Instant Pot Broccoli Cheddar Soup

This Broccoli Cheddar Soup is an easy, rich, and healthy recipe that comes together in under 25 minutes using minimal ingredients in the Instant Pot Pressure Cooker. It's low-carb, keto-friendly, and is a Panera copycat broccoli cheddar soup recipe, and I promise you'll love it!

With colder weather approaching, a warm, creamy soup filled with fresh broccoli and cheese makes for the perfect comfort food at dinner. Serving this soup in a bread bowl makes it even more delightful. It's so delicious, I promise you! You may also like my easy broccoli spinach soup.

This Panera Bread copycat Broccoli Cheddar Soup recipe has made the rounds around social media, so I wanted to try it at home. It took me a few tries to get the right consistency and flavor. I have added milk instead of heavy cream, which would reduce the calories in the soup and make it even healthier.

For the Keto Broccoli Cheddar Soup recipe, use only heavy cream, coconut milk, or unsweetened almond milk for this recipe. Do not use dairy milk for the keto diet as it is high in carbs. Additionally, skip adding carrots to keep the recipe keto-friendly. Don't forget to check out my keto Indian food recipes Collection.

And for those of you who do not own an Instant pot, I’ve also included directions to make this on the stovetop in a large pot as well.

More Broccoli Recipes you may love

• Potato Broccoli Stir Fry
• Roasted Broccoli
• Broccoli Paneer Mayo Sandwich
• Tandoori Broccoli

Jump to:

• Ingredients
• How to Make Broccoli Cheddar Soup in Instant Pot
• Stovetop Pot Method
• Serving Suggestions
• Make Ahead & Storage
• Expert Tips
• Variations
• Recipe FAQs
• Instant Pot Broccoli Cheddar Soup

Ingredients

• Butter: Use butter for sautéing to create a simple roux with flour. Alternatively, you can use olive oil.
• Yellow onion: Onions are an essential aromatic that forms the base of the soup and adds tons of flavor. I prefer using sweet onions (yellow onions) for soups, but you can use any variety you have on hand.
• Garlic: Freshly minced or finely chopped garlic tastes the best.
• Broccoli: Choose organic, fresh, dark green broccoli with firm stems. Chop broccoli florets into small pieces. You can use frozen broccoli as well, but fresh is better than frozen.
• Carrots: Use grated carrots. You can skip them as well.
• Vegetable broth (or water): Use low-sodium vegetable broth. It adds a nice depth of flavor and the liquid base for this broccoli cheddar soup. However, you can even use water if that's what you have.
• Flour: This helps to thicken the soup. I prefer to use whole wheat flour as a healthy alternative or regular all-purpose flour (maida).
• Cheddar Cheese: I used sharp cheddar cheese for this recipe, but you can also opt for mild or medium cheddar. I prefer grating my cheese from a block rather than using pre-grated cheese for a fresher flavor. Feel free to adjust the amount of cheese based on your taste. Extra sharp white cheddar is also a great option!
• Milk: I used whole milk in this recipe. You may substitute with heavy cream or half and a half for ultra-thick, rich, and creamy broccoli soup!
• Herbs & spices: I used dried thyme, you can add any seasoning of your choice.
• Salt & pepper: to taste.

How to Make Broccoli Cheddar Soup in Instant Pot

Press the SAUTE button on the Instant Pot. Once heated, melt the butter, then add the minced garlic and diced onions. Sauté until the onions become soft and translucent.

Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.

Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.

When the instant pot beeps, Let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.

Blend (optional): At this point, you can blend some of the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender once slightly cooled. 

NOTE: I didn't puree the soup since I added small pieces of broccoli before pressure cooking, and I like the soup to have a chunky texture.

Lastly, select "Sauté" mode again. Add in the milk (or heavy cream or half and half), shredded cheddar cheese, and dried herbs like thyme. Stir for 2-3 minutes until the cheese is melted. Adjust the salt and pepper at this stage. Let the soup simmer for 2 minutes.

Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some steamed broccoli for some crunch.

**Broccoli Cheese Soup usually becomes thick during cooking or storing. If it gets too thick, simply thin it out with a little water or vegetable broth.

Stovetop Pot Method

• Melt butter in a large saucepan. Once it’s melted, add minced garlic and diced onions and saute until the onions turn translucent.
• Add the flour and saute for a minute constantly until it is cooked, being careful not to burn the flour.
• Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
• Then, bring the soup to a simmer and cook until the broccoli becomes very tender, which should take around 25-30 minutes.
• Once tender, stir in the milk, cheddar cheese, and dried herbs and stir for 2-3 minutes until the cheese is melted. Simmer for another 2 minutes. Broccoli Cheddar Soup is ready to serve.

Make Ahead & Storage

• Make-Ahead: This soup is a great make-ahead meal. Let it cool to room temperature, and then store it in an airtight container in the fridge for up to 2 days until you are ready to serve it.
• Refrigerator: You can store the leftovers in the refrigerator for up to 3 days in an air-tight container.
• Freezer: Soups with dairy don't freeze that well. However, if you have leftovers, divide them into individual portions and freeze them in freezer-safe zip-lock bags for up to three months.
• Reheating: You can reheat in the microwave or stovetop on low heat until warm by often stirring to avoid curdling. To reheat the frozen soup, thaw it overnight in the fridge and then heat it in the stovetop pot, stirring it continuously.

Variations

• Use a different type of cheese: I used sharp cheddar cheese in this recipe. If you like, you can also add ⅓ cup of parmesan cheese to add more flavor to the soup.
• Add other vegetables: For added nutrients and flavor, consider incorporating other vegetables like cauliflower or potatoes into the soup.
• Use different types of milk: You can also use non-dairy milk such as almond, coconut, or cashew milk if you are a vegan and lactose intolerant.
• Milk: I made this soup with whole milk, in place of heavy cream or half and half. It is a bit thinner in consistency but doesn't compromise on the taste. 
• Make it creamy: Add heavy cream or half and half to make the soup creamy and rich.
• Make it spicy: You can add diced jalapeño peppers or red chili flakes to add some heat.
• Gluten-free: To make this soup gluten-free, skip the all-purpose flour. To thicken, add 2 tablespoons of cornstarch. You may also add cream cheese to thicken.
• Adding Roux after Pressure Cooking Cycle: You can also avoid adding flour or cornstarch to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water, and add to the soup after adding the milk and cheese after pressure cooking. Mix through well and allow to thicken.

Recipe FAQs

If you love Soups and are looking for more Instant Pot Soup Recipes? then here are my 30+ Instant Pot Vegetarian Soup Recipes you must try.

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