Enjoy Instant Pot Broccoli Cheddar Soup with this easy recipe. Creamy, cheesy, and loaded with tender broccoli, this Panera broccoli cheddar soup is a quick and delicious option for a cozy meal in the soup cuisine. This broccoli cheese soup will soon become one of your favorite broccoli cheese soup recipes.
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Why This Recipe Works
- Fast and Simple: This broccoli cheese Soup Instant Pot recipe makes this a quick, one-pot meal for busy nights.
- Creamy Comfort: The velvety texture of this comforting soup creates a great comfort dish.
- Less Dishes: When you pressure cook this broccoli cheese soup recipe you'll not make many dishes saving time and energy for other things!
📋 Ingredients
- Broccoli Florets: Adds a hearty texture, vibrant color, and a wealth of nutrients to the soup.
- Sweet Onion - Diced: Brings a sweet, aromatic base to the soup, complementing the broccoli and adding depth to the flavors.
- Minced Garlic: Lends a punchy, savory note to the soup, enhancing the overall taste profile.
- Italian Flat Leaf Parsley - Finely Minced: Adds a fresh, slightly peppery touch to the soup, lifting the flavors and adding a pop of green color.
- Coarse Ground Garlic Salt: Enhances the garlic flavor in the soup and adds a savory edge, balancing out the sweetness of the onion.
- Seasoned Pepper: Adds a gentle heat to the soup, providing a nice contrast to the other flavors.
- Chicken Broth: Forms the liquid base for the soup, infusing it with a savory depth of flavor that complements the broccoli perfectly.
- Seasoned Salt: Enhances the natural flavors of the ingredients and brings balance to the soup.
- Paprika: Adds a smoky, mildly spicy note to the soup, adding complexity and warmth to the flavor profile.
- Butter: Lends a rich, indulgent mouthfeel to the soup, enhancing its creaminess and overall flavor.
- Cheese: This is the key ingredient to make your soup delicious and cheesy.
Optional Toppings
- Half-half
- Cheddar cheese - shredded
- Parmesan cheese - shredded
- Shredded Swiss cheese
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Broccoli Cheddar and Bacon Soup: Add cooked, crumbled bacon for a meaty, smoky twist.
- Spicy Broccoli Cheddar Soup: Include a dash of cayenne pepper or chopped jalapenos for a spicy kick.
- Creamy Broccoli Cheddar and Potato Soup: Incorporate diced potatoes for a heartier, creamier version.
- Broccoli Cheddar and Mushroom Soup: Add sliced mushrooms for an earthy flavor boost.
- Frozen Broccoli Florets: You can use frozen broccoli florets in soup instead of fresh broccoli florets; it's a convenient option that doesn't compromise flavor.
- Vegetable Broth: You can use vegetable broth instead of chicken broth for your Instant Pot Broccoli Cheddar Soup to suit your taste preferences.
- Sharp Cheddar Cheese: Instead of regular cheddar cheese, sharp cheddar will give the soup a more pronounced and tangy flavor due to the longer aging process it undergoes.
🔪How To Make Instant Pot Broccoli Cheddar Soup
- Press the Saute button on the Instant Pot, and melt the butter. Then, add the diced onion and Saute until the onion turns golden brown.
- Next, add the minced garlic and cook for 2 minutes. Turn off the sauté setting.
- Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
- After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together.
- Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time for 8 minutes.
- Let the pressure build and release naturally. When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.
- Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup.
- Next, add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese.
- After your Instant Pot Broccoli Cheddar Soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!
👩🍳 Expert Tips
- Use Fresh Broccoli For Best Results: Fresh broccoli will provide a brighter flavor and better texture than frozen.
- Don't Blend All Soup: For a creamy yet chunky texture, blend only part of the soup and leave some broccoli pieces whole.
- Add Cheese At The End: To prevent the cheese from clumping or sticking to the bottom of the pot, stir it in after the soup has finished cooking and cooled slightly.
- Shredded Cheese: You can also use pre-shredded cheese in the Instant Pot Broccoli Cheddar Soup recipe.
💭 FAQs
What Causes The Separation In My Broccoli Cheddar Soup?
Separation in the Instant Pot broccoli cheese soup can be caused by high heat, which can make the cheese clump together instead of melting smoothly. Another possible cause is adding cheese to a watery base, as cheese tends to separate in thinner liquids.
How Can I Make Broccoli Cheddar Soup Thicker?
To make broccoli cheddar soup thicker, you can add a roux (a mix of flour and butter), use a slurry (a mix of cornstarch and water), or puree some of the cooked vegetables in the soup.
