Instant Pot Broccoli Cheese Soup

By:

dani

Published:

September 24, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

Warm up this season with a bowl of delicious Instant Pot Broccoli Cheese Soup, perfect for cooling evenings or a quick lunch. This easy recipe combines wholesome ingredients to create a comforting dish that’s sure to satisfy your taste buds. Creamy velveeta cheese melds beautifully with vibrant broccoli, lifting your spirits on chilly days. The best part? It’s all made in one pot, making cleanup a breeze. As you taste the rich flavors, you’ll find yourself falling in love with the way the cheddar adds a delightful twist. Whether you’re cooking for your family or treating yourself, this soup might become a go-to meal. So grab your Instant Pot, and let’s get cooking!

Why This Recipe Works

This Instant Pot Broccoli Cheese Soup combines the rich flavors of cheddar cheese with vibrant broccoli, creating a warm and comforting dish that you can whip up in no time. By employing the sauté and pressure cooking features of the Instant Pot, this recipe guarantees a creamy texture and deep flavor without the fuss of traditional methods. With easy steps and straightforward ingredients, this soup turns out consistently great, ensuring you’ll want to make it again and again. Plus, the inclusion of fresh vegetables makes it not just tasty but nourishing too!

Why You’ll Love This Instant Pot Broccoli Cheese Soup

You’ll instantly fall in love with this easy-to-make soup. Perfect for chilly nights, it warms you from the inside out, offering a delightful balance of creamy cheese and healthy greens. The process is quick, and the results are a rich and velvety texture that embraces you like a warm hug. Whether you’re cooking for your family or hosting a cozy gathering, this soup serves as the ultimate comfort food. You’ll appreciate how easily it comes together, allowing time to enjoy good company or warming up after a long day.

Ingredients

8 cups broccoli small florets (discard the stems)
1 cup carrots, diced
1 small onion, chopped
2 tsp powdered garlic
1/2 tsp paprika
2 tsp spicy mustard
8 tbsp unsalted butter
8 tbsp all-purpose flour
8 cups chicken stock
4 cups half and half (room temperature)
4 cups Velveeta cheese, diced
Shredded cheddar cheese (for serving)
Black pepper (to taste)
Finely diced broccoli florets (for garnish)

Preparing the Soup

Melt the Butter

Start by setting your Instant Pot to “sauté.” Melt 8 tablespoons of butter in the pot until it’s bubbling—not too hot, just enough to start cooking the veggies.

Sauté Vegetables

Once the butter is nice and hot, add 1 small chopped onion, 1 cup of diced carrots, and 2 teaspoons of powdered garlic. Sauté these for about 1 minute, until the onion turns soft and fragrant, filling your kitchen with an inviting aroma.

Add Flour and Stir

Now, reduce the heat to low. Next, incorporate 8 tablespoons of all-purpose flour, stirring briskly for about 30 seconds. This step creates a roux, thickening your soup while also deepening the flavor.

Incorporate Chicken Stock

Gradually add 8 cups of chicken stock in 2-3 batches. Mix well during each addition to avoid lumps. A whisk can really help here, ensuring everything comes together smoothly.

Season the Mixture

Then, sprinkle in 1/2 teaspoon of paprika and 2 teaspoons of spicy mustard. Make sure to deglaze the pot’s sides and bottom, stirring thoroughly to meld all the flavors together as they dance in harmony.

Add Broccoli Florets

Turn off the Instant Pot for a moment and mix in the 8 cups of broccoli florets. It’s great to see those vibrant greens being added, knowing they’ll soon contribute to both color and nutrition.

Seal and Cook on High Pressure

Now it’s time to close and seal the Instant Pot lid securely. Cook on high pressure for 1 minute. Yes, just a minute! This quick cooking ensures the broccoli remains vibrant and slightly tender.

Mix in Half and Half

After the cooking time is up, carefully release the pressure. Then, add 4 cups of room temperature half and half to the pot. Using room temperature helps prevent curdling, ensuring a smooth and creamy finish.

Simmer the Soup

Give the mixture a good stir before switching the pot to “sauté” on low. Bring the soup to a simmer and turn off the pot immediately once it starts to bubble, preserving that creamy texture.

Mix in Cheese

Now for the best part—gradually stir in 4 cups of diced Velveeta cheese in 2-3 batches. Be patient, ensuring each addition melts fully before tossing in the next. This gradual melting helps create that dreamy cheese consistency!

Serve with Toppings

Serve your soup hot with your favorite toppings. Consider shredded cheddar cheese, chopped broccoli, a splash of hot sauce, sour cream, or chives. Each addition offers a new layer of flavor and fun.

Serving Suggestions

Pair your Instant Pot Broccoli Cheese Soup with a crusty bread roll or a light salad for a complete meal. The combination makes this dish not only filling but also satisfying, perfect for both lunch and dinner. A nice, crusty bread to dip into your soup can elevate your dining experience, providing that extra comfort on a cold day.

Tips for Success

For a smoother texture, blend the soup using an immersion blender after the cheese is added. If you prefer chunks of broccoli, just pulse it a few times.
Feel free to adjust the amount of cheese based on your preference for cheesiness; the more cheese, the creamier the soup!

Variations

If you’re looking to switch things up, consider swapping Velveeta with sharp cheddar for a stronger flavor profile. You might also want to incorporate other vegetables like cauliflower or potatoes for added nutrients. The beauty of this recipe lies in its flexibility!

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat on the stove, adding a splash of chicken stock to thin it out if it has thickened too much in the fridge.

Pairing Ideas

This soup pairs wonderfully with a crisp white wine or a hot apple cider for a cozy fall evening. The warmth of the soup combined with a refreshing drink creates a perfect harmony, making your meal even more enjoyable.

FAQs

Can I use frozen broccoli?
Yes, frozen broccoli can be used, but the texture may differ slightly. Just keep an eye on the cooking time!

Is this soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free thickener, ensuring everyone can enjoy it.

Can I freeze the soup?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating for the best results.

What can I use instead of half and half?
Whole milk or heavy cream can be used as alternatives; you’ll just need to adjust for the richness.

How can I make it spicy?
If you want extra heat, add diced jalapeños or a dash of cayenne pepper for an added kick that will surely please those who enjoy some spice!

This Instant Pot Broccoli Cheese Soup awaits you, ready to become a beloved part of your recipe collection. Enjoy the warmth it brings, wrapped in that creamy goodness!