Broccoli Cheese Soup in the Pressure Cooker is quite possibly the best soup I have ever made! I have been loving broccoli cheese soup for years now…I get it every time I go to Jason's Deli! Making it at home has been on my to-do list, but didn't have any faith that I could make a version at home that would be good enough. Well….I was wrong!! It quickly made the top of my electric pressure cooker recipes list. Be sure to scroll all the way to the bottom so you can print off this recipe!
I found a recipe for Broccoli Cheese Soup in the cookbook, Great Food Fast Bob Warden's Ultimate Pressure Cooker Recipes that I adapted slightly and made! This is a simple recipe that produces a delicious soup….I am warning you…double the recipe! The first time I made this I didn't double the recipe…let's just say that we were fighting over who would get another bowl!
Ingredients Needed for Broccoli Cheese Soup in the Pressure Cooker
2 tablespoons Butter
1 tablespoon Onion Powder
4 cups Chicken Stock
1 large Bunch Broccoli (cut all florets off and throw the stems away)
1/4 teaspoon Garlic Powder
1 cup Shredded Carrots
1 cup Heavy Cream
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon pepper
How to Make Broccoli Cheese Soup in the Pressure Cooker
You will start with the lid off of your pressure cooker. Add butter and heat to high or brown until melted and sizzling. If you are going to use diced onion you can add it now and saute until translucent.
Add your broccoli florets, carrots, chicken stock, garlic powder, onion powder, salt and pepper to the pressure cooker pot. Put the lid on securely and set for 5 minutes on high.
Perform a quick steam release to release the pressure from the cooker.
Stir in the heavy cream and the sharp cheddar cheese.
Enjoy!
A Quick and Easy Meal
I can honestly say that this Broccoli Cheese Soup is almost as good as Jason's Deli and it doesn't have any Velveeta Cheese it in (which my hubby doesn't care for) so that is a plus for me! It is SUPER FAST to make! Cut up all the broccoli the night before or in the morning so that it is just dump and cook! I made this using an electric pressure cooker. You will need to adapt the recipe if you are using a traditional pressure cooker. Don't forget all the amazing health benefits of broccoli. You can read about 43 reasons why broccoli is so healthy right HERE.
Broccoli Lovers Rejoice
I love having options for those days when I really crave broccoli cheese soup, but just don't have time to make it myself. Here are some yummy soup mixes that will hit the spot!
- Bear Creek Broccoli Cheddar Soup Mix
- Cuginos Creamy Cheddar Broccoli Mix
- Frontier Soups Virginia Blue Ridge Broccoli Cheddar Soup Mix
I also think it is more fun to eat my soup in a CUTE soup bowl! Here are some of my favorites.
Have You Tried Making Broccoli Cheese Soup in the Pressure Cooker?
Have you ever tried making Broccoli Cheese Soup at home? How did it turn out? Do you use a pressure cooker? I LOVE mine!! Here is another fabulous recipe for the pressure cooker…Macaroni and Cheese in the Pressure Cooker! It is a MUST MAKE! I also love this healthy Chicken Tortilla Soup in the Pressure Cooker! 
This broccoli cheese soup is so easy in the pressure cooker and tastes amazing, using only real cheese.
- 2 tablespoons Butter
- 1 tablespoon Onion Powder or 1 small yellow onion, diced
- 1 large Bunch Broccoli cut all florets off and throw the stems away
- 1 cup Shredded Carrots
- 4 cups Chicken Stock
- 1/4 teaspoon Garlic Powder
- 1 cup Heavy Cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
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You will start with the lid off of your pressure cooker. Add butter and heat to high or brown until melted and sizzling. If you are going to use diced onion you can add it now and saute until translucent.
-
Add your broccoli florets, carrots, chicken stock, garlic powder, onion powder, salt and pepper to the pressure cooker pot. Put the lid on securely and set for 5 minutes on high.
-
Perform a quick steam release to release the pressure from the cooker.
-
Stir in the heavy cream and the sharp cheddar cheese.
