cheese Soup Because:

  • Easy to make with simple ingredients – makes a great weeknight meal paired with Grilled Cheese
  • Great for gatherings, entertaining crowds, dinner parties, quick meal…
  • Kid-friendly, vegetarian
  • Creamy, fragrant, and comforting soup – cheese-lovers, this is for you! 🙂

Ingredients for Instant Pot Broccoli Cheese Soup


Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup) Ingredients

  • 2 heads (1 1/3 lb, 747g) broccoli, chopped into large florets
  • 3 (14g) garlic cloves, finely chopped
  • 1 (180g) medium onion, chopped
  • 1 (109g) carrot, chopped
  • 3 tablespoons (45g) Jasmine rice
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) fish sauce
  • 1 teaspoon ground mustard
  • 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
  • 2 cups (500ml) whole milk
  • 6 ounces (170g) sharp cheddar, freshly grated
  • 6 ounces (170g) mild cheddar or American cheese, freshly grated
  • Kosher salt and freshly ground black pepper to taste

Instructions for Instant Pot Broccoli Cheese Soup 


Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium heat.

  • Instant Pot: press Sauté button to go to Sauté Normal Function

Instant Pot Saute

Make sure your pot is as hot as it can be.

  • Instant Pot: wait until the indicator says HOT

Step 2
Saute Veggies

Ingredients & Tool

1 tablespoon (15ml) olive oil
2 tablespoons (28g) unsalted butter
1 (180g) medium onion, chopped
Kosher salt and freshly ground black pepper to taste
3 (14g) garlic cloves, finely chopped
16 chopped broccoli florets
1 (109g) carrot, chopped
3 (45g) tablespoons Jasmine rice
1 teaspoon ground mustard

Bamboo Wooden Spoons

Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in pressure cooker. Ensure to coat oil & butter over whole bottom of the pot.

Add chopped onions in Instant Pot. Lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not brown.

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): saute chopped onions in Instant Pot Electric Pressure Cooker

Add in chopped garlic and saute until fragrant (~30 seconds).

Add in about 16 broccoli florets and saute until it smells earthy (~90 seconds).

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): saute chopped broccoli in Instant Pot Electric Pressure Cooker

Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard.

Give it a few quick stirs.

Step 3
Deglaze

Ingredient

½ cup (125ml) unsalted chicken stock

Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): deglaze bottom of Instant Pot Electric Pressure Cooker with wooden spoon

Step 4
Pressure Cook Broccoli Soup

Ingredients

Remaining chopped broccoli florets
2 tablespoons (30ml) fish sauce
2 ½ cup (625ml) unsalted chicken stock

Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2 ½ cup (625ml) unsalted chicken stock.

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): add remaining broccoli, chicken stock, fish sauce for pressure cooking

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 3 minutes, then 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure).

Turn off the heat. Open the lid carefully.

*Pro Tip: The fish sauce helps balance & add depths to the overall flavor profile while cutting down the cheddar cheese’s sharp aftertaste. Don’t worry! It won’t make the soup tastes fishy at all. Try it! 🙂

Step 5
Grate Cheddar Cheese

Ingredients & Tool

6 ounces (170g) sharp cheddar, freshly grated
6 ounces (170g) mild cheddar or American cheese, freshly grated

Stainless Steel Grater

While the soup is pressure cooking, freshly grate the cheddar cheese.

Step 6
Blend & Create Broccoli Soup

Ingredients

2 cups (500ml) whole milk

Immersion Hand Blender
Fine Mesh Strainer

In a bowl, reserve 16 – 18 broccoli florets.

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

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): add whole milk into Instant Pot Broccoli Soup

Blend broccoli soup into a smooth consistency with an immersion hand blender.

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): blend Instant Pot Broccoli Soup into smooth consistency with an immersion hand blender

*Optional: Strain the broccoli soup over a fine mesh strainer for maximum smoothness.

Step 7
Add in Cheddar Cheese

Ingredients

Grated cheese
Reserved broccoli florets
Salt and ground black pepper to taste

With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts.

Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): add grated cheddar cheese and stir until cheese fully melts into Instant Pot Broccoli Soup

Taste and adjust accordingly as you may not need all the cheddar cheese.

Add in the reserved broccoli florets and break them down a little with wooden spoon.

