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Home » Recipe Course » Soups » Broccoli Cheddar Soup – Instant Pot Pressure Cooker

Broccoli Cheddar Soup - Instant Pot Pressure Cooker

Published November 1, 2017 Updated October 13, 2019 By Meeta Arora 153 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Broccoli Cheddar Soup in Instant Pot or Pressure Cooker

Easy and delicious Broccoli Cheddar soup that can be ready in minutes in the Instant Pot.  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! You could very much call this a Panera Copycat Broccoli Cheddar soup.

Broccoli Cheddar Soup Instant Pot 5

With the fall weather in full swing, I have been craving soup. What could be better than this delicious cheesy goodness. You know what I mean if you love cheese...and soups!

Don't want cheese? Check out this Thai Butternut Squash Soup and this Vegan Cauliflower Soup. For an easy dump-and-go soup in the instant pot, check out this Vegetarian Taco Soup.

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 a pot on the stovetop, just allow extra time to make the soup creamy.

Try this recipe and let me know if how you like it. If you are looking for more soup options, check out this collection of 17 Instant Pot Vegetarian Soup recipes for more delicious soups!

Broccoli Cheddar Soup Instant Pot

Blast from the past:

  • Recipe posted 3 months ago: Beet Pilaf / Rice
  • Recipe posted 6 months ago: Thai Panang Curry Chicken
  • Recipe posted 9 months ago: Bulgur or Broken Wheat Pilaf
Tried this recipe?Give a rating by clicking the ★ below
Broccoli Cheddar Soup Instant Pot 5

Broccoli Cheddar Soup - Instant Pot

Meeta Arora
A comforting Creamy Instant Pot Broccoli Cheddar soup is loaded with veggies and cheddar cheese. 
4.71 from 137 votes
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Servings: 6
Calories: 317
Course: Soup
Cuisine: American
Diet: Low Carb, Nut-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients
 
 

  • 2 cups Cheddar Cheese grated
  • 3 cups Broccoli cut into small pieces
  • 1 cup Carrot shredded
  • 1/2 cup Onion diced
  • 2 tbsp Butter
  • 1 tbsp Garlic minced
  • 2 cups Broth Veggie or Chicken

Seasoning (adjust to taste)

  • Salt to taste
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Chili Flakes

For stovetop

  • 2 tbsp Butter
  • 2 tbsp All purpose flour
  • 1 cup Cream heavy whipping or Milk

Instructions
 

  • Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 
  • Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position. 
  • Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes. 
  • When the instant pot beeps, let the pressure release naturally. Open the lid. 

On Stovetop

  • When the pressure cooking is done, melt butter on a stovetop saucepan. Add the flour and saute for a minute until it is cooked. Whisk in the cream/milk, a little bit at a time, until you have a smooth thick consistency. 

Mix it together

  • Change the instant pot to SAUTE mode. Stir in the sauce you prepared on stovetop. Add the cheddar cheese gradually, stirring continuously, until it melts. Press Cancel.  
  • Soup is ready to be served.

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. 
  • No Flour / Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free. Add the extra butter in step 1 to the instant pot and cream/milk after pressure cooking is done. 
  • No cream variation: Some readers have tried this soup with milk, in place of cream and they loved it. It was a thinner consistency, but the same great taste.  
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
  • This recipe has been updated to not cook flour under pressure.  The previous recipe instructions were requested by some readers, so I am sharing the changes here - 
    • In step 1, add all the butter (including what is mentioned in stovetop section). Add diced onions and minced garlic and saute for 2 minutes.
    • 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. Add broccoli, carrots and seasoning.
    • After this follow the steps to close the lid and pressure cook. Stir in the cream after releasing pressure. Stovetop steps can be skipped. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 224gCalories: 317kcalCarbohydrates: 11.3gProtein: 11.85gFat: 25.57gSaturated Fat: 15.145gTrans Fat: 0.444gCholesterol: 76mgSodium: 505mgPotassium: 280mgFiber: 2.1gSugar: 3.41gVitamin A: 9400IUVitamin C: 47mgCalcium: 310mgIron: 0.9mg
Keyword creamy, easy, instant pot, pressure cooker
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Check out other soups made in the instant pot -

  • Minestrone Soup
  • Roasted Carrot & Bell Pepper Soup
  • Creamy Tomato Soup
  • Chicken Fajita Soup

Reader Interactions

Comments

  1. Daniel Kerr says

    January 12, 2021 at 10:57 am

    The family loved it, especially my wife. Thank you for sharing this recipe! I followed it to a tee, using the instant pot.

    Reply
    • Piping Pot Curry says

      January 13, 2021 at 9:18 am

      Hi Daniel - So good to hear that. 🙂

      Reply
  2. Wendy Bennett says

    December 26, 2020 at 10:23 am

    Made this soup yesterday as a starter to our Christmas dinner. Usually do a stilton soup but it is a bit too strong for some family members. This soup went down a treat with everyone raving about it. I am sure I will be making it over and over again.

    Reply
    • Piping Pot Curry says

      December 28, 2020 at 9:49 am

      Hi Wendy - So happy to hear that. Thank you for sharing your experience 🙂

      Reply
  3. Karen says

    December 10, 2020 at 1:08 pm

    I don’t understand what I did wrong. I even shredded my cheese at home but it didn’t incorporate into the soup. I stirred and stirred and the cheese didn’t melt right. I used sharp cheddar.

    Reply
    • Meeta Arora says

      December 17, 2020 at 10:28 am

      Hi Karen - Not sure what happened. If it helps, I use Tillamook brand cheddar which incorporates really well in the soup.

      Reply
  4. David says

    December 06, 2020 at 3:38 pm

    Really really good!!! Just what I was looking for. However, I stopped the auto release after 10 minutes and wish I did it a bit sooner but was the PERFECT consistency. Reminded me very much like the Panera version.

    Reply
    • Meeta Arora says

      December 07, 2020 at 7:40 am

      Hi David - Glad to hear you enjoyed the soup. Thank you for sharing back your experience!

      Reply
    • Meeta Arora says

      December 17, 2020 at 10:30 am

      Hi David - Glad to hear you enjoyed the soup!

      Reply
      • Holly says

        December 29, 2020 at 4:31 pm

        This is the first recipe I tried in my new and first ever instant pot and my family loved it! I used velveeta cheese and added some chopped leftover Christmas ham just before serving and it was the best soup I have ever had! I had to make it again three days later! I wonder if I can double this recipe in my 8 quart instant pot??

      • Meeta Arora says

        January 11, 2021 at 6:54 am

        Hi Holly - So glad to hear you enjoyed the soup. You can double this recipe in an 8qt instant pot. Hope you enjoy it!

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