This Broccoli Cheddar Soup Recipe is creamy, cheesy and filled with veggies to warm you up on a cool day!
I love recipes that you can make in an Instant Pot because it takes all the work away. If you love Instant Pot recipes then you have to check out my Instant Pot Rice Pilaf, No Soak Instant Pot Pinto Beans, and Instant Pot Stuffing.
Broccoli Cheddar Goodness
When it comes to eating soups at restaurants, my go to is always Broccoli Cheddar Soup. It reminds me of my childhood and making it at home with family. I can never get enough. This is also a soup I eat year round, no matter how warm it might be outside. Also, if you love Broccoli Cheese Soup, but don’t have or don’t want to use your instant pot then check out my Better Than Panera Broccoli Soup!
How to Make Broccoli Cheddar Soup
Assemble your ingredients for the Broccoli Cheddar soup. For exact amounts please see the recipe card below.
Turn your instant pot to the sauté function and melt 1 Tablespoon of butter. Once the butter is melted, add in the diced onion and sauté for 3 minutes.
Next, add in the broccoli, celery, carrots, and chicken broth.
Cover your instant pot and lock in place. Make sure the valve is on “sealing”. Set the manual button to one minute on high.
While the pot heats up, melt the ¼ cup of butter in a dish in the microwave. Whisk in the flour until the mixture is creamy and set aside.
When the time is up on the Instant Pot, let it sit for 5 minutes and move the valve to venting. Remove the lid when you can.
Turn the Instant Pot back on to the sauté function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then, add the whole mixture into the Instant Pot. Stir until the soup thickens. Stir in the milk until it heats through. Stir in the cheddar cheese until it melts. Then, add in the salt and pepper.
Finally, ladle a serving into a bowl garnish with some shredded cheese and enjoy some delicious Broccoli Cheddar soup!
Storage Info
You can STORE this recipe in an airtight container in the fridge for 5-7 days. To FREEZE this dish you can do so in an airtight container in your freezer for up to 1 month.
Other Amazing Instant Pot Soups
- Instant Pot Lasagna Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Beef Stew
- Instant Pot Black Eyed Pea Soup
- Instant Pot Smoked Sausage and Lentil Soup
- Instant Pot Chicken Noodle Soup
Instant Pot Broccoli Cheddar Soup Recipe
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Ingredients
- 1 Tbsp butter
- 1 cup yellow onion - diced
- 3 celery ribs - diced
- 3 large carrots - diced
- 4 cups broccoli - chopped
- 3 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 4 cups sharp cheddar cheese - grated
- 1/2 tsp salt
- pepper - to taste
Instructions
- Turn your Instant Pot to the sauté function and melt 1 tablespoon of butter. Once the butter is melted, add in the diced onion and sauté for 3 minutes.
- Add in the broccoli, celery, carrots, and chicken broth, then cover your Instant Pot and lock it in place. Make sure the valve is set to “sealing.” Set the manual button to one minute on high.
- While the pot is heating up, melt the ¼ cup of butter in a dish in the microwave. Whisk in the flour until the mixture is creamy and set aside.
- When the time is up on the Instant Pot, let it sit for 5 minutes, then move the valve to venting. Remove the lid when you can.
- Turn the Instant Pot back on to the saute mode function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then, add the entire mixture to the Instant Pot. Stir until the soup thickens. Stir in the milk until it heats through. Stir in the cheese until it melts. Then, add in the salt and pepper.
- Finally, ladle a serving into a bowl, garnish with some shredded cheese, and enjoy!
