Instant Pot Broccoli Cheddar Soup

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.

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.

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 Butternut Squash Soup
• Instant Pot Minestrone Soup
• Instant Pot Wild Rice Soup
• Instant Pot Cabbage Soup
• Instant Pot Vegetable Soup
• Instant Pot Tomato Soup
• Instant Pot White Bean and Kale Soup
• Instant Pot Pasta Fagioli