Fall has arrived, and this Instant Pot broccoli cheddar soup was a huge hit at my house. Try it out, let me know what you think, and shop the affiliate links I share. This may earn me a percentage from any purchase.
Today is a perfect fall day. It’s sunny and not too hot, jeans and a t-shirt weather.
Summer’s humidity has disappeared, and I have all the windows in my house open. I know that all too soon these perfect days will be gone, replaced by a long Chicago winter.
I already started to add soups to my regular menu rotation. You saw my corn chowder from last week, right?
I whipped up this broccoli chowder last night in my Instant Pot between driving my daughter to and from lacrosse practice, and I’m hooked.
Need more Instant Pot recipe ideas? Check the fun list at the bottom of this article!
I tried to get photos of it in the homemade bread bowls I made, but my family dove in too fast. Fortunately, it’s just as tasty in a traditional bowl.
The broccoli taste comes through, and the cheddar complements it perfectly. I love adding a little extra cheddar to the top of my soup to make it prettier, but no one else in my family has the patience to wait before they dig in.
This comes together so easily and quickly in the Instant Pot. You could make it on the stovetop, as well, simmering the soup instead of cooking it under pressure. Me? I love the speed and the lack of a need to babysit the stove.
Either way, this broccoli cheddar soup is just what you need to warm up as the winter approaches. With the broccoli and carrots, you can even tell yourself that it’s healthy (especially if you make your own chicken stock)!
How to Make Instant Pot Broccoli Cheddar Soup
Peel your carrots. Place in your food processor and shred – or shred by hand. Peel and shred onion, as well.
Heat your Instant Pot on saute. Once heated, add olive oil, then onion and carrots. Smash and mince your garlic, then add it, too.
While this cooks, chop your broccoli. Trim the dry base of your stalks and remove the leaves, but you want to use the rest of you broccoli. Quickly chop into bite size pieces.
Turn off Instant Pot and add chicken stock. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. Set your Instant Pot for five minutes, using the soup function. Yes, just five minutes.
While it comes to pressure and cooks shred your cheese. Let the mixture NPR for seven to ten minutes, then release any remaining pressure.
Stir in the cheese, a small handful at a time to ensure it doesn’t clump. Once you get all the cheese incorporated, stir in the milk.
Serve immediately. Top with a little extra cheddar. This would be great with green onion, too.
The broccoli cheddar soup stores in the fridge 2-3 days. Be sure to stir well before heating and serving again, as it may separate slightly when you refrigerate. It comes together again quickly though.
Have you ever tried making broccoli cheddar soup in your Instant Pot? What’s your favorite winter soup?
Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:
- Wisconsin cheese soup (stovetop recipe also available)
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Crispy carnitas
- Sweet and smoky baked beans
- Updated (healthier) honey bourbon chicken
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Mashed Potatoes
- Lentil Soup
- French onion soup
- Chicken curry
Cheddar Broccoli Soup
This soup is perfect for those nights you need to warm up from the inside. A simple Instant Pot recipe, you'll love this broccoli cheddar soup - and so will your family. And yes, this is naturally gluten free, too!
- 2 carrots, peeled and shredded
- 1 medium onion, peeled and grated
- 3 cloves garlic, diced
- 1 T oil
- 1 t pepper
- 1 t salt
- 3 c chicken stock
- 2 lb broccoli, trimmed and chopped
- 4 cups cheddar cheese, shredded
- 2 c milk
- Peel carrots and onion. Shred or grate both.
- Heat Instant Pot on saute. Once heated, add oil, then onion and carrots. Smash and mince your garlic, then add. While this cooks, chop broccoli, including the stalks.
- Turn off Instant Pot and add chicken stock. Stir to ensure nothing sticks to the bottom, then add broccoli, salt, and pepper. Set Instant Pot for five minutes, using the soup function.
- While it comes to pressure and cooks shred cheese. Let the mixture NPR for 7-10 minutes, then release any remaining pressure.
- Stir in cheese, a small handful at a time. Once all cheese is incorporated, stir in the milk. Serve immediately. Top with a little extra cheddar.
- This stores in the fridge 2-3 days. Be sure to stir well before heating and serving again, as it may separate slightly when you refrigerate.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 357Total Fat: 23gSaturated Fat: 12gCholesterol: 66mgSodium: 818mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 21g
This site uses an outside service to calculate nutrition. If you need the exact details, please calculate yourself.
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Friday 15th of June 2018
I've read & re-read the recipe several times but can't find how many servings / bowls this recipe makes.
Monday 18th of June 2018
So sorry - That was my mistake in leaving it off. Thank you for letting me know this was missing. This recipe makes 6-8 bowls, depending on how large you make the servings. I'm updating it now!
Friday 13th of October 2017
You are wearing down my resolve not to get on the instapot bandwagon. This looks so good!!!!
Monday 16th of October 2017
I think you need to jump on the bandwagon ;) So good and so easy to use!
Friday 13th of October 2017
This looks so good! Perfect for the fall weather!
Monday 16th of October 2017
It really is. Fall is definitely here in Chicago, and I'm all about the soups and comfort foods.