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    Home » Soups + Salads » Instant Pot Broccoli Cheddar Soup

    Published: Jan 6, 2022 by Lisa · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Instant Pot Broccoli Cheddar Soup

    Jump to Recipe Jump to Video Print Recipe
    Bowl of broccoli cheese soup.
    Ladle filled with soup in instant pot.
    Bowl of soup with corn nuts on top.
    broccoli cheddar soup in an instant pot.

    Need an easy and delicious dinner on the table fast? This Instant Pot Broccoli Cheddar Soup is made in less than 30 minutes and takes the stress out of the infamous "What's for dinner" question. No special ingredients are needed for this easy soup, so grab your Instant Pot and let it do the heavy lifting!

    Bowl filled with soup and topped with corn nuts and broccoli. this recipe

    Let's be real, the slog of making dinner every night can be cumbersome. But using an Instant Pot changes everything.

    This Instant Pot Broccoli Cheddar Soup is a staple in our dinner rotation.

    Easy, filling with minimal prep work. That's my kind of easy weeknight meal. Simply add a salad, some rolls (or popovers), and dinner is done.

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • Instructions
    • FAQs
    • Expert Tips for the Best Broccoli Cheddar Soup
    • More Easy Dinner Recipes
    • Recipe

    Why you will love this recipe

    ✔️ It's fast! Making the soup in the Instant Pot gets dinner on the table quickly - perfect for those busy nights when time is tight.

    ✔️ Simple ingredients! No hard-to-find, expensive ingredients are used in this soup. Just staple and fresh ingredients that are easy to keep on hand.

    ✔️ Food Sensitive Friendly! It's naturally gluten-free and can be made vegetarian by swapping the chicken broth out and using vegetable broth in its place.

    ✔️ No immersion blender needed! When you use the Instant Pot to make the soup, the pressure cooking makes the broccoli break apart when you stir giving you creamy soup without any work.

    Ingredients

    The ingredient list is short and sweet for this easy soup.

    Ingredients for Broccoli Cheddar soup.

    Ingredient Notes:

    Onions and Garlic: If you don't have onion and garlic on hand you can replace it with 2 chopped shallots instead.

    Broccoli: Fresh or frozen broccoli works - use what you have.

    Cheese: Pick up a block of cheddar cheese at the store and shred it. Pre shredded cheese is coated to keep it from sticking together and doesn't melt as well.

    Instructions

    The hands-on time is minimal for this soup recipe.

    Steps 1-3 of making broccoli cheddar soup.

    Set the Instant Pot on the sauté setting. Melt the butter, add the chopped onion and cook until translucent. Stir in the garlic.

    Pour in the chicken stock, broccoli, carrots, salt and pepper. Stir to combine.

    Lock the lid of the Instant Pot (make sure vent is set to seal) and cook on high pressure for 1 minute.

    Steps 4-6 of making broccoli cheddar soup.

    While the soup is cooking, whisk together the corn starch and water in a small bowl. When the 1 minute cooking time is done, use the quick pressure release. When the valve drops, open the pot and turn on the sauté setting.

    Stirring constantly, add the corn starch/water mixture and bring to a boil. Stir in half & half.

    Add cheese by the handful stirring until melted and serve.

    Broccoli Cheddar soup in bowl with corn nuts.

    FAQs

    What is an Instant Pot?

    An Instant Pot is a multicooker that has tons of functions, including pressure cooking, slow cooking, rice cooking, steaming, warming, and sautéing — all in one appliance that helps expedite the cooking process. They come in a variety of sizes so it is easy to find the perfect fit for your needs.

    Does it really cook in one minute?

    Well, yes and no. The cook time is one minute, but you need to add the additional time it takes for the Instant Pot to come to pressure and release. So the actual hands-off time it cooks is closer to 15 minutes.

    Do I need to use half and half for this soup?

    Half and half gives you the creamiest soup, if you want to cut back on the calories you can use milk but the end result will not be as thick and creamy.

    Broccoli Cheddar soup in Instant Pot.

    Expert Tips for the Best Broccoli Cheddar Soup

    ✘ Cut the broccoli into same-sized pieces so it cooks evenly. If you are using frozen broccoli, no need to defrost before cooking.

    ✘ Short on time? You can skip the sautéing of the onions in the first step and still get great results. We love the depth of flavor that is added by cooking the onions first.

    ✘ Use half & half or whipping cream for the best results. The little bit of indulgence is balanced by the veggie-packed soup!

    ✘ Add fun toppings! Corn nuts add crunch and a little bit of saltiness. Crumbled bacon bits are a great option, too. Bacon makes everything better.

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    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    

    Recipe

    Broccoli Cheddar Soup in instant pot.