Can I Reheat My Soup Without Compromising Taste And Freshness?
Yes, you can reheat your cheddar soup without compromising its taste and freshness by doing so slowly over low heat. If the soup separates, a quick whisk or blend should help restore its creamy consistency.
Why Is My Broccoli Soup Not Creamy?
Your broccoli cheddar soup might not be creamy due to insufficient blending of the vegetables or not enough cheese or cream.
Can I Make This Soup On The Stove Top?
Yes, you can make this broccoli cheese soup on the stovetop using the same recipe; the typical cooking time ranges from 20 to 30 minutes for a creamy and flavorful result.
Best Way to Store Broccoli Cheddar Soup
Allow the soup to cool down to room temperature. Pour the soup into airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of space from the top to allow for expansion as the soup freezes. Seal the containers or bags tightly. Label them with the date and contents.
Serving Suggestions
These are my favorite sides to serve with broccoli cheddar soup:
- Bite Size Garlic Bread: These bite-sized delights bring a delightful crunch that perfectly complements the smoothness of broccoli cheddar soup.
- Air Fryer Sweet Potatoes: Soft and slightly sweet, these air fryer sweet potatoes add a comforting touch to the hearty broccoli cheddar soup.
- Air Fryer Onion Rings: Crispy, golden onion rings offer a crunchy twist, making your soup meal even more enjoyable.
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Instant Pot Broccoli Cheddar Soup
Indulge in a bowl of creamy comfort with this Instant Pot Broccoli Cheddar Soup! Loaded with tender broccoli and rich, melty cheddar cheese, this soup is the perfect blend of flavors and textures. It’s an easy, satisfying meal that’s ready in no time, making it perfect for busy weeknights or a cozy lunch!
Ingredients
- 8 cups of Broccoli florets
- 1 large sweet onion - chopped
- 1 teaspoon of minced garlic
- ⅓ cup of Italian flat leaf parsley - finely minced
- 1 Tablespoon of coarse ground garlic salt
- 1 Tablespoon of seasoned pepper
- 6 cups of chicken broth
- 1 teaspoon of seasoned salt
- A teaspoon of Paprika
- 1 Tablespoon of butter
- 2 cups of half n half
- 4 cups of Colby Jack cheese - shredded
- 2 cups of Parmesan cheese - shredded
- 1 cup shredded Swiss cheese
Instructions
- Press the Saute button on the Instant Pot, and melt the butter. Then, add the diced onion and Saute until the onion turns golden brown.
- Next, add the minced garlic and cook for 2 minutes. Turn off the sauté setting.
- Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
- After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together.
- Place the lid on the Instant Pot until it beeps and locks. Ensure the pressure valve is set to ‘SEALING’, press the MANUAL button, and set the time for 8 minutes.
- Let the pressure build and release naturally. When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.
- Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup.
- Next, add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese.
- After your Instant Pot Broccoli Cheddar Soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!
Notes
Use fresh broccoli for best results: Fresh broccoli will provide a brighter flavor and better texture than frozen.
Blend some, but not all, of the soup: For a creamy yet chunky texture, blend only part of the soup and leave some broccoli pieces whole.
Add cheese at the end: To prevent the cheese from clumping or sticking to the bottom of the pot, stir it in after the soup has finished cooking and cooled slightly.
Nutrition
Calories: 654kcalCarbohydrates: 21gProtein: 41gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 139mgSodium: 3632mgPotassium: 721mgFiber: 4gSugar: 6gVitamin A: 2422IUVitamin C: 115mgCalcium: 1150mgIron: 2mg
Tried this recipe?Let us know how it was!
This soup looks amazing and I’m glad it’s keto friendly. Thank you
Hi! I'm new to Instant Pot (but I've got a lot of experience with a crockpot slowcooker). What size Instant Pot is this recipe for? Mine is a 6qt, but I know they come in 8qt as well. With my crockpot I'd fill it right up, but I worry about over-filling my IP and making a broccoli cheese bomb in my kitchen :p
Thank you!!
This recipe is for the 6 qrt pot.
Is there a printable version of this recipe? It sounds delicious, but I can’t read it because of all the ads!
yes the printable version is in the post.
Can this soup be frozen?
It sure can. You will need to add a little milk when reheating and continually stir.
This was so good and a great keto recipe for my husband.
Hi there. The recipe looks great and I'll be using it for sure!
I'm curious, though, how you calculated 41g protein/serving. When I calculate the total grams of protein, and divide by 6 servings, I get about 24g protein/serving. I'm wondering if you could explain how you got to 41g, b/c that sounds even more appetizing! Thanks.
Ruth