-
Enjoy!
This recipe was made using an electric pressure cooker. If you are using a traditional pressure cooker you may have to adjust cooking times.
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Oh My! This looks delicious! I can’t wait to try this. I love a good cheesy soup. Mmmm…. Thanks for being a part of the Friends & Food Recipe Hop.
Thanks Brandy!
I want an insta-pot and I think I could do this in that! I love soup and this looks yummy!
This has got me so excited! My grandfather a couple years ago started showing me how to use a pressure cooker for things like potatoes, carrots, etc and I have loved how quick we can get those long cooking veggies on the table. I never thought of using it for soup. It is like a huge revelation in cooking for me. I so can’t wait to try this soon. Best part is that it seems quick enough to easily make as a real, home-cooked, not leftover meal on our homeschool days for lunch. Thank you soooo much for inspiring me to try this and look for other pressure cooker recipes! 🙂
Thanks Catherine! I hope you enjoy it as much as we do!!
Just made this recipe. O…M…G…! This is delicious!!! My mom even asked for a to-go container. I doubled the recipe as suggested and since I’m a cheese head, I probably added a few extra ounces of cheese :). This was my 2nd jab at the Instant Pot, and this was much more of a success than my “buffalo chicken soup”. This soup definitely went up on the “reliable recipes” board. Thank you Jamie!!
Thank you so much for taking time to comment and share your success with this recipe! I LOVE it so much too!! You totally made my day!! 🙂
This soup was my first attempt in using my IP. This is the first cream of broccoli soup that they haven’t said they didn’t like. My only thing is the cheese didn’t melt it clumped together.
Glad they didn’t hate it, lol! I haven’t had trouble with the cheese clumping together before. Wish I had a tip for that… I did find out that you really shouldn’t burn pasta in the pressure cooker…I spent an hour scrubbing my pot today. 🙁 Have a great weekend and thanks so much for taking the time to comment!!
Hi Jamie… I’ve also burned pasta and rice in my instant pot. Barkeepers Friend works wonders at cleaning up that mess!
Great tip, thanks so much Amber!!
make sure your cheese at room temperature before you add it to the hot soup
then it will melt instead of clumping/curdling
Great tip!
My cheese was room temperature and still clumped and didn’t melt. This is my second time trying to make this and I even sprinkled it in a little at a time while stirring and it STILL clumped. I am beyond frustrated. I hate the way it tastes.
Lynn, so sorry you are having issues with the cheese clumping. I haven’t had that happen and I just made it again last week following the instructions listed in this post to a T. I use preshredded cheese….dump it all in after the soup cooks…stir and it is melted and good to go. Wish I had a suggestion, but I just don’t know what is causing yours to clump.
Toss shredded cheese with a tbsp or 2 of fliur vefore adding. I used almond flour, because i follow a ketogenic diet. The flour stops the cheese from clumping together! This is such a delicious recipe, thank you!!
Did anyone wlse have a priblem with thir cheese nit melting well?
I had one other person say that they had this issue. I have made this multiple times without issue. I wonder if you used cheese that you shredded yourself instead of already shredded. I know they put something in the shredded cheese to keep it from sticking together and it can affect melting sometimes. Just a thought! Thanks for stopping by!
Usually recipes say that pre-shredded doesn’t melt as well or something. I shredded my cheese myself in the smallest shreds and it still clumped. You get chunks of melted cheese and that makes it slimy. I don’t buy pre-shredded ever so I guess I’m not making this one again.
Sorry you had a bad experience. We actually just had this for dinner again last week and we just haven’t had any issues with the cheese clumping. I always use preshredded cheese too.
It really depends on the cheeses you use. I find cheddar is th best cheese for melting. Not marbled and not mozzarella. It may be different for each manufacturer.
Try adding cheese slowly, stirring while adding. I’ve also found leaving the IP on warm and putting the lid back on for a few minutes helps.
I received a monster instant pot for Christmas and am thinking this will be my road test recipe!
