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 6 votes

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Course: Appetizer, Main Dish

Cuisine: American

Keyword: Broccoli soup, Instant pot broccoli cheddar soup, Instant pot broccoli cheese soup

Prep Time: 10

Cook Time: 2

Servings:

Calories: 320kcal

Author: Sophie

Cost: $6

Equipment

Instant pot

Ingredients

1 tablespoon 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 teaspoon of Better than Bouillon vegetable base

After Pressure Cooking

¼ cup butter
¼ 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.
Add in the carrots, broccoli, and sauté the vegetables.
Add water and broth base. Cover the Instant Pot and secure the lid and set the valve in the sealing position.
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 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.
Ladle into bowls and add cheese while serving.
Serve with French bread slices. Enjoy!

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.

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