    Instant Pot Broccoli Cheddar Soup

    Garnish With Lemon
    Let the Instant Pot do the heavy lifting with this easy to make broccoli cheddar soup. You'll have fresh, homemade soup on the table in minutes!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Soups + Salads
    Cuisine American
    Servings 6 servings
    Calories 499 kcal
    Prevent your screen from going dark

    Equipment

    • Instant Pot
    • Chef's Knife
    • Cutting Boards

    Ingredients
      

    • 3 tablespoons butter
    • 1 large onion (chopped)
    • 1 clove garlic (minced)
    • 4 cups chicken stock
    • 4 cups broccoli florets (or 14 oz frozen baby broccoli florets, thawed)
    • 1 cup matchstick carrots
    • 1 teaspoon freshly ground pepper
    • ½ teaspoon salt
    • ¼ cup corn starch
    • ¼ cup water
    • 2 cups shredded Sharp Cheddar cheese (8 ounce block)
    • 2 cups half and half

    Instructions
     

    • Set the Instant Pot on the sauté setting. Melt the butter and add the chopped onion and cook until translucent and then add the garlic.
      3 tablespoons butter, 1 clove garlic, 1 large onion
    • Pour in the chicken stock, broccoli, carrots, salt and pepper. Stir to combine. Lock the lid of the Instant Pot (make sure vent is set to seal) and cook on high pressure for 1 minute.
      4 cups chicken stock, 4 cups broccoli florets, 1 cup matchstick carrots, 1 teaspoon freshly ground pepper, ½ teaspoon salt
    • While the soup is cooking, whisk together the corn starch and water in a small bowl.
      ¼ cup corn starch, ¼ cup water
    • When the 1 minute cooking time is done, use the quick pressure release. When the valve drops, remove the lid of the Instant Pot and turn on the sauté setting.
    • Stirring constantly, add the corn starch/water mixture and bring to a boil. Stir in half & half.
      2 cups half and half
    • Add cheese by the handful, stirring until melted. Serve warm.
      2 cups shredded Sharp Cheddar cheese

    Notes

    ✘ Cut the broccoli into same-sized pieces so it cooks evenly. If you are using frozen broccoli, there is no need to defrost before cooking.
    ✘ Short on time? You can skip the sautéing the onions in the first step and still get great results. We love the depth of flavor that is added by cooking the onions first.
    ✘ Use half & half or whipping cream for the best results. The little bit of indulgence is balanced by the veggie-packed soup!
    ✘ Be sure to buy a block of cheese and grate it yourself. Pre-shredded cheese is coated so it doesn't stick and won't melt as well.

    VIDEO

    Nutrition

    Serving: 12ouncesCalories: 499kcalCarbohydrates: 23gProtein: 23gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 109mgSodium: 844mgPotassium: 623mgFiber: 3gSugar: 6gVitamin A: 4976IUVitamin C: 58mgCalcium: 541mgIron: 1mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
    « Pineapple Margarita
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    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

    Reader Interactions

    Comments

    1. Michelle says

      January 31, 2016 at 12:10 pm

      Going to make this tonight! Can't wait.. Question, do you have to purée the soup in blender after the four hours? Or will it still taste delicious if you just leave in crock pot

      Reply
      • Lisa says

        February 01, 2016 at 6:56 am

        Hi Michelle, You don't have to puree the soup if you don't want to, it depends on the texture you want. If you don't puree it, it will be a little thinner. Hope you liked it!

        Reply
        • Michelle says

          February 02, 2016 at 10:39 pm

          It was delicious!! I went ahead and purée it and glad I did ?

        • Lisa says

          February 03, 2016 at 7:44 am

          Thanks for the feedback! I'm so happy you liked it!

    2. Sue says

      January 27, 2016 at 5:57 pm

      Made just as the recipe stated and it was wonderful would not change a thing

      Reply
      • Lisa says

        January 27, 2016 at 6:01 pm

        Thanks, Sue! I'm so happy you liked it! It's one of our favorites!

        Reply
    3. Tiffany says

      September 05, 2014 at 1:32 pm

      This looks so easy to make! I love it! perfect for winter time too!

      Reply
      • Lisa says

        September 06, 2014 at 7:42 am

        It's a great way to warm up on a cool day! And it is very easy- enjoy 😉

        Reply
    4. In Good Taste Mag says

      July 02, 2014 at 2:59 am

      Who can resist this delicious looking bowl of soup?! Your take on a broccoli cheese soup looks so tasty. We can't wait to try this!

      Reply
      • Lisa says

        July 02, 2014 at 8:13 am

        I can never resist of big bowl of soup either. Thanks for your note 🙂

        Reply
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