This Instant Pot broccoli cheddar soup is so easy to make, and it’s creamy and delicious!
You’ll love this Instant Pot broccoli cheese soup–it’s just as good as a restaurant version!
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.
Soups are one of the easiest and most frugal recipes you can feed your family! It’s no secret that I adore soups–I have an entire list of the best Instant Pot soup recipes that I make often.
I’m a sucker for restaurant copycat recipes, too, which is why I love Instant Pot zuppa toscana, Instant Pot pasta e fagioli, and Instant Pot chicken and wild rice soup.
And it’s also why this Instant Pot broccoli cheese soup was born! It reminds me of Panera’s version, rich and creamy and chunky.
If you love broccoli soups, you should also try my Instant Pot broccoli and potato soup! Can’t have dairy or need a vegan option? Then you’ll love this Instant Pot broccoli soup recipe!
Broccoli Cheddar Soup with Evaporated Milk
There are so many reasons to love this soup!
Aside from the fact that it’s super easy to make (major mom-win with this one!), it’s also really tasty.
Many broccoli cheddar soups require heavy cream and Velveeta cheese.
I’ve made some simple substitutions here by using evaporated milk instead of cream, because it still adds creaminess with WAY less calories.
I also use freshly shredded cheese instead of a block of processed cheese–making sure you have shredded the cheese yourself ensures it melts much easier than bagged shredded cheese.
I use freshly shredded cheese in my broccoli potato soup recipe, too, and it always works so much better.
If you love broccoli and cheese together, you’ll love my Instant Pot cheesy chicken, broccoli, and rice casserole!
How to Make Broccoli Cheese Soup in the Instant Pot
It’s really easy to make this creamy and hearty soup!
Ingredients You’ll Need:
- Olive oil
- Large onion, diced
- Minced garlic
- Grated carrots
- Frozen broccoli florets
- Vegetable or chicken broth
- Coarse mustard (optional)
- Ground nutmeg
- Salt
- Black pepper
- Evaporated milk
- Flour
- Shredded cheddar cheese
How to Make It:
(Full printable recipe is below)
Saute. First, you’ll use the Saute function to heat the insert pot of the Instant Pot. Add the olive oil and onion and saute for a couple of minutes. Add the garlic and stir for just a minute to allow it to become fragrant.
Add veggies, broth, and seasonings. Next, you’ll add the carrots, broccoli, broth, mustard, nutmeg, salt, and pepper. Turn off the Saute function by pressing Cancel. Close the lid and set the vent to the sealed position.
Pressure cook. Use the Manual/Pressure Cook setting to select a 1 minute cook time at high pressure. After the cook time is complete, carefully perform a quick release of pressure.
Once the pressure has released and the valve has dropped, carefully open the lid.
Add slurry and cheese. In a small bowl, whisk together the evaporated milk and flour to create a slurry. Pour this into the soup and stir to combine.
Add the shredded cheese and stir until melted. Serve and enjoy!
Notes and Adaptations:
- I like the ease of using frozen broccoli, but you are welcome to use fresh if you prefer.
- Any time you need cheese to melt well (like with this soup), I recommend buying a block of cheese and shredding it yourself.
- The mustard adds a nice little zip of flavor, but you can totally leave it out if you don’t have any on hand.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
- Box grater for shredding cheese
Instant Pot Broccoli Cheese Soup
This rich and creamy broccoli cheese soup is loaded with tender chunks of broccoli and real cheddar cheese--and it's super easy to make in the Instant Pot!
Ingredients
- 1 Tbsp olive oil
- 1/2 large onion, diced
- 2 tsp minced garlic
- 2 carrots, grated/shredded (about a cup of shreds)
- 12-oz frozen broccoli florets
- 4 cups vegetable or chicken broth
- 1 tsp coarse mustard (optional)
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup evaporated milk
- 1/4 cup flour
- 2 cups shredded cheddar cheese
Instructions
- In the insert pot of the Instant Pot, add olive oil and heat using the Saute function. Add onions and stir for a couple of minutes until they begin to turn translucent.
- Add the garlic and stir for just a minute while it becomes fragrant.
- Add broccoli, carrots, broth, mustard, nutmeg, salt, and pepper. Turn off the Saute function by pressing Cancel. Close the lid and set the vent to the sealed position.
- Use the Manual/Pressure Cook button to select a cook time of 1 minute at high pressure.
- When the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully open the lid.
- In a small bowl, whisk together evaporated milk and flour, creating a slurry. Pour the slurry into the soup mixture and stir to combine.
- Add shredded cheese and stir until melted. Serve and enjoy!
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 297Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 698mgCarbohydrates: 22gFiber: 6gSugar: 8gProtein: 15g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Allie says
Hi Chrysti,
What can you use if you don’t have evaporated milk?
Thanks!
Allie
Chrysti Benner says
Hi Allie! If you don’t have evaporated milk, you could use heavy cream or half and half. You can even use regular milk, it just won’t be quite as creamy that way–but it will still be good! Feel free to use what you have on hand–enjoy! 🙂
Stephanie says
This is the best cheddar and broccoli soup I’ve ever made. I did omit the course mustard, and it was still phenomenal. Kid approved, will be added to my monthly winter soup rotation.
Chrysti Benner says
Thank you so much for your sweet comment, Stephanie! I’m so happy to hear that you all enjoyed it! 🙂
Cami says
Wondering how much is considered 1 serving? 1 cup= 1 serving?
Chrysti Benner says
Hi Cami! Since the number of servings are estimated, I don’t actually measure them out in cups. Each serving makes a good-sized bowl full, so if I had to guess, I’d say probably 1.5-2 cups per serving. Hope that helps–enjoy! 🙂
Amanda Fetingis says
Made this tonight and its great! I used dijon mustard and added nutritional yeast to it and everyone loved it.
Chrysti Benner says
Thank you for your sweet words, Amanda, and for sharing your tweaks! I’m so happy to hear that everyone enjoyed it! 🙂
Laura Costello-Torres says
This was my first time making broccoli cheese soup in the Instant Pot and it was fabulous! I will never make this soup any other way again! Even my husband and daughter who will not eat broccoli devoured it! This is definitely a keeper!
Chrysti Benner says
Thank you so much for your kind words, Laura! I’m so happy to hear you and your family enjoyed it! 🙂
Sue S says
Perfect and so easy. I will make again
Chrysti Benner says
Thank you, Sue! I’m so glad to hear that you enjoyed it! 🙂
Steve Aubert says
This was one of the best broccoli cheddar soup so I’ve ever tasted. My mother-in-law said she’ll never buy anybody else’s and just make this recipe or have me back. Thank you very much we really appreciate all your hard work.
Chrysti Benner says
Thank you so much, Steve! I’m glad to hear it was such a hit with your mother-in-law! 🙂
Brandy says
The soup was delicious. My first time making it and it won’t be my last time making it.
Chrysti Benner says
Thank you, Brandy! I’m so glad you enjoyed it! 🙂
Edie says
Just made this soup and it’s delish! I used beef broth, added some Marsala wine and half a brick of cream cheese. I will definitely make this again!
Chrysti Benner says
I’m so glad you enjoyed it, Edie! Thank you for sharing your tweaks, too! 🙂