Pressure Cooker Broccoli Potato Soup is a comforting, family favorite meal that’s always a crowd pleaser.
Creamy, cheesy and loaded with potatoes and broccoli, this frugal Instant Pot broccoli and potato soup comes together in less than 25 minutes.
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
There’s no two ways about it–I love soup.
Soup is one of the most perfect meals. It’s warm, comforting, and can be a great way to use up little bits of leftovers. Soup is frugal and feeds a crowd without much cost or effort.
I think my affection for soup began as a child. There were just a few soups my mom made from scratch, and I always looked forward to those meals where she made magic out of seemingly nothing.
Like many people, Instant Pot Broccoli Cheese Soup is one of my favorites. It competes well with my Instant Pot potato soup.
And when I simply cannot decide between the two, this Instant Pot broccoli cheddar potato soup is the perfect marriage of my two favorites.
The potatoes give the soup a smooth silkiness but it’s still loaded with cheese and delicious bits of broccoli for color and goodness.
In fact, this is based off of a version my mom used to make, so there’s a bit of nostalgia there. And now that she can’t cook anymore, that makes it even more special to me.
That’s why it’s on my list of the best Instant Pot soup recipes!
Serve with some easy French bread or homemade dinner rolls for a rustic meal that will satisfy you from the inside out.
Don’t have an Instant Pot? Use my stove top broccoli potato soup recipe instead!
More Hearty Soup Recipes You’ll Love:
- Easy Healthy Instant Pot Broccoli Soup (Vegan Recipe)
- Easy Instant Pot Potato Leek Soup
- Stove Top Hash Brown Potato Soup
Pressure Cooker Broccoli Potato Soup with Frozen Broccoli
I love that this recipe comes together so quickly, and using frozen broccoli helps to cut down on prep time. Frozen broccoli is not only convenient, but it can also be frugal.
If you purchase fresh broccoli for other recipes, you may find that you sometimes have more than you need. Rather than discard the unused portions, you can save them in freezer bags and toss them into your favorite soups later.
If you prefer to use fresh broccoli you will need a medium-sized head, chopped or broken into pieces of florets. Add the fresh broccoli when you add the potatoes and cook for 3 minutes at high pressure before proceeding with the recipe as directed.
How to Make Instant Pot Broccoli and Potato
It’s really easy to make this baked potato and broccoli soup.
Ingredients You’ll Need:
- Butter or olive oil
- Onion
- Garlic
- Russet potatoes
- Broth (vegetable or chicken)
- Salt
- Black pepper
- Ground nutmeg
- Frozen broccoli florets
- Milk or Half & Half
- All-purpose flour
- Shredded cheese
How to Make It:
(Full printable recipe is available below)
Saute the onion. First, you’ll use the saute function to melt the butter and cook the diced onion for about 3 minutes. Add the garlic, stir until fragrant then cancel the saute function.
Cook the potatoes. Next, you’ll add the potatoes, broth and seasonings before sealing the lid and cooking at high pressure for 3 minutes, followed by a quick release of pressure.
Mash the potatoes. Next, you’ll use potato masher or an immersion blender to gently break up the potatoes.
Cook the broccoli. Next, you’ll set the Instant Pot to Saute and add in the frozen broccoli. While the broccoli heats through, combine the milk and flour and set aside.
Use a potato masher or immersion blender to mash up some of the broccoli if desired.
Add slurry and cheese. Last, you’ll add in the milk and flour slurry and stir in the shredded cheese. Heat through until the soup has thickened slightly and the cheese has melted.
Notes and Adaptations:
- I like to leave this soup a little more chunky, so I use the potato masher. However, you can use an immersion blender if you want a smoother soup.
- Colby Jack or cheddar are my favorite cheese for this soup, but you can use any kind you prefer. I highly recommend shredding a block of cheese, as freshly shredded cheese melts much better than pre-packaged shreds.
- I add the frozen broccoli after pressure cooking because the 3 minute cook time required by the potatoes would cause the broccoli to be very soft. If you don’t mind that, or if you’re planning to puree the soup anyways, you can add the broccoli along with the potatoes prior to pressure cooking. Then you’ll just add the milk slurry and cheese after pressure cooking and pureeing.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
- Potato masher or immersion blender
Instant Pot Broccoli and Potato Soup
Enjoy a bowl of this comforting Instant Pot broccoli and potato soup any time you need an easy, soul-warming meal!
Ingredients
- 2 TBSP butter or olive oil
- 1/2 large onion, diced
- 1 tsp minced garlic
- 2 lbs russet potatoes, peeled and cubed
- 4 cups broth (vegetable or chicken)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- 12 oz frozen broccoli florets
- 3/4 cup milk or Half & Half
- 1/4 cup all-purpose flour
- 2 cups shredded cheese
Instructions
- Add butter or olive oil to the insert pot of the Instant Pot. Turn on the Saute function, then add the diced onion, stirring to cook for about 3 minutes.
- Add minced garlic and stir until fragrant. Press Cancel to turn off the Saute function.
- Add potatoes and chicken broth, followed by the salt, pepper, and nutmeg. Stir to combine.
- Close the lid and set the vent to the sealed position. Select a cook time of 3 minutes at high pressure.
- When the cook time is complete, perform a quick release of pressure. Once the pressure has released, carefully remove the lid. Press the Cancel button to turn off the Keep Warm function.
- If desired, use a potato masher to break up some of the potatoes into smaller pieces (you can also use an immersion blender if you prefer a smoother soup).
- Add the frozen broccoli to the hot broth and potatoes. Use the Saute button again to bring the mixture to a simmer.
- While the broccoli is cooking, whisk together milk or Half & Half with flour, being careful to whisk away any lumps.
- After the broccoli has cooked for about 3-5 minutes and is beginning to soften, use the potato masher to break up any larger florets, if desired (again, you can use an immersion blender if you prefer a pureed consistency).
- Add the milk and flour slurry, stirring to combine well, then add the shredded cheese. Continue to stir until the cheese has melted.
Notes
- I like to leave this soup a little more chunky, so I use the potato masher. However, you can use an immersion blender if you want a smoother soup.
- Colby Jack or cheddar are my favorite cheese for this soup, but you can use any kind you prefer. I highly recommend shredding a block of cheese, as freshly shredded cheese melts much better than pre-packaged shreds.
- I add the broccoli after pressure cooking because the 3 minute cook time required by the potatoes would cause the broccoli to be very soft. If you don't mind that, or if you're planning to puree the soup anyways, you can add the broccoli along with the potatoes prior to pressure cooking. Then you'll just add the milk slurry and cheese after pressure cooking and pureeing.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 474Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 56mgSodium: 760mgCarbohydrates: 50gFiber: 6gSugar: 7gProtein: 20g
This recipe is easy and turned out great. Thank you
Thank you, Stacie! I’m so glad you enjoyed it. 🙂