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Healthy Instant Pot Broccoli Cheese Soup


Instant Pot broccoli cheese soup is creamy, smooth, and on the healthier side! The pressure cooker makes this soup hands off and fast to prepare.

Soup is one of my favorite things to cook in the fall, and cooking them in the Instant Pot makes the process so simple and simple! From Instant Pot carrot ginger soup to vegetarian chili, there are so many delicious and healthy options.

overhead view of instant pot broccoli cheese soup in three bowls

Broccoli cheese soup is one of my favorite soups EVER! My recipe is loaded with healthy veggies, is thick and creamy without the use of heavy cream, and is just plain cheesy and delicious.

Reasons you’ll ♡ Instant Pot broccoli cheese soup

  • it’s thick and creamy without the use of cream (we use a potato to thicken!)
  • it’s cheesy and delicious, but loaded with vegetables
  • the Instant Pot makes it hands off (no stirring) and simple to prepare

Recipe video

Wondering how this recipe comes together? Watch this 1-minute video to see how simple it is to prep! You can find more recipe videos on my YouTube channel.

ingredients required to make instant pot broccoli cheese soup

Ingredient notes

  • stock– feel free to use chicken or vegetable stock, or make your own bone broth
  • potato– this recipe uses a white potato, and we don’t bother peeling. If using a red potato, you may want to peel (for looks, not for taste)
  • milk– this recipe uses dairy milk, but it should work fine with unsweetened almond or nut milk
  • cheese– cheddar or mozzarella are both great in this soup; for extra flavor, use an aged cheddar
  • other– sometimes I add a carrot to the soup; peel + chop into small pieces

step by step instructions showing how to cook broccoli cheese soup in the instant pot

Step by step directions

Scroll to the recipe card for ingredient quantities

  1. Add olive oil and onion to the stainless steel insert of your Instant Pot. Select ‘saute’ and cook for 5-7 minutes, until onions are soft and transluscent.
  2. Add garlic and sautee for one minute.
  3. Add stock to the pan and scrape up any bits stuck to the bottom of the pot. Add celery, broccoli, potato, salt and pepper.
  4. Place the lid on the Instant Pot, set the steam release cope with to the ‘sealing’ position, and pressure cook on high pressure for 5 minutes.
  5. After the cook cycle finishes, allow the Instant Pot to naturally depressurize for 10 minutes before releasing remaining pressure and removing the lid.
  6. Add milk, then puree with an immersion blender.
  7. Stir in cheese in handfuls until fully melted.
  8. Enjoy!

Recipe tips

Deglazing the pan

It’s very important that when adding the stock to the pot, you take the time to scrape the bottom of the stainless steel insert with a spatula. If there are any bits of food stuck to the bottom, your Instant Pot may give you a burn warning.

10 minute natural pressure release

When cooking soups or stews in the Instant Pot, I like to let the pot naturally release some pressure for 10 minutes. This helps to avoid soup from sputtering through the valve when the pressure is released.

To do a natural pressure release, simply let your Instant Pot sit for 10 minutes after the cook cycle has completed. Set a timer for 10 minutes, and when the time is up, carefully move the steam release cope with into the ‘venting’ postition.

For more information about when to use a fast versus natural pressure release, check out Instant Pot 101.

Blending the soup

My favorite way to blend soups is using an immersion blender, because you can do it right in the Instant Pot! If you have a stand blender, you can also carefully transfer the soup in batches to the stand blender and blend it up that way.

Instant Pot models that work

I have tested this recipe in both my 6 quart Instant Pot and my 8 quart Instant Pot and it worked great in both. I have not tested in a Instant Pot mini yet. If you try it, abandon us a comment to let us cognize how it went!

Time to arrive to pressure

One thing to note about cooking large volumes in the Instant Pot is that it will take some time to arrive to pressure; for this soup it takes at least 15 minutes for your pot to arrive to pressure, so make sure to factor that into your prep time. I find the profit of the pressure cooker is that you don’t have to babysit or stir the soup while it cooks, which frees you up to do other things.

close up shot of broccoli soup in a bowl with a spoon

Storage + Reheating

Here’s how to store broccoli cheese soup after cooking:

  • Fridge– store in an air tight container for up to 4 days
  • Freezer– freeze in a glass or plastic freezer jar for up to 3 months; make sure it is completely cooled before freezing
  • Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat– heat on medium heat in a pot on the stove; stir occasionally until warmed through

Check out my favorite freezer containers.

More healthy Instant Pot recipes

Instant Pot Broccoli Cheese Soup

Course: Soup

Cuisine: American

Keyword: broccoli, cheese, vegetarian

Calories: 327kcal

Servings: 4

Instant Pot broccoli cheese soup is creamy, smooth, and on the healthier side! The pressure cooker makes this soup hands off and fast to prepare.

Prep Time15 mins

Cook Time5 mins

time to arrive to pressure and naturally release pressure25 mins

Total Time45 mins

Instructions

  • Select the ‘saute’ button on the Instant Pot. Add olive oil and onion to the stainless steel insert, and cook for 5-7 minutes, until soft and translucent.

  • Add garlic to the pot and cook for 1 minute.

  • Add stock, and use a spatula to scrape the bottom of the pot so there’s nothing stuck.

  • Add the celery, broccoli, potato, salt and pepper.

  • Place the lid on the Instant Pot, set the steam release cope with to the ‘sealing’ position, and pressure cook on high pressure for 5 minutes.

  • Allow the pot to naturally depressurize for 10 minutes after the cooking cycle completes. After 10 minutes, carefully set the steam release cope with to the ‘venting’ position, to allow steam to release. Open the lid.

  • Add milk to the Instant Pot, and use an immersion blender to blend until smooth.

  • Stir in the cheese until melted, and enjoy!

Notes

* serving size is strictly an estimate; nutritional information is for 1/4 the batch.
Storage + Reheating
Here’s how to store Instant Pot broccoli cheese soup after cooking:

  • Fridge– store in an air tight container for up to 4 days
  • Freezer– freeze in a glass or plastic freezer jar for up to 3 months
  • Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat– heat on medium heat in a pot on the stove; stir occasionally until warmed through

Nutrition

Serving: 1.5cups * | Calories: 327kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 1100mg | Potassium: 690mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 93mg | Calcium: 441mg | Iron: 1mg

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