Taste the soup and season with salt & ground black pepper.

Step 8
Serve Instant Pot Broccoli Cheese Soup

Optional Side Dish

Mom’s Grilled Cheese Sandwich

How to make Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): kid-friendly vegetarian Broccoli Cheddar Soup great for easy weeknight meals with grilled cheese.

Enjoy immediately.

Just like our Creamy Tomato Basil Soup Recipe, this will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side. ?

Cooking Tips for Instant Pot Broccoli Cheese Soup


1. How to Avoid Graininess in Broccoli Cheddar Soup?

Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results. It’ll be more work, but it’ll be worth it! 🙂

2. Why Use Fish Sauce?

Red Boat Fish Sauce

Red Boat Premium Fish Sauce, 500 ml (17 oz.)
  • Gluten free, no shellfish
  • No added water, MSG or preservatives

It’s one of favorite secret umami weapons to conquer taste buds. shhh… 😛

For this Instant Pot Broccoli Cheese Soup Recipe, it helps balance & add depths of layer to the overall flavor profile while cutting down the cheddar cheese’s sharp aftertaste.

Don’t worry! It doesn’t make the soup tastes fishy. Try it and let us know what you think!! 

P.S. This is not sponsored by Red Boat – we’re just seriously addicted to our Fish Sauce. Crazy a little? Yep. 😀

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How to make Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup): kid-friendly vegetarian Broccoli Cheddar Soup great for easy weeknight meals with grilled cheese.

Instant Pot Broccoli Cheese Soup

Make this Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup) right at home. Kid-friendly, vegetarian Broccoli Cheddar Soup is great for easy weeknight meals with grilled cheese.
5 from 11 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 45 minutes
Total: 50 minutes
Servings: 6
Calories: 445kcal
Author: Amy + Jacky

Ingredients

  • 2 heads (1 1/3 lb, 747g) broccoli , chopped into large florets
  • 3 (14g) garlic cloves , finely chopped
  • 1 (180g) medium onion , chopped
  • 1 (109g) carrot , chopped
  • 3 tablespoons (45g) Jasmine rice
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) fish sauce
  • 1 teaspoon ground mustard
  • 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
  • 2 cups (500ml) whole milk
  • 6 ounces (170g) sharp cheddar , freshly grated
  • 6 ounces (170g) mild cheddar or American cheese , freshly grated
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Prepare Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button to go to Sauté Normal Function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  • Saute Veggies: Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in pressure cooker. Ensure to coat oil & butter over whole bottom of the pot. Add chopped onions in Instant Pot. Lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not brown. Add in chopped garlic and saute until fragrant (~30 seconds). Add in about 16 broccoli florets and saute until it smells earthy (~90 seconds). Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard. Give it a few quick stirs.
  • Deglaze: Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
  • Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2 ½ cup (625ml) unsalted chicken stock. Close lid and pressure cook at High Pressure for 3 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
  • Grate Cheddar Cheese: While the soup is pressure cooking, freshly grate the cheddar cheese.
  • Blend & Create Broccoli Soup: In a bowl, reserve 16 - 18 broccoli florets. Pour in 2 cups (500ml) whole milk to slightly cool down the broccoli soup. Blend broccoli soup into a smooth consistency with an immersion hand blender. *Optional: Strain the broccoli soup over a fine mesh strainer for maximum smoothness.
  • Add in Cheddar Cheese: With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts. Taste and adjust accordingly as you may not need all the cheddar cheese. Add in the reserved broccoli florets and break them down a little with wooden spoon. Taste the soup and season with salt & ground black pepper.
  • Serve: Enjoy immediately. Just like our Creamy Tomato Basil Soup Recipe, this will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side.
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Recipe Notes:

Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results. 

Nutrition:

Calories: 445kcal | Carbohydrates: 25g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 949mg | Potassium: 794mg | Fiber: 4g | Sugar: 9g | Vitamin A: 92.5% | Vitamin C: 139.5% | Calcium: 58.6% | Iron: 10%
Course: Breakfast, Brunch, Dinner, Easy, Lunch, Party Food, Quick Meals, Soup, Vegetables
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. New to Instant Pot. Made the Umami Pressure Cooker Pot Roast – it was fabulous! I also want to thank you for putting the potassium content in your nutrition info. My husband is Type 2 diabetic and due to kidney problems must watch potassium intake – so this is VERY helpful. Very few recipes include that information. Also, he is allergic to fish so I would not use fish sauce. What, if anything, can/should be used in its place? Thank you! Love your recipes and tips!

