Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.
Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.
After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!
So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.
This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.
So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Broccoli Cheese Soup In An Instant Pot
The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.
To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.
Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).
Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.
Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).
Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.
Make A “Slurry”
During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.
In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.
Finish Making The Broccoli Cheese Soup
Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.
Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.
Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.
Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.
Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!
Serve The Broccoli Cheese Soup
Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).
Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!
I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day.
Looking For More SOUP Recipes?
You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful soup recipes to choose from, including:
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Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press
↓↓ PRINTABLE RECIPE BELOW ↓↓
Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.
- 2 Tablespoons butter
- 1 medium yellow onion peeled/finely diced
- 1 large stalk celery finely diced
- 1 large carrot peeled/shredded
- 2 cloves minced garlic
- ⅛ teaspoon salt
- 1 pound broccoli florets bite sized florets
- 3 cups vegetable broth
- 1 cup half and half
- 2 Tablespoons corn starch
- 2 teaspoons hot sauce (Frank's red hot or Crystal)
- 2 cups shredded cheddar cheese tightly packed
Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.
Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.
Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.
While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.
Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.
Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.
Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!
NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.
Here’s one more to pin on your Pinterest boards!