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Instant Pot Broccoli Cheddar Soup

by Sophie

Instant Pot Broccoli Cheddar Soup is one of our family favorites. A simple, vegetable-based cheese soup quite similar to the Panera Bread’s broccoli cheddar soup and is pressure cooked and then simmered in a cheese sauce for a smooth texture.  

Instant pot broccoli cheddar soup with breads

Disclaimer: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

Instant pot broccoli soup

My version of soup has roughly chopped broccoli, sliced baby carrots (you can always use diced or sliced carrots), and chopped onions.

I prefer white or yellow onions over red ones. But I also use red onions and the result is still delicious. Once cooked in the instant pot, the soup is then simmered in a velvety smooth cheese sauce with loads of Cabot cheddar cheese. 

Cabot cheese and broccoli soup

My little taste testers approve that this version is just as good or better than any restaurant’s broccoli cheese soup. Try it and you won’t be disappointed. 

What goes in my instant pot broccoli cheddar soup?

Ip Broccoli soup

My version of instant pot broccoli cheddar soup is as good as any other versions. The secret to a good soup is always what goes in there. When we choose the best Ingredients, we will certainly have an excellent result.

Cabot Cheese:

In this recipe I am using 1/2 block of Cabot Vermont cheddar and 1/2 of sharp cheddar. And some shredded sharp cheddar to garnish and serve. I love the sharp cheddar flavor in this particular soup. I used an entire 8 ounce block of Cabot cheddar in one version of this soup and totally loved it. If you don’t like sharp cheddar a lot, use half of mild and half sharp. 

Soup broth or Bouillon:

I am a big fan of the vegan chicken base or the vegetable base by Better than Bouillon. These meat free broth base is perfect to add some flavor to your soups. In this recipe, I use a few tbsp of this base.

Broccoli: 

Go for fresh broccoli if you can. The fresh vegetables add nice crunch and flavor. I, simply, cut the broccoli into small pieces and use them in this recipe.

Carrots: 

I am using baby carrots in this recipe. Just wash the baby carrots and slice them or cut them into small chunks. If you are using big carrots, then two carrots should be fine for this recipe. 

Half and half:

Yes, this recipe uses half and half. I always prefer to heat the half and half before using it in this recipe. This helps the milk not to curdle. You can also use heavy cream in the place of half and half.

IP cheese broccoli soup

A Little Bit About Cabot:

Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers.

  • All Cabot Cheddars are 100% Naturally Lactose-Free
  • All Cabot Cheddars are Naturally Aged
  • All Cabot Cheddars are Naturally Gluten-Free
  • In addition to a full line of cheeses, Cabot makes Greek yogurt, sour cream, cottage cheese, butter, and whey protein.

How to make instant pot broccoli cheddar soup?

How to make Instant pot broccoli cheddar soup

1 Tbsp olive oil or butter, 1 medium yellow onion or any onion chopped, 2 or 3 carrots, cut into strips or diced, 4 cups roughly chopped fresh broccoli florets, 2 cups water,  2 tsp of Better than Bouillon vegetable base

After pressure cooking:

1/4 cup butter, 1/4 cup all-purpose flour, 2 cups half and half (warm), 1 (8 oz) block of Cabot sharp cheddar, grated, salt, and pepper to taste, More cheddar cheese to garnish

Method of Making Instant Pot Broccoli Cheddar Soup

  • Set your Instant Pot to the saute mode and heat the oil or butter. Add in the diced onion and sauté till translucent.
  • Add in the carrots, broccoli, and sauté the vegetables.
Sauteeing veggies
  • Add water and broth base. Cover the Instant Pot and secure the lid and set the valve in the sealing position. 
Adding broth
  • Pressure cook for 1 minute. Wait for natural pressure release.
  • Meanwhile, mix the melted butter with flour and keep ready. Slowly whisk in the flour to avoid any lumps. The mixture should be creamy.
  • After opening the instant pot, lightly crush your veggies. This step is optional. Add half and half and let the soup boil in the sauté mode. Now add the flour and butter mixture and let the soup boil. This will thicken the soup.
  • Add cheese at this point and mix well. Simmer the mixture for about two minutes and adjust salt and pepper.
  • The instant pot broccoli cheddar soup is ready. 
Yum broccoli cheddar soup in the instant pot
  • Ladle into bowls and add cheese while serving. 
Instant Pot Broccoli Cheddar Soup
  • Serve with French bread slices. Enjoy!
IP cheese broccoli soup

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is one of our family favorites. A simple, vegetable loaded soup quite similar to Panera Bread’s broccoli cheddar soup and is pressure cooked and then simmered in cheese sauce for a smooth texture.  
5 from 5 votes
Print Pin Rate
Course: Appetizer, Main Dish
Cuisine: American
Keyword: Broccoli soup, Instant pot broccoli cheddar soup, Instant pot broccoli cheese soup
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 4
Calories: 320kcal
Author: Sophie
Cost: $6

Equipment

  • Instant pot

Ingredients

  • 1 Tbsp olive oil or butter
  • 1 medium yellow onion or any onion chopped
  • 2 or 3 carrots cut into strips or diced
  • 4 cups roughly chopped fresh broccoli florets
  • 2 cups of water
  • 2 tsp of Better than Bouillon vegetable base

After Pressure Cooking

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups half and half warm
  • 1 8 oz block of Cabot sharp cheddar, grated
  • salt and pepper to taste
  • More cheddar cheese to garnish

Instructions

  • Set your Instant Pot to the saute mode and heat the oil or butter. Add in the diced onion and sauté till translucent.
    Ingredients of the broccoli cheddar soup
  • Add in the carrots, broccoli, and sauté the vegetables.
    Sauteeing veggies
  • Add water and broth base. Cover the Instant Pot and secure the lid and set the valve in the sealing position.
    Adding broth
  • Pressure cook for 1 minute. Wait for natural pressure release.
    Pressure cooking in instant pot
  • Meanwhile, mix the melted butter with flour and keep ready. Slowly whisk in the flour to avoid any lumps. The mixture should be creamy.
    Pressure cooked broccoli soup
  • After opening the instant pot, lightly crush your veggies. This step is optional. Add half and half and let the soup boil in the sauté mode. Now add the flour and butter mixture and bring the soup to a boil.
  • Add cheese and mix well. Simmer the mixture for about two minutes and adjust salt and pepper.
  • The instant pot broccoli cheddar soup is ready.
    Yum broccoli cheddar soup in the instant pot
  • Ladle into bowls and add cheese while serving.
  • Serve with French bread slices. Enjoy!
    IP cheese broccoli soup
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Notes

  • Replace the flour with almond flour and half and half with full-fat cream or coconut milk for a keto version.
  • Freeze the leftover soup in an air-tight container for about a month and reheat in the instant pot before serving.
  • This soup is perfect to serve inside a bread bowl as well.
  • If you do not like sharp cheddar, use Vermont and sharp in equal amounts.
Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition

Serving: 220g | Calories: 320kcal | Carbohydrates: 15g | Protein: 16g | Fat: 22g | Sugar: 6g
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Instant pot broccoli cheddar soup

Check out my most popular instant pot soup recipe here’:

Instant Pot Asparagus Soup

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1 comment

Whitney Christian September 21, 2020 - 7:26 pm

5 stars
Tried this tonight after my little one had her teeth pulled, it was amazing!!! And she ate carrots 🥕 #soupforthesoul #veggiesforthewin

Reply

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