Name: Instant Pot Broccoli Cheese Soup
Prep time: 15 min
Cook time: 5 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 onion (diced); 3 cloves garlic (minced); 2 1/2 cups stock (chicken or vegetable); 2 stalks celery (sliced); 4 cups broccoli florets (1-2 inches); 1 white potato (cut into 1/2 inch cubes); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup milk; 1 1/2 cups cheddar cheese (shredded)

By: Denise Bustard2 Comments
Posted: 9/4/20 Updated: 1/7/22

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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.

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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

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

Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Instant Pot Broccoli Cheese Soup