    P.S. Would you consider showing alternatives within some recipes in order to make them diabetic and/or renal friendly?

    1. Hi Leslie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words & question. Soy sauce will be a good substitute for fish sauce.

      It will be quite difficult to show all the alternatives so I will have to discuss this with Amy and think it thru.

      Happy New Year & please take care
      Jacky

  2. Hi! SO excited about this recipe! So here is my question I didnt realize until I got there and now am worried: this step: Close lid and pressure cook at High Pressure for 3 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
    is that high pressure for 3 minutes and then high pressure again for 10? if so why not just do 13 high pressure?

    1. Hi Maria,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question.

      No, you will only want to cook it for 3 minutes and then wait another 10 minutes before turning the venting knob to the venting position to release the remaining pressure.

      Happy New Year & please take care
      Jacky

  3. Another hit! Just made this soup after making the cauliflower and potato yesterday, which was what inspired me to make this today! Love the work you do! Just want you to know that you are my go to instant pot website. I love making your recipes, they are well worth the effort.

  4. I don’t have milk, just half and half, can I substitute it? Also I only have chicken Better than Bouillon base, can I make broth using that?

    1. Hi Robin,

      thank you for your question 🙂

      Yes you can substitute milk with half & half. If the chicken better than bouillon base is salty, you will need to taste and adjust the seasoning.

      Take care & have fun cooking
      Jacky

  5. This soup was excellent! Even my picky daughter had 2 bowls and is bringing some to work tomorrow. Thank you for all the great recipes.

  6. WOW, I just want to say, my wife and I thought this was the best broccoli cheese soup we ever had! I did share your recipe to some people, who was having trouble finding it on here. I am a sourdough bread baker and am going to make this for some bread bowls. We also bought the ingredients to try your pho ga (Vietnamese chicken noodle soup). I do have someone interested in the recipe, but I don’t know if they have a pc. Is this recipe good for conventional stove top cooking. Thank you for such a reat recipe, I wished I could give it a 10 star. ☺

    1. Thank you so much for your kind words Todd 🙂

      Happy to hear your wife enjoyed it as well.

      The pho ga recipe is also good for conventional stovetop cooking.

      take care & have fun cooking
      Jacky

  7. I’m planning to make this today. I want to set some aside for a friend who I may not see in the next couple of days. Will this soup freeze well? Will it reheat well in the microwave?

    1. Hi Mimi,

      thank you for your question 🙂

      This soup will freeze well, but you may have to reheat it on the stovetop for best result.

      Take care & have fun cooking
      Jacky

  8. Just made this soup tonight and it couldn’t have turned out better!!! My hubby and I couldn’t get enough! Love the easy-to-follow instructions too.

  9. I adjusted this recipe to what I had on hand ( which included fish sauce and mustard) and it was fantastic. Thanks for testing out and providing the best and tastiest food for the IP.

  10. Oh man this soup is the bomb! So so tasty. The fish sauce did amazing things to the flavor. I almost cried when I realized there were no leftovers for me the next day lol. The only way I’ll make broccoli cheese soup from now on. Thx!

    1. Hi Nish,
      Thank you for sharing your lovely experience with us. It makes us so happy hearing you enjoyed some delicious food!!
      Have fun cooking – I’m sure there are lots more yummy food to come! 😀
      Take care,
      Amy

  11. just made this and it is fabulous! split it and made half with coconut milk instead of whole milk and no cheese for my friend who cannot have dairy.

    added 6 oz. of white cheddar and one cup of whole milk to the remainder, and i’m snacking on a tiny ramekin as i type this. velvety smooth and very satisfying! into the freezer this goes for meals next week.

    thanks for your accurate, step-by-step instructions, especially the gram measurements for the ingredients!

    1. Hi Deb,

      thank you for your question 🙂

      You can skip the rice in the soup. It is used to thicken the soup up and giving it a bit of shine.

      Take care & have fun cooking
      Jacky

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