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Instant Pot Broccoli Cheddar Cheese Soup served in a bowl garnished with cheddar soup and broccoli
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4.81 from 31 votes

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a healthy, thick, creamy and so delicious soup prepared with minimal ingredients under 25 minutes in the Pressure Cooker.
Course Soup
Cuisine American
Keyword broccoli, broccoli recipes, cheddar, easy, instant pot, instant pot soup recipes, keto, low carb, pressure cooker recipe, soup, soup recipes, under 30 minutes, vegetarian
Diet Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 332kcal
Author Bhavana Patil


  • 2 tablespoon butter
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 3 cloves garlic minced
  • 1 cup shredded carrots
  • 3 cups fresh broccoli cut in to small pieces
  • 2 cups vegetable broth or water
  • 2 tablespoon flour (maida)
  • 2 cups sharp cheddar cheese (add more if required)
  • 1 cup milk or half and half or heavy cream
  • ½ teaspoon thyme (optional)
  • salt & pepper to taste


Instant Pot Method:

  • Press SAUTE on Instant Pot. Melt butter, then add minced garlic, diced onions, and saute till the onions turn soft and translucent.
  • Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
    step to saute garlic onions collage
  • 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.
    step to add broccoli carrot collage
  • 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 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.
    step to add cheddar cheese and milk collage
  • 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 stock.
    broccoli cheddar soup in instant pot insert with laddle full of soup

Stovetop Pot Method:

  • In a large saucepan, Melt butter, once it’s melted, add minced garlic, diced onions, and saute till the onions turn translucent.
  • Add in the flour and saute for a minute constantly until it is cooked. Make sure 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 to a simmer and cook until the broccoli is very tender. This should take about 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. Easy Broccoli Cheddar Soup is ready to serve.



I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Tips to make the Best Broccoli Cheddar Soup

  • Use high-quality cheese: Use high-quality, sharp cheddar cheese to make Panera-style Broccoli cheddar soup.
  • Shred your own cheese: Pre-shredded cheese often contains additives and preservatives, that can affect the flavor and texture. Also, it doesn't melt smoothly in the soup.
  • Dice broccoli into bite-sized pieces: Make sure to chop the broccoli into bite-sized pieces, it helps to cook evenly.
  • Don't overcook broccoli: Cook the broccoli until it's soft and tender but not overcooked. If it's overcooked, broccoli will be mushy and lose its flavor and nutritional value.
  • Adjust the Consistency: The soup usually becomes thick while cooking or storing. So simply thin it out with vegetable broth, milk, or water.
  • Blend the soup: If you want a smooth and creamy soup, use an immersion blender or a regular blender to blend the soup.

Variations for Broccoli Cheddar Soup

  • 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: Try adding other veggies such as cauliflower or potatoes if you desire to add nutrients and flavors to 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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 332kcal | Carbohydrates: 10g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Sodium: 308mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6345IU | Vitamin C: 3.3mg | Calcium: 298mg | Iron: 0.9mg