THE BEST INSTANT POT BROCCOLI CHEDDAR SOUP
Instant Pot Broccoli Cheddar Soup is filled with hearty veggies and a good helping of cheese. I can almost guarantee it will be on the best Instant Pot recipes you cool all week. Pure comfort food all season long!
Instant Pot Broccoli Cheese Soup has become one of the most popular dishes we have made in our Instant Pot. It has tons of great reviews on Pinterest with thousands of repins.
And, it is an easy and delicious Panera copycat broccoli cheddar soup! It’s a family loved pressure cooker recipe, indeed.
Made with loads of delicious ingredients including matchstick style shredded carrots, celery, diced onions, a healthy helping of fresh broccoli florets (you can also use frozen if needed) and lots of flavorful sharp cheddar cheese. In my opinion, a combination of sharp and mild cheddar really helps bring the flavor to life.
We have severed this amazing broccoli cheese soup recipe for large parties, office pot lucks, for football tailgates and so much more! There hasn’t been anyone that does not love this broccoli and cheddar soup, y’all. It’s absolutely delicious and the perfect easy dinner or lunch. I can’t wait to hear what you all think!
In this delicious soup recipe post, we will cover the following. Feel free to use the links below to navigate the post.
- Instant Pot broccoli cheese soup ingredients.
- How to make broccoli cheddar soup.
- Other delicious Instant Pot soups.
- Frequently asked questions:
- What Instant Pot did you use?
- Can I use frozen broccoli?
- How to make broccoli cheddar soup thicker?
- How long is copycat Panera broccoli cheddar soup good for?
- Can you freeze broccoli cheddar soup?
- How to store broccoli cheddar soup?
- Does broccoli cheddar soup reheat well?
- Is copycat Panera broccoli cheddar soup keto friendly?
- What goes well with broccoli cheddar soup?
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KEY INSTANT POT BROCCOLI CHEESE SOUP INGREDIENTS
CHEDDAR CHEESE
For this recipe, I love to add both mild and sharp cheddar cheese. In my opinion, the sharp cheddar cheese really gives it that added bit of flavor without being overpowering.
Also, when possible, I prefer to shred my cheese from a block as opposed to using packaged cheddar cheese. I find shredding cheese by hand helps the cheese melt better with less clumping.
However, I have made this Instant Pot broccoli cheese soup with pre-shredded cheese and it’s still easy and delicious. Did we mention it tastes identical to Panera broccoli and cheese soup?
BROCCOLI
I chose to use fresh broccoli florets but you are welcome to use frozen broccoli if you prefer. The only thing to note is it may take the pressure cooker a bit longer to come to pressure if you’re using frozen broccoli florets.
Some also prefer to cut their broccoli florets into smaller pieces, but I find larger pieces work well, too. You are also welcome to increase the amount of broccoli in the recipe if preferred.
CARROTS
Similar to broccoli, feel free to shred your carrots matchstick style on your own or use fresh, pre-packages shredded carrots. Either will work great in this broccoli cheese soup recipe.
Similar to the broccoli, feel free to add more than the recipe recommends if preferred.
HOT SAUCE
I know what you may be thinking, hot sauce in broccoli cheese soup? Yes, and honestly, it really adds some incredible flavor to his recipe. Don’t worry, you cannot taste the hot sauce at all.
I chose to use Lousiana, but you can also use Frank’s RedHot or any other you might prefer.
HALF AND HALF
We like to use half and half, however, if you prefer you can also use heavy cream. If for some reason you prefer to use milk you can do so. However, you may need to thicken the soup a bit more with cornstarch slurry or flour.
SEASONINGS
We add Italian seasoning, garlic pepper and a pinch of red pepper flakes for added flavor. If you don’t have garlic pepper, feel free to replace with regular pepper or black pepper.
Similarly, you are welcome to omit the red pepper flakes if preferred. A small pinch gives the recipe some great depth and flavor.
VEGETABLE BROTH
If you do not have vegetable broth on hand you can substitute with chicken broth or chicken stock, too. We have also used water and a chicken or vegetable bouillon cube. All options are delicious!
HOW TO MAKE INSTANT POT BROCCOLI CHEDDAR SOUP
Ready to make this delicious Panrea copycat broccoli cheese soup recipe? Let’s do it!
First, start by turning on your Instant Pot and select the ‘Saute’ mode. Add butter, carrots, celery, onions and salt and saute until the vegetables are slightly softened about 5 minutes.
Next, add the broccoli, vegetable broth and secure the lid onto the Instant Pot. Press the ‘Cancel’ button to reset the cooking program, then select the ‘Pressure Cooking’ or ‘Manual’ function. Now, set the cooking time to 1 minute on high pressure.
While the soup is cooking, stir together the half and half, cornstarch, garlic pepper, Italian seasoning and hot sauce in a mixing bowl until well combined. Then set aside.
