When it comes to soup, Instant Pot Cheddar Broccoli Soup is a family favorite. It’s the perfect way to get the kids to eat their vegetables! This cheesy, creamy soup is so easy to make you won’t believe it. Before you know it, you’re putting restaurant-quality soup on your table!
The great thing about the Instant Pot is that it cooks the broccoli to the perfect consistency. It makes it blend seamlessly with the cheeses for a thick and hearty soup you just can’t get from a can.
Ingredients for Easy Instant Pot Cheddar Broccoli Soup
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12 oz frozen broccoli
4 cups shredded cheddar cheese
1 cup shredded carrots
32 oz. chicken stock
15 oz evaporated milk
8 oz cream cheese, cubed
1 medium onion, chopped
1/2 stick butter
4 garlic cloves, pressed
Directions:
Using the saute function, melt the butter in the Instant Pot. Add the onions and garlic and cook until tender.
Add broccoli, carrots, and stock. Give it a good stir. You don’t need to go overboard, but the broccoli and carrots should be immersed in the stock at this point.
Place the lid on the Instant Pot and set the valve to sealing.
Using the manual setting, cook on high pressure for 10 minutes.
Quick pressure release.
Stir in evaporated milk, cream cheese, and cheddar cheese.
Simmer on the saute setting for about 5 minutes, stirring constantly. If you stop stirring, the soup will stick.
Serve immediately.
I like to serve this soup with a nice crusty piece of bread, but it also goes great with salad! Check out this loaded wedge salad recipe for some inspiration!
Notes:
Your best bet is to buy a block of cheddar and shred it yourself. Pre-packaged shredded cheese contains an additive that is similar to sawdust (yuck!) that keeps the cheese from sticking together. It also makes it more difficult to cook with as sometimes the soup can come out grainy.
Tools needed to make Instant Pot Cheddar Broccoli Soup:
Instant Pot – for cooking the soup
Wooden Spoons – to stir the soup
Knife – to cube up the cream cheese
Can opener – for the evaporated milk
kitchen scissors – to cut the broccoli bag
Questions People Ask:
You certainly can! I suggest that you adjust the time accordingly and add a little bit more stock. Frozen broccoli contains a lot of water and fresh broccoli does not.
You can really vary the recipe any way that you want to. I think it’s perfect just the way it is, but one of the most popular ways to vary it is to substitute frozen cauliflower for half of the broccoli. Sometimes I also put croutons on top.
Another way you can vary the ingredients is to lighten them up. Using reduced fat cheddar, neufchatel cheese in place of the cream cheese, and evaporated skim milk will slash the calories quite a bit. The result will be a thinner soup, but it’s still broccoli and cheese. How can you go wrong?
You can store this soup in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing the soup, as it is dairy-based. Dairy doesn’t always thaw well after being frozen.
It absolutely will! However, you could essentially do the entire soup using the saute mode instead of the pressure cook mode if you are using just cheeses and stock. You would bring the stock to a boil, turn it off, and add the cheeses and stir well.
With the evaporated milk, this soup has about 37 carbs per serving. If you left out the evaporated milk, your soup would be thinner but it would definitely be more diet friendly! Also, you could use evaporated skim milk for a more calorie conscious soup, but it will also be thinner.
Easy Instant Pot Cheddar Broccoli Soup
Instant Pot Cheddar Broccoli Soup is a creamy and delicious soup that you can eat with a meal or even on its own. You won't believe how easy it is to make!
Ingredients
- 12 oz frozen broccoli
- 4 cups shredded cheddar cheese
- 1 cup shredded carrots
- 32 oz. chicken stock
- 15 oz evaporated milk
- 8 oz cream cheese, cubed
- 1 medium onion, chopped
- 1/2 stick butter
- 4 garlic cloves, pressed
Instructions
- Using the saute function, melt the butter in the Instant Pot.
- Add the onions and garlic and cook until tender.
- Add broccoli, carrots, and stock.
- Using the manual setting, cook on high pressure for 10 minutes.
- Quick pressure release.
- Stir in evaporated milk, cream cheese, and cheddar cheese.
- Simmer on the saute setting for 10 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1047Total Fat: 81gSaturated Fat: 46gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 241mgSodium: 1503mgCarbohydrates: 37gFiber: 3gSugar: 22gProtein: 47g
Nutrition information may not be accurate
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!
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