Creamy Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheese Soup is a great recipe. If you've had Panera Broccoli Cheddar Soup, you know how delicious every last bite is. I love it too, so much so that I had to figure out the recipe at home so I could make it often.

And trust me, I've figured out a few things that will help you make a delicious cup or bowl of Cheddar Broccoli Soup that you will love.

I prefer to use fresh Broccoli. You can use Frozen, but frozen broccoli tends to turn mushy quickly. So if at all possible purchase some nice fresh broccoli from your local produce department.

Adding Ham cubes is something I love in this recipe too, of course Panera Soup does not have ham in theirs so you can add it if you wish or leave it out.

My house full of boys appreciates having some protein thrown in. Ham not only adds flavor but adds a little more umph to the recipe.

Shopping List for Instant Pot Broccoli Cheese Soup

Fresh Ingredients. Broccoli, Onion, Carrots, Garlic

Liquid. Chicken or Vegetable Broth, Half and Half

Seasonings. Salt, Pepper, Dry Mustard, Corn starch

Other. Sharp Cheddar Cheese, Butter, Ham (optional)

See Recipe Card below for the measurements of ingredients.

How to make Instant Pot Broccoli Cheddar Soup

Always wash fresh ingredients to remove any chemicals, dirt or germs. Cut up broccoli florets into small bite size pieces. I like about 4 cups of fresh broccoli. You can add more or less if you prefer.

Dice onion and rough chop matchstick carrots. Grate cheese too. Preparing your ingredients will make the cooking process that much easier.

Heat Instant Pot to Saute and wait until ti reads 'Hot'. This will take a few minutes as the lower element in the pressure cooker heats up. Add butter or use a little Olive Oil and saute diced onion. Saute for a few minutes allowing onion to begin to sweat. The onion will begin to turn translucent.

Add minced crushed garlic and carrots and continue to saute for another minute. If you wish to add ham cubes, now is a great time to add that as well.

As the ingredients saute, the flavors will all start to come together. The smell and aroma is wonderful.

Deglazing the bottom of the Instant Pot is key to avoid a burn notice. It's a simple step that should not be missed. To deglaze the bottom of the inner liner of the pot add some chicken broth ¼-1/2 cup is plenty.

Using a flat bottom wooden spoon or silicone spatula scrape the bottom of the pot. The liquid will help release anything that is stuck to the bottom. Making sure that nothing is left stuck to the pot, you have successfully deglazed the bottom of the Instant Pot. Go ahead and turn the Instant Pot off.

Add remaining liquid, Pepper, and Dry Mustard. Dry Mustard is the secret ingredient in this recipe and trust me, it's wonderful. Give it all a quick stir before adding broccoli.

Secure Lid and close pressure valve by turning it to the closed and locked position. Set to Pressure Cook High Pressure for a cooking time of 3 minutes. Allow a 5 minute Natural Pressure Release and then quick release the remaining pressure before opening lid.

When releasing the pressure if at any point soup begins to spit out the pressure valve, simple close the valve and allow more time to naturally release pressure. This is called a Controlled Pressure Release. There is no need to allow the ingredients inside of the Instant Pot come out.

Once the lid is open, stir soup to break up and mix broccoli with soup. You can also use an immersion blender if you prefer a smooth soup.

Drop in grated cheddar cheese while stirring allowing the hot liquid to melt cheese. Also add Half and Half and stir to combine. Heavy Cream can also be substituted.

To thicken soup (optional), make a Cornstarch slurry and pour into soup. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly. This step is purely optional but does create a nice thick and rich bowl of soup.

To serve, top with additional grated cheese and enjoy. It can also be fun to serve in a bread bowl or with a large roll on the side to dip into the easy recipe.

Stove Top Broccoli Cheddar Soup Recipe Directions

Wash and prep Broccoli. I prefer to cut florets into small bite size pieces. Cut about 4 cups of Fresh Broccoli and set aside. Dice onion, rough chop matchstick carrots and grate cheese.

In a large stock pot over Medium/High Heat add butter and melt. Saute Onion for 4-5 minutes. Onion will begin to turn translucent. Add Garlic, chopped Carrots, and Ham (optional) and allow to saute for another minute or two.

Add broth, pepper and Dry Mustard. Dry Mustard is a secret ingredient in this recipe. It's delicious. Stir and add Broccoli.

Bring Soup to a boil and then cover and reduce heat to Low. Allow soup to simmer for 15 minutes.

Add Half and Half and grated Sharp Cheddar Cheese and stir. The heat will melt cheese beautifully.

To thicken soup make a Cornstarch Slurry. Stir in Slurry over medium heat. Cooking soup just a couple minutes will thicken soup nicely. Soup will also thicken as it cools.

Garnish with additional cheese and enjoy. It's also fun to serve with Brown Bread or a Bread Bowl.

Storage and Reheat

Rarely do I have leftovers of Broccoli Soup Instant Pot Recipe, but when I do they are easily reheated. Heat in microwave and stir every 30 seconds until desired temperature is reached or larger portions can be reheated on stove. Gently stir as soup warms reaching desired temperature.

Soup will thicken as it cools, especially when stored in refrigerator. Adding a tablespoon or two of milk or broth will help to thin soup nicely.

Store leftover soup covered in an airtight container in refrigerator for up to 4 days. Broccoli Cheddar Soup can be frozen up to 3 months.

