Thick and creamy Instant Pot Broccoli Cheese Soup is a quick and easy, naturally gluten free broccoli cheddar soup prepared in only 15 minutes!
It started with a simple craving for healthy, homemade, thick and creamy Broccoli Cheese Soup in the instant pot.
What should have been an easy task to find THE PERFECT RECIPE sent me down a Google rabbit hole with an overwhelming amount of recipes, ingredients, and soup consistencies.
My brain literally turned into Broccoli Cheese Soup mush and I still didn’t have one recipe I was entirely convinced of. They were either not gluten free, extremely unhealthy, looked too blah, or weren’t easy to throw together.
So our family consumed a virtually 100% Broccoli Cheese Soup diet for the following weeks while I tried my hand at making THE PERFECT Instant Pot Broccoli Cheese Soup RECIPE.
You Say This is THE BEST BROCCOLI CHEESE SOUP recipe???
Try it for yourself and see. But if you need some convincing first, I’ve come prepared.
- 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.)
- The recipe requires only a handful of basic, wholesome ingredients.
- Don’t have an instant pot or still scared to use it? I’ve included stove top directions too. Equal-Opportunity-Equipment soup here.
- The taste is spot-on Broccoli Cheese Soup heaven!
How To Make Instant Pot Broccoli Cheese Soup Recipe
- Cut broccoli in small florets. This eliminates the need to process the soup with a blender.
- On the SAUTE function, cook onions and garlic until soft and translucent.
- Add broccoli, chicken broth, salt, and pepper. Cook on HIGH pressure in the Instant Pot 2 minutes for fresh broccoli, 1 minute for frozen broccoli.
- Quick release the pressure and change back to SAUTE function. Add cornstarch slurry to pot and boil until thickened.
- Stir in cheese to melt. Slowly stir in half and half.

Can I Use Pre-Shredded Cheddar Cheese?
I’m not going to call the shredded cheddar police if you’d rather save your arm strength, but hear me out.
Bagged shredded cheddar has a tendency to leave a grainy texture. Manufacturers add cellulose to prevent the cheese from clumping together. The additives make the cheese not melt as smoothly.
So, although both types of cheese can be used interchangeably in the recipe, I find shredding your own cheese yields better results and it’s cheaper to boot!
How to Thicken or Thin Broccoli Cheddar Soup
This broccoli soup recipe uses 4 tablespoons cornstarch mixed with water because I love a thick, hearty soup.
To thin the soup, either use 1-2 tablespoons less cornstarch mixed with less water or add additional milk or cream at the end.
To thicken broccoli cheese soup add softened cream cheese, additional cheddar, or more cornstarch mixed with water.
Can I Substitute Other Kinds of Cheese?
Of course you can! I love using sharp or extra sharp cheddar because the cheese flavor shines through more than mild cheddar.
Some people prefer using Velveeta cheese in Broccoli Cheese Soup. Velveeta will guarantee smooth results and is very tasty, but the “cheese” flavor will be more subdued.
To make Velveeta Broccoli Cheese Soup in the instant pot replace the cheddar with 8 ounces cubed velveeta cheese. For velveeta cheese lovers, also check out Velveeta Mac and Cheese recipe!
A mixture of cheeses can also be used. Extra sharp cheddar, pepper jack, white cheddar, or gouda would also work perfectly!
Gluten Free Broccoli Cheddar Soup
This instant soup recipe is gluten free because it uses cornstarch as a thickener and all the other ingredients are naturally gluten free.
For a low carb or keto version of broccoli cheese soup, replace the cornstarch with xanthan gum. Generally 1 teaspoon of xanthan gum replaces 1 tablespoon cornstarch or flour, but I start with less because a little goes a long way!
For Low Carb / Keto Broccoli Cheese Soup in the instant pot, start with 2 teaspoons xanthan gum dissolved in 2 tablespoons water. Increase by the teaspoon (mixed with a little water) for thicker broccoli soup.
Using Frozen Broccoli for Broccoli Cheese Soup in the Instant Pot
Fresh or frozen broccoli can be used in this Instant Pot Broccoli Cheddar Soup recipe. It’s just a matter of preference.
