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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 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 minutes
Cook Time: 2 minutes
Servings: 4
Calories: 320kcal
Author: Sophie
Cost: $6


  • Instant pot


  • 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


  • 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


  • 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.


Serving: 220g | Calories: 320kcal | Carbohydrates: 15g | Protein: 16g | Fat: 22g | Sugar: 6g