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 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

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 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

4.92 from 23 votes
Broccoli Cheddar Soup Instant Pot 5
Broccoli Cheddar Soup - Instant Pot
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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

Course: Soup
Cuisine: American
Servings: 6
Calories: 317 kcal
Author: Piping Pot Curry
  • 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)
For stovetop
  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 broccoli, carrots, seasoning and broth. Press Cancel and close the instant pot lid with vent in sealing position. 

  3. Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes. 

  4. When the instant pot beeps, let the pressure release naturally. Open the lid. 

On Stovetop
  1. 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
  1. 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.  

  2. 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. 
  • 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.  
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.

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


Check out other soups made in the instant pot –


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Broccoli Cheddar Soup Instant Pot


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

  1. Thank you for that great recipe. I read a bunch of broccoli soup recipes and people were complaining about the cheese separating. This didn’t happen with your recipe. I’m glad I tried it and we loved it. So easy and I followed it exactly as written.

    1. Hey Lisa – Yes, I have seen people use milk in place of cream, however I think half and half would work too. Please do share how if you try!

  2. I made this tonight, my daughter thought it was from Costco, haha! That’s a compliment from her. I used whole milk, let the butter/milk/flour boil for a min or two…just like making a roux. It was nice and thick. Very good! Thank you!

    1. Hey Jessica – That is certainly a compliment 🙂 So happy your daughter enjoyed it. Thank you for sharing your review!

  3. This is my favorite broccoli cheddar soup recipe out of the several I have tried. I double it to make sure we have leftovers. But it’s a little thinner than we’d like. Any suggestions on thickening it up, without reducing the liquids?

    1. Hello Danielle – I am glad you liked this broccoli cheddar soup. My suggestion would be to add a little more flour to the butter when making the roux, to thicken the soup. Hope that helps!

  4. I make a lot of soups in my Instant Pot but this was the first broccoli cheddar soup that I made and I need look no further. It is so delicious and came together so quickly! Thank you for sharing your recipe!

  5. Broccoli Cheddar is my daughter’s favorite soup, and we’ve found a keeper with this recipe! I’ve made it twice: once with celery and once without. My family prefers it without. Thanks for sharing!

    1. Thank you, Anna. Glad you enjoyed the soup! If you double the recipe, the cooking time will remain the same. Instant pot will just take longer to come to pressure.

  6. This was a great recipe! Thank you for sharing it. I was so scared the cheese would curdle but it didn’t, yay! It has a little something missing, and I can’t put my finger on it, but it’s not missing enough to make me not make this again. It was great and the whole family ate it. Thank you again!

    1. Hi Leah – Glad to hear your family enjoyed the soup. I would love to hear if you figure what is missing in the soup 🙂

  7. Just made this and my family and I loved it! I tried to follow the ingredients exactly, but I didn’t have cream so I used 2% milk. It still turned out amazing! Thank you. Will definitely make again.

    1. Hey Lisa – Using milk works too. Many readers have used milk in place of cream in this recipe. So happy you and your family enjoyed the soup 🙂

  8. I just made this. Followed directions. Set it on pressure cook high as it states. I have a IP80. The line underneath also was high. Should it be on normal? The display read “burn” so naturally I had to end the cooking process. I just got this cooker and this is only my3 3rd meal. Tastes good and thankfully not burnt. Can I doubles the receipt with not going above the lines it states in the inner pot? I don’t understand it is soupy (cliquid) and not dry. What did i do wrong? Thank you. Please just email me the solution.

    1. Hey Barbara – I am glad you liked the taste of the soup. I created this recipe in the 6qt, and I have been hearing that the newer instant pot versions are more sensitive and that the 8qt needs more liquid, so that may be the reason for the Burn sign. I believe it will be okay to double the recipe in an 8qt instant pot.

  9. Hi! When you sauté, are you using the high setting? My pot defaults to the lowest and I wasn’t sure if I should be bumping it up hotter?!

    Soup was amazing.. I halfed it for my mini and ended up eating the whole thing myself lol

    1. Hey Karli – I usually keep mine on Saute (Normal), but feel free to use the setting that works. IF you are monitoring it while on saute, go for the (More) setting too. Happy to hear you enjoyed the soup!

  10. Followed the recipe exactly and it was fantastic! However, it says 6 servings which I thought was a bit high. I had to add in another 2 cups of chicken stock and a half of cup of milk as well as more cheese at the end to feed my family of 5. I’ll just double the recipe next time!

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