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Broccoli Cheddar Soup Recipe in Instant Pot

  • EspaƱol
Portions: 4 servings

Calories: 415kcal

There's so much to love about this broccoli cheddar soup: The lovely texture of the combination of vegetables, the flavor, and the creaminess of cheddar and cream. With few ingredients and simple instructions, this Instant Pot soup will frequently be on your table.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

Instant Pot cheddar broccoli soup.

Instant Pot cheddar broccoli soup.

Why I ā¤ļø it

I love broccoli recipes and creamy soups, so – unsurprisingly – this isn't the only broccoli soup recipe in my collection. This Instant Pot recipe will have dinner ready in no time, and even soup skeptics will enjoy a bowl.

Instant pot broccoli cheddar soup recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make the tastiest, creamiest Cheddar and broccoli soup in your Instant Pot, and have a restaurant-quality dinner soup in no time.

Course: Dinner, Lunch
Category: Panera’s broccoli cheddar soup, what to eat with broccoli cheddar soup, white cheddar broccoli soup
Author: Clara Gonzalez

Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins

Utensils and tools

  • Instant Pot
Broccoli cheddar soup in Instant Pot.
Broccoli cheddar soup in Instant Pot.

Ingredients

  • 1 head of broccoli
  • 2 tablespoons butter
  • 1 large red onion, diced
  • 3 large potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • Salt
  • Freshly cracked black pepper
  • 1 teaspoon of dry thyme (or a couple of fresh sprigs of thyme)
  • 1 teaspoon of paprika
  • 4 cups of  vegetable broth or chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1½ cup heavy cream
  • Some minced fresh parsley to garnish

Video

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Peel broccoli

Separate the broccoli stem from the florets. Set the florets aside.

Peel the stems, removing the thick skin. Dice the stems.

Broccoli.
Broccoli.

Step 2: SautƩe

Set the Instant Pot to SAUTE. Add the butter and heat to melt.

Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.

SautƩing ingredients.
Sauteing ingredients.

Step 3: Boil

Pour in the broth.

Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.

When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.

Boiling in broth.
Boiling in broth.

Step 4: Add cream

When the timer stops, carefully release the pressure by turning the valve to VENTING.

Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted. 

Season with salt and pepper to taste and serve garnished with minced fresh parsley.

Adding cream.
Adding cream.

Top tips

  • If you want to add some garlic flavor, add a tablespoon of garlic powder to the soup.
  • You can save the leftovers in the fridge overnight, or keep in the freezer in an airtight container for a week. Reheat in the microwave before serving.
Instant Pot cheddar broccoli soup.
Instant Pot cheddar broccoli soup.

Serving suggestions

Serve with bread, like this cheddar rolls, pan de agua bread, or any rustic bread you like.

Variations

To make on the stove-top, cook in a pot over medium heat, then, after adding the broccoli florets, simmer over medium-low heat until they are tender.

Nutritional information

Calories: 451kcal | Carbohydrates: 31g | Protein: 12g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1186mg | Potassium: 938mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3695IU | Vitamin C: 114mg | Calcium: 250mg | Iron: 2mg

More soup recipes

  • Creamy chicken vegetable soup.
    Easy Creamy Chicken and Vegetables Soup Recipe
  • Instant pot beef stew.
    Quick and Easy Instant Pot Beef Stew
  • Cream of beet soup.
    Pink Cream of Beetroot Soup
  • Roasted carrot soup.
    Cream of Carrot Soup, Vegan and Easy

More: soup recipes dinner recipes meatless recipes

FAQs

How long is broccoli cheddar soup good for?

Broccoli cheddar soup should last 24 hours in the fridge, and about a week frozen.

How many calories are in a bowl of broccoli cheese soup?

This broccoli cheese soup contains 451 calories.

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Instant Pot Cheddar Broccoli Soup Recipe

Ingredients

  • 1 head of broccoli
  • 2 tablespoons butter
  • 1 large red onion , diced
  • 3 large potatoes , peeled and diced
  • 1 large carrot , peeled and diced
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 teaspoon of dry thyme (or a couple of fresh sprigs of thyme)
  • 1 teaspoon of paprika
  • 4 cups of vegetable broth or chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1½ cup heavy cream
  • Some minced fresh parsley to garnish

Instructions

Step 1: Peel broccoli

  • Separate the broccoli stem from the florets. Set the florets aside.
    Peel the stems, removing the thick skin. Dice the stems.

Step 2: SautƩe

  • Set the Instant Pot to SAUTE. Add the butter and heat to melt.
    Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1 ½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.

Step 3: Boil

  • Pour in the broth.
    Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.
    When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.

Step 4: Add cream

  • When the timer stops, carefully release the pressure by turning the valve to VENTING.
    Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted.
    Season with salt and pepper to taste and serve garnished with minced fresh parsley.

Nutrition

Calories: 415kcal | Carbohydrates: 31g | Protein: 12g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1186mg | Potassium: 938mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3695IU | Vitamin C: 114mg | Calcium: 250mg | Iron: 2mg

By Tia Clara, published May, 2023 on Tia Clara

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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