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If you love Panera's Broccoli Cheddar Soup, this Instant Pot Broccoli Cheddar Soup recipe is for you! With a creamy, cheesy broth and tender broccoli, this recipe takes just minutes to prep and tastes like Panera's famous soup without the café price tag.
Inspired by my stovetop broccoli cheddar soup recipe, this Instant Pot version delivers a cozy soup in under 30 minutes that is picky-eater approved and made with simple ingredients you can feel good about serving.
Kristen's Keys for Instant Pot Broccoli Cheddar Soup
- Fresh broccoli gives the best texture here. Frozen broccoli works in a pinch, but it tends to release more water and soften faster. Kristen's Tip: Save the stem of the broccoli and shred it, as you would do with cabbage. It makes a delicious addition to fried rice or the filling for vegetable egg rolls.
- Use precise timing. Pressure cooking for 0 minutes, followed by 5 minutes of natural pressure release, ensures the broccoli is bright green and tender instead of dull and overcooked.
- Sharp cheddar is non-negotiable. It gives you big flavor without needing extra cheese. Grating it yourself is important because pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Half-and-half strikes the perfect balance between creamy and light enough for a family dinner. You can use whole milk to lighten it up or heavy cream if you're feeling extra cozy.
- Cornstarch thickens the soup and keeps it gluten-free. But feel free to replace the cornstarch with arrowroot powder if you want a corn-free soup as well.
5-Star Reader Review
I am so happy I found this recipe, it's my first one in my new instant pot. Boy is it delicious! I am hooked and can't wait to eat leftovers! -Ali L.
How to Make Broccoli Cheddar Soup in the Instant Pot
Whether you are just learning how to use the Instant Pot or a seasoned user, this step-by-step section is provided to help you achieve perfect results.
Step One: Sauté Carrots and Onions
Using the sauté function, heat the butter and olive oil together until the butter has melted. Add in the carrots and onions, and cook, stirring often, until softened. It shouldn't take but 3-4 minutes.
👉🏻Use both olive oil and butter. The butter gives the soup additional richness, and the oil helps prevent the butter from burning while the veggies sauté.
Step Two: Layer Ingredients
Add the stock to the inner pot and use a wooden spoon or spatula to scrape up any browned bits off the bottom (this prevents a burn notice from occurring). Stir in the seasonings and then place the broccoli on top of mixture.
👉🏻Don't Stir the Broccoli! it is okay if it sinks into the liquid a bit, but we don't want it all to be submerged or it could become mushy as it pressure cooks.
Step Three: Pressure Cook
Place the lid on the pressure cooker, seal the vent knob, and set the Instant Pot to cook at high pressure for 0 minutes. Yes, zero minutes! The Instant Pot will reach pressure and immediately beep that the cooking process is complete and default to the keep warm function.
👉🏻Can't set cooking time to 0 minutes? Set to 1 minute and reduce the pressure release time to 3 minutes.
Step Four: Let Pressure Release for Exactly 5 Minutes
After the cooking time has elapsed, let the pressure release naturally for EXACTLY 5 minutes then do a quick release of remaining pressure by using a long spoon to knock the vent knob from sealed/locked to venting.
👉🏻Protect yourself! Remember to stand back to prevent being burned by the steam coming out of the venting knob.
Step Five: Thicken Soup
To create a really thick soup, reminiscent of Panera's broccoli cheddar, whisk together cornstarch with water and gently stir into the soup with the sauté function turned back on. Continue to cook and stir until thickened for just 2-3 minutes, then turn off the Instant Pot.
👉🏻Note on Broccoli. As you stir the cornstarch mixture into the soup, the broccoli will break apart into the soup and this is exactly what you want!
Step Six: Finish with Cheese and Cream
To give the soup it's velvety, cheesy finish, add the half and half and cheese to the inner pot. Pop the lid back on the pot for just a minute or two to warm through and melt the cheese.
Serving & Storage Suggestions
Craving a Panera You Pick Two meal? Pair this copycat broccoli cheddar soup with a copycat panera Greek salad or a copycat turkey apple sandwich. Or keep it simple and pair with some rolls or Dutch oven bread for a cozy meal fit for any night of the week.
And if you happen to have leftovers (which is rare at my house), store the leftover soup in an airtight contain in the refrigerator for up to 3 days and microwave individual servings in a heat-safe bowl covered with a damp paper towel in 30-second intervals until heated through.
Recipe Modifications
- Keep it Vegetarian: Be sure to use vegetable broth if serving to vegetarians. Otherwise, chicken stock works well.
- Speed it Up: If you are short on time, skip sautéing the onions and carrots. Instead, omit both the oil and butter from the recipe and add the finely minced onion and carrots to the inner pot right before adding the broccoli.
- Use Frozen Broccoli: Replace the fresh broccoli with a 12-ounce bag of frozen broccoli florets. The cooking time will remain the same.
More Instant Pot Vegetarian Soup Recipes
You can check out all of my Instant Pot Soup recipes or browse below for vegetarian options you are sure to love.
Instant Pot Broccoli Cheddar Soup
Video
Ingredients
- ½ tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 medium carrot, peeled and shredded or grated
- 3 cups low-sodium broth, chicken or vegetable
- ½ teaspoon kosher salt, + more to taste
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 4 cups fresh broccoli florets, about 1 head of fresh broccoli
- 2 tablespoons cornstarch
- 2 cups half and half
- 2 cups sharp cheddar cheese, grated by hand
Instructions
- Turn the Instant Pot to sauté. Add in ½ tablespoon olive oil and 2 tablespoons unsalted butter and let the butter melt. Once the butter has melted, add in the diced onion and grated carrot and sauté for 3-4 minutes, or until the onions just begin to soften and are glistening. You aren't looking to brown them. Hit cancel on the Instant Pot to turn off the sauté function.
- Add in 3 cups low-sodium broth to the inner pot and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot. Add in the ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper and stir to incorporate.
- Add 4 cups fresh broccoli florets to the inner pot. No need to stir in the broccoli.
- Place the lid on the inner pot and be sure the venting knob is pointed towards sealed. Set the cooking time to zero minutes. Hit manual or pressure cook and use the +/- buttons to adjust until it reads "0."
- Once the cooking time has elapsed, allow the pressure to release for exactly 5 minutes, and then do a quick release of the remaining pressure. To do a quick release of pressure, use a long wooden spoon or spatula to knock the venting knob from the sealed to the venting position. Stand back, so as not to burn yourself.
- Once the pressure has been released, open up the inner pot and turn the Instant Pot back to saute. While the soup is heating, mix together 2 tablespoons cornstarch with 2 cups half and half until the cornstarch is dissolved. Add to the broccoli soup, whisking often, until the soup has thickened slightly. You can expect the broccoli to break down when stirred. This will take just a few minutes. Once thickened, turn the Instant Pot off by hitting cancel.
- Slowly stir in the cheese a handful at a time. Place the lid back on the inner pot and let it sit for 3-5 minutes, allowing it to heat through and the cheese to melt. Then serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had nothing but a cup of half and half and a cup of 1% milk. It was still really tasty!
Thrilled you enjoyed, Lynn! Thanks for sharing your modifications and success 🙂
I have made this soup several times and it is wonderfully delicious ever time!! Thank you for sharing!