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Bowl with Instant Pot Broccoli Cheese Soup with fresh cheddar on top and spoon in bowl.
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5 from 6 votes

Instant Pot Broccoli Cheddar Soup

The easiest soup ever--this Instant Pot Broccoli Cheddar Soup is as easy as dumping everything in the pot and then stirring it all up in the end. So creamy and cozy, and packed with broccoli, but only a matter of a few minutes to prep!
Prep Time10 mins
Cook Time1 min
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 326kcal
Author: Lorie Yarro

Ingredients

Instructions

  • Chop all of the veggies and add them to the inner pot of your pressure cooker. Add in the broth, butter, garlic, paprika, salt and pepper. Stir to combine.
  • Seal and close your Instant Pot and turn the vent to "sealing." Set the pressure cooker to pressure cook on high ("manual" on Instant Pot brand) for 1 minute. Allow pressure to come up and cycle to completely finish. Do a quick release to let out the pressure.
  • Stir in the cream and shredded and stir to melt the cheese. Whisk the corn starch and water together well until smooth and lump free. Very slowly start to stir in the slurry and stir until fully incorporated. Shift the Instant Pot to “sauté” setting. Heat and stir until the soup thickens.
  • Adjust seasoning and serve immediately with your choice of garnishes!

Video

Notes

  • For a thicker soup, decrease the amount of broth you use. You can start with 3 cups for a nice thick and creamy soup. It is still easy to adjust in the end if you find it too thick.
  • You can blend part of this soup for a creamier, less chunky version. You are welcome to use an immersion blender to make the soup more creamy. Another option is to transfer a few cups of the soup to a blender, blend until smooth and stir back into the soup. Adjust your Instant Pot Broccoli Cheese Soup to your liking!
  • Storing leftovers: One of my favorite things about this soup is how easily it freezes. Store it for up to 3 months in the freezer in a freezer safe container. I love to put single servings into small containers so that I can easily grab a meal for myself on the go. The soup will keep for about 5 days in the refrigerator.

Nutrition

Calories: 326kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 473mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5098IU | Vitamin C: 44mg | Calcium: 355mg | Iron: 1mg