Deb’s Best Instant Pot Broccoli Cheese Soup
Fall = Soup Time!
Now that cooler weather has finally arrived, I am ready for soup.
There is just something comforting about a warm bowl of soup on a chilly day. It warms you from the inside out, and the best part is that many soup recipes are simple to make — especially when you have an Instant Pot to help along the way.
For years, I was perfectly happy getting broccoli cheese soup from Panera. It was quick, easy, and honestly pretty good. I could make a decent version on the stove, but it never quite matched what I was looking for.
Then I started experimenting with making it in my Instant Pot.
After a few tries, I finally found a version I love — and I haven’t been back to Panera for broccoli cheese soup since.
Why I Make This
I love recipes that start with something familiar and become something even better once you make them your own.
That is exactly what happened with this soup.
The fun part is that the cheese combination can change depending on what I have in the fridge. Some days it’s sharper, some days it’s milder, and sometimes it’s just a combination of whatever needs to be used.
That is one of my favorite things about cooking — recipes are a starting point, not a set of rules.
Simplifying the Everyday
One of the ways I simplify life is by finding tools that make the things I already enjoy easier.
The Instant Pot is one of those tools for me. I still get the satisfaction of making a homemade meal, but I spend less time standing over the stove and more time doing the things that matter.
Even better, this recipe only uses one pot, which means less cleanup afterward.
Simple food. Helpful tools. More time for life.
Let’s Talk Cheese
Just when I think I have found the perfect cheese combination for this soup, I make it again with a slightly different mix.
That is the beauty of this recipe — you can experiment and find the combination that is perfect for you.
The important thing is to use about 3 cups of cheese that melts well.
Some options to consider:
- Cheddar (sharp or mild)
- Colby Jack
- Pepper Jack
- American cheese
- Shredded Parmesan
- Asiago
- Mexican blend
- Mozzarella or Italian blend (use carefully because too much can make the soup stringy)
My favorite combination changes, but I usually enjoy a mix of sharp cheddar, pepper jack, Parmesan, and American cheese for extra creaminess.
Deb’s Tips
- Prep before you start cooking. It may look like a lot of ingredients, but this recipe comes together easily when everything is ready to go. I have learned this lesson the hard way — there is nothing worse than starting a recipe and realizing halfway through that you are missing something important.
- Use tools that make your life easier. My food chopper has become one of my favorite kitchen helpers. You could absolutely chop everything with a knife, but sometimes the right tool saves time and frustration. That is what good tools are supposed to do.
Deb’s Best Broccoli Cheese Instapot Soup
Ingredients
- 4 Tbsp butter
- 1 Medium onion chopped
- 2 large carrots chopped
- 1 clove garlic minced
- 1/3 cup all-purpose flour
- 3 cup chicken or vegetable broth *See note 1
- 2 12oz. bags frozen broccoli florets
- 1 tsp smoked paprika
- 1 tsp dill weed
- 1/2 tsp onion salt
- 1/2 tsp black pepper
- 3 cups shredded cheese *See note 2
- 1 cup heavy cream or half-n-half
Instructions
- Press the Saute function and melt butter in Instant Pot.
- Add onions and carrots to the pot. Saute, stirring occasionally, for 5-6 mins or until the onions are translucent.
- Add garlic and cook for 30 seconds more.
- Add the flour and stir constantly 30-60 seconds until thoroughly mixed in.
- Add broth and stir until no large lumps are visible.
- Add broccoli then cover and seal Instant Pot. Set for high pressure for 8 minutes It will take 5-10 minutes to come to pressure before starting to countdown.
- When done, carefully quick release the pressure, then remove Instant Pot lid.
- Stir in spices until well blended.
- Add cheese and mix well, using the back of the spoon to press the vegetables and cheese on the side of the pot to blend together.
- Stir in heavy cream until well blended.
- Serve and enjoy!
Notes
- Note 1 – I recommend making your own broth. If using pre-packaged, you may want to use onion powder instead of onion salt.
- Note 2 – You can use any melting style cheese. My favorite combination is:
- 1/2 cup shredded parmesan
- 5 american cheese slices
- 1 cup pepper jack (gives it a kick!)
- 1 cup sharp cheddar
A Note About Leftovers
Most everything in my house eventually ends up in mason jars, and this soup is no exception.
I actually made this batch for a friend who was recovering from oral surgery, so I delivered it while it was still warm for her to enjoy over the next few days.
Good food is not just about the recipe. Sometimes it is about showing someone you care.
More From My Kitchen
Some recipes are about convenience. Some are about comfort. The best ones are usually both.
If you enjoy homemade recipes like this one, you’ll find more recipes here. And if you’d love to follow along as I create a simpler, more intentional life, I’d love for you to explore more of Deb’s Best Life.