When the timer beeps, quick release pressure or ‘Venting’ to release steam fully.
Carefully open the Instant Pot lid and press the ‘Cancel’ to reset the cooking program. Next, select the ‘Saute’ function and stir in half and half mixture. Add cheese slowly and continue to stir until all ingredients are fully combined and cheese is melted.
Add in any additional cheese or seasonings to taste. Let the soup come to a simmer for about a minute or two to help thicken.
Press the ‘Cancel’ button to turn off the Instant Pot. Taste and add any more seasonings, hot sauce, red pepper flakes as needed. Serve warm and enjoy!
LOOKING FOR OTHER DELICIOUS INSTANT POT SOUP RECIPES? HERE ARE JUST A FEW OF OUR FAVORITES:
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot Chicken Enchilada Soup
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot Tortellini Soup {Vegan Recipe Included}
- Broccoli Mac and Cheese || Instant Pot & Stove Top
FREQUENTLY ASKED QUESTIONS
WHAT INSTANT POT DID YOU USE?
We use the Instant Pot Max Multi-Use 6-Quart Pressure Cooker. This vegetarian soup recipe will work well with any 6-quart or 8-quart recipe. If you only have a 3-quart, feel free to reduce the recipe by half.
CAN I USE FROZEN BROCCOLI?
You most certainly can! We have used both fresh and frozen broccoli florets and both turn out great. The only thing to keep in mind with frozen broccoli is it may be harder to cut down if you prefer your broccoli cheddar soup with limited broccoli stems.
HOW TO MAKE BROCCOLI CHEESE SOUP THICKER?
To thicken your broccoli soup, make a quick roux using equal parts butter and flour that is sauteed into a thick paste. You can also make a cornstarch slurry or flour slurry using equal parts water and cornstarch or flour. I typically start with one tablespoon of each, whisk them together until well combined, and add into your soup mixture well.
HOW LONG IS COPYCAT PANERA BROCCOLI CHEESE SOUP GOOD FOR?
Broccoli cheese soup will typically keep well for us to three days in the refrigerator. However, as we mention below, we do not recommend freezing broccoli cheddar soup as the dairy in the recipe can separate.
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
As we mentioned above, we do not recommend freezing broccoli and cheese soup. The dairy has a good likelihood of separating if frozen.
HOW TO STORE BROCCOLI CHEESE SOUP
To store this copycat Panera broccoli cheese soup, store it in an air-tight container or Ziplock bag for up to three days in the refrigerator.
DOES BROCCOLI CHEDDAR SOUP REHEAT WELL?
If you have leftover broccoli and cheese soup, reheat in a pot on the stove or in a bowl in the microwave.
If you choose to reheat your soup on the stovetop, do so by keeping the flame low and stir often. If you prefer to reheat in the microwave, place your bowl covered in the microwave and reheat in 20-second increments. Remove from the microwave, stir and reheat for an additional 20-seconds or until it has reached your desired temperature.
IS COPYCAT PANERA BROCCOLI CHEESE SOUP KETO FRIENDLY?
This copycat Panera soup recipe has nearly 25+ net cards which will absorb all of the macros in a keto diet, if not more.
Because this recipe is also made with cornstarch and carrots, it is not keto-friendly. If you want to make this recipe keto-friendly, feel free to omit the carrots and replace the cornstarch with xanthan gum. This soup recipe is still delicious with these easy substitutes!
WHAT GOES WELL WITH BROCCOLI AND CHEESE SOUP?
The pairings for this delicious soup recipe are ENDLESS! Here are just a few of our favorite things to serve with broccoli and cheese soup.
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Instant Pot Broccoli Cheddar Soup
SERVES/MAKES: 6 people
Ingredients:
- 1 tablespoon garlic pepper
- 1 tablespoon Italian seasoning
- 3 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 cup shredded carrots
- Kosher salt
- 1 celery stalk, finely chopped
- 1 cup half and half
- 2 tablespoons cornstarch
- 1 tablespoon hot sauce
- 2 1/2 cups tightly packed mild cheddar cheese
- 1 cup tightly packed sharp cheddar cheese
- 1 pound broccoli florets
Instructions:
- Turn Instant Pot on and select the ‘Saute’ function.
- Add the butter, carrots, celery and salt and saute until the onion is slightly softened, about 5 minutes.
- Add broccoli, broth and secure the lid onto the Instant Pot.
- Press the ‘Cancel’ button to reset the cooking program, then select the ‘Pressure Cooking’ or ‘Manual’ function and set the cooking time to 1 minute on high pressure.
- While the soup is cooking, stir together the half and half, cornstarch, garlic pepper, Italian seasoning and hot sauce in a mixing bowl and set aside.
