Instant Pot Broccoli Cheese Soup Recipe - Rachel Cooks® (2024)

Creamy and delicious, this healthier Instant Pot broccoli cheese soup is a cinch to make and tastes so much better than the restaurant version.

I’m a broccoli fan, pure and simple. I love broccoli in any form, but most especially roasted. Roasting broccoli makes a convert out of folks who are professed broccoli haters.

My dad is not a broccoli fan but he’ll definitely eat this broccoli salad with no complaints and he usually goes back for seconds. But hey, it has bacon in it, which kind of is cheating a little bit, bribing him with bacon. Or cheese. Add creamy cheese sauce to broccoli like this Instant Pot mac and cheese with broccoli, and he’ll happily eat broccoli.

Today I have a broccoli cheese soup recipe for you that will convert even the most reluctant broccoli eater. I bet you’ll find them sneaking spoonfuls behind your back because they don’t want to admit they actually like it. Reportedly, my dad loves it.

I think you’re going to love it, too! It’s perfect on a cold winter evening: a steaming bowl of soup with a big slice of warm multigrain bread. Yum!

More Reasons To Love This Broccoli Soup

It’s made in one pan. The beauty of this broccoli cheese soup is that you only need one pan to make it, either your Instant Pot or on the stove, if you prefer.

It’s ready to eat in 30 minutes. If you do a little prep work ahead of time, like cutting up the broccoli and shredding the cheese, it can be ready in 15 minutes for a quick lunch or dinner. You can’t go to Panera’s in less time than that (and you’ll spend a lot less money!).

It’s a healthy soup. Besides the fact that you’re eating lots of broccoli which is super good for you, I made it a bit more healthy for you. Even though you’ll love the creamy texture of this soup, there isn’t any cream in it. I promise that it has real Cheddar cheese, no Velveeta or other cheese “products”.

You can make it chunky or smooth. This Instant Pot broccoli cheese soup is chock-full of broccoli, carrots, and onions. I like it with pieces of vegetable intact but if you prefer a super creamy soup, you can purée it with a stick blender.

How To Make Instant Pot Broccoli Cheese Soup

Sauté the onions. Use the sauté function of your Instant Pot. Melt a tablespoon of butter with a tablespoon of olive oil. Add the onions and sauté them briefly to soften them.

Cook the broccoli and carrots. Add four cups of finely chopped broccoli florets and matchstick carrots to the Instant Pot. Stir in broth, herbs, and seasonings. Pressure cook for 4 minutes. (It will take your Instant Pot about 10 minutes to come to pressure.)

Prep the cheese sauce ingredients. While the soup is cooking, measure out 2 cups of milk, whisk in a few tablespoons of cornstarch, and shred some sharp cheddar cheese. You’ll need three cups (12 ounces). Please don’t use pre-shredded cheese! It won’t melt nearly as well, due to additives in the cheese.

Finish up. Carefully quick release the pressure. Turn the Instant Pot to sauté again, and stir in the milk/cornstarch mixture. Boil gently until the soup thickens, turn off the heat, slowly stir in the cheese, and voila! You just made your very own beautiful broccoli cheese soup completely from scratch. And it’s so good!

What goes well with Broccoli and Cheese Soup?

Broccoli cheese soup is perfect for “Meatless Mondays”. I like to serve it with cranberry walnut oat bread. Cornbread muffins or savory quinoa muffins are great, too. Accompany it with a bowl of fresh fruit.

Make This Instant Pot Soup Your Own

• Make it on the stove. If you don’t have a pressure cooker/Instant Pot, or if you don’t feel like getting it out, this broccoli cheese soup can easily be made on the stove with a Dutch oven or large pan. The cooking time won’t differ all that much.
• Veggie options: I like matchstick carrots, but you can use chopped, diced, or shredded carrots. Add celery, zucchini, or summer squash if you want to amp up the vegetables. My mom stirs in a big handful of chopped spinach right along with the cheese.
• Add a little spice. Give it a little more heat by increasing the cayenne pepper. Mustard powder or smoked paprika are good, too, or garlic powder to taste.
• Keto/low carb: Substitute arrowroot flour for the cornstarch, or leave it out. The soup will be thinner in consistency but will still be delicious.

Storage & Reheating Tips

Refrigerate: Cool soup to room temperature, put into an airtight container or cover with plastic wrap, and refrigerate. Broccoli cheese soup should last up to three days in the fridge. I wouldn’t freeze leftovers. Soups with a milk base just don’t fare too well in the freezer.

Reheat: Put soup into a heat proof bowl and gently heat in the microwave, or reheat in a pan on the stove. Try not to boil the soup because that may cause it to separate and curdle. The soup will still taste great if that happens but won’t look quite as appetizing.