Thick and creamy Instant Pot broccoli cheese soup is a quick and easy, naturally gluten-free broccoli cheddar soup prepared in only 15 minutes! If you need a recipe that is on the table quick, and does leave out flavor with a cheesy hearty texture, you can stop searching!

overhead shot of a ladle holding up broccoli cheese soup

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Next Level Instant Pot Broccoli Cheddar Soup

It started with a simple craving for homemade, thick and creamy homemade broccoli cheese soup. I also knew I didn’t have much time to spare, which is when the Instant Pot comes in handy.

What should have been an easy task to find THE BEST RECIPE sent me down a recipe rabbit hole, with overwhelming possibilities of ingredients, methods, and soup consistencies.

My brain literally turned into soup mush, and I still didn’t have one recipe I was entirely convinced of. Some used canned condensed soup, which is a no no when it comes to gluten free-friendly soups made from scratch. Or they looked too extremely heavy, too blah, or weren’t easy enough.

So I leaned in on what makes this gluten-free creamy potato soup so great – ridiculously flavorful, simple ingredients, and super easy to get on the table in a jiffy. Making a broccoli cheddar soup in a pressure cooker did require a lot of trial and error, so our family consumed a lot soup of for the following weeks.

They survived and finally, eureka! THE BEST Instant Pot Broccoli Cheese Soup RECIPE was born. 🙌

Broccoli Cheddar Cheese Soup Highlights

Try it for yourself and see. But if you need some convincing first, I’ve come prepared.

  1. It takes 15 minutes! If you don’t have 15 minutes to make soup, go to Panera. (However, I must point out it will take longer than 15 minutes to go to Panera.)
  2. The recipe requires only a handful of basic, wholesome ingredients.
  3. Don’t have an Instant Pot or scared of pressure cooking? I’ve included stove top directions too. Equal-Opportunity-Equipment soup here.
  4. The taste is spot-on soup heaven! And what is not to love about the classic combo of broccoli and cheese (Hello, Chicken Broccoli Pasta Bake!)

I’ve been on the quest for a good and easy broccoli cheese soup recipe for years. This one foots the bill. Couldn’t be quicker or easier. Thank you!

—Paula

Made this recipe tonight and WOW! Not only was it delicious, but it was so quick and easy! Adding this to my rotation for sure. Thanks for all the trial and error you did to create this recipe for us. 🙂

—Montana

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Right-sized broccoli

Start with the right-sized broccoli, small florets instead of bigger spears. Since it has a very short pressure cooker time, the smaller pieces break down slightly, eliminating the need to process in a blender or immersion blender. Remember we want this soup recipe to be speedy fast!

small pieces of broccoli on a cutting board.

Saute onions and garlic

On the SAUTE mode, cook onions and garlic until soft and translucent. This would also be a good time to throw in any other optional veggies, like diced carrots.

onions and garlic in an instant pot.

Add broccoli, broth, plus freaky-fast cook time.

Once the broccoli, broth, salt, and pepper are added cook on HIGH manual pressure in the Instant Pot 2 minutes for fresh broccoli, 1 minute for frozen broccoli. Yes, that is correct, only 1 or 2 minutes under pressure.

onions and garlic in an instant pot.

Finishing touches – thickening, cream, and cheese

Quick release the pressure and change it back to SAUTE mode. Add cornstarch slurry to pot and boil until thickened. Add the cheese, handfuls at a time and once that’s all melty, stir in the half and half. Voilá – the best homemade broccoli cheese soup in only 15 minutes!

thickened soup mixture before cheese is added.
stirring in the cheese and cream.

Readers have written in with many suggestions for optional add-ins (check them out below!), such as adding a touch of dijon mustard, chopped ham, diced potatoes (cut small to cook faster), or shredded carrots (similar to the Panera Bread version).

a spoon holding up a bite of broccoli cheddar soup

More Tips To Know

  • To thin the soup, either use 1-2 tablespoons less cornstarch mixed with less water or add additional milk or cream at the end. For a thicker soup, add softened cream cheese, additional cheddar, or more cornstarch mixed with water.
  • Fresh or frozen broccoli can be used in this recipe. It’s just a matter of preference. You will cook frozen broccoli for 1 minute versus 2 minutes for fresh. Whichever used, though, make sure the broccoli is cut in small florets or use frozen florets (not stalks or chopped).
  • Regular milk or dairy-free milk, such as almond milk may also be substituted. However, the soup will be thinner and not as rich tasting. On the other hand, if you are looking for a richer taste use heavy cream and more power to you.
a close up of broccoli cheese soup being help up

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overhead shot of a ladle holding up broccoli cheese soup
4.62 stars (81 ratings)

Speedy Broccoli Cheddar Cheese Soup (Instant Pot)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8 1 cup servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Thick and creamy Instant Pot broccoli cheese soup is a quick and easy, naturally gluten-free broccoli cheddar soup prepared in only 15 minutes! If you need a recipe that is on the table quick, and does leave out flavor with a cheesy hearty texture, you can stop searching!
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Ingredients
 

Equipment

Instructions
 

  • Select SAUTE mode on the pressure cooker to melt butter. Once the butter is melted add the onion and cook for 3 minutes, or until translucent. Add the garlic and sauté 30 seconds longer.
    4 tablespoons unsalted butter, 1 cup onion, 3 cloves garlic
  • Stir in the fresh or frozen broccoli, broth, salt, and pepper. Lock the lid in place and select HIGH manual pressure for 2 minutes cook time if using fresh broccoli or 1 minute cook if using frozen. When the timer ends, carefully quick release the pressure, wait for valve to drop, and carefully remove the lid.
    2 pounds fresh or frozen broccoli, 3 cups chicken or vegetable broth, ¾ teaspoon salt, ¼ teaspoon pepper
  • In a small bowl whisk together ¼ cup cornstarch with ¼ cup water until it's smooth. Select SAUTE function and add the cornstarch / water mixture to pot, stirring constantly, until the soup comes to a boil and thickens. Hit CANCEL to turn off the pressure cooker. 
    ¼ cup cornstarch
  • Add handfuls of cheddar at a time, stirring to melt between each addition. Once the cheese has melted, stir in the half and half. Serve hot with additional shredded cheddar on top, if desired. 
    8 ounces freshly shredded sharp cheddar, 1 cup half and half

Notes

Stove Top Instructions
  1. Complete step one in a large saucepan. 
  2. Add broth, salt, pepper, and broccoli. Bring to boil, then cover and simmer until broccoli is tender, about 10-15 minutes.
  3. In a small bowl whisk together 1/4 cup cornstarch with 1/4 cup water until smooth. Add cornstarch slurry to pot and boil until thickened.
  4. Return to pot and add handfuls of cheddar at a time, stirring to melt between each addition. Once cheese is melted, stir in half and half. Serve hot with additional shredded cheddar on top. 
Substituting Milk
Regular milk or non-dairy milk, such as almond milk may also be substituted. However, the soup will be thinner and not as rich tasting.
 
Calories: 271kcal, Carbohydrates: 15g, Protein: 11g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 56mg, Sodium: 817mg, Potassium: 529mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1275IU, Vitamin C: 109.4mg, Calcium: 303mg, Iron: 1.2mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!

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