Name: Instant Pot Cheddar Broccoli Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¼ cup unsalted butter; 1 onion (diced); 1 carrot (grated or finely diced); 1 large broccoli head ((about ¾-1 pound) - cut into florets); 1 zucchini (optional - sliced); 1 quart (1 liter) vegetable or chicken stock; 2 bay leaves; 1 teaspoon salt; ⅛ teaspoon ground black pepper; 2 cups whole milk (warm); 2 cups cheddar cheese

Instant Pot Broccoli Cheddar Soup is a one-pot delicious and hearty homemade soup that tastes way better than the one you order at a restaurant. It’s rich, filling, and loaded with perfectly cooked veggies.

Instant Pot Broccoli Cheddar Soup served in 2 white bowls and decorated with small broccoli florets

This is our family’s favorite soup that I cook in the Instant Pot. As a matter of fact, making soup in the Instant Pot has been a game-changer for us, as it saves time and preserves nutrients. I’ve put this soup on our regular rotation list as it’s so easy to make and the kids love it! I’m sure it will become a staple in your house too!

This soup is creamy, cheesy, and full of nutrients. It’s also very versatile as you can sneak any veggies into this Instant Pot soup to make it even healthier!

This is also a healthier version of the creamy cheddar broccoli soup. As this recipe calls for using milk instead of heavy cream or half and half without sacrificing the taste! It still turns out so creamy and absolutely delicious!

It’s great for those busy night dinners as it takes only 20 minutes to be ready! So instead of ordering Panera broccoli cheddar soup, I just make my homemade version in the pressure cooker in no time. And this helps us save some money too! Needless to say that even picky eaters approved it!

Plus, this soup is gluten free. And it can be made vegetarian simply by using vegetarian cheese and vegetable broth. But if you are looking for a vegan soup, you’ll love this Instant Pot Lentil Soup!

Ingredients Needed for Instant Pot Broccoli Cheddar Soup

These are the ingredients required to make this recipe. But you can add or eliminate any of them to adjust the recipe to your preferences.

If desired, you can sneak in any veggies (such as celery, green cabbage, yellow squash, potatoes, and spring onion or chives to top with). This will make the soup more nutritious.

Broccoli: I used fresh broccoli in this recipe, but feel free to use frozen broccoli if that’s what you have on hand. And if you’re using frozen broccoli, there’s no need to change the cooking time. It will just take longer for the Instant Pot to come to pressure. While florets are the most used part when cooking broccoli, you can also add the stems after dicing them.

Carrots: Cut carrots in any way that you like, such as finely dicing them or cutting them in matchstick style. Grate the carrots if you don’t like having chewy vegetables in your soup.

Zucchini: Adding zucchini is optional in this recipe, but it adds more nutrients to it. Slice or dice the zucchini and add it to the Instant Pot.

Cheddar cheese: I used sharp cheddar as it brings more flavor to the soup. But you can use mild or medium cheddar if that’s your preference or if that’s what is available to you.

Stock: You can replace chicken stock with vegetable stock for a vegetarian soup.

Warm whole milk: Use warm milk in this recipe to avoid having curdled milk. Whole milk can be replaced by skim milk, but the soup won’t be as creamy and satisfying as using whole milk. Almond milk or coconut milk can also be used in this recipe.

Butter, onion, bay leaves, salt and black pepper

How to Make Instant Pot Broccoli Cheddar Soup?

First, press on SAUTÉ (on normal) in the Instant Pot and melt the butter. Add the diced onion and carrot, and sauté for a few minutes.

Then, switch off the sauté setting. Add broccoli, zucchini if using, stock, bay leaves, salt and pepper.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking.

When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.

Carefully remove the lid. Pour in the warm whole milk, and add the grated cheddar cheese. Stir until the cheese is completely melted, and everything is well combined. Have a taste and adjust seasonings to your preference.

In order to thicken the soup, press on the SAUTÉ setting and add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix that in, and stir until the soup is nice and thick.

Ladle into soup bowls. Serve with extra cheddar cheese and crusty bread. Enjoy!

Steps illustrating how to make Instant Pot Broccoli Cheddar Soup - a collage with 4 images

How to Store the Leftovers?

Pour the leftover soup into airtight containers and keep in the fridge for up to 5 days. To warm up, use the sauté setting and stir the soup often so it doesn’t scorch at the bottom.

Can You Freeze Broccoli Cheese Soup?

You can safely freeze this soup in freezer-safe containers or freezer bags, after letting it cool down to room temperature. Thaw completely in the fridge the night before before warming and enjoying it.

Showing the thick and rich texture of Broccoli Cheddar Soup

Top Tips

This recipe can be made vegetarian by using a vegetarian cheddar cheese that does not use animal rennet, and adding vegetable broth instead of chicken broth.

I found that buying a block of cheddar to grate just before using, keeps it fresher and tastes much better than the pre shredded cheese.
- Also, by grating the cheddar yourself, you’re eliminating that coating that is added in store-bought shredded cheese.
- The coating is added in order to prevent the shreds from sticking together. It’s also used to keep the cheese from molding quickly and giving it longer shelf life.
- This happens to be the reason behind the cheese not melting in the soup.

Skim milk can be used instead of whole milk. But it won’t be as satisfying as the original recipe. Almond milk, oat milk, rice milk, or coconut milk can also be used in this recipe.

You can use broccoli florets as well as stems to make this soup.

Fresh broccoli can be substituted by frozen broccoli. And you don’t need to change the cooking time. It will only take the Instant Pot a bit longer to come to pressure.

Frozen broccoli and cauliflower mix works well and will give you Instant Pot Broccoli Cauliflower Cheese Soup.

Use warm milk in this recipe to avoid having curdled milk.

Have a taste and adjust seasonings to your preference before serving the soup.

You can easily double this recipe by doubling the ingredients and enjoying it with your invitees or storing for later. But make sure you have at least a couple of inches free at the top of your Instant Pot, so it can reach pressure. Keep the same cooking time.

A spoon over a bowl filled with the rich and velvety Broccoli Cheddar Soup

What to Pair With Instant Pot Broccoli Cheddar Soup?

This soup is amazingly delicious on its own. But you can also serve it with the following dishes which match perfectly with a bowl of this soup:

Homemade Croutons
Crackers
Crusty French bread
Instant Pot hard boiled eggs – for a complete meal that includes proteins
Air Fryer grilled cheese – for a heavenly match together!
Instant Pot cornbread – moist and tender!
Pasta salad – that is colorful and tasty!
Air Fryer parmesan chicken
Broccoli Mac and cheese or Instant Pot Broccoli Mac and Cheese
Breadsticks

For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Instant Pot recipes.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!