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+ servings
Broccoli cheese soup

Broccoli Cheese Soup in the Pressure Cooker

This broccoli cheese soup is so easy in the pressure cooker and tastes amazing, using only real cheese.

Course Main Course
Cuisine American
Keyword broccoli, Instant Pot, soup
Prep Time 15 minutes
Cook Time 5 minutes
Time to build pressure & release pressure 30 minutes
Total Time 50 minutes
Servings 6
Calories 428 kcal
Author Jamie


  • 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


  1. 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.
  2. 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.
  3. Perform a quick steam release to release the pressure from the cooker.
  4. Stir in the heavy cream and the sharp cheddar cheese.
  5. Enjoy!

Recipe Notes

This recipe was made using an electric pressure cooker. If you are using a traditional pressure cooker you may have to adjust cooking times.

Nutrition Facts
Broccoli Cheese Soup in the Pressure Cooker
Amount Per Serving
Calories 428 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 109mg36%
Sodium 948mg41%
Potassium 642mg18%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 5279IU106%
Vitamin C 92mg112%
Calcium 364mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. We are not nutritionist and this data was calculated via WP Recipe Maker to the best of our ability. Always check nutrition values yourself based on the ingredients you use.