Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 1 Tablespoon olive oil; 1 onion (diced); 3 cups chicken broth; 4 cups broccoli (chopped); ½ cup shredded carrots; ¼ teaspoon nutmeg; 1½ cups heavy cream; 2 cups shredded cheddar cheese; 1 Tablespoon hot sauce

This smooth, flavorful Instant Pot Broccoli Cheddar Soup will quickly become a family favorite! It's perfect as a main dish or as an appetizer to a yummy meal.

Instant Pot Broccoli Cheddar Soup Recipe

Instant Pot Broccoli Cheddar soup is a favorite in my family. We have a favorite Italian restaurant locally that serves it only on Fridays and Saturdays. You are sure to find us there, each with a large bowl.

Learning how to make this delicious soup in the Instant Pot was an obvious choice. It is quick and easy, and I knew my husband and kids would give it a double thumbs up.

Looking for more soups to make in the Instant Pot? Try our Instant Pot Wild Rice Soup!

How to Make Instant Pot Broccoli Cheddar Soup:

Using the Instant Pot makes this recipe quick and easy! Start by turning the Instant Pot to Saute. Heat oil or butter, add onion, and saute for 5 minutes.

Next, add chicken broth, broccoli, carrots, and nutmeg.

Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing. Press the Manual or Pressure Cook button. Set cook time for 4 minutes.

Do a quick release and stir in cream.

Press the SAUTE button again, but do not bring to boil. Stir in cheese and hot sauce.

Serve hot in a bowl or bread bowl.

What to serve alongside this tasty soup:

You really can’t go wrong with just the soup, but here are some ideas:

Soup and salad always pair well. Try out our Homemade Caesar Salad.
Bread. In my mind, soup always needs bread. These Sheet Pan Garlic Breadsticks are great when feeding a large family (or a family who really love breadsticks).
Even better than breadsticks is a bread bowl. We’ve got a great Homemade Bread Bowl Recipe!

What If I don’t have an Instant Pot?

If you don’t have one, buy one here! But if you’re not up for that, or you need your broccoli cheddar soup today, this soup is easily made the same way on stove top.

Follow the same instructions but let it simmer on low heat for 30 minutes. The broccoli should become very soft and break into small parts easily.

A pan of Instant Pot Broccoli Cheddar Soup

How to avoid lumpy cheese:

I’ve found that lumpy cheese is usually a result of using store bought shredded cheese. A quick solution is to buy the block cheese and shred it yourself. It adds one more step, but it is totally worth it in the end.

Watch how to make our instant pot broccoli cheddar soup:

Check out our Youtube Channel. We will show you how to make this delicious Broccoli Cheddar Soup in the Instant Pot.

Each recipe on our channel and blog is tried and true, so you know they will be tasty.

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Check out more soup recipes:

Instant Pot Broccoli Cheddar Soup Recipe

5 from 2 votes

This smooth, flavorful Instant Pot Broccoli Cheddar Soup will quickly become a family favorite! It's perfect as a main dish or as an appetizer to a yummy meal.

Prep Time 10

Cook Time 9

Total Time 19

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Video

Ingredients

Equipment

Instant Pot

Instructions

Press the Saute button. Heat oil and add onion. Saute for 5 minutes.
Add chicken broth, broccoli, carrots, and nutmeg.
Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing.
Press the Manual or Pressure Cook button. Set cook time for 4 minutes.
Do a quick release and stir in cream.
Press the Saute button again, but do not bring to boil.
Stir in cheese and hot sauce.

Notes

This soup is easily made the same way on stove top. Follow the same instructions but let it simmer on low heat for 30 minutes. The broccoli should become very soft and break into small parts easily.

Nutrition

Calories: 417 kcal · Carbohydrates: 9 g · Protein: 13 g · Fat: 37 g · Saturated Fat: 22 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 12 g · Cholesterol: 121 mg · Sodium: 772 mg · Potassium: 432 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 3418 IU · Vitamin C: 66 mg · Calcium: 354 mg · Iron: 1 mg

Cuisine: American

Course: Main Course, Side Dish, Soup

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

This post was included in our $5 Soups video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Questions & Reviews

Jeff Beach says:

I have an Instant pot, i keep getting the burn message ever time i use it, No matter how much liquid I put in it. How do i fix it
Jess B says:

I love this recipe! I have really enjoyed watching the monday instant pot recipes with Kristen . I did tweak this a little. I added 1 can of cream of celery before cooking . Adds a little more flavor and creaminess. Also i added salt and pepper to taste when it was done. Ive made this twice so far and its very satisfying .yum!
Audri says:

This came out terrible. It was not creamy at all and I followed the directions to the T. So disappointing!
Ruth says:

Ive had my instant pot for 2 weeks and this is the 2nd meal I've made in it. Absolutely delicious !!! It was so quick and easy to make that it'll become a regular in my meals
Momma Cyd says:

Yah Ruth! We are so glad you are loving your Instant Pot! We have a lot of Instant Pot videos on our Youtube channel and show you step by step how to make recipes in your Instant Pot. https://www.youtube.com/c/Sixsistersstuffgirls/videos?view_as=subscriber
Sara S says:

What kind of hot sauce do you use?
B says:

This was great! I appreciate the step by step directions too. Can I freeze leftovers of this?
Momma Cyd says:

Leftovers should freeze fine in a freezer container.
Momma Cyd says:

We usually use Franks hot sauce.
Dawn Jones says:

This was delicious but it was a little thin. How can I thicken it a little?
Momma Cyd says:

You could add a little flour/water mixture to the soup to thicken it up (whisk together about 2 teaspoons flour to 4 teaspoons water and add to soup at the end when you add in the cheese). Adding a little more cheese will also thicken up the soup.
Sharon says:

What kind of hot sauce do you recommend? My husband and I usually compromise at Medium. lol
Momma Cyd says:

We usually use Frank's hot sauce. So whatever you prefer will work great!
Faith says:

Just made this for the first time today for lunch! I used vegetable base instead of chicken broth as I had some to finish up in my fridge. This was VERY good!! Lots left over (made it just for me) so I will have lunches for the rest of the week and some to share!
Carol Jones says:

I Love this recipe. I have made this a dozen times already. Was so, so happy when I found it. My husband ask for this soup every two weeks lol. We had to start our collection of Six Sister's cookbooks. Thank you so much.