Instant Pot Broccoli Cheese Soup

Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don’t miss the useful tips in the post!

If you like soups, then this broccoli and cheese soup recipe will definitely bring a smile on your face. I am going to show you how to make this cheesy and healthy bowl of yum in Instant Pot.

This recipe is easy and tastes like came from a good restaurant, but it’s simply a homemade pressure cooker dinner that is ready in under 30-minutes and definitely a family pleaser. And yes, kids will love it too at-least my 5 year old son does who in general is not a big fan of broc’s.

Let’s get started … fire up your Instant Pot and prep the ingredients. I have a 6-QT Instant Pot, so will be using the same you can use any size.

How To Make Instant Pot Broccoli Cheese Soup

• Prep time: 15 minutes
• Active cook time: 6-8 minutes (+ time to come to pressure)
• Natural release: 5 minutes
• Serves: 4-6

What You’ll Need To Make Instant Pot Broccoli Cheese Soup

• 2 T. extra virgin olive oil (Buy this ingredient on Amazon)
• 2 medium shallots, diced
• ½ large red pepper, diced small, divided
• 1 t. garlic powder
• Sea salt and black pepper, to taste
• 1 large yellow potato, chopped small (skip it if you are on a low carb diet)
• 2 c. chicken broth, preferably organic (Buy this ingredient on Amazon)
• 12-oz. bag fresh/frozen broccoli florets
• 1 c. Monterey Jack cheese, shredded (Buy this ingredient on Amazon)
• 2 c. sharp cheddar cheese, shredded (Buy this ingredient on Amazon)
• 1/3 c. heavy cream (Buy this ingredient on Amazon)

Directions To Make Instant Pot Broccoli Cheese Soup

1. Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
   
2. Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
   
3. Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
   
4. Deglaze the Instant Pot® inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function. 
5. Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.
6. When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
   
7. Add the cheese, one cup at a time, and stir until completely melted.
   
8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to it before adding it to the soup. Stir to combine.
   
9. Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy! 

Some Variations You Can Try

• You can use a mix of both broccoli and cauliflower in place of broccoli only.
• Feel free to add chicken, leftover shredded chicken, or even rotisserie chicken to your soup.
• Other protein options include sliced sausage pieces and crumbled bacon.
• Use a blender or immersion blender to pureé the soup after cooking.

Diet Adaptations

• Use vegetable broth instead of chicken broth
• Keto/Low Carb – Skip the potato apart than this it’s typically Keto.

[Recipe Card]

Instant Pot Broccoli Cheese Soup

Yield: SERVES: 4-6

Prep Time: 15 minutes

Cook Time: 8 minutes

Additional Time: 5 minutes

Total Time: 28 minutes

Simple soup recipe with crazy good flavors and easy to make.

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Ingredients

• 1 T. extra virgin olive oil
• 2 medium shallots, diced
• 1/2 large red pepper, diced small, divided
• 1 t. garlic powder
• Sea salt and black pepper, to taste
• 1 large yellow potato, chopped small
• 2 c. chicken broth, preferably organic
• 12-oz. bag frozen broccoli florets
• 1 c. Monterey Jack cheese, shredded
• 2 c. sharp cheddar cheese, shredded
• 1/3 c. heavy cream

Instructions

1. Add olive oil to Instant Pot inner cooking pot and select the Sauté function. Use the "Adjust" button to select the "Normal" (medium) setting.
2. Once hot, add the diced shallot, all but 2 tablespoon of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
3. Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
4. Deglaze the Instant Pot inner cooking pot by pouring in the chicken broth and gently scrapping the bottom with a rubber spatula to release the brown bits. Press the "Keep Warm/ Cancel" button to turn off the Sauté function/
5. Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to "Sealing." Select the "Manual" setting and adjust setting to "High," if necessary. Set cook time to 2 minutes.
6. When cook time is complete, allow the pressure to release to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
7. Add the cheese, one cup at a time, and stir until completely melted.
8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it to the soup. Stir to combine.
9. Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!

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  Keto Soups Cookbook