The Best Instant Pot Broccoli Cheddar Soup

Instant pot broccoli cheddar soup is a creamy, comforting meal made with broccoli, cheddar cheese, broth, cream, and a blend of seasonings. This easy-to-make recipe is perfect for a cozy dinner or lunch and can be customized to suit your taste preferences. With the instant pot, this soup comes together quickly and effortlessly, making it a great option for busy weeknights or meal prep.

 

Broccoli Soup Ingredients and Substitutions

• Butter & Olive Oil: I like to use unsalted butter so that I can control the sodium content, but salted butter will work as well. Just dial back on the salt that you add throughout the cooking process.
• Mirepoix: Onion, celery, and carrots make up the aromatic vegetable base for this soup. Look for the diced mirepoix mix in the produce section at your grocery store to save on prep time!
• Garlic: I prefer freshly minced garlic cloves but you can substitute with about 3/4 of a teaspoon of garlic powder instead.
• Herbs & Spices: The main herbs and spices for this soup are Italian seasoning, mustard powder, and paprika. Don’t forget to add plenty of salt and pepper throughout the cooking process. Also, if you want to add a bit of heat sprinkle in a dash or two of chili powder as well.
• Flour: Flour helps thicken the soup. All-purpose flour works best. I prefer the ease of thickening the soup with flour but if you want to keep it gluten-free you could add a quick cornstarch slurry (2 tablespoons cornstarch dissolved in 2 tablespoons cold water) at the end and then cook in saute mode for a minute or two until thickened if you prefer.
• Chicken Stock: I like chicken stock or chicken broth for this soup because of the flavor, but vegetable broth will work just as well.
• Fresh Broccoli: Fresh broccoli is best for this recipe because it cooks to the perfect tenderness. Frozen broccoli will work in a pinch but be aware that it may be softer at the end of the cooking time. 
• Heavy Cream: Heavy cream will give you the best flavor and texture. Half and half will work also but will give you a thinner consistency.
• Sharp Cheddar Cheese: Sharp cheddar is traditionally what’s used in broccoli cheese soup. I recommend shredding a block of cheese yourself as the pre-shredded cheese is coated in cellulose which prevents it from clumping but can also prevent it from melting efficiently.
• Red Wine Vinegar: A splash of vinegar is my favorite secret ingredient to add an extra oomph to creamy soups. The tang of red wine vinegar perfectly complements the cheese and creamy texture of the soup. You can also sub with white wine vinegar, balsamic vinegar, white balsamic vinegar, or apple cider vinegar. Just remember that a little goes a long way!

How to Make Copycat Panera Broccoli Cheese Soup

Set the instant pot to the sauté function. Add butter and olive oil. Add onion, celery, and carrot to the pot along with a couple pinches of salt and pepper. Cook, stirring occasionally for about 8-10 minutes.

Add garlic, Italian seasoning, mustard powder, paprika, and a couple pinches of salt and pepper to the pot. Cook, frequently stirring for 1 minute.

Sprinkle veggies with flour and cook, frequently stirring for 1 minute. Add a few large splashes of broth and deglaze the pot scraping all the yummy bits off the bottom.

Add broccoli, the remaining broth, bay leaves, and a couple large pinches of salt and pepper. Stir to combine.

Seal the lid on the instant pot and cook on high pressure for 2 minutes. Manually quick release the pressure. Stir in heavy cream. Then add cheddar cheese and vinegar and stir until the cheese is melted. Season to taste with salt and pepper.

Ladle the broccoli soup into bowls, garnish with shredded cheddar, and enjoy!

Stove Top Instructions

If you prefer to cook this soup on the stove, you totally can! I like to use this large pot because it is enameled cast iron so it distributes the heat evenly and cooks soup beautifully!

• Heat butter and olive oil in a large pot over medium heat.
• Add onion, celery, and carrot to the pot along with a couple pinches of salt and pepper. Cook, stirring occasionally for about 10 minutes.
• Add garlic, Italian seasoning, mustard powder, paprika, and a couple pinches of salt and pepper to the pot. Cook, frequently stirring for 1 minute.
• Sprinkle veggies with flour and cook, frequently stirring for 1 minute. Add a few large splashes of broth and deglaze the pot scraping all the yummy bits off the bottom.
• Add broccoli, the remaining broth, bay leaves, and a couple large pinches of salt and pepper. Stir to combine.
• Bring to a simmer over medium-high heat. Reduce heat and simmer, covered, for about 10-15 minutes or until the broccoli is tender. Add a few more splashes of broth if needed.
• Stir in heavy cream. Then add cheddar cheese and vinegar and stir until the cheese is melted. Season to taste with salt and pepper.
• Garnish with shredded cheddar and enjoy!

