This Instant Pot Broccoli and Cheddar Soup is lightened up, but no one ever guesses! It’s the best Broccoli Cheese Soup I’ve tried, and I’ve tried a lot! Use your Instant Pot or, if you don’t have one, make it on your stovetop!
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My in-laws come to visit a lot, and my mother-in-law drinks half and half in her coffee. When they leave, I’m always left with half and half that I don’t know what to do with. I drink my coffee black, so I’m always searching for different ways to use it since I hate wasting food.
One time when they left, there was some unused half and half and I happened to buy a huge bag of broccoli florets at Costco. It’s pretty obvious what I needed to make, right? Broccoli Cheese Soup!
Broccoli Cheese Soup is usually made with heavy cream. I wondered if it would still be creamy and delicious with half and half? It definitely was! Nobody would know that this Instant Pot Broccoli and Cheddar Soup is lightened up considerably. I even cut back on the cheese a little bit, but it was perfectly creamy and cheesy.
I could have called this Panera Instant Pot Broccoli Cheese Soup. It’s very similar (better, in my opinion!) to the famous Broccoli Cheddar Soup you can get at Panera. Now you don’t have to go out to get it–just make it at home!
Recipe Ingredients–What You Need
This easy soup recipe requires 12 simple ingredients, out of which 3 are seasonings. The remaining include the soup base and items to whip up a delicious broccoli cheddar soup.
Butter
We will add 3 tablespoons of butter to the soup to add a delicious creamy taste.
We are using butter to brown the vegetables, add flavor, and make a tempting soup. However, if you want to use oil to sauté the vegetables, olive oil or avocado oil will work.
Onion
If you’re making a savory dish, you’ve got to have onions! Therefore, we will add ½ a cup of diced onion to this broccoli cheddar soup recipe. Not only will onions add flavor to the soup, but they are also suitable for heart health, regulating blood sugar, and increasing bone density.
I have used yellow onion for this recipe because it is available all year round and provides a little sweetness.
Garlic
We need 1 tablespoon of minced garlic for this easy recipe. Garlic is an excellent source of manganese, selenium, fiber, and Vitamins B6 and C. It protects the body against the common flu, helps regulate blood pressure, lowers cholesterol levels, and reduces the risk of heart disease. It’s got more than just flavor!
Flour
To make a thick and delicious broccoli cheddar soup, we will add 3 tablespoons of flour to the recipe. It works as a thickening agent if your soup turns out runny.
If you need your soup to be gluten free, us a gluten-free 1-for-1 all purpose blend.
Broth
We will add 2 cups of broth for the base of the soup. Now, you have the option of using chicken broth or vegetable broth. And if you don’t have homemade broth, store-bought chicken stock or vegetable stock is also a great option.
Broccoli
One of the main ingredients for this classic soup recipe is 3 cups of broccoli florets. Make sure to use fresh and chop broccoli florets for the best results; however, you can also use frozen broccoli if fresh is unavailable.
Broccoli is a nutrient-rich vegetable with vitamins B6, C, and K. It is also a good source of fiber, folate, magnesium, potassium, and manganese. All these properties make it a power-packed item that reduces inflammation and protects against several chronic diseases like heart issues and cancer.
Carrots
One of my favorite things about the Instant Pot Broccoli and Cheddar Soup is that it contains nutrient-packed vegetables, carrots being one of them. We will add a cup of matchstick carrots to the recipe to add extra crunch and flavor to it.
Carrots have plenty of nutritional benefits. For starters, they are crunchy with a distinct sweet and earthy flavor. Moreover, they are rich in potassium, vitamin K1, fiber, and beta-carotene. They are also known to lower cholesterol levels, are excellent for the eyes, and aid in weight loss.
Salt and Pepper
Salt is a seasoning, while black pepper is a spice. And the combination of both gives the dish added flavor and enhances the taste of all the other ingredients. Therefore, we will add ½ teaspoon of coarse salt and ¼ teaspoon of black pepper to the soup.
Paprika
To add a hint of sweetness, and a tinge of red color to the soup, we will add ½ a teaspoon of paprika to it.
However, you can also add red pepper flakes or hot sauce as an alternative for the same level of spice and flavor.
Cheese
The texture of this instant pot cheddar and broccoli soup is supposed to be smooth with a cheesy flavor. Therefore, 1½ cups of sharp cheddar cheese are good enough to give it the best texture and taste.