I just made a pot of this soup. It tastes great but I was just wondering if it should thicken. It’s thin, not creamy.
Well, I wonder if you added more cheese to thicken it up some? Glad you like the taste!!
Perhaps if you heat the cream and cheddar in a saucepan before you add to soup, the cheese will melt and the cream will thicken.
Great suggestion!
If you want to make a slightly thicker soup, take 1/2 out and blend it and re-add to the pot. This will also help with cheese that may be a bit clumpy
Try 1/4 tsp at a time of xanthan gum. It is compatible with a ketogenic diet.
Just made this in the IP and am enjoying it immensely!!Cheese melted perfectly and the cream out it over the top!! I appreciate that this recipes feeds fewer people as I am single and usually cutting down recipes. Not sure how many servings but I will enjoy every delicious drop.Pot Heads rule!!
So glad you loved it! It is one of our favorites!!!
I made it tonight. Followed the recipe. Tasty, but incredibly liquidity (i.e.) watery kinda of. Wanted a thicker, creamer soup. And, I added extra cheese.
I made it successfully yesterday. I used whole milk instead of cream and added it in before cooking. The milk split into curds and whey but I stirred in some cornstarch slurry and it looked just fine. I used 2 c of vegetable stock and 2 c of water. Thanks!!
Thanks for sharing your adaptions! I love to hear about how it works using substitutions. Have a great holiday!
Just wanted to know I tried this just now and my husband and I LOVED IT! Thank you for sharing 🙂
So glad you liked it!! Thanks for commenting!
This taste really good. Cheese clumped up for me but I did shred myself. Next time I will use preshredded. I think that contributed to it being a little thinner than expected. I mixed some cornstarch with broth then put in there and that helped thicken it some. All agreed that it tasted great though. Will try again next week!
This soup is amazing! My son is a very picky eater… he went out of state for college and this soup is his special request every time he comes home for a visit. I make the double recipe twice (quadruple doesn’t fit my Instant Pot) and fill a ton of Tupperware soup bowls up, then freeze them. My son takes them back to school (he drives) and enjoys a bit of real food sometimes! Sometimes I add diced potatoes, chopped leeks, even asparagus. Soooooo yummy!
I think adding the cheese in handfuls makes a big difference. Add some, stir it in, add some more, etc. Adding it all at once seems to cause clumping.
I’m eating this as I type. It’s wonderful! And it was so much easier than I thought it would be. Thank you for the recipe!
So glad you like it!! It makes me hungry just thinking about it, LOL! Have a great new year!
Any idea how many servings? Serving size?
Thanks!
I am not sure, but plan to measure it all out next time I make it and will update the post! This feeds our family of 6.
Thank you! It was tasty!
I made it last night but forgot to measure the total amount before serving. I’m trying to log everything into MyFitnessPal these days (’tis the season).
Best broccoli cheese soup we have ever had, hands down!!! We used Colby jack and had no problems with it blending in. For the kids, I’ll reduce the pepper next time, but they still loved it and drank extra water which is a win! Thanks so much!!!
So glad you liked it!! Thanks for stopping by!
I have never tried it, but would think it would work. You might end up with extra liquid in the soup though. I would love to hear how it works if you try it!
I absolutely LOVE this soup! I put a few tablespoons of flour to thicken but that’s really just for looks anyway. ? I’ve also tried a few add-ins like crumbled bacon and cubes of potatoes. You really can’t go wrong….I have to laugh that it feeds your family of 6 though…it tastes so awesome I end up eating it all myself! Hahaha
I made this recipe as written. I did not have any trouble with the cheese melting (used preshredded), used cream. The soup was thin, so per suggestion blended half. Really good, reheats well. I would definitely make this soup again.
Sorry, forgot to say I also reduced the amount of black pepper. So didn’t make exactly.
Wow this is fantastic! I’m not even a huge broccoli and cheese fan (hated my mom’s casserole with canned soup inside) but I just made this for the first time and I’ve burned my tongue because I couldn’t wait to eat it. SO good!
