This deliciously hearty Instant Pot Broccoli Cheddar Soup is packed full of flavor, is simple to make, and is ready in just 30 minutes!
Are you ready for some comfort food? This time of year it seems everything I make is either in the slow cooker or the Instant Pot and it is ALL comfort food.
So we took one of my favorite soup recipes, Broccoli Cheddar, and made it FAST with the help of the Instant Pot.
If you know me, then you know I’m not a veggie girl at all. My whole family loves veggies – especially broccoli. So when I make this soup they are all astonished that I love it so much.
This then surprises me, because they seem shocked each and every time I make it – even though it’s FREQUENT. But the point is – if you have picky eaters, kids that won’t touch broccoli – I can give you a little reassurance, they will LOVE this soup.
Loaded with cheese, with just enough broccoli flavor that pairs so perfectly together. Everyone will love the flavor and YOU will love how easy it is to make! Check it out!
broccoli cheddar soup
Here are some commonly asked questions
What is the difference between a pressure cooker and an instant pot?
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
broccoli cheddar soup recipe
What is the best way to store leftover broccoli cheddar soup?
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Should I use salted or unsalted butter?
Usually, I would say that this is a personal preference. However, I used salted butter in mine and along with the broth, it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
easy broccoli cheddar soup
How to make Broccoli Cheddar Soup in the Instant Pot
- Set the Instant Pot on the saute setting.
- Once the pot has reached temperature, add the butter and minced onions and cook until the butter is melted, stirring frequently.
- Stir in the flour, cook 1 minute – stirring consistently.
- Pour in the broth and then add the broccoli, salt, pepper, paprika and granulated garlic.
- Cover and set the lid to sealing.
- Cook on manual, high pressure for 8 minutes.
- Allow for a natural release. This can sometimes take 15-20 minutes. Once done and the pin drops, remove the lid.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the half and half as well as the cheese before serving.
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Can this be made in the slow cooker?
You bet – just combine the minced dry onions, butter, fresh broccoli florets, table salt, pepper, paprika, and granulated garlic to the slow cooker. Then combine the all-purpose flour and broth in a bowl and whisk until no lumps remain. Then transfer to the slow cooker and stir all of the ingredients together. Cover and cook on high for 3-4 hours or on low for 6-8 hours. About 30 minutes before serving, stir in the half and half and the cheese.
cheesy broccoli soup
Ingredients for Broccoli Cheddar Soup
- minced dry onions
- butter
- all-purpose flour
- chicken or veggie broth
- fresh broccoli florets – roughly chopped
- table salt
- pepper
- paprika
- granulated garlic
- half and half
- cheddar cheese
Can I use water instead of broth?
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
broccoli cheddar recipe soup
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple of years that just about every big & small appliance company makes one. This will work with them all.
Can I use a gluten-free flour?
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.
cheddar broccoli soup
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- Non-Stick Instant Pot Insert with Silicone Lid
- Accessory Set
- Glass Lid
- Sealing Rings
- Silicone Egg Bites Mold
- Large Mesh Steamer Basket
- Complete Cook & Bake Set
I use this immersion blender to make the soup creamier at the end!
If you love this Easy Instant Pot Broccoli Cheddar Soup recipe, you’re going to love these other quick meals too. Please click each link below to find the easy, printable recipe!
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Instant Pot Broccoli Cheddar Soup
Ingredients
- 2 tablespoons minced dry onions
- 2 tablespoons butter
- ½ cup all-purpose flour
- 5 cups chicken or veggie broth
- 20 ounces fresh broccoli florets – roughly chopped
- 1½ teaspoons table salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 4 cups half and half
- 4 cups cheddar cheese
Instructions
- Set the Instant Pot on the saute setting.
- Once the pot has reached temperature, add the butter and minced onions and cook until the butter is melted, stirring frequently.
- Stir in the flour, cook 1 minute – stirring consistently.
- Pour in the broth and then add the broccoli, salt, pepper, paprika and granulated garlic.
- Cover and set the lid to sealing.
- Cook on manual, high pressure for 8 minutes.
- Allow for a natural release. This can sometimes take 15-20 minutes. Once done and the pin drops, remove the lid.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the half and half as well as the cheese before serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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