As we need to melt the cheese for a velvety smooth cheese sauce, I recommend getting a block of sharp or medium cheddar and shredding it manually. The upside of shredding your own cheese is that it melts better. Bagged shredded cheese has added ingredients and preservatives that don’t let the cheese melt as well.
Half-and-Half
As I said earlier, this great recipe needs a smooth and creamy texture; therefore, we will add 1 cup of half-and-half cream.
Half-and-half is a blend of whole milk and light cream with significantly less fat content. It adds a distinct richness to the soup, similar to heavy cream.
How to Make Instant Pot Broccoli and Cheddar Soup
Here are step-by-step instructions to make this cheddar broccoli soup. You’re going to be impressed at how super easy this is!
Step 1
Start the Instant Pot in sauté mode and melt the butter.
Step 2
Add the diced onion and minced garlic and sauté for two minutes.
Step 3
Stir in the flour and cook for one minute.
Step 4
Stir in the broth until it is a smooth consistency.
Step 5
Add broccoli, carrots, salt, pepper, and paprika. Press cancel and put the lid on the Instant Pot with the vent in the sealing position.
Step 6
Set the Instant Pot on manual mode at high pressure for eight minutes. When the Instant Pot beeps, use the quick-release method to release the pressure.
Step 7
Open the lid and set it to sauté mode again.
Step 8
Gradually stir in the half-and-half.
Step 9
Next, gradually stir in the cheese, stirring continuously, until it melts. Press cancel and serve!
I’m not going to lie. When I was eating this soup I was really happy I’m not doing a Whole30 like I did in January one year . I’m forever grateful we did that as it totally changed my husband for the better, but cutting out cheese was tough for me!
Thankfully, I’m good at moderation and can enjoy cheese once in a while and my body seems to tolerate it fine.
I made this in the Instant Pot (<—that’s my affiliate link if you need an Instant Pot. :))because it is just so quick! If you love making soup in your Instant Pot, check out this Ninja Foodie Potato Soup. It sounds fabulous!
Check out these healthy Instant Pot recipes for more inspiration to use yours! Scroll to the bottom of this post for even more Instant Pot soup recipes you’ll love!
Tips and Tricks
- If you use frozen broccoli instead of fresh broccoli, simply increase the cooking time by 2-3 minutes.
- To make this soup without an instant pot on a stove top in a slow cooker or large pot, simply let the vegetables simmer in the broth for 20 minutes or until they are tender.
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days. And if you want to freeze it, you can store it in individual portions in freezer bags for up to 3 months.
- Decrease the amount of broth to make a thicker soup. This makes it easier to adjust the consistency in the end if it turns out too thick.
- If you prefer a smooth soup without vegetable chunks, use an immersion blender to get a creamy texture.
- Consider making a double batch of this soup as it tends to disappear quickly!
The best side to go with hot soup is crusty bread. Therefore, try my stuffed garlic bread and bread machine dinner rolls recipe to serve with this delicious soup for a hearty and fulfilling snack. And if you want to make it a complete meal, pair it up with a healthy southwest chicken salad or fiesta salad.
I think you’re going to love this Instant Pot Broccoli and Cheddar Soup! It’s so quick and easy to make in the Instant Pot, but if you don’t have one, you can still make it. I’ve put the notes to do so in the printable recipe card! Enjoy!
If you make this recipe, please give it a star rating below. It’s so helpful to other readers to see which recipes are tried and true! Also take a pic and share it on Instagram, tag me @happyhealthymama, and I’ll feature you!
You might also love this Broccoli Cheddar Orzo Bake! Looking for more delicious soup recipes? Try this Greek Lemon Chicken Soup that’s ready in 20 minutes!
Print
Instant Pot Broccoli Cheese Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Broccoli Cheese Soup is quick, easy, and absolutely delicious! You’ll never know it’s a lightened up version!
Ingredients
- 3 tablespoons butter
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 2 cups chicken or vegetable broth (I prefer chicken)
- 3 cups broccoli florets, cut into very small pieces
- 1 cup matchstick carrots
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1 1/2 cups freshly grated sharp cheddar cheese*
- 1 cup half and half
Instructions
- Start the Instant Pot in sauté mode and melt the butter. Add the diced onion and minced garlic and sauté for two minutes.
