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Instant pot broccoli cheese soup recipe
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5 from 6 votes

Instant Pot Broccoli Cheese Soup

Easy recipe for instant pot broccoli cheese soup. It has a simple preparation and quick cooking time. Only 1-minute active pressure cooking!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 5 portions, see note 5
Calories: 365
Author: Julia

Ingredients

  • 2 tablespoons butter , see note 1
  • 1.5 cups leeks , sliced, see note 2
  • 2 garlic cloves , crushed
  • 3 medium carrots , shredded
  • 4 cups fresh broccoli florets (about 18 ounces/500 grams)
  • 3 cups vegetable broth (or chicken, beef stock) (750 milliliters)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ teaspoon paprika
  • 1 cup vegetable broth or water (250 milliliters)
  • ½ cup heavy cream (120 milliliters), see note 4
  • 1 cup grated cheddar cheese heaped, see note 3

Instructions 

  • Turn on instant pot and press SAUTE function. Add butter and leeks and sauté for about 3 minutes. Add garlic and stir until it releases its aroma, about 1 minute.
    How to make broccoli cheese soup in instant pot step 1
  • Add shredded carrots, broccoli florets, vegetable broth, salt and pepper. Stir well.
    How to make broccoli cheese soup in instant pot step 2
  • Close with lid and lock it into its position. Turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) and set timer to 1 minute.
  • When the time is up, release the pressure manually by turning the steam release valve to VENTING. Be careful, the steam is hot.
  • Meanwhile: In a saucepan, melt butter. Add flour and paprika and stir well. Add 1 cup vegetable broth (or water) and stir until smooth. Turn off the heat.
  • Once the pin dropped, remove the lid. Press SAUTE function. Pour the flour thickener in the soup and stir until smooth and well combined. Add heavy cream, stir again and cook for about a minute.
    How to make broccoli cheese soup in instant pot step 3
  • Finally, stir in cheese and taste. Add more seasoning if needed.
    How to make broccoli cheese soup in instant pot step 4
  • Enjoy!

Video

Notes

  1. You can use either salted or unsalted butter. For best results use real butter, not butter substitutes.
  2. About 1 medium leek.
  3. You can use more cheddar if you like.
  4. Alternatively, use 2/3 to 1 cup half and half instead of heavy cream or milk for a lighter version.
  5. This recipe yields 5 portions when counting 1.25 cups of soup per person.
  6. This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
  7. To double the recipe, simply double all the ingredients. Cooking time will stay the same. It will easily fit in a 6-quart/6-liter instant pot.
  8. The overall cooking time does not include the time the pot needs to come to pressure. Count with about 10-13 minutes for a 6-quart/6-liter instant pot for the original recipe. When doubling the recipe, the pot might need more time for pressurizing.
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Broccoli and cheese soup recipe, Instant pot soup recipe
Nutrition Facts
Instant Pot Broccoli Cheese Soup
Amount per Serving
Calories
365
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
86
mg
29
%
Sodium
 
1289
mg
56
%
Potassium
 
435
mg
12
%
Carbohydrates
 
21
g
7
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
8438
IU
169
%
Vitamin C
 
71
mg
86
%
Calcium
 
245
mg
25
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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