I’m always looking for quick and easy soup recipe that take the fuss out of making something delicious. This Instant Pot Broccoli Cheese Soup is one of my all-time favorites! Not only does this soup come together in lightning speed, but it’s also packed with flavor. This savory dish has just the right balance of creamy cheese and crunchy broccoli – perfect for an afternoon pick-me-up or a cozy night in meal for the whole family.

Plus, there are so many variations you can make to ensure it never gets old! Like our Velveeta Cheese and Broccoli Soup Recipe. Ready to jump into some comfort food?

Let’s get started creating this simple yet delish recipe by prepping up your ingredients and setting your electric pressure cooker for some cheesy goodness!

What You Need To Make Instant Pot Broccoli Cheese Soup

Fresh Broccoli or Frozen Broccoli
Carrots
Onion
Garlic Powder
Paprika
Spicy Mustard
Unsalted Butter
All-Purpose Flour
Chicken Broth or Vegetable Broth
Half and Half or Heavy Cream
Velveeta Cheese

Optional Garnish Ideas

Sharp Cheddar Cheese, shredded
Black Pepper
Broccoli florets

How Do You Make Instant Pot Broccoli Cheese Soup

Turn on the saute mode on your instant pot and melt the butter. Once melted, add in the diced onion, carrots, and garlic. Saute for 1 minute or until the onion has softened.
Lower the heat to low and add in the flour. Stir constantly for 30 seconds.
Pour in the chicken stock a little bit at a time and stir well after each addition. Using a whisk will help get out all the lumps.
Sprinkle in the seasonings and mustard. Use a wooden spoon to deglaze the bottom and sides of the pot.
Turn off the instant pot and add in the broccoli florets. Stir well.
Put on the lid and seal it. Cook on high pressure for 1 minute. Quick release the pressure.
Pour in warmed half and half gently.
Stir everything and turn on the saute function on low. Simmer soup.
Once simmering, turn off the instant pot.
Add in cheese a little bit at a time and stir. Stir until cheese has melted and is mixed in well.
Top with your favorite garnishes and serve hot. Enjoy!

Simply Organic Garlic Powder, Certified Organic | 3.64 oz | Allium sativum L.Amazon Brand – Happy Belly Paprika, 2.75 Ounces Grey Poupon Deli Dijon Mustard with Horseradish (10 oz Bottle)Instant Pot Ultra 80 Ultra 8 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, and more, Stainless Steel/Black

Is Pressure Cooker Broccoli Cheese Soup Healthy?

Yes, broccoli and cheese soup is a healthy meal that your entire family will enjoy. The only ingredient that isn’t the most beneficial is the Velveeta cheese. If you want to make it healthier, you can swap it for any other good melting cheese. Just keep in mind that the texture will be a little bit different if you do exchange it.

Broccoli is a superfood because it’s loaded with so much healthy stuff! Iron, zinc, thiamin, niacin, calcium, vitamin C, potassium, and phosphorus are a few of the nutrients.

Is Instant Pot Broccoli Cheddar Soup Gluten-Free?

No, this is the best instant pot broccoli cheese soup, but it’s not gluten-free. I recommend if you need gluten-free to use your favorite gluten-free flour blend instead of all-purpose flour. Velveeta is gluten-free, so there are no worries there. You can easily turn this instant pot broccoli and cheddar soup into a delicious gluten-free recipe with one quick adjustment!

How Do You Store Instant Pot Broccoli and Cheese Soup?

Once the soup is done cooking, allow it to cool all the way. After it’s cooled, pour it into an airtight container that can be sealed with a tight-fitting lid. The soup lasts 4-5 days in the fridge.

It makes a wonderful meal prepping recipe too. You can store it in single-serving containers and grab it and go to enjoy it for lunch!

Soup & Cracker Mug Set

Can You Freeze This Soup?

Yes, you can freeze this instant pot broccoli cheese soup recipe. As always, let the soup cool down all the way and pour it into a container or freezer bag. I prefer bags because you can lay them flat.

One thing to note is that the texture of the soup is going to be slightly different when frozen. It’s completely fine to eat, but if you don’t like the texture, you may skip freezing it in the future.

Thaw in the refrigerator the night before when possible. Reheat in the microwave or in a saucepan or stock pot on the stove top.(depending on how much you are reheating).

You can up this great recipe to the next level by adding red pepper flakes and white cheddar cheese, Monterey Jack or a couple dashes of hot sauce. The is one of my family’s favorite recipes. I like it because it is an easy weeknight meal.

If you love soup this will be a huge hit for your menu. It’s the perfect soup to throw together quickly serve in a bread bowl or small bowl with a large piece of crusty bread. The Panera Bread Company will have to swing for the fence to beat this classic soup recipe.

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