- Stir in the flour and allow it to cook for one minute. Stir in the broth until it is a smooth consistency.
- Add broccoli, carrots, salt, pepper, and paprika. Press cancel and put the lid on the Instant Pot with the vent in the sealing position.
- Set the Instant Pot on manual mode at high pressure for eight minutes.
- When the Instant Pot beeps, use the quick release method to release the pressure.
- Open the lid and set to sauté mode again. Gradually stir in the half and half. Next, gradually stir in the cheese, stirring continuously, until it melts. Press cancel and serve! Enjoy!
Notes
*I highly recommend you grate your own cheese rather than buy the bagged shredded kind. Freshly shredded will melt better and the shredded kind has added ingredients that won’t let it incorporate as easily. Also, sharp cheddar or extra sharp cheddar will lend the most flavor.
** To make this without an Instant Pot, follow the directions, but use a heavy bottomed soup pot on the stove top, when it calls for pressure cooking the vegetables, instead simmer the broccoli and carrots until they are tender, about 20 minutes. Then continue and add the half and half and cheese.
***Links to products are affiliate links.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 388
- Sugar: 5.1 grams
- Fat: 30.4 grams
- Carbohydrates: 16.3 grams
- Protein: 15 grams
If you make this Instant Pot Broccoli Cheese Soup recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
More Instant Pot Soup Recipes You’ll Love
Instant Pot Chicken Vegetable Soup
This is a gluten-free, healthy soup that is high in protein and filled with nourishing vegetables.
Instant Pot Vegetable Soup with Beans
This is a vegan soup that’s filled with fiber and herby flavor!
What other Instant Pot soup recipes do you want to see? I’d love to develop more!
Easy to make and super delicious! My whole family loves it!
So happy to hear that! Thank you for your comment and rating.
This soup was excellent! So easy to make too. I did add celery and a dash of cayenne pepper but followed the recipe otherwise. Will definitely make again!
Happy to hear you enjoyed it!
Happy to hear this!
Made this tonight for the first time (first time making ANY broccoli soup at all!). Only change I made was I didn’t measure the onions (just diced half of a large onion) and I “accidentally” used 2 cups of cheese 🙂
I’ve made this soup several times now. I had another broccoli and cheese soup recipe I used for about 8 years with glowing reviews that no longer sees the light of day since discovering this one! Lighter in this case means more flavorful!
I made this tonight and it was delicious! I pretty much followed the exact recipe except for grating the carrot instead of cutting into matchsticks. I will be making this again and again!
So glad to hear that!
This was delicious!! Followed the recipe exactly as given. So easy. Will definitely make it again, and soon.
Delicious!! I ended up adding celery and potato, and the end result was scrumptious! My family thanks you!
Thanks for the feedback!
My husband thought this was delicious!! We are doubling it next time so we’ll have more leftovers. Thanks for sharing!
This soup is a winner! The whole family loved it and my son ate 3 helpings (definitely going to double the recipe next time since there were no leftovers). He told me to come on here and give it 126 stars but I told him the highest I could go was 5:). Oh and I don’t have an instant pot so really appreciate you giving additional directions for those without. Super yummy!
SO happy to hear this, Heather!
I am very new to the instant pot. I tried another recipe from another cook chef. It turned out terrible in my opinion. This recipe was absolutely scrumptious! Very easy! I didn’t have Matchstick carrots so I grated a carrot. Other than that, I followed it your recipe toa T. .
So glad to hear this Kathy! Thanks for your feedback. 🙂
This was my first instant pot recipe to try, because I had broccoli stems and stalks after making a salad. I used soy milk instead of half and half and no onion. Delicious!
So glad to hear that! Thanks Sandy!
Since I can’t have dairy, do you think canned coconut milk and vegan cheese would work? I would really like to make this soup. Thanks.
This was a very good recipe. It also tastes so good and my dad who is a bit picky also enjoyed it. It also reheated well in the microwave.
So glad to hear that Pamela! Thanks for the feedback!
I made it without carrots and with 2% milk as I can’t use crime or half and half. It was super easy and Tatarstan great.
Very good soup. I added some celery to enrich the soup. Super easy to cook and I like the lighter option with half and half instead of cream.
Thanks so much for the feedback!
This looks incredible! Yum!
Thanks, Lisa!