Instant Pot Broccoli Cheddar Soup is a fast way to make the classic you know and love. This soup recipe will quickly become a favorite as it is hearty enough to make a meal out of.
For years, one my most popular recipes has been my Slow Cooker Broccoli Cheddar Soup. And for good reason! It is easy to make and is absolutely delicious. It rivals the quality of restaurant soups, but is easy to make at home.
I’ve taken everything you love from that delicious broccoli cheddar soup and converted it to an Instant Pot recipe. The rich, creamy, cheese base of this soup is sure to win over even picky eaters.
I made this for a Christmas luncheon get together – guests said it was the BEST soup they’d ever had. I agree. I’m making more (doubling the recipe) right now. Absolutely delicious.
How to Make Instant Pot Broccoli Cheddar Soup
- Combine ingredients in the Instant Pot. To begin we will be adding the vegetables, chicken stock, salt, pepper, and nutmeg to the Instant Pot.
- Set the Instant Pot. You want to use the manual setting, and set the pressure cooker to high for 5 minutes. Make sure that the steam release is set to sealing.
- Release the pressure. After the pressure cooker has come to pressure, and the soup has cooked the five minutes, use a quick release to release the pressure. Once the float valve drops you can open the Instant Pot. The time from sealing the pot to opening it back up again is about 20 minutes.
- Make the roux. While the soup is cooking in the Instant Pot, make a roux. Read below to learn more about making roux.
- Add chicken stock and half and half to the roux. Then whisk in the cheddar cheese. Add this creamy cheesy sauce to the soup once it is done cooking in the Instant Pot. Stir to combine.
Making a Roux for Broccoli Cheddar Soup
The base of any good creamy soup is a roux. It is the thing that holds the a cream sauce together and keeps it from separating. Combining a fat with all purpose flour coats the fat molecules in the starch from the flour which keeps them suspended throughout the sauce. I love it when science results in cheese sauce.
When you are making this soup on the stovetop, you start the soup by making the roux. But when we make this in the crockpot or the Instant Pot we need to do it at the end on the stovetop and then add it into the cooked soup. It is well worth the extra steps.
A key step in making a roux is going slow. You want to complete each step before moving to the next. For example, the butter and flour should be fully combined with no streaks of white flour before you start adding liquid. When you first start adding the stock, go slow. Add just about two tablespoons at a time and fully whisk it in to the butter flour mixture before adding more. The more you add the more quickly you can go. The whole thing should take no more than a minute or two.
Shredding Cheese for Melted Cheese Recipes
Another key to this recipe, or really any recipe that requires melting the cheese, is to use a block of cheese and shred it yourself. Pre-shredded cheese is not worth the time it saves you. It is coated in preservatives and most of the time does not melt well into recipes, especially recipes where it needs to melt completely like this one.
Topping Soup
I think this soup is great and stands alone as is. But! If you love toppings as much as my kids you might want to consider putting out some shredded cheddar for people to add. What you see pictured here with the soup is my Cornbread Croutons, and they are delicious in this as well.
FAQ
Can I make this broccoli cheddar soup on the stovetop?
Yes! We have a great stovetop broccoli cheddar soup recipe.
Can I make this broccoli cheddar soup in the crockpot?
Yes! We have a delicious slow cooker broccoli cheddar soup recipe.
Can I make this recipe vegetarian?
Absolutely, I use chicken stock because it is what I tend to have on hand, but you can absolutely use vegetable stock instead.
Is this recipe gluten free?
This is not gluten free. We use flour to make the roux. But you could replace the flour with almond flour to make this gluten free.
Is this recipe Keto?
This recipe is not Keto because of the all purpose flour. You could replace the all purpose flour with almond flour and it will be Keto.
Other Instant Pot Recipes
If you make this Instant Pot Broccoli Cheddar Soup recipe or any of my other recipes, please leave me a comment and let me know what you think!
Instant Pot Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 3 cups chicken stock (or vegetable stock) divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3 tablespoon unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Instructions
- Combine the broccoli, onion, shredded carrots, 2 1/2 chicken stock, salt, pepper, and nutmeg in the Instant Pot. Close and make sure the valve is set to sealing.
- Set the Instant Pot to manual, high pressure for 5 minutes. Allow the pressure cooker to come to pressure. After the time counts down, use a quick pressure release to relsease the pressure. Once the float valve drops, open the pressure cooker.
- While the soup is cooking in the Instant Pot, in a small saucepan melt the butter. Slowly whisk in the flour. Add 1/2 cup chicken stock very slowly to the sauce pan whisking it in as you go. Add just a few tablespoons at a time, only adding more once it is absorbed. The more you add the faster you can go; the whole process should take less than a minute.
- Then very slowly whisk in the half and half. Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
- Add the cheese sauce to the finished soup in the Instant Pot and stir it in to combine.
- After it is fully combined, serve and enjoy!
Notes
Doreen says
Hi Lisa,
Can you make the soup with non dairy milk? Rice? Or Cashew?
Thank you for the recipes.
Good Morning, Doreen! I haven’t tested this with a non-diary milk. There is no reason to think that it wouldn’t work, but keep in mind you will also need to use a non dairy butter and non dairy cheese, those are the pieces that will be more dicey. The non dairy milk will just make it slightly less creamy. I’m concerned that the non dairy cheese won’t melt in as well.
Beth Hunt says
I made this for a Christmas luncheon get together – guests said it was the BEST soup they’d ever had. I agree. I’m making more (doubling the recipe) right now. Absolutely delicious.
I’m so happy to hear this! Thank you for coming back to let me know!
Kathy says
should I use sharp cheddar or regular (medium)?
thanks!
Both will work in this recipe, it is just a matter of preference.