Instant Pot Broccoli Cheese Soup
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This cozy Instant Pot Broccoli Cheese Soup comes together in under 30 minutes, making it perfect for busy weeknights. The combination of tender broccoli, melted cheese, and creamy broth creates a restaurant-quality soup that your whole family will love.
The secret to this soup’s rich texture lies in the combination of sharp cheddar and Monterey Jack cheeses, along with a perfectly cooked potato that adds body without weighing the soup down.
Why You’ll Love This Recipe
- Ready in just 30 minutes from start to finish, with only 15 minutes of hands-on prep time
- Uses frozen broccoli, so you can make this soup any time without worrying about fresh produce going bad
- The Instant Pot makes this a one-pot meal with minimal cleanup – no need to pre-cook vegetables or use multiple pans
- Easily customizable with different cheese combinations and vegetable add-ins to suit your taste
Ingredients
- Shallots: These mild onion relatives add a subtle sweetness and depth that regular onions can’t match
- Red Pepper: Adds color and a slight sweetness to balance the rich cheese. Some is mixed in during cooking, while the rest makes a beautiful garnish
- Yellow Potato: Creates a naturally thick and creamy texture without adding extra flour or cornstarch
- Broccoli: Frozen florets work perfectly in this recipe, saving prep time while maintaining great nutrition
- Cheese Blend: The combination of sharp cheddar and Monterey Jack creates the perfect balance of flavor and melt-ability
Substitutions and Additions
- White Onion: Can replace shallots in equal amounts if you don’t have shallots on hand
- Cauliflower: Add or substitute some of the broccoli with cauliflower florets for a different twist
- Different Cheeses: Try Gruyere or Gouda in place of the Monterey Jack for a more complex flavor
Instructions
Heat olive oil using the Instant Pot’s Sauté function on Normal setting
Cook shallots, red pepper, and garlic powder until vegetables begin to soften
Add potatoes and cook until lightly colored
Deglaze pot with chicken broth
Add frozen broccoli and pressure cook on High for 2 minutes
Allow 5 minutes natural release, then quick release remaining pressure
Stir in cheese gradually until melted
Temper heavy cream before adding to prevent curdling
Season to taste and garnish with reserved red pepper
Recipe Tips
- Don’t skip deglazing the pot – this prevents the “burn” warning
- Add cheese gradually to ensure smooth melting
- Always temper the cream to prevent curdling
- Use pre-shredded cheese for convenience, but freshly grated melts better
Serving Suggestions
This creamy soup pairs perfectly with a crusty bread for dipping. For a complete meal, serve with a fresh green salad on the side.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat or use 50% power in the microwave, stirring occasionally to prevent separation.
This soup can be frozen for up to 2 months, though the texture may change slightly upon thawing. Thaw overnight in the refrigerator before reheating.
Recipe FAQ
Can I use fresh broccoli instead of frozen? Yes, fresh broccoli works well in this recipe. Cut it into small florets and reduce the pressure cooking time to 1 minute.
Why did my cheese clump together? This usually happens if the cheese is added too quickly or the heat is too high. Add cheese gradually and ensure the soup isn’t boiling when you add it.
Can I make this vegetarian? Absolutely! Simply substitute the chicken broth with vegetable broth for a vegetarian version that’s just as delicious.
Instant Pot Broccoli Cheese Soup
Enjoy a classic made in your Instant Pot to enjoy broccoli cheese soup on a cold winter's day
Ingredients
- 2 T. extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 c. chicken broth, preferably organic
- 12-oz. bag frozen broccoli florets
- 1 c. Monterey Jack cheese, shredded
- 2 c. sharp cheddar cheese, shredded
- 1/3 c. heavy cream
Instructions
- Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
- Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
- Deglaze the Instant Pot® inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
- Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- Add the cheese, one cup at a time, and stir until completely melted.
- To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to it before adding it to the soup. Stir to combine.
- Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 71mgSodium: 750mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 17g
