By Wendy Stoltz / Last Modified On January 15, 2023

A super simple Instant Pot Broccoli Cheese Soup that is loaded with flavor, is super cheesy, and a perfect soup that can be served year-round.

If you love soup, you're going to want to make this Quinoa Soup next. My black bean soup is also a reader favorite.

Instant Pot Broccoli Cheddar Soup

This instant pot broccoli cheese soup is the ultimate instant pot broccoli cheddar soup.

This recipe uses minimal ingredients and I’ve included instructions for making it on the stovetop.

It’s naturally gluten free and vegetarian. If you don’t follow a vegetarian diet we recommend using chicken broth instead of the vegetable broth, to add additional flavor.

Ingredients in Instant Pot Broccoli Cheddar Soup

Unsalted butter – For flavor.

Onion – Adds flavor and depth.

Garlic – Adds flavor and give a savory touch.

Vegetable broth – Use chicken broth for additional flavor, if desired.

Salt – Use unsalted butter and add salt to taste.

Black pepper – For flavor.

Cayenne pepper – For flavor and a little kick.

Broccoli florets – You can use fresh or frozen broccoli.

Cream cheese – Full fat cream cheese works best.

Cheddar – Switch up the cheese and use sharp cheddar or white cheddar for a fun twist.

Heavy whipping cream – Also known as heavy cream. Don’t skip this.

If you have any questions about the ingredients in instant pot broccoli cheddar soup, please leave me a comment below.

How to make Instant Pot Broccoli Cheese Soup

1. Turn the Instant Pot on “Sauté” and wait for it to heat up. Add the butter and once melted, add the onion. Cook for 3 minutes, stirring occasionally.
2. Stir in the garlic and cook 1 minute, stirring constantly. Press “Cancel” to turn off the Instant Pot.
3. Add the vegetable broth, salt, black pepper, cayenne pepper, broccoli florets, and cream cheese to the Instant Pot. Make sure the cream cheese is nestled into the liquid. Put the lid on the Instant Pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 2 minutes. Once it’s finished, carefully release the valve.
4. Stir in 6 ounces of the shredded cheddar cheese a handful at a time.
5. Stir in the heavy whipping cream.
6. Serve warm topped with the remaining cheddar cheese.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Can I use frozen broccoli in broccoli cheese soup?

Yes, you can use frozen broccoli in instant pot broccoli cheese soup. Frozen and fresh will both work the same in this recipe, and no need to change the cooking time.

Can I make broccoli cheese soup if I don’t have an Instant Pot?

Yes, you can make this broccoli cheddar soup on the stove top. Instead of an instant pot, sauté the onion and garlic in the butter in a large cooking pot.

Add in the broth, seasonings, and broccoli and bring to a simmer. Simmer for 15-20 minutes, or until the broccoli is soft.

Add in the cream cheese and stir until melted. Then add in 6 oz. of cheddar and the cream, and stir until combined.

How to store Instant Pot Broccoli Cheese Soup

You can store any leftover broccoli cheese soup in the refrigerator, in an air-tight container, for up to 4 days.

Can I freeze Instant Pot Broccoli Cheese Soup?

Yes. To freeze leftover Instant Pot Broccoli Cheese Soup, place the broccoli cheese soup in an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Other Instant Pot Recipes you might like:

Instant Pot Buffalo Chicken Dip

Instant Pot Beef Short Ribs

Instant Pot Carrots

Instant Pot Carnitas

You can enjoy this broccoli cheddar soup as-is or top it with additional cheese, gluten-free croutons, or chopped herbs.

Did you make this Instant Pot Broccoli Cheese Soup? Please leave a comment below and let us know what you thought.

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Yield: 8 servings

Instant Pot Broccoli Cheese Soup

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A super simple Instant Pot Broccoli Cheese Soup that is loaded with flavor, is super cheesy, and a perfect soup that can be served year-round.

Prep Time 10 minutes

Cook Time 7 minutes

Additional Time 10 minutes

Total Time 27 minutes

Ingredients

• 1 tablespoon unsalted butter
• 1 small onion, diced
• 3 cloves garlic, crushed
• 24 ounces (3 cups) vegetable broth
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 3 cups broccoli florets
• 8 ounces cream cheese
• 8 ounces cheddar, shredded, divided
• ¼ cup heavy whipping cream

Instructions

1. Turn the Instant Pot on “Sauté” and wait for it to heat up. Add the butter and once melted, add the onion. Cook for 3 minutes, stirring occasionally.
2. Stir in the garlic and cook 1 minute, stirring constantly. Press “Cancel” to turn off the Instant Pot.
3. Add the vegetable broth, salt, black pepper, cayenne pepper, broccoli florets, and cream cheese to the Instant Pot. Make sure the cream cheese is nestled into the liquid.
4. Put the lid on the Instant Pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 2 minutes. Once it’s finished, carefully release the valve.
5. Stir in 6 ounces of the shredded cheddar cheese a handful at a time.
6. Stir in the heavy whipping cream.
7. Serve warm topped with the remaining cheddar cheese.

Notes

• You can use chicken broth to add additional flavor.
• Use full fat cream cheese for the best results.
• You can use fresh or frozen broccoli, without changing the cook time.

Nutrition Information:

Yield:

8

Serving Size:

2 cups
Amount Per Serving: Calories: 537Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 1396mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 28g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.