Broccoli cheese soup doesn't have to take all afternoon. -a creamy vegetable soup popular in American comfort-food cooking, typically made with a cheddar cheese base. This Instant Pot version is creamy, flavorful, and ready in about 25 minutes-without needing a roux, heavy stirring, or extra cleanup.
It starts with fresh broccoli, onion, and carrot cooked until soft and tender. A quick blend, a handful of cheese stirred in, and you're looking at something thick, velvety, and filling.
It's the kind of soup you want to pour into a big bowl and eat with a spoon in one hand and a hunk of bread in the other.
Weeknight comfort made easy.
Why This Recipe Works in the Instant Pot
The pressure cooker helps develop flavor fast, as with cheesy tortellini soups for quick dinners and quick chicken noodle options for weeknights.
There's no need to watch a simmering pot or guess when it's thick enough. The blending step takes care of that, pureeing most of the vegetables into a velvety texture.
Cheese melts in at the end, giving the soup that signature creamy texture without overcooking or splitting. (Add cheese off the heat and stir gently to prevent graininess or breaking.)
- No flour or heavy cream needed
- Smooth texture, no stovetop stirring
- Easy to reheat, easy to freeze
It's creamy and rich without feeling too heavy.
What You’ll Need to Make It
No long list of ingredients here-just fresh produce, cheese, and broth, plus simple sides like make-ahead breakfast casseroles for guests, mostly pantry-friendly and quick to prep.
- Broccoli florets - Fresh or frozen both work. (Fresh yields brighter green color while frozen is more convenient and usually pre-blanched.)
- Carrots - Add color and a mild sweetness to balance the cheese.
- Yellow onion - Adds aromatic depth.
- Cheddar cheese - Sharp or mild, freshly shredded melts best.
- Vegetable broth - Keeps the soup light and savory.
Optional: a splash of milk or half-and-half at the end for extra creaminess, but it's not required.
A classic, make-ahead party option is deviled egg ideas for easy appetizers.
How to Make Broccoli Cheese Soup in the Instant Pot
This soup comes together fast-and the Instant Pot handles most of the work.
- Sauté the aromatics
Use Sauté mode to cook onion and carrot in olive oil for 3-4 minutes. This step builds flavor early on. - Add broccoli and broth
Stir in the broccoli and pour in the broth. Scrape the bottom if needed to avoid a burn notice. - Pressure cook
Seal the lid and cook on HIGH pressure for 5 minutes. Allow 5 minutes of natural release, then quick-release the rest. - Blend the soup
Use an immersion blender (or transfer carefully to a blender) to purée the soup until smooth-or leave it a little chunky if that's your thing. - Add cheese and stir
Stir in shredded cheddar a handful at a time until melted. Add milk if using, then season to taste with salt and black pepper.
Good Sides to Pair with Broccoli Cheese Soup
| Side Dish | Why It Works |
|---|---|
| Crusty sourdough bread | Soaks up the soup beautifully |
| Baked potatoes | Makes it a full, hearty dinner |
| Grilled cheese sandwich | Melty, toasty, and perfect for dunking |
| Garlic toast | Adds crunch and flavor |
| Roasted Brussels sprouts | Brings contrast with bold flavor |
| Side salad with vinaigrette | Refreshing and light alongside the richness |
| Crackers and hummus | Crunchy and light finger-food to serve with |
Storage and Reheating Tips
This soup keeps well and reheats without splitting if done gently.
- Fridge: Store up to 4 days in a sealed container.
- Freezer: Freeze without the cheese stirred in if possible, then add cheese after reheating. Otherwise, it may separate.
- Reheat: Warm on the stove over medium-low, stirring often. Add a splash of broth or milk if it thickens too much.
Common Questions About Broccoli Cheese Soup
Can I use frozen broccoli?
Yes. Just add it straight in-no thawing needed.
What kind of cheese melts best?
Freshly shredded cheddar works best. Pre-shredded blends don't melt as smoothly.
Can I keep it chunky?
Totally. Just pulse the blender a couple of times or mash with a fork for more texture.
Is this gluten-free?
Yes-as long as your broth and cheese are gluten-free. There's no flour or roux in this recipe.
Instant Pot Broccoli and Cheese Soup
Equipment
- Instant Pot for pressure cooking
- Immersion Blender or regular blender
- Wooden Spoon for stirring in cheese
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 4 cups broccoli florets fresh or frozen
- 3 cups vegetable broth or chicken broth
- 1.5 cups shredded cheddar cheese preferably sharp
- ½ cup milk optional, for creaminess
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Set Instant Pot to Sauté. Add olive oil, then cook diced onion and carrots for 3-4 minutes. Stir in garlic and cook 30 seconds more.
- Add broccoli florets and pour in vegetable broth. Stir to combine and scrape up any browned bits.
- Seal lid and set to HIGH pressure for 5 minutes. Let pressure naturally release for 5 minutes, then quick-release the rest.
- Use an immersion blender to purée soup until smooth or to your desired texture.
- Stir in shredded cheddar cheese and milk (if using). Mix until melted and creamy. Adjust salt and pepper to taste.
Notes
- For chunkier soup, blend only half the mixture.
- Add red pepper flakes or Dijon mustard for extra flavor depth.
Instant Pot Taco Soup uses similar pressure-cooking techniques to build bold Tex‑Mex flavors, making it a great, fast option for busy weeknights: hearty taco-style soup for busy nights. Instant Pot Chicken and Wild Rice Soup is a comforting, broth-forward choice that pairs well with crusty bread on chilly evenings: comforting chicken and wild rice for chilly evenings.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
