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Instant Pot Broccoli Cheddar Soup

This delicious Instant Pot Broccoli Cheddar Soup can be ready in minutes, and is just like Panera's classic soup. With the goodness of broccoli and carrots, this creamy cheesy soup is so comforting, the whole family will love it!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 446 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 cups cheddar cheese grated, sharp preferred
  • 3 cups broccoli cut into small pieces
  • 1 cup carrot shredded
  • 1/2 cup onion diced
  • 2 tablespoon butter
  • 1 tablespoon garlic minced
  • 2 cups broth Veggie or Chicken
Seasoning (adjust to taste)
  • salt to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili flakes
For stovetop
  • 2 tablespoon butter
  • 2 tablespoon all purpose flour
  • 1 cup milk or cream

Instructions

    Cup of Yum
  1. Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 
  2. Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position. 
  3. Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes. 
  4. When the instant pot beeps, let the pressure release naturally. Open the lid. 
On Stovetop
    Cup of Yum
  1. When the pressure cooking is done, melt butter on a stovetop saucepan. Add the flour and saute for a minute until it is cooked. Whisk in the milk, a little bit at a time, until you have a smooth thick consistency. 
Mix it together
  1. Stir in the roux prepared on the stovetop and the cheddar cheese gradually to the instant pot, stirring continuously, until it melts.
  2. Change the instant pot to SAUTE mode and let the soup simmer for a couple of minutes.
  3. Soup is ready to be served. Garnish with some grated cheese, black pepper or red chili flakes and enjoy with crusty bread.

Notes

  • Broth: I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. 
  • No Flour / Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free. Add the extra butter in step 1 to the instant pot and cream/milk after pressure cooking is done. 
  • Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
  • Updated: This recipe has been updated to not cook flour under pressure.  The previous recipe instructions were requested by some readers, so I am sharing the changes here - 
  • In step 1, add all the butter (including what is mentioned in stovetop section). Add diced onions and minced garlic and saute for 2 minutes.
  • Add flour and saute for a minute until it is cooked. Add the broth and mix it well with the flour to a smooth consistency. Add broccoli, carrots and seasoning.
  • After this follow the steps to close the lid and pressure cook. Stir in the cream after releasing pressure. Stovetop steps can be skipped. 

Nutrition Information

Serving 224g Calories 446kcal (22%) Carbohydrates 18g (6%) Protein 21g (42%) Fat 33g (51%) Saturated Fat 21g (105%) Trans Fat 1g Cholesterol 96mg (32%) Sodium 560mg (23%) Potassium 604mg (17%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 6824IU (136%) Vitamin C 65mg (72%) Calcium 537mg (54%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 224g
Calories 446kcal 22%
Carbohydrates 18g 6%
Protein 21g 42%
Fat 33g 51%
Saturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 96mg 32%
Sodium 560mg 23%
Potassium 604mg 13%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 6824IU 136%
Vitamin C 65mg 72%
Calcium 537mg 54%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.