Instant Pot broccoli cheese soup is creamy, smooth, and on the healthier side! The pressure cooker makes this soup hands off and quick to prepare.
Soup is one of my favorite things to cook in the fall, and cooking them in the Instant Pot makes the process so simple and easy! From carrot ginger soup to vegetarian chili, there are so many delicious and healthy options.
Broccoli cheese soup is one of my favorite soups EVER! My recipe is loaded with healthy veggies, is thick and creamy without the use of heavy cream, and is just plain cheesy and delicious.
Reasons you’ll ♡ Instant Pot broccoli cheese soup
- it's thick and creamy without the use of cream (we use a potato to thicken!)
- it's cheesy and delicious, but loaded with vegetables
- the Instant Pot makes it hands off (no stirring) and easy to prepare
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Ingredient notes
- stock- feel free to use chicken or vegetable stock, or make your own bone broth
- potato- this recipe uses a white potato, and we don't bother peeling. If using a red potato, you may want to peel (for looks, not for taste)
- milk- this recipe uses dairy milk, but it should work fine with unsweetened almond or nut milk
- cheese- cheddar or mozzarella are both great in this soup; for extra flavor, use an aged cheddar
- other- sometimes I add a carrot to the soup; peel + chop into small pieces
Step by step directions
Scroll to the recipe card for ingredient quantities
Would you like to save this?
We'll email this post to you, so you can come back to it later!
- Add olive oil and onion to the stainless steel insert of your Instant Pot. Select 'saute' and cook for 5-7 minutes, until onions are soft and transluscent.
- Add garlic and sautee for one minute.
- Add stock to the pan and scrape up any bits stuck to the bottom of the pot. Add celery, broccoli, potato, salt and pepper.
- Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 5 minutes.
- After the cook cycle finishes, allow the Instant Pot to naturally depressurize for 10 minutes before releasing remaining pressure and removing the lid.
- Add milk, then puree with an immersion blender.
- Stir in cheese in handfuls until fully melted.
- Enjoy!
Recipe tips
Deglazing the pan
It's very important that when adding the stock to the pot, you take the time to scrape the bottom of the stainless steel insert with a spatula. If there are any bits of food stuck to the bottom, your Instant Pot may give you a burn warning.
10 minute natural pressure release
When cooking soups or stews in the Instant Pot, I like to let the pot naturally release some pressure for 10 minutes. This helps to prevent soup from sputtering through the valve when the pressure is released.
To do a natural pressure release, simply let your pot sit for 10 minutes after the cook cycle has completed. Set a timer for 10 minutes, and when the time is up, carefully move the steam release handle into the 'venting' postition.
For more information about when to use a quick versus natural pressure release, check out Instant Pot 101.
Blending the soup
My favorite way to blend soups is using an immersion blender, because you can do it right in the Instant Pot! If you have a stand blender, you can also carefully transfer the soup in batches to the stand blender and blend it up that way.
Models that work
I have tested this recipe in both my 6 quart Instant Pot and my 8 quart Instant Pot and it worked great in both. I have not tested in a mini yet. If you try it, leave us a comment to let us know how it went!
Time to come to pressure
One thing to note about cooking large volumes in the Instant Pot is that it will take some time to come to pressure; for this soup it takes at least 15 minutes for your pot to come to pressure, so make sure to factor that into your prep time. I find the benefit of the pressure cooker is that you don't have to babysit or stir the soup while it cooks, which frees you up to do other things.
Storage + Reheating
Here's how to store broccoli cheese soup after cooking:
- Fridge- store in an air tight container for up to 4 days
- Freezer- freeze in a glass or plastic freezer jar for up to 3 months; make sure it is completely cooled before freezing
- Thaw- thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
- Reheat- heat on medium heat in a pot on the stove; stir occasionally until warmed through
Check out my favorite freezer containers.
More healthy Instant Pot recipes
- Instant Pot Tuscan Chicken Stew
- Instant Pot Lemon Garlic Chicken Thighs
- Spicy Instant Pot Thai Chicken Curry
- Instant Pot Taco Meat
- Perfect and Tender Instant Pot Broccoli
- Fluffy Instant Pot Basmati Rice
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Broccoli Cheese Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 ½ cups stock chicken or vegetable
- 2 stalks celery sliced
- 4 cups broccoli florets 1-2 inches
- 1 white potato cut into ½ inch cubes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 1 ½ cups cheddar cheese shredded
Instructions
- Select the 'saute' button on the Instant Pot. Add olive oil and onion to the stainless steel insert, and cook for 5-7 minutes, until soft and translucent.
- Add garlic to the pot and cook for 1 minute.
- Add stock, and use a spatula to scrape the bottom of the pot so there's nothing stuck.
- Add the celery, broccoli, potato, salt and pepper.
- Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 5 minutes.
- Allow the pot to naturally depressurize for 10 minutes after the cooking cycle completes. After 10 minutes, carefully set the steam release handle to the 'venting' position, to allow steam to release. Open the lid.
- Add milk to the Instant Pot, and use an immersion blender to blend until smooth.
- Stir in the cheese until melted, and enjoy!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- serving size is strictly an estimate; nutritional information is for ¼ the batch.
- a double batch of this recipe fit well in an 8 quart Instant Pot
- potato may be swapped for 3 tablespoons basmati rice (⅓ cup for a double batch)
- Fridge– store in an air tight container for up to 4 days
- Freezer– freeze in a glass or plastic freezer jar for up to 3 months
- Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
- Reheat– heat on medium heat in a pot on the stove; stir occasionally until warmed through
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Abbey says
Made this tonight and it was delicious! I added a couple chopped up carrots and used yukon gold potatoes because that's what I had on hand. My husband and I like chunks in our soup, so I blended about half (in a stand blender, since I don't have an immersion blender) and left some chunks of vegetables. I'd probably double the potatoes next time since the soup reduces down quite a bit when it's blended. Topped it with extra cheese and a dollop of plain greek yogurt (for me) and sour cream (for my husband). I love that it's thickened with potatoes instead of cream. We'll definitely be making this again!
Denise Bustard says
Hi Abbey! I'm so happy to hear that you guys enjoyed the soup! Thanks so much for taking the time to come back and leave a review- particularly with your modifications. That's so helpful!