I’ve cooked it both ways and there is no noticeable difference between using fresh or frozen. Whichever used, though, make sure the broccoli is cut in small florets or use frozen florets (not stalks or chopped).
Using a smaller-sized broccoli eliminates the need to process the soup with a blender.
Substituting Milk, Cream, or Non-Dairy Milk in Broccoli Cheese Soup
This recipe calls for half and half because it’s creamy but doesn’t have as many calories as heavy cream.
Regular milk or non-dairy milk, such as almond milk may also be substituted. It would reduce the calories in the soup and make it even healthier. 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.👊
Can I Freeze Instant Pot Broccoli Cheddar Soup?
Broccoli Cheddar Soup can be frozen, BUT the soup may “break” or have a thinner consistency upon thawing.
Defrost the soup in the refrigerator and reheat gently on the stove. If the soup is thinner than desired mix together 2-4 tablespoons of cornstarch with equal amount of water.
Bring soup to a boil, add cornstarch slurry, and stir until thickened.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
More amazing soup recipes!
- White Chicken Chili – A creamy, white bean chili loaded with tender chicken, diced chiles, and a secret ingredient made in the instant pot or slow cooker.
- Cream of Tomato Soup – Recipe is made from scratch, using fresh tomatoes, yet it requires hardly any work!
- Stuffed Pepper Soup – To die for version full of peppers, rice, ground beef, and a flavorful tomato base.
- Lemon Orzo Soup – Made all in one pot, loaded with tender bites of chicken, orzo, carrots, spinach, dill and of course, tangy lemon flavor.
- Lasagna Soup – Made in the slow cooker or on the stop in just 30 minutes.
- Buffalo Chicken Chili – The perfect amount of spice, a smooth creamy base, lots of tender chicken, and takes only 10 minutes to prepare.
SAVE THIS EASY Instant Pot BROCCOLI CHEESE SOUP TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Instant Pot Broccoli Cheese Soup
Ingredients
- 4 tablespoons butter
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 pounds fresh or frozen broccoli, cut into bite-sized florets
- 3 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cornstarch
- 8 ounces freshly shredded sharp cheddar
- 1 cup half and half
Instructions
- Select SAUTE function on pressure cooker to melt butter. Once butter is melted add onion and cook for 3 minutes, or until translucent. Add garlic and sauté 30 seconds more.
- Stir in fresh or frozen broccoli, broth, salt, and pepper. Lock lid in place and select HIGH pressure for 2 minutes cook time for fresh broccoli or 1 minute cook time for frozen. When the timer ends, carefully quick release pressure, wait for valve to drop, and remove lid.
- In a small bowl whisk together 1/4 cup cornstarch with 1/4 cup water until smooth. Select SAUTE function and add cornstarch / water slurry to pot, stirring constantly until soup comes to a boil and thickens. Hit CANCEL to turn off pressure cooker.
- 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, if desired.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
- Complete step one in a large saucepan.
- Add broth, salt, pepper, and broccoli. Bring to boil, then cover and simmer until broccoli is tender, about 10-15 minutes.
- 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.
- 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.
- To thin the soup, either use 1-2 tablespoons less cornstarch mixed with less water or add additional milk or cream at the end.
- To thicken broccoli cheese soup add softened cream cheese, additional cheddar, or more cornstarch mixed with water.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
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Donna says
Hi again Melissa,
Just wanted to thank you for responding about the Vegetable Broth in your Broccoli Cheese soup. I plan to give it another try in a few weeks using your recipe and see how it turns out. I made your Stuffed Pepper Soup for my husband yesterday and he really liked it. He is not a Vegetarian, like me, so sometimes it is a bit challenging for me to make dishes that I don’t eat. So, thank you for a good recipe that I know that he likes.
Melissa says
Hi Donna,
You are so welcome! I’m happy to help and I’m so glad your husband enjoyed the soup!
