If you love a comforting, creamy bowl of soup that is bursting with fresh broccoli flavor and cheesy goodness, you are going to adore this Instant Pot Broccoli Cheese Soup Recipe. It’s the perfect balance of tender broccoli florets, rich Velveeta and cheddar cheeses, and a savory broth all cooked quickly in an Instant Pot. Whether you want a quick weeknight dinner or a cozy dish to warm up chilly days, this recipe brings together simple ingredients into a luscious, hearty soup that feels like a warm hug in a bowl.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, but each one plays an essential role in creating the depth of flavor, creamy texture, and appealing color that make this soup so irresistible.
- Broccoli (8 cups, small florets): The star of the show, providing fresh green color and a delicious, slightly crisp texture.
- Carrots (1 cup, diced): Adds a touch of sweetness and bright color that complements the broccoli perfectly.
- Onion (1 small, chopped): Creates a savory base that enhances all the other flavors.
- Powdered garlic (2 tsp): Adds warm, aromatic depth without overpowering the soup.
- Paprika (1/2 tsp): Offers a subtle smoky note for complexity.
- Spicy mustard (2 tsp): Gives a gentle tangy kick boosting the overall flavor profile.
- Butter (8 tbsp, unsalted): Provides richness and helps saute the vegetables beautifully.
- All-purpose flour (8 tbsp): Thickens the soup while giving it a delightful velvety body.
- Chicken stock (8 cups): The flavorful liquid base that ties everything together with a cozy meaty savoriness.
- Half and half (4 cups): Creates creamy, smooth silkiness that’s lighter than heavy cream but indulgent enough for this soup.
- Velveeta cheese (4 cups, diced): Melts effortlessly for that signature gooey, cheesy texture that makes this soup ultra comforting.
- Shredded cheddar (to garnish): Adds sharpness and garnish appeal with its melty goodness.
- Black pepper (to taste): Finishes the soup with a mild heat and enhances all the flavors.
- Finely diced broccoli florets (for garnish): Gives a fresh, crisp contrast and lovely presentation.
How to Make Instant Pot Broccoli Cheese Soup Recipe
Step 1: Sauté the Vegetables
Begin by setting your Instant Pot to sauté mode and melting the butter. Right after it melts, toss in the chopped onion, diced carrots, and powdered garlic. Cook for about a minute, stirring occasionally, until the onions become tender and fragrant. This step builds a flavorful base that will enhance every spoonful of soup.
Step 2: Add the Flour
Lower the heat to prevent over-browning and sprinkle in the flour. Stir vigorously for about 30 seconds—this brief cook helps eliminate the raw flour taste and begins the thickening process. It’s the secret to that luscious creamy consistency we all crave.
Step 3: Slowly Add Chicken Stock
Pour your chicken stock in 2 or 3 parts, whisking continuously after each addition. This keeps your soup silky smooth and lump-free. The chicken stock will also infuse the soup with savory richness that perfectly complements your veggies and cheese.
Step 4: Season and Deglaze
Mix in paprika, spicy mustard, and black pepper, stirring well. Use your spoon or spatula to scrape any brown bits off the sides and bottom of the pot—this step, known as deglazing, is crucial as it prevents burning and lets those flavorful bits blend into the soup.
Step 5: Add the Broccoli Florets
Turn off the sauté function and stir in the broccoli florets. Mixing these in now ensures they cook just enough to stay tender but still bright green and delicious.
Step 6: Pressure Cook
Seal your Instant Pot lid and set it to high pressure for just 1 minute. This very short cook time perfectly softens the broccoli without turning it mushy, keeping the soup fresh and vibrant.
Step 7: Incorporate Half and Half
Once the cooking cycle finishes and the pressure is safely released, open the lid. Add warm or room temperature half and half (avoid using cold to prevent curdling) and stir everything together gently.
Step 8: Simmer the Soup
Switch back to sauté mode on low and bring the soup just to a gentle simmer. This step further melds the flavors and begins warming the soup for the cheese addition.
Step 9: Add the Cheese
Immediately turn off the Instant Pot once the soup simmers. Add the Velveeta cheese in 2 or 3 batches, stirring thoroughly after each addition until the cheese fully melts and the soup becomes irresistibly creamy and smooth.
Step 10: Serve and Enjoy
Your Instant Pot Broccoli Cheese Soup Recipe is now ready to be served. Ladle it into bowls and get ready for that perfect combo of cheesy comfort and fresh broccoli goodness!
How to Serve Instant Pot Broccoli Cheese Soup Recipe
Garnishes
Top your soup with shredded cheddar for an extra layer of melty cheese, or sprinkle finely diced broccoli florets to add fresh texture and vibrant color. For a little zing, a dash of hot sauce or a dollop of sour cream works wonders. Fresh chives also brighten and add a mild onion note.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping, warm garlic knots, or even a simple green salad to balance the richness. You can also serve it alongside grilled cheese sandwiches for a nostalgic, comforting meal that everyone will love.
