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
Ingredients
- 1½ Tablespoons butter (unsalted)
- 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
Instructions
- 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!
Notes
Nutrition
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How would you change the recipe to make on a stovetop?
I wouldn’t make this again. The cheese curdled and it was so unappetizing that my family wouldn’t eat it.
I would do all of these steps in a stockpot and then instead of doing the pressure cooking, let the soup simmer for 30-40 minutes on low heat while stirring it occasionally to incorporate the cream cheese.
My family loved this recipe!
It tasted very good, however it was very runny. I followed the directions but I thought maybe it would thicker up alittle but it didn’t.
This was good but very runny. Is there a way to thicken it?
If you like it thicker, you can always thicken it at the end with a little corn starch and water.
We made this and it was really good! Delicious flavor and found that it thickened as it cooled down. It was even better on day 2!
I made this on 12/4/24. This recipe was so bland, and had ZERO FLAVOR. I will not make this again. I hand shredded two 8oz blocks of cheddar cheese, and I even added a bit more shredded cheese we had left over from Thanksgiving. The amount of half and half, left too much of a milky taste. It needed way more than just salt and pepper! I had to doctor it up by adding garlic powder, seasoning salt, and also had to make a slurry because it was way too soupy. I spent countless hours researching a recipe today, and picked this one, because it seemed easy to follow. Sad to say, you missed the mark on this one!
Very good recipe. Mine turned out a little thinner than I was expecting but still delicious. Paired with a fresh loaf of sourdough and it hit the spot. Definitely give it a try!