Broccoli Cheddar Soup – Instant Pot Pressure Cooker

Broccoli Cheddar Soup Instant Pot 5

With the fall weather in full swing, I have been craving soup. Here is a simple and delicious Broccoli Cheddar soup that can be ready in minutes. I used to have this soup at cafe’s and wondered how they make this creamy comforting soup. Ooooh…the yummy broccoli and carrots in a delicious cheesy base. Now I make this soup in the comfort of my home in the amazing Instant Pot!

Broccoli Cheddar Soup Instant Pot

Even thought the name of the soup is broccoli cheddar, I adds carrots and onions too. I love the added nutrition from all the veggies disguised in this creamy soup.

Broccoli Cheddar Soup Instant Pot

This is a super quick recipe, just make sure you have cheddar cheese at home. I made this soup in an Instant Pot, but it can easily be made in a normal pressure cooker or in pot on the stovetop, just allow a extra time to make the soup creamy.

Try this recipe and let me know if how you like it.  Leave a comment, like our Facebook page or share the recipe on facebook or twitter with #pipingpotcurry. 

Broccoli Cheddar Soup Instant Pot

Check out other soups made in the instant pot – Minestrone Soup, Roasted Carrot & Bell Pepper Soup, Creamy Tomato Soup

5 from 3 votes
Broccoli Cheddar Soup Instant Pot 5
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Broccoli Cheddar Soup - Instant Pot
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

A comforting Creamy Broccoli Cheddar soup loaded with veggies and cheddar cheese made in the instant pot. 

Course: Soups
Cuisine: American
Servings: 6
Calories: 317 kcal
Author: Piping Pot Curry
Ingredients
  • 2 cups Cheddar Cheese grated
  • 3 cups Broccoli cut into small pieces
  • 1 cup Carrots shredded
  • 1/2 cup Onions diced
  • 1/4 cup Butter
  • 1 tbsp Garlic minced
  • 3 tbsp All purpose flour
  • 2 cups Broth Veggie or Chicken
  • 1 cup Cream heavy whipping
Seasoning (adjust to taste)
Instructions
  1. Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 

  2. Add flour and saute for a minute until it is cooked. Add the broth and mix it well with the flour to a smooth consistency. 

  3. Add broccoli, carrots and seasoning. Press Cancel and close the instant pot lid with vent in sealing position. 

  4. Set the instant pot on MANUAL or pressure cook mode at high pressure for 8 minutes. 

  5. When the instant pot beeps, quick release the pressure manually. Open the lid and Stir in the cream. 

  6. Change the instant pot to SAUTE mode. Stir in the cheddar cheese gradually, stirring continuously, until it melts. Press Cancel.  

  7. Soup is ready to be served. 

Recipe Notes
  • I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. 
  • I used only cheddar cheese in this recipe. If you like, you can add other cheeses you love. 
  • Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free. 
Nutrition Facts
Broccoli Cheddar Soup - Instant Pot
Amount Per Serving (224 g)
Calories 317 Calories from Fat 230
% Daily Value*
Total Fat 25.57g 39%
Saturated Fat 15.145g 76%
Trans Fat 0.444g
Cholesterol 76mg 25%
Sodium 505mg 21%
Potassium 280mg 8%
Total Carbohydrates 11.3g 4%
Dietary Fiber 2.1g 8%
Sugars 3.41g
Protein 11.85g 24%
Vitamin A 188%
Vitamin C 57%
Calcium 31%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

10 thoughts on “Broccoli Cheddar Soup – Instant Pot Pressure Cooker

  1. Just made this and it is the best of several recipes I have tried. I think it works best to add the cream and cheese at the end – no curdling. I added the onions and carrots – excellent flavor. I work at home and now my lunches for next week are waiting for me, and I don’t have to drive to Panera!

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