Creative Ways to Present
Serve your Instant Pot Broccoli Cheese Soup Recipe in bread bowls for an eye-catching and edible presentation. Or layer it in clear mugs or jars for a fun twist at potlucks. Even topping with crispy bacon bits or roasted nuts can add texture and extra flavor surprises.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and refrigerate. It will keep its creamy texture and flavor for up to 4 days, making it an excellent option for easy lunches or quick dinners later in the week.
Freezing
You can freeze this soup, but be sure to leave space in your container for expansion. Freeze in portions, and it will stay good for 2 to 3 months. When ready, thaw overnight in the fridge for best results.
Reheating
Gently warm leftovers on the stove over low heat, stirring frequently to prevent scorching. You might want to add a splash of half and half or chicken stock when reheating to bring back that creamy consistency. Avoid microwaving on high heat to keep the cheese smooth and the broccoli tender.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable broth and ensure your cheese is vegetarian-friendly. The soup will still have rich flavor and texture without the meat base.
What if I don’t have Velveeta cheese?
Velveeta melts wonderfully smooth, but if it’s not available, use extra sharp cheddar combined with a bit of cream cheese for richness. The soup might be slightly less creamy but still delicious.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe and can save prep time. Just add it when you add the fresh broccoli florets and adjust cooking time slightly if needed to make sure it’s tender but not mushy.
Is the soup spicy because of the mustard?
The spicy mustard adds a subtle tang and very mild heat that enhances flavors without making the soup spicy. If you prefer no heat, use regular dijon mustard instead.
How thick should the soup be?
This soup should be creamy and smooth but not overly thick – it should easily ladle and coat a spoon. Adjust thickness by adding a bit more stock or half and half if needed after cooking.
Final Thoughts
This Instant Pot Broccoli Cheese Soup Recipe has quickly become one of my absolute favorites for its simplicity, speed, and incredible comforting flavors. Whether you’re new to Instant Pot cooking or a seasoned pro, this soup will feel like a delicious, cozy reward after a busy day. I can’t wait for you to try it and enjoy every cheesy, veggie-packed spoonful!
Print
Instant Pot Broccoli Cheese Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Broccoli Cheese Soup is a creamy, comforting dish packed with nutritious broccoli, flavorful cheese, and a blend of seasonings. Perfect for a quick, hearty meal, this soup uses the Instant Pot to speed up cooking time while enhancing flavors. Topped with shredded cheddar and optional extras, it’s a delicious and satisfying recipe suitable for cooler days or any time you crave a warm, cheesy soup.
Ingredients
Vegetables and Seasonings
- 8 cups broccoli florets (small, discard stems)
- 1 cup diced carrots
- 1 small onion, chopped
- 2 tsp powdered garlic
- 1/2 tsp paprika
- 2 tsp spicy mustard
- Black pepper, to taste
Dairy and Cheese
- 8 tbsp unsalted butter
- 4 cups half and half (room temperature or warmed)
- 4 cups Velveeta cheese, diced
- Shredded cheddar cheese, for topping
Dry Ingredients
- 8 tbsp all-purpose flour
Liquids
- 8 cups chicken stock
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and melt the unsalted butter. Once melted, add the chopped onion, diced carrots, and powdered garlic. Sauté for about 1 minute or until the onion becomes soft and translucent.
- Add Flour: Reduce the heat to low and sprinkle in the all-purpose flour. Stir briskly and sauté the flour for 30 seconds to cook out the raw taste and form a roux base for the soup.
- Incorporate Chicken Stock: Gradually add the chicken stock in 2-3 batches, whisking continuously to prevent lumps and create a smooth broth.
- Season and Deglaze: Add the paprika, black pepper, and spicy mustard to the pot. Use a spatula or whisk to deglaze the sides and bottom of the pot, loosening any browned bits for extra flavor.
- Add Broccoli: Turn off the sauté function. Add the broccoli florets to the mixture and stir well to combine all ingredients evenly.
- Pressure Cook: Close and seal the Instant Pot lid. Set to high-pressure cooking mode and cook for 1 minute to tenderize the broccoli.
- Add Half and Half: Release pressure according to manufacturer instructions or quick release. Once safe to open, add room temperature or warmed half and half; do not add cold to prevent curdling.
- Simmer Soup: Turn on sauté mode at low heat and stir the soup gently, bringing it to a simmer without boiling.
- Turn Off Pot: As soon as the soup begins to simmer, immediately turn off the Instant Pot to avoid curdling and breaking of dairy.
- Melt Cheese: Add Velveeta cheese in 2-3 batches, stirring well after each addition until the cheese is completely melted and blended into the soup.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar, finely diced broccoli, chives, sour cream, or hot sauce as desired for extra flavor and texture.
Notes
- Use room temperature or warmed half and half to avoid curdling when added to hot soup.
- Velveeta cheese ensures a smooth melt; substitute with processed cheese if unavailable.
- Customize toppings to taste, such as adding crispy bacon or croutons for crunch.
- Broccoli stems can be saved for other recipes or finely chopped and added if preferred.
- Ensure proper sealing on Instant Pot before pressure cooking to avoid leaks.
