Instant Pot Broccoli Cheddar Soup

This best Broccoli Cheddar Soup is an easy, rich, healthy delicious soup prepared with minimal ingredients under 25 minutes in the Instant Pot Pressure Cooker and is Low Carb, Keto Recipe. This is a Panera copycat broccoli cheddar soup recipe and I will promise you will love this.

With the colder weather moving a nice warm creamy soup full of fresh broccoli and cheese is great comfort food for dinner. Adding this soup to a bread bowl makes it even more fantastic. It’s So delicious, I promise you! 

This Panera's Broccoli Cheddar Soup recipe has made the rounds around social media so I really 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 cream which would reduce the calories in the soup and make it even healthier.

For the Keto Broccoli Cheddar Soup recipe use only cream, coconut milk, or almond milk for this recipe. Do not use dairy milk for the keto diet as it is high in carbs. Also, skip carrot for keto diet. 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 in the Stovetop in a large pot as well.

More BROCCOLI RECIPES you will like Broccoli 65, Broccoli Besan Stir Fry, Broccoli StirFry/Poriyal, Broccoli Paneer Paratha, Broccoli Raita and Broccoli Paneer Bhurji

Ingredients

Lets first gather ingredients required to make this broccoli cheese soup.

• butter: use butter for sautéing, This will make a simple roux with flour. You can also use olive oil too.
• yellow onion: dice it into small pieces
• garlic: minced or finely chopped
• carrots: grate it using a box grater
• fresh broccoli: chopped into small pieces. You can use frozen broccoli, But fresh is better than frozen.
• vegetable broth or water: use vegetable broth if you want vegetarian or vegan lentil soup. If you don't have you can simply use water.
• flour: I prefer to use whole wheat flour as a healthy alternative, Else use regular flour(maida). This is used to thicken the soup.
• cheddar cheese: I have used sharp cheddar cheese, You can also use mild cheddar as well.
• milk: may substitute cream or half and a half for ultra thick, rich, and creamy broccoli soup!
• herbs & spices: dried thyme is added, You can add any seasoning of your choice.
• salt & pepper: to taste

How to make Broccoli Cheddar Soup in Instant Pot

Firstly, press SAUTE on Instant Pot. Add butter, once it’s hot add minced garlic, onions, and saute till the onions turn 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, water and give a stir.

Furthermore, close the lid on the pot and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer 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 dint puree the soup since I have 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 half and half and cheddar cheese. 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.

**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 stock.

Stovetop Pot Method

• Follow the first three steps in a large saucepan, and then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
• Once tender, stir in the cheese, milk, let the cheese melt, and soup simmer for 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.

Serving Suggestions

This Homemade Broccoli Cheddar Soup can be served for lunch or a quick easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.

Variations

• I used sharp cheddar cheese in this recipe. If you like, you can add ⅓ cup of parmesan cheese.
• I have made this soup with milk, in place of cream or half and half. It was a bit thinner consistency, but dint compromise on the taste. 
• To make this soup gluten-free simply skip the all-purpose flour. To thicken add 2 tablespoons of almond flour or cornflour.
• You can also avoid adding cornstarch or flour to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of cornstarch or flour 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

More Soup recipes?

• Creamy Tomato Soup
• Lentil Soup
• Cauliflower Soup
• Broccoli Spinach Soup
• Cream of Asparagus Soup

If you love Soups and looking for more Instant Pot Soup Recipes? then here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.

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