Creamy Instant Pot Broccoli Cheddar Soup Recipe

Instant Pot broccoli cheddar soup is a rich, comforting soup made from tender broccoli, sharp cheddar, broth, cream, and a thoughtful blend of seasonings. This straightforward recipe comes together quickly in the Instant Pot, making it ideal for busy weeknights, meal prep, or a cozy lunch. The flavors are easily customized to suit your preferences, whether you prefer a thinner broth-style soup or a thicker, creamier chowder.

Broccoli Soup Ingredients and Substitutions

• Butter & Olive Oil: Unsalted butter lets you control salt, but salted butter works—just reduce added salt accordingly. Olive oil adds flavor and helps prevent burning when sautéing.
• Mirepoix: Onion, celery, and carrots form the aromatic base. Pre-diced mirepoix from the produce section saves prep time and works well.
• Garlic: Freshly minced garlic gives the best flavor. If needed, substitute about 3/4 teaspoon garlic powder for one clove.
• Herbs & Spices: Italian seasoning, mustard powder, and paprika are the primary seasonings here. Season with salt and pepper to taste, and add a dash of chili powder if you want heat.
• Flour: All-purpose flour thickens the soup reliably. For a gluten-free option, use a cornstarch slurry (2 tablespoons cornstarch dissolved in 2 tablespoons cold water) added at the end and cook on sauté until thickened.
• Chicken Stock: Chicken stock or broth adds depth, but vegetable broth is an easy vegetarian swap.
• Fresh Broccoli: Fresh florets hold texture best. Frozen broccoli can be used, but it may become softer during cooking.
• Heavy Cream: Heavy cream yields the creamiest texture. Half-and-half will thin the soup slightly if you prefer a lighter finish.
• Sharp Cheddar Cheese: Sharp cheddar delivers classic flavor. Shred a block yourself when possible—pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting.
• Red Wine Vinegar: A small splash brightens and balances the rich, creamy flavors. White wine vinegar, apple cider vinegar, or white balsamic can be substituted sparingly.

How to Make Copycat Panera Broccoli Cheese Soup

Set the Instant Pot to Sauté and add butter and olive oil. Add diced onion, sliced celery, and sliced carrot with a pinch of salt and pepper. Sauté, stirring occasionally, for about 8–10 minutes until the vegetables are softened.

Add minced garlic, Italian seasoning, mustard powder, paprika, and another pinch of salt and pepper. Cook, stirring frequently, for about 1 minute to toast the spices and release aroma.

Sprinkle the vegetables with flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Add a few splashes of broth and deglaze the pot thoroughly, scraping up any browned bits from the bottom.

Stir in chopped broccoli, the remaining broth, and a bay leaf. Season with salt and pepper and combine everything well.

Seal the lid and cook on High Pressure for 2 minutes, then perform a manual quick release. Once the pressure is released, stir in the heavy cream. Add shredded cheddar and a small splash of red wine vinegar, stirring until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.

Ladle into bowls, garnish with extra shredded cheddar if desired, and serve warm.

Stove Top Instructions

If you prefer stove-top cooking, use a large, heavy-bottomed pot or an enameled cast-iron Dutch oven for even heat distribution.

• Heat butter and olive oil over medium heat.
• Add onion, celery, and carrot with a couple pinches of salt and pepper; cook, stirring occasionally, for about 10 minutes until soft.
• Add garlic, Italian seasoning, mustard powder, paprika, and another pinch of salt and pepper; cook for 1 minute.
• Sprinkle with flour and cook, stirring, for 1 minute. Add a few splashes of broth to deglaze the pan.
• Add broccoli, remaining broth, bay leaves, and salt and pepper. Stir to combine.
• Bring to a simmer, then reduce heat, cover, and simmer 10–15 minutes until broccoli is tender.
• Stir in heavy cream, then add shredded cheddar and a splash of vinegar. Stir until the cheese melts and the soup is smooth. Adjust seasoning.
• Garnish with shredded cheddar and serve.

Tips for the Best Broccoli Cheese Soup

• Cut broccoli uniformly: Aim for bite-size florets so they cook evenly and retain a pleasant texture.
• Quick release the Instant Pot: Use a manual/quick release rather than a natural release to prevent overcooking the broccoli.
• For a blended soup: Carefully blend the soup in batches in a high-speed blender or use an immersion blender. When blending hot liquids, allow steam to escape (remove the center piece of the blender lid and cover with a towel) and only fill the blender halfway to avoid splatters. Exercise caution—blending hot liquids can be dangerous if not done correctly.

Serving Suggestions

• Air fryer chicken tenders
• Chicken bacon wraps
• Turkey Brie grilled cheese
• Instant Pot French dip sandwiches
• Vegetarian chickpea gyros
• Air fryer chicken nuggets
• Air fryer grilled cheese
• Peanut chicken lettuce wraps

You Will Love This Broccoli Cheddar Soup

• Balanced texture and flavor: Creamy yet brothy, with layers of herbs and spices that boost the natural flavor of the vegetables.
• One-pot convenience: The Instant Pot lets you sauté and pressure-cook in the same pot for minimal cleanup and maximum flavor.
• Homemade beats store-bought: Making this at home lets you control the ingredients and seasonings for a fresher, more satisfying result.

Why is my broccoli cheddar soup grainy?

A grainy texture usually results from adding cheese when the soup is too hot. Add the cold cream first, then stir in the cheese off the heat or at a lower temperature so the cheese melts gently and stays smooth.

Why won’t my cheese melt in my broccoli cheddar soup?

Pre-shredded cheeses often contain anti-caking agents (cellulose) that can prevent smooth melting. Shredding a block of cheddar gives a creamier melt and a better texture.

What do I do if my broccoli cheddar soup is too thick?

Thin the soup with a splash or two of chicken broth or additional heavy cream until you reach the desired consistency. Taste and adjust salt and pepper after thinning.

Make-Ahead, Storage, Freezing, and Reheating Broccoli Soup

• Make-Ahead: This soup stores well—prepare ahead and refrigerate until ready to reheat.
• Storage: Keep in an airtight container in the refrigerator for up to one week.
• Freezing: Freeze in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a splash of broth or cream to loosen the texture and season to taste before serving.

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