- When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
- Open the Instant Pot and press ‘Cancel’ to reset the cooking program.
- Now, select the ‘Saute’ function and stir in half and half mixture.
- Add cheese slowly and continue to stir until all ingredients are fully combined and cheese is melted. Add in any additional cheese to taste.
- Let the soup come to a simmer for about 1 to 2 minutes to help thicken.
- Press the ‘Cancel’ button to turn off the Instant Pot. Taste and add any additional seasoning or hot sauce, as neeeded.
- Serve and enjoy!
- Top with any additional cheese, if desired.
Tips / Notes:
TIPS FOR MAKING INSTANT POT BROCCOLI CHEDDAR SOUP:
- I love to add both mild and sharp cheddar to this recipe. I think the sharp cheddar really gives it that extra flavor.
- For hot sauce, I chose Louisiana, but you can also use Frank’s RedHot or any others you might like.
- This recipe is great to make on a Sunday and freeze for the week. I think this Instant Pot Broccoli Cheddar soup is even better the days that follow with some great garlic bread for dipping. When freezing, I break the batch up into to different batches so my family can thaw and eat at their own times. Simply store in a freezer safe plastic bag or other freezer safe container.
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I absolutely loved this! And the rest of my picky family of 5 enjoyed it as well! Happy to add this to the rotation. I cut my costco broccoli florets up a bit smaller than they come out of the bag so they are all bite size. Thank you for sharing the recipe!
Brenda – thank you so much for your comment! I am so glad you enjoyed it! It’s one of our families favorite soups, too. 🙂
Please could you explain the meaning of ‘half and half’!!! Thank you!
Hi Sally – thank you so much for your question! Half and Half is a simple blend of equal parts whole milk and light cream. You can typically find it in the refrigerator isle of any grocery store or places like Target or Walmart. I hope that helps! If there are any other questions, please feel free to let me know!
This turned out amazing! Great flavors. Thank you for sharing! We will definitely keep this recipe in our regular rotation.
Thank you so much, Simone! I am so glad it worked out! I would love to have you back soon!
What is tightly packed cheese? I’ve never heard that term used before. Thanks !
Hi Kelly! It just means when you are measuring it out, make sure it’s tightly packed in the cup so you get as much of the cheese as possible. Hope that helps!
Just made this & I must say, it was delicious! So much so that I would love to make another batch to stick in the freezer for later. Do you know if this recipe would freeze well?
Hi there! I am so so glad you liked it! It’s one of our all-time favorite meals as well! You can definitely freeze it, but beacuse it has cream/milk they can seperate when you thaw it out. That did not happen for me, but I did place it back on heat and try to stir regularly. I hope that helps! If you have any other questions, don’t hesitate to let me know! Happy to help in any way!
This was really yummy and easy ( after prepping all the ingredients). I was skeptical about the one minute cooking time, but it turned out perfectly cooked. A few minor modifications- I hit it with an immersion blender before adding the cream and cheese. I wanted a more bisque-like consistency. Then I added a few small steamed broccoli florets to the top of each serving.
This sounds like a great approach! I will definitely try that next time! Thank you so much for the suggestion!
What kind of hot sauce did you use?
Hi Jeannitte! I used Frank’s RedHot sauce, but any hot sauce would be great! You won’t be able to taste the hot sauce, but it will give it a good flavor. Hope you love it!
Just made this. Delicious!!!
Yay!! I am so glad you liked it!! Hope you ha e a great weekend!!
You list garlic pepper in the ingredients; however, you list garlic and garlic pepper separately in the directions. Just confused and wondering how much of each one to use.
Hi Jill – thank you so much for catching that! I am so sorry for any confusion! You just need the garlic pepper. I have adjusted the above to make it more clear. I hope you love it! Please feel free to let me know if there are any other questions I can answer.
4. My Instapot wouldn’t let me set it any lower than 5 minutes when the recipe called for 1 minute
6. It took nearly 20 minutes for the pressure to release
I’m looking for quick meal prep, but not convinced this is saving me any time. It seems more frustrating with the seemingly unreliable timing. I’m hoping the soup is worth the wait!
Am I doing something wrong?
Hi Michelle – I’m so sorry if you experienced any frustration! This recipe normally only takes me a few short minutes to make – less than 10 to 15 from start to finish. Can you tell me what version Instant Pot you have by chance?
Bella 6QT
I will say the soup was very good! Thankful for the yummy meal after the IP issues.
So you only cook the veggies on high for 1 minute or did you mean 1 hour? I am new to instant pot but 1 minute does not seem very long.
Hi Cindy! The 1 minute is correct. I know that doesn’t seem like much time, but it will heat up for a bit before it starts to cook for the 1 minute timeframe. You could cook for 2 minutes, but doing so could make the broccoli more soggy. Hope that helps!