Tips for the Best Broccoli Cheese Soup

• Cut your broccoli florets into uniform size pieces. I recommend bite-size pieces. This will ensure that the broccoli doesn’t get overcooked and comes out perfectly tender with just a bit of a toothsome bite.
• Be sure to do a quick release (or manual release) and not a natural release. The quick release means the pressure is reduced quickly and the cooking process slows. If you allow the pressure to release naturally (called a natural release) the soup will continue cooking that entire time and the broccoli will end up being mushy.
• If you’re looking for a blended broccoli cheese soup, you can *carefully* blend the soup in batches in a high-speed blender or with an immersion blender. CAUTION: Keep in mind that whenever you’re blending hot liquids, you need to leave somewhere for the steam to escape. Most blender lids have a detachable circular lid in the center for this. Remove the small circle (not the entire lid!) and cover the lid with a clean kitchen towel. Then carefully blend, only filling the blender about halfway with soup. This will allow the steam somewhere to go but the kitchen towel will prevent the soup from splattering all over the kitchen. If you are blending a hot soup, please re-read this section as it can be extremely dangerous to blend hot liquids without the proper guidance.

Serving Suggestions

• air fryer chicken tenders
• chicken bacon wraps
• turkey Brie grilled cheese
• instant pot French dip sandwiches
• vegetarian chickpea gyros
• air fryer chicken nuggets
• air fryer grilled cheese
• peanut chicken lettuce wraps

You Will Love This Broccoli Cheddar Soup

• Perfectly creamy, yet brothy at the same time. And it has SO. MUCH. FLAVOR. Most broccoli soups don’t have herbs or spices which is just a travesty! This soup is loaded with subtle flavors that elevate the vegetables and will leave you wanting seconds, and even thirds!
• It’s a one-pot meal! The best part about cooking with the instant pot is that you only have one dish to wash! The sauté function allows you to get that depth of flavor that comes from cooking the mirepoix with garlic and herbs. Then the pressure cooks the soup in no time flat – just 2 minutes – for a one-pot dinner your family will love!
• It tastes like Panera Bread’s broccoli cheese soup recipe, but better! I will almost always make the argument that homemade is just better, and this soup is no exception. Not only can you add the herbs and spices you like and use super fresh ingredients, but you’ll be able to do it all from the comfort of your own home and in the pressure cooker!
• If you loved this instant pot broccoli cheddar soup recipe, be sure to check out my other instant pot soup recipes like: instant pot potato soup, 20-minute instant pot taco soup, or my creamy instant pot chicken soup with rice.

Why is my broccoli cheddar soup grainy?

If your soup is grainy, it’s probably because the cheese was added when it was too warm. By adding the cheese at the end, after the cold cream has been stirred in, you ensure that the soup is warm enough to melt the cheese but not so hot that it gives it a grainy texture.

Why won’t my cheese melt in my broccoli cheddar soup?

Pre-shredded cheese is coated in cellulose which prevents it from clumping but also can prevent it from melting well. Shredding your own cheese is the best way to ensure that your cheese melts smoothly into the soup.

What do I do if my broccoli cheddar soup is too thick?

If your soup is too thick, add a splash or two of chicken broth or heavy cream until it reaches the consistency you’d like. Be sure to season to taste after adding any additional broth or cream.

Make-Ahead, Storage, Freezing, and Reheating Broccoli Soup

• Make-Ahead: Broccoli cheddar soup is a great make-ahead meal. Simply cook as instructed and then store in the fridge until you’re ready to reheat and serve. 
• Storage: Store the soup in an airtight container in the refrigerator for up to a week.
• Freezing: Transfer soup to a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat broccoli cheddar soup in a small saucepan on the stove top over medium heat until warmed through. Add a splash of broth or cream to loosen the soup. Season to taste with salt and pepper before serving.

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