Instant Pot Broccoli Cheddar Soup

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There’s something truly special about my Instant Pot Broccoli Cheddar Soup recipe. It’s rich, creamy, and packed with cheesy goodness, but light on calories and made with wholesome ingredients. Vegetarian, gluten-free, and ready in just 45 minutes, it’s the ultimate comfort food you can feel good about.

I created this broccoli cheddar soup recipe for you because I know how important quick, easy, and nutritious meals are. The Instant Pot saves time while bringing out the rich, savory taste of classic broccoli cheddar soup. If you love creamy soups, try my mushroom soup without cream next!

Plus, I am not a fan of how a single cup of the traditional recipe can pack over 400 calories and 18 grams of saturated fat! Most versions end up being more like “cheese soup with a hint of broccoli,” and that just doesn’t cut it for me.

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🥘 Ingredients

I made my Instant Pot Broccoli Soup with simple ingredients that you can easily find in your pantry or at your local grocery store.

Vegetables: I loaded this soup with fresh broccoli, along with diced onions, garlic, and carrots for extra flavor and texture. It’s a simple, wholesome base for a hearty meal.

Vegetable Broth: I use low-sodium vegetable broth for a lighter option, but chicken broth works if you’re not keeping it vegetarian. Both give the soup a rich, savory flavor.

Reduced-Fat Shredded Cheese: I use reduced-fat sharp cheddar to keep this soup lighter, but you can use full-fat cheddar, just reduce the amount. For the best flavor, I recommend shredding your own cheese!

Heavy Cream: Just a small amount of cream or half-and-half makes this soup velvety without adding too much fat. Whole milk works too, but I don’t recommend skim milk as the creaminess is key.

Seasonings and Garnish: A little salt, black pepper, and a garnish of fresh parsley make all the difference.

🔪 How to Make

Making my broccoli cheddar soup in the Instant Pot was a game-changer, it’s so simple and ready in just 45 minutes. How great is that?

Step 1: First, I press the sauté button on the Instant Pot and set it to medium heat. Then, I add olive oil, chopped onions, and minced garlic, letting them sauté for about 3 minutes until the onions are soft and translucent.

Step 2: Next, I add the chopped carrots and broccoli florets to the pot and give everything a good stir. I let them sauté for another 2-3 minutes to bring out their flavors.

Step 3: Then, I pour in the vegetable stock and season with salt and pepper. I secure the Instant Pot lid, set the valve to sealing, and cook on Manual High Pressure for 10 minutes.

Step 4: After cooking, I let the Instant Pot naturally release pressure for 10 minutes. Then, I turn the valve to vent to quickly release any remaining steam.

Step 5: Next, I use an immersion blender to blend the soup until it’s smooth and creamy. If I’m in the mood for a chunkier texture, I leave a few pieces of broccoli unblended.

Step 6: Finally, I stir in the cream and cheese, letting them melt into the soup for that rich, creamy finish.

Step 7: I ladle the broccoli cheese soup into serving bowls, topping each with a tablespoon of cheese and a sprinkle of chopped parsley. Then it’s time to dig in and enjoy!

📖 Variations

This instant pot broccoli cheddar soup is my ultimate comfort food, and I love how versatile it is! For a variation, I suggest the following favorites:

Make it Vegan: To make this soup vegan, I swap regular cheese for vegan cheese shreds and use full-fat coconut or almond milk instead of cream.

Spicy Kick: I like to add 1/4 teaspoon of red pepper flakes or a teaspoon of hot sauce for just the right amount of heat. If I’m feeling adventurous, I’ll throw in a diced jalapeño or 1/2 teaspoon of smoked paprika for extra spice.

Protein Boost: To make this soup more filling, I stir in 1 cup of cubed tofu. It’s a great way to turn it into a complete meal.

Lightened-Up Version: When I want a lighter twist, I swap out half the cheese (2 ounces) and cream (1/8 cup) for 1/4 cup of plain Greek yogurt. It still tastes creamy but with a nice tangy flavor.

🍽 Serving Suggestions

My soup is the perfect choice for a light dinner, lunch, or even as a starter to any meal! I love pairing it with these:

With Bread: I love dipping slices of my buckwheat sourdough bread into the creamy soup, it’s such a satisfying combo! If I’m in the mood for something lighter, I’ll whip up my  low calorie biscuits or even my biscuits without baking powder for a soft, fluffy side that complements the soup perfectly.

With Salads: I love pairing this soup with a fresh, vibrant salad for a balanced meal. My Greek salad adds a zesty crunch, while the tomato avocado cucumber salad is light and refreshing. 

With Sandwiches: Nothing beats the classic combination of my creamy broccoli soup and a grilled cheese sandwiches like my grilled cheese sandwich with pickles and my garlic bread grilled cheese, perfect combo!

🧊 Storage Directions

Refrigeration: I store any leftovers in an airtight container and keep them in the fridge for up to five days. It’s perfect for quick lunches or dinners during the week!

Freezing: If I have extra, I let the soup cool completely and freeze it in freezer-safe containers for up to three months. It’s so handy to have a batch ready for busy days.

Reheating: When I’m ready to enjoy it again, I warm the soup gently on the stovetop over low heat, stirring occasionally. If it gets a little thick, I just add a splash of broth or half-and-half to bring it back to life.

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