Easy Instant Pot Broccoli and Cheese Soup

Broccoli and cheese is one of those combinations that just works, especially when there’s plenty of proper cheddar involved. This Instant Pot broccoli and cheese soup is thick, creamy and filling, with carrots and onion alongside the broccoli and a mixture of cream cheese and cheddar making the soup creamy.

It’s also ridiculously easy to make. There isn’t a separate sauce to make and you don’t need to stand over a saucepan stirring it for ages. The vegetables, stock and cream cheese go into the Instant Pot first, they’re pressure cooked for 4 minutes, and then the cheddar is stirred through at the end.

The recipe makes six portions and takes around 25 minutes altogether, although remember that the Instant Pot needs time to come up to pressure before the actual pressure-cooking time starts.

Ingredients for broccoli and cheese soup

You’ll need:

• 150g broccoli florets
• 90g carrots, chopped
• 1 small white onion, diced
• 250g light cream cheese
• 480ml chicken or vegetable stock
• 240g grated cheddar cheese

That’s it. It isn’t one of those recipes where I tell you it’s easy and then present you with 27 ingredients!

If you want to make the soup vegetarian, use vegetable stock rather than chicken stock and check that the cheddar you’ve chosen is suitable for vegetarians.

Can I use frozen broccoli?

Yes. You can use either fresh or frozen broccoli in this recipe.

Frozen broccoli is something I quite often have in the freezer because it means I’m not relying on remembering to use a fresh head of broccoli before it starts looking decidedly sorry for itself in the fridge.

There’s no need to assume frozen vegetables are somehow inferior either. For a soup like this, where everything is going to be cooked until soft anyway, frozen broccoli can be particularly handy.

How to make broccoli and cheese soup in the Instant Pot

Prepare the broccoli, carrots and onion by chopping them into fairly small pieces, then add them to the Instant Pot.

Pour in 480ml of chicken or vegetable stock, depending on which you’re using, followed by the light cream cheese.

Fit the lid and seal the Instant Pot.

Select the manual/high-pressure setting and cook for 4 minutes. Remember that the pot will take roughly 10 minutes to come up to pressure before the cooking countdown begins.

When the 4 minutes have finished, carefully use the quick-release valve according to the instructions for your Instant Pot.

Wait until the pressure has been fully released before removing the lid.

Add the grated cheddar and stir it into the soup.

Switch the Instant Pot to sauté and heat the soup for around 3 minutes, stirring as necessary while the cheddar melts. Don’t allow the soup to boil.

Once the cheese has melted and everything has combined, switch off the Instant Pot and serve.

Is broccoli cheese soup the same as broccoli cheddar soup?

Pretty much, at least in the case of this recipe.

You’ll often see recipes called broccoli cheddar soup, particularly on American websites, while broccoli and cheese soup sounds a little more natural to many of us in the UK.

This recipe uses 240g of cheddar, so calling it broccoli cheddar soup certainly wouldn’t be inaccurate. Whichever name you use, you’re getting broccoli in a creamy cheese soup rather than two completely different dishes.

Can I blend broccoli and cheese soup?

Yes, although you don’t have to.

I quite like having some texture in soup, particularly when there are vegetables such as broccoli and carrot in it, but you can blend it if you’d rather have a smoother consistency.

You could also blend only some of the soup and leave the rest chunky. That gives you a thicker base while still leaving recognisable pieces of broccoli.

If you blend hot soup, use equipment that’s suitable for hot liquids and follow its instructions carefully.

Why do I add the cheddar after pressure cooking?

The vegetables need pressure cooking; the grated cheddar doesn’t.

Adding the cheddar afterwards means you’re simply using the heat of the finished soup and the sauté function to melt it through.

Once you’ve added it, keep an eye on the soup and stir it rather than letting it boil away. You want melted, creamy cheese rather than something that’s been cooked far more aggressively than necessary.

Can I make this broccoli and cheese soup vegetarian?

Yes, and it’s an easy swap.

Use vegetable stock instead of chicken stock and choose a vegetarian cheddar. Some cheeses use animal rennet, so don’t automatically assume every cheddar is vegetarian.

You don’t need to replace anything else in the recipe.

As I’m vegetarian but Stuart and Ben aren’t, these simple stock swaps are useful in our house. There’s no point making two completely different meals when changing one ingredient does the job.

What else can I add to broccoli cheese soup?

I’d make it as written the first time because that’s the recipe the quantities and cooking method are based on.

After that, cauliflower is probably the most obvious vegetable to experiment with because cauliflower cheese is already such a familiar combination.

You could also try small amounts of courgette or peas if you have vegetables that need using, although the more you add, the further you’re moving away from the balance of the tested recipe.

If you add extra vegetables, don’t exceed the maximum fill level for your Instant Pot.

Can I add chicken, ham or bacon?

Cooked chicken, ham or bacon would all work flavour-wise with broccoli and cheese.

I’d add already-cooked meat after pressure cooking rather than altering the main recipe and its pressure-cooking time.

If you’re using leftovers from another meal, make sure they’ve been stored correctly and are reheated thoroughly.

Is broccoli and cheese soup healthy?

I’d rather describe what is actually in it than stick a vague healthy label on it.

You get broccoli, carrots and onion, but there’s also 250g of cream cheese and 240g of cheddar spread across six portions. It’s therefore quite different nutritionally from one of my predominantly vegetable-based soups.

If you’re looking specifically for lighter, vegetable-heavy options, have a look through my healthy soup recipes where you’ll find plenty of alternatives.

If you fancy creamy broccoli and cheese soup, though, enjoy broccoli and cheese soup!

What can I serve with broccoli and cheese soup?

It’s substantial enough for lunch, particularly because of the cream cheese and cheddar.

You could serve it with crusty bread, a bread roll or toast if you want something to dip into it. A little extra grated cheddar and some black pepper on top are also good if you don’t mind making an already cheesy soup even cheesier!

For a smaller portion, it could also work as a starter.

How to store leftover broccoli and cheese soup

Cool any leftovers and transfer them to a covered container in the fridge promptly.

When reheating the soup, heat it thoroughly until it’s steaming hot throughout. Because it’s a thick soup containing dairy, I’d reheat it gently and stir it regularly.

Only reheat the amount you’re actually planning to eat rather than repeatedly cooling and reheating the whole batch.

Can broccoli and cheese soup be frozen?

You can freeze cheese-based soups, although it’s worth knowing that dairy can sometimes change texture after freezing and defrosting.

That doesn’t necessarily mean there’s anything wrong with the soup, but it may not be quite as smooth as it was when freshly made. Stirring it well while gently reheating can help bring it back together.

If you’re deliberately batch cooking for the freezer rather than simply saving an occasional leftover portion, I’d try freezing a single portion first and see whether you’re happy with the texture after defrosting.

More easy soup recipes

If you like making soup in different ways, there are plenty more to try on Just Average Jen.

My healthy soup recipes collection has lots of ideas for lunches and dinners, while my soup maker recipes are useful if that’s your appliance of choice.

And if your Instant Pot is already out on the worktop, have a look at my easy Instant Pot recipes rather than putting it away again. There are plenty of other things you can make in it besides soup.

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