Best,
Melissa
Donna says
Hi Melissa,
Just came across your site the other day. I was wondering if this soup could be made with Vegetable Broth instead of Chicken Broth, since I am a vegetarian. I made a different recipe from an Instant Pot Cookbook last week – before I found your site – and although my husband and I ate it – we didn’t like it enough to eat it a second time. I did use Vegetable Broth instead of Chicken Broth (4 cups), but that was the only change. My soup turned out dark in color from the Vegetable Broth and it was very runny. There was no thickener in the recipe. We were both very disappointed. I would appreciate your thoughts. Thank you.
Melissa says
Hi Donna,
Yes, switching to vegetable broth wouldn’t affect the recipe at all. I created this recipe because I’ve been so disappointed in SO MANY broccoli cheese soup recipes. This recipe is my idea of perfect, so I hope it works for you as well!
Best,
Melissa
Rachell says
The best soup!
Melissa says
Thank you! And thank you for taking the time to leave a comment.
Best,
Melissa
Steph says
Delicious, fast and so easy! My daughter (8) loves broccoli cheddar soup, and she said this was the best she’s had. Mission accomplished. 🙂 I served it in a bread bowl and it was a big hit. Oh, question: I thought the 1 min for frozen and 2 mins for fresh broccoli could have been a typo, but I followed your direction and the frozen cooked perfectly. Why less time for frozen in the IP?
Melissa says
Hi Steph,
Biggest compliment ever! I especially love when kids are sold on recipes because I know that makes your life so much easier! Frozen broccoli has a shorter cooking time because the broccoli is already cooked then frozen. Basically it thaws and reheats as the instant pot is coming to pressure, so it doesn’t need any time to cook. You could even set the IP to “0” cooking time, but I thought that would throw too many people off!
Best,
Melissa
Sharon Rocco says
Fabulous and quick soup for a cold day! Only I added some diced potatoes and used a 4?minute cook time with quick release. Delicious and will be making again and again!
Melissa says
Hi Sharon,
Thank you so much for taking the time to write. I appreciate it! Love the tip about the potatoes. I’m sure others will love that addition as well!
Best,
Melissa
Jenny says
Made this tonight for the first time. So incredibly easy and delicious! Turned out perfectly. Thank you for sharing your creation with everybody. We loved it!
Melissa says
Hi Jenny,
You are SO WELCOME. I’m so glad you enjoyed it because that’s what makes sharing recipes totally worth it.
Best,
Melissa
Cheryl says
Second night in a row, this is the best and honestly taste just like Big Boys. Thanks so much for posting this, its in my menu rotation while its cold in Mi
Melissa says
Hey Cheryl,
I haven’t tried Big Boys, but I’ll take that as a compliment! I hear you about the soups being in heavy rotation. That’s all I want to eat in Indiana too!
Best,
Melissa
Amber says
Would you thaw the frozen broccoli first?
Melissa says
Hi Amber, Nope just throw it in!
Montana says
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. 🙂
Melissa says
Thank you so much for this comment. It really brightened my day and I’m so glad this recipe was a hit for you!
Best,
Melissa
Jennifer H says
Just made this for dinner tonight! I used avocado oil instead of butter and I thought it was delicious! Great recipe, and one I will be making again!! Thank you! ☺️
Melissa says
Hi Jennifer, Thank you much for taking a moment out of your day to write. I’m so glad you enjoyed the recipe and that’s helpful to know it works great with avocado oil too. Do you use it to follow a special diet or just like the health benefits?
Best,
Melissa
Daniel Giavelli says
Made it tonight with heavy whipping cream. Used 4 Oz. Sharp cheddar, 4 Oz pepper jack. Also used 4 cups of chicken broth to have it a little more soupy. This is a really solid recipe, Thank you!
Melissa says
Thank you, Daniel. So glad you enjoyed it and thank you for leaving a comment!
Best,
Melissa
Anonymous says
Really easy and delicious! Just the right amount of salt and pepper. Made this with 1/4 cup half and half and 1/4 cup 1% milk and it was still creamy and delicious. Will make again!
Melissa says
Yay! That’s great to hear. Thank you so much for taking the time to write.
Best,
Melissa