I didn’t have any issue with the cheese melting. I did a quick release and dumped half the cheese in (Tillamook Sharp Cheddar that I grated myself), stirred it in and added the rest. It melted right away.
So glad you liked it! We love it so much….I could eat the whole pot myself!
Oh, my. This was so delicious, and it turned out perfectly. Other than blending half of the soup and adding it back in, I followed the recipe to the letter. I used preshredded cheddar, and had no issue with it clumping. Thanks for a great recipe!
Thanks so much for commenting!! I am glad you enjoyed the recipe as much as we do!!
This is the best broccoli cheese soup hands down! It’s so delicious! Thank you for sharing this recipe ?
I am so glad you like it!! Have a great day.
Jamie, I share this recipe all the time, and give you the credit. It is amazing and I double and freeze containers of it for my hubby and I to eat for lunch. We both work from home and we feel like we are eating out when we pair your soup with a salad. My teen daughter also takes it in a thermos for lunch. So good.
Thanks so much for your kind words! Glad you like it as much as we do!!
I am going to try this recipe. sounds fantastic,But throw out the broccoli stems?
No,No,no.
They can be lightly peeled thinly sliced and fried in butter as a side dish, or ditto into soup or stew. Or in a stir fry. there are as much nutrients in the stems.
Love your blog.
Your website, when I try to pin from it, comes up with a pop-up that says “Sorry! This site doesn’t allow pins.” Just thought you should know.
Thanks so much for letting me know…I think it is all fixed now!
Delicious recipe. I love broccoli…but throw away the stalks?…Never. They can be lightly peeled, thinly sliced and fried in butter for a side dish. Or shredded or juliened for salads or put into soup.. Very nutritious! 🙂
Super yummy and equally easy!!! THANK YOU!!!
Has anyone tried to use velveeta cheese? Just curious how much it changes the taste?
I love velveeta and know it is commonly used in broccoli cheese soup….my husband doesn’t like it so I had to make one without! Let me know how it turns out.
Hi, Jamie loved the broccoli and cheese soup. Delicious! But what are you thinking? Throwing away the broccoli stalks? They can be lightly peeled and chopped or grated to be added to soups and stews. I slice them thinly and fry them in butter and they make a delicious side dish,which even the picky eaters enjoy.
This was exactly what i was looking for- it was savory and not too heavy. Thank you.
I make your broccoli cheese soup ALL the time! It’s my absolute favorite… and I’ve tried a lot of Instant Pot recipes for broccoli cheese soup… yours is hands down the best! Sometimes I throw in some cut up potatoes, sometimes celery, sometimes Polish sausage (when my son is home from college because he’s a huge meat eater)…. Tonight we bbq’d ribeye steaks and my everyone dipped their steak in the leftover soup like fondue. That was a big hit. As for clumpy cheese, I add the cheese then put the lid back on on the “warm” setting for about 10 minutes… problem is 100% solved. Thank you again for the recipe… it’s so good I’m going to try more if yours!
Amazing and so quick! The only thing I had missing was the carrots. I improvised with slivers of red pepper. My husband is so taken with the instant pot. Why buy soup? Thanks!
OMG…don’t throw away your broccoli stems! They are delicious and can be used in so many things, including this soup.
Take the stems and peel of the outer skin. You’ll know when you’ve removed enough. Save that inner part, it’s very good with dip, or stir fried, or anything really. For this soup, I would take some of the broth and puree the stems in it to help thicken the soup. You can also freeze them and use them at a later date in some soup or stew or just as a steamed side.
Can you sub in frozen broccoli? Would the times change? We love love love this dish! I’ve made it countless times and it’s one of the few dishes every person in my family enjoys. A couple of my kids have been requested it for their birthday dinners!
I haven’t tried frozen broccoli but am sure it would be fine. You may need to add a couple of minutes to the cook time. Let me know if you try it! So glad your family likes this recipe…we love it!