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Instant Pot Broccoli Cheese Soup

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Instant Pot broccoli cheese soup is made with fresh broccoli, cream, and shredded cheese.

A bowl of broccoli cheese soup on a cutting board in front of an Instant Pot

Broccoli cheese soup is one of our favorite soups. Easy Broccoli Cheese Soup in the Slow Cooker is also one of our top recipes. Is there anything better than a big bow of cheesy broccoli soup and some nice crusty bread?  We decided to take our popular slow cooker version and adapt it for the Instant Pot. Now your soup is ready in less time and it’s just as delicious.

A bowl of Instant Pot broccoli cheese soup

Instant Pot Broccoli Cheese Soup Ingredients:

  • Broccoli (you can also substitute cauliflower for a Cauliflower Cheese Soup)
  • Onion
  • Celery
  • Chicken broth (you can use either store bought or homemade chicken broth)
  • Cumin
  • Worcestershire sauce
  • Heavy cream
  • Shredded mild Cheddar or American cheese or any cheese you like
  • Kosher salt and black pepper to taste

 

Diced celery and onions in the insert of an Instant Pot
 
Set your Instant Pot on the Saute function. Add the oil and let it heat up. When the oil is hot, add the diced celery and onions.
 
Cooked celery and onions in Instant Pot
 
Saute the celery and onions for about 3-5 minutes or until they begin to soften. Stir as need to so the vegetables don’t burn. Once the celery and onions, turn the saute function off. 
 
Raw broccoli in Instant Pot
 
Next, add the chopped broccoli to the Instant Pot.  For a fun twist, you can also use cauliflower instead of broccoli.
 
Chicken broth being poured into Instant Pot with broccoli in it.
 
Next, pour the broth into the Instant Pot with the broccoli.
 
Teaspoon of seasonings over pot of broccoli in Instant Pot.
 
Finally, add the seasonings. Give it a good stir to combine the broccoli, broth and seasonings. 
 
Valve of an Instant Pot
 
Place the cover on the instant pot and seal shut. Close the pressure release valve.
 
Instant Pot with On
 
Cook the soup, on manual, high pressure for 5 minutes. Let naturally release for 5 minutes. Quick release pressure. Make sure to turn the valve with a long wooden spoon or other object as the steam will release.
 
Cooked broccoli in an Instant Pot
 
Once all the steam is released, carefully open the pot. There will still be steam so open the pot away from you.  The broccoli will be cooked through. 
 
Use an immersion blender or a potato masher to cream the broccoli a bit. You can leave big chunks of broccoli or cream it all. Blending it helps add a little thickness to the soup.
 
Cream being poured into Instant Pot for Instant Pot broccoli and cheese soup
 
Next, pour the cream into the Instant Pot. Stir to combine. The cream also helps to thicken the soup.
 
Shredded cheese being dumped into an Instant Pot broccoli cheese soup recipe
 
Add the cheese and stir until completely melted. You can use any type of cheese or combination of cheese you like. We used sharp cheddar. 
 
Instant Pot broccoli cheese soup
 
If necessary, select saute on the instant pot to heat up the cream and cheese, but stir constantly to avoid scorching. Season with salt and pepper and serve.
 
Yield: 6 servings

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

Instant Pot broccoli cheese soup is made with fresh broccoli, cream, and shredded cheese.

Cook Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 large head broccoli, cleaned and cut up
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 Tablespoons oil
  • 4 cups chicken broth
  • 1/2 tsp cumin
  • 1/2 tsp Worcestershire sauce
  • 1 cup heavy cream
  • 2 cups shredded mild Cheddar or American cheese
  • Kosher salt and black pepper to taste

Instructions

  1. Add oil, onion and celery to Instant Pot. Saute for 3-5 minutes or until onions and celery begin to soften.
  2. Add broccoli, broth and seasoning and mix well.
  3. Place the cover on the Instant Pot and seal shut. Close the pressure release valve. Cook the soup, on manual, high pressure for 5 minutes.
  4. Let naturally release for 5 minutes. Quick release pressure and open the pot.
  5. Use an immersion blender, potato masher or a fork to break up large pieces of vegetable and puree a little into the soup.
  6. Stir in heavy cream and cheese. Mix well until melted.
  7. If necessary, select sautee on the Instant Pot to heat up the cream and cheese, but stir constantly to avoid scorching.
  8. Season with salt and pepper and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 408Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 91mgSodium: 1091mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 15g
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