For a delicious meal you might try my Oven Baked Grilled Cheese Sandwiches. You will feed your entire family quickly and easily. You might also enjoy this recipe for Cauliflower Cheddar Soup topped with Bacon.

Pro Tips

Cheese. Sharp Cheddar cheese is best in this recipe for it's bold flavor. When melted in a soup the overall cheese flavor is more subtle. I also prefer to grate cheese fresh and not use pre shredded cheese as it is coated in flour so it does not stick together.

Additions. Add some Red Pepper Flakes as garnish or even some diced green onions for extra flavor and texture.

Texture. I love the small pieces of carrot, onion and broccoli in the soup recipe. For a smooth soup use an immersion blender or food processor.

Cooking Methods. When prepared in an Instant Pot or Electric Pressure Cooker the flavors taste like they have cooked all day long on a slow simmer. This recipe can also be made in a Crock Pot or Slow Cooker along with on the Stove Top. Adjusting the cooking times as needed.

Creamy. This simple soup recipe is creamy using Half and Half. Feel free to use full fat Heavy Cream for an even more rich and delicious soup. Or try Evaporated Milk or a lighter version. Both are delicious.

Hearty Soup. Adding ham cubes, leftover ham, or even precooked bacon to this broccoli cheese soup recipe adds a little umph that is really delicious and just might make those picky eaters go back for a second bowl.

Thickening. To thicken soup make a cornstarch slurry and add to soup under medium heat. Stir to combine. As soup heats up, the slurry will help thicken soup.

Panera Bread makes a very popular recipe and I have found this recipe is very similar that the whole family will love. It's truly a favorite soups recipe. So next time you are in the mood for some comfort soup recipe grab the handful of ingredients and make this delicious broccoli cheddar soup.

More Soup Recipes

• Chicken Taco Soup
• Instant Pot Split Pea Soup
• Chicken Cordon Bleu Soup
• Tomato Basil Soup ~ Cafe Zupas Copycat Recipe
• Chicken Corn Chowder

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Broccoli Cheddar Soup

Creamy and Delicious Broccoli Cheddar Soup a Panera Copycat Recipe made in the Instant Pot with Stove Top Directions. Add ham cubes for extra flavor and protein as a meal or just because. Easy recipe packed full of flavor and a hidden secret ingredient.

Prep Time5 minutes mins

Cook Time3 minutes mins

Natural Pressure Release5 minutes mins

Cook ModePrevent your screen from going dark

Course: Soup

Cuisine: American

Servings: 8

Ingredients

• 4 Cup Chicken Broth
• 4 Cup Broccoli Florets
• ½ Cup Yellow Onion - Diced
• 1 Cup Carrots - Matchstick
• 1 Tbl Crushed Garlic
• 2 Tbl Butter
• 1 teaspoon Dry Mustard
• ½ teaspoon Pepper
• Salt to Taste
• 2 Cup Half and Half
• 2 Cup Sharp Cheddar Cheese
• ¼ Cup Water
• 2 Tbl Cornstarch
• 1 Cup Ham Cubes - Optional

Instructions

Instant Pot Directions

• Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
• Dice onion, rough chop matchstick carrots and grate cheese. Set aside
• Set Instant Pot to Saute. Add Butter. Melt. Add Diced Onions.
• Saute for 2-3 minutes allowing onion to become translucent
• Add Crushed Garlic, and chopped Carrots. Saute for another minute or two.
• Optional - If adding Ham, add that now and stir
• Deglaze the Bottom of the Instant Pot, add ½ cup of broth and using a flat edge wooden spoon or rubber spatula scrap the bottom of the pot lifting any ‘stuck bits’ from the bottom. Scrape the bottom. Turn Instant Pot off
• Add remaining broth, Pepper, and Dry Mustard. Give it all a quick stir before adding broccoli.
• Secure Lid and close pressure valve. Set to Pressure Cook for 3 minutes. Allow a 5 minute Natural Pressure Release. Release remaining pressure and open lid.
• Add 2 cups of Sharp Cheddar Cheese and 2 cups of Half and Half and stir.
• Add salt to taste
• To thicken soup, make a Cornstarch slurry by mixing ¼ cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
• Garnish with additional cheese

Stove Top Directions

• Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
• Dice onion, rough chop matchstick carrots and grate cheese. Set aside
• In large stock pot over Medium/High heat melt better and add diced onions.
• Saute for 4-5 minutes or until onion begins to turn translucent.
• Add crushed garlic, chopped matchstick carrots and Ham (optional) and saute for another 1-2 minutes.
• Add Broth, pepper and Dry Mustard and stir.
• Add Broccoli and bring to a boil.
• Turn heat to low and cover allowing to simmer for 15 minutes
• Add Half and Half and grated Sharp Cheddar Cheese and Stir until cheese is melted.
• To thicken soup, make a Cornstarch slurry by mixing ¼ cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
• Garnish with grated Cheese

Notes

Store covered in refrigerator for up to 4 days

Freeze Soup for up to 3 months

To reheat: Heat Single Serving in microwave, stirring every 30 seconds until desired temperature is reached.  Heat larger portions on stove over Medium/High heat gently stirring until desired temperature is reached.

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Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 285kcal | Carbohydrates: 13g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 870mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3549IU | Vitamin C: 52mg | Calcium: 309mg | Iron: 1mg

Republished August 2022