On the spot Pot Broccoli Cheddar Soup – Bible Type

On the spot Pot Broccoli Cheddar Soup

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April 7, 2021 Jump to the recipe

Cheesy and creamy Instant Pot Broccoli Cheddar Soup is so quick and easy! Packed with vegetables and flavor, it's a great family meal!

a bowl of instant pot broccoli cheddar with a spoon

I'm not even going to lie: this could rival Panera's broccoli cheese soup.

I know you are like šŸ˜±

I promise you. It's super thick and creamy, just like the vegan potato soup and CHEESY, and you can make it in 15 minutes.

Hello ā¤ļø

That's why I love the Instant Pot. You can make amazing soup like instant pot butternut squash soup in such a short amount of time and now this soup is no difference.

Why this is the BEST Instant Pot Cheddar Broccoli Soup

Soup is such a quick, easy, and filling meal for lunch or dinner that will leave you feeling full! I love a good, one-bowl meal that warms my body (and soul) up on a cool day, and soups like vegan coconut curry lentil soup are always just the ticket! Today we're pulling out the trusted instant pot again to make comfort food style soup and you will be obsessed! Instant Pot Broccoli Cheddar Soup is flavorful, healthy, and super easy to make as the instant pot does all the work!

Instant Pot Broccoli Cheddar picked up by a ladle

Ingredients needed

To make yourself a pot of instant keto broccoli cheddar soup, you need some nutritious veggies, some broth, and healthy fats to keep them rich and comforting. This soup is made from healthy whole foods that are great to serve your family. You will need:

  • onion
  • butter
  • garlic
  • broccoli
  • chicken soup
  • carrot
  • Cornstarch
  • Warm water
  • Hot cheddar cheese
  • Whipped cream
  • salt

How to do Instant Pot Broccoli Cheddar Soup


Melt the butter while your instant pot is on the sautee setting. Add the onions and garlic and cook until soft.


Add all the ingredients up to the cornstarch (without) and put the lid on to seal it. Cook for 1 minute on manual high pressure. Perform an instant vapor release.


Using a whisk, mix the water and cornstarch together in a small bowl. Stir the cornstarch mixture into the soup, stirring constantly. Switch the instant pot back to sautƩ mode and let the soup boil until it has thickened.


Turn off the instant pot and stir in the cheese one at a time. Stir in while it melts. Stir in the cream and season with salt.


Serve it and DISCOVER!

a ladle of instant pot broccoli cheddar from a saucepan

Top tips for making broccoli cheddar soup in the instant pot

  1. Chop the vegetables up: I love to dice everything really small as it allows the vegetables to cook evenly!
  2. Puree: If you want, you can puree the soup ingredients before adding the cheese and cream. It's entirely up to you.
  3. Sautee for a while: the longer you let the onions and garlic cook, the more intense the taste! I love cooking my onions until they are golden brown.

Serving suggestions

While a hot bowl of this broccoli cheese soup is satisfactory on its own, I recommend serving it with your favorite sandwich. I recommend a fresh cottage cheese sandwich or a crispy grilled cheese and hummus sandwich – perfect for dipping!

Broccoli Cheese Soup FAQ

Why is my broccoli cheese soup grainy?

This can happen if you add the cheese or whipped cream while the instant pot is still on. Make sure you turn it off before adding these ingredients!

What can I do if my soup is too runny?

To thicken your soup, you can add a few ladles of it to a powerful blender and stir until smooth. This will make it thicker.

How do I make this soup on the stove?

If you want to do this in a regular saucepan on the stove, absolutely you can. Simply simmer the vegetables until they are soft, then add the cornstarch and water.

Can i use frozen broccoli?

Yes you can! However, I recommend thawing the broccoli first and then squeezing out some moisture before cooking.

three bowls of instant pot broccoli cheddar on a table

more Quick and easy soup recipes


Instant Pot Broccoli Cheddar Soup

Preparation: 5 protocol

Cook: 10 protocol


  • 1 Cup Onion, diced
  • 2 tablespoon butter
  • 2 TL Fresh garlic, chopped
  • 4th cups Broccoli, cut into small florets
  • 2 cups chicken soup
  • 1 Cup Carrot, diced
  • 4th tablespoon Cornstarch
  • 1/4 Cup Warm water
  • 2 cups Spicy cheddar cheese, rubbed on (8oz)
  • 2 cups Whipped cream
  • 1-1 / 2 TL salt

Nutritional information:

Calories: 244kcal (12%) Carbohydrates: 17thG (6%) Protein: 9.6G (19%) Fat: 15.9G (24%) Saturated fatty acids: 10G (63%) Polyunsaturated fat: 0.8G Monounsaturated fatty acids: 4.8G Cholesterol: 50mg (17%) Sodium: 750mg (33%) Potassium: 386mg (11%) Fiber: 2.2G (9%) Sugar: 3.9G (4%) Vitamin A: 62IU (1%) Vitamin C: 72mg (87%) Calcium: 25thmg (3%) Iron: 5mg (28%)

Nutritional disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: Taylor Kiser



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