Instant Pot Broccoli and Cheese Soup

Broccoli cheese soup doesn’t have to take all afternoon. This Instant Pot version is creamy, flavorful, and ready in about 25 minutes—without needing a roux, heavy stirring, or extra cleanup.

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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.

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Why This Recipe Works in the Instant Pot

The pressure cooker helps develop flavor fast. The vegetables cook down in broth while holding onto their texture. There’s no need to watch a simmering pot or guess when it’s thick enough. The blending step takes care of that.

Cheese melts in at the end, giving the soup that signature creamy texture without overcooking or splitting.

• 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.

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What You’ll Need to Make It

No long list of ingredients here—just fresh produce, cheese, and broth.

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• Broccoli florets – Fresh or frozen both work. Chop small for quick, even cooking.
• 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.

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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.

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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

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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.

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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.