Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe

This time of year calls for soup and we can’t get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!

it’s so creamy and full of flavor, we love to serve it with our Homemade Lion House Rolls and Apple Cranberry Walnut Green Chopped Salad Recipe, of course you’ll want these Andes Mint Cookies for dessert!

Ingredients for this Copycat Panera Broccoli Cheddar Soup Recipe:

• 1 1/2 tablespoons unsalted butter
• 1 onion, diced
• 6 cups broccoli
• 3 cups shredded carrots
• 3 celery stalks, diced
• 4 1/2 cups chicken stock (or vegetable broth)
• 8 ounces cream cheese
• 3 cups half and half
• 8-10 ounces shredded sharp cheddar cheese (more or less, depending on how cheesy you prefer it)
• Salt and pepper (to taste)

How to make Instant Pot Copycat Panera Broccoli Cheddar Soup:

Press the SAUTE button in the bottom of the Instant Pot and let it heat up.

Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).

Press CANCEL button and add broccoli, carrots, and celery.

Pour in chicken stock on top.

Place cream cheese on top of vegetables (no need to mix it in yet).Place the lid on top of the Instant Pot and move the valve to SEALING.

Press the PRESSURE COOK button and set timer for 3 minutes.

When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.

Remove lid and mix cream cheese in with the vegetables.

Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.

Add salt and pepper as needed.

Serve warm and enjoy!

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If you liked this Instant Pot Broccoli Cheddar Soup, you may also like:

• Instant Pot Lasagna Soup
• Instant Pot Cream Cheese Chili
• Instant Pot Chicken Noodle Soup
• Instant Pot Potato Soup
• Instant Pot Italian Wedding Soup

Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe

3.60 from 5 votes

This time of year calls for soup and we can't get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!

ServingServing: 6

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Pressurize/Release Time 15 minutes minutes

Total Time 33 minutes minutes

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Ingredients

• ▢ 1½ Tablespoons unsalted butter
• ▢ 1 onion, diced
• ▢ 6 cups broccoli
• ▢ 3 cups shredded carrots
• ▢ 3 celery stalks, diced
• ▢ 4½ cups chicken stock, (or vegetable broth)
• ▢ 8 ounces cream cheese
• ▢ 3 cups half and half cream
• ▢ 8-10 ounces shredded sharp cheddar cheese, (more or less, depending on how cheesy you prefer it)
• ▢ salt and pepper, to taste

Equipment

• Instant Pot
• Ladle

Instructions

1. Press the SAUTE button in the bottom of the Instant Pot and let it heat up.
2. Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).
3. Press CANCEL button and add broccoli, carrots, and celery. Pour in chicken stock on top.
4. Place cream cheese on top of vegetables (no need to mix it in yet).
5. Place the lid on top of the Instant Pot and move the valve to SEALING.
6. Press the PRESSURE COOK button and set timer for 3 minutes.
7. When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.
8. Remove lid and mix cream cheese in with the vegetables.
9. Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.
10. Add salt and pepper as needed.
11. Serve warm and enjoy!

Notes

We like to serve this soup with garlic bread and salad.

Nutrition

Calories: 540 kcal · Carbohydrates: 29 g · Protein: 24 g · Fat: 38 g · Saturated Fat: 23 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 118 mg · Sodium: 796 mg · Potassium: 1002 mg · Fiber: 5 g · Sugar: 11 g · Vitamin A: 12377 IU · Vitamin C: 88 mg · Calcium: 531 mg · Iron: 2 mg

Cuisine: American

Course: 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.

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