Instant Pot Broccoli Cheddar Soup
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Instant Pot Broccoli Cheddar Soup is a creamy, cozy, delicious soup that’s still healthy and will warm you to your toes. It’s everything you love in a savory veggie soup in under 30 minutes!
If you love pressure-cooker soups, try this Easy Instant Pot Turkey Vegetable Pasta Soup as well.
Recipe Overview
- Instant Pot Broccoli Cheddar Soup is a quick, creamy soup that combines healthiness with comfort in under 30 minutes.
- The recipe uses simple ingredients, including broccoli, onion, carrot, spices, and broth.
- You can make this soup in an Instant Pot or in a slow cooker using the same ingredients.
- For the Instant Pot, sauté the vegetables, add the broth, and cook under high pressure for 8 minutes, then purée.
- In the slow cooker, combine the ingredients and cook on HIGH for 3-4 hours or on LOW for 4-6 hours, then purée and serve.
Ingredients
With simple ingredients like a couple of heads of broccoli, an onion, a carrot, spices, and broth, this soup can be on your table in minutes. With very little cooking on your part!
While this recipe is written for an Instant Pot, it can easily be converted to a slow cooker. Same ingredients, same easy method, different cooking times.
How to Make Broccoli Cheddar Soup in the Instant Pot:
- Set the Instant Pot to the sauté function. Add the butter, onion, and carrot; cook 5 minutes or until fragrant.
- Add the flour, thyme, nutmeg, cayenne, and a large pinch each of salt and pepper. Stir and cook for another 30 seconds to 1 minute.
- Pour in the broth, add the broccoli, and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.
- Puree the soup and return it to the pressure cooker before stirring in the milk and cheese. Ladle into soup bowls and serve.
How to Make Broccoli Cheddar Soup in the Slow Cooker:
If you love making soups in the slow cooker, you’ll enjoy this recipe! Here’s how to make it in the crockpot:
- To the slow cooker, add the butter, onion, carrot, thyme, nutmeg, cayenne and a large pinch of salt and pepper.
- Stir and pour in the broth; add the broccoli and bay leaves.
- Cover and cook on HIGH for 3-4 hours, or LOW for 4-6 hours.
- Puree the soup, stir in the milk and cheese; heat through. Ladle into soup bowls and serve.
More Easy Soup Recipes
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
- New Year’s Day Black Eyed Peas Soup
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Instant Pot Broccoli Cheddar Soup
Equipment
Ingredients
- 2 tablespoons butter
- 1 small yellow onion chopped
- 1 carrot chopped
- 2 tablespoons flour
- 1 tablespoon fresh thyme leaves plus more for serving
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne
- salt and pepper
- 3 cups vegetable or chicken broth
- 4 cups broccoli florets
- 2 bay leaves
- 1 cup milk I use 2%
- 2-3 cups shredded sharp cheddar cheese
Instructions
- Set Instant pot to the sauté function. Add the butter, onion, and carrot; cook 5 minutes or until fragrant. Add the flour, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Stir and cook for another 30 seconds to 1 minute. Pour in the broth, add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.
- Once the soup has finished cooking, use the quick release function. Open the lid and remove the bay leaves; discard. Transfer the soup to a blender and pulse until chunky smooth or use an immersion blender inside the pot. Return the soup to the instant pot if using a blender.
- Set the Instant Pot to sauté; stir in the milk and cheese, and cook another couple of minutes until the cheese has melted. Ladle into soup bowls and garnish with fresh thyme leaves, additional shredded cheese, and French bread cubes if desired.
SLOW COOKER METHOD:
- To the slow cooker, add the butter, onion, carrot, thyme, nutmeg, cayenne and a large pinch of salt and pepper. Stir to combine and pour in the broth. Add the broccoli and bay leaves; cover and cook on HIGH for 3-4 hours, or LOW for 4-6 hours.
- Once the soup has finished cooking, remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth, or use an immersion blender. If you used a blender, return the soup to the slow cooker and turn the heat to high.
- Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted. Ladle the soup into bowls and top with fresh thyme, additional shredded cheese, and French bread cubes if desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.