“Jeffrey! WHEN are you going to make a Broccoli Cheddar Cheese Soup?!” people have asked for years.
Today’s the day. This is, hands down, an exceptional Broccoli Cheddar Soup—rich, creamy and comforting. The Instant Pot makes it fast and easy.
Here’s how I made it (recipe below):
Start with a red onion…
…and dice it.
Grab a red bell pepper…
…and dice it as well.
Add a few carrots…
…peel and dice them.
Finally, slice some celery ribs…
…and dice those too.
Melt a stick of butter in the Instant Pot on Sauté (More/High).
When bubbly, add the onion, pepper, carrot and celery.
I like to add mushrooms for depth of flavor—if you don’t prefer them, they blend in and aren’t obvious.
Sauté the vegetables for a few minutes until they soften.
Stir in flour to coat the vegetables and cook briefly.
Pour in the broth and scrape the bottom to release any browned bits.
Add broccoli florets (fresh or frozen) to the pot, seal the lid and pressure cook on high for 5 minutes, then quick release.
While the soup cooks, steam more broccoli in the microwave: place florets in a bowl with 1/4 cup water, cover, and microwave—9–10 minutes if frozen, 3–4 minutes if fresh. Drain and set aside; cut to size if desired.
After pressure cooking, stir the pot and add cream, dried thyme, garlic powder and your preferred seasoned salt or Creole seasoning.
Whisk in shredded sharp Cheddar in batches until fully melted and smooth.
Use an immersion blender to puree the soup to a silky consistency. If you like, add a spreadable herb cheese such as Boursin and blend again for extra richness.
Finish by stirring in Worcestershire sauce and the microwaved broccoli so you have tender, bite-sized florets throughout the soup.
Ladle into bowls and top with croutons if you like. The result is creamy, cheesy and full of broccoli flavor—utter comfort in a bowl.
Enjoy the warmth and creaminess—this Broccoli Cheddar Soup is a winner.
Instant Pot Best Broccoli Cheddar Cheese Soup
Broccoli Cheddar Soup is perfect for cold days. This Instant Pot version is creamy, cheesy and easy to make.
5 minutes
22 minutes
27 minutes
Ingredients
- 8 tablespoons (1 stick) salted butter
- 1 red onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 8 ounces baby Bella mushrooms, sliced (optional)
- 1/2 cup all-purpose flour
- 48 ounces (3 pounds) broccoli florets, divided (1 pound for pressure cooking, 2 pounds for finishing)
- 6 cups chicken, garlic or vegetable broth
- 1 cup heavy cream or half & half
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons seasoned salt or Creole seasoning (or 1 teaspoon of each)
- 16 ounces (4 cups) shredded sharp Cheddar cheese (add an extra cup if you like it very cheesy)
- 5.2 ounce package Boursin spreadable herb cheese (optional)
- 1 tablespoon Worcestershire sauce
- Croutons for topping (optional)
Instructions
- Add butter to the Instant Pot and select Sauté on More/High. When melted, add onion, pepper, carrot, celery and mushrooms if using. Sauté 7 minutes, stirring often. Stir in flour to coat the vegetables.
- Pour in the broth and scrape the bottom to release any stuck bits. Add 16 ounces (1 pound) broccoli florets. Secure the lid, move the valve to sealing, cancel Keep Warm, then select Manual/Pressure Cook on High for 5 minutes. Quick release when done.
- While the soup cooks, microwave the remaining 16–32 ounces (1–2 pounds) broccoli in a microwave-safe bowl with 1/4 cup water, covered. Microwave frozen for 9–10 minutes or fresh for 3–4 minutes. Drain and set aside; cut to desired size.
- After pressure cooking, stir the pot. Add cream, thyme, garlic powder and seasoned salt or Creole seasoning. Whisk in Cheddar in batches until melted and smooth. Use an immersion blender to puree until silky. Alternatively, blend in batches in a countertop blender.
- If using Boursin, stir it in and blend briefly for extra richness.
- Add Worcestershire sauce and the microwaved broccoli florets. Stir to combine and heat through.
- Ladle into bowls and top with croutons, if desired. Serve warm.
Jeffrey’s Tips
An immersion blender saves time and mess—blend directly in the Instant Pot. For a cheesier soup, add up to another cup of Cheddar in step 4. We add broccoli before pressure cooking to build body for the purée and add more at the end so the soup still has bite—use 2–3 pounds total depending on your preference.