Delicious Instant Pot Broccoli and Cheese Soup

We love broccoli and cheese soup from Panera, so we made a copycat Panera broccoli and cheese soup recipe using our Instant Pot! Find out how to make Instant Pot broccoli and cheese soup!

We love broccoli and cheese soup at our house! I’ve been making my own copycat Panera Broccoli & Cheese soup recipe for many years.

Normally, my soup takes about 30 minutes to prep and cook. I needed a faster solution that generated the same taste! Enter the Instant Pot Broccoli and Cheese soup recipe!

Do you have an Instant Pot? If you don’t, you are totally missing out! I feel like I’ve gained so much more time back with my family since our Instant Pot arrived at our house!

It’s truly an awesome piece of kitchen equipment and it replaces so many of my normal pots and pans as well as my slow cooker. I’ve made so many easy family meals and my kids are slowly becoming Instant Pot masters!

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Don’t have an Instant Pot! Why not?! The Instant Pot has been a game changer for my family. I’ve never been so happy with a kitchen appliance before.

Some meals take less than 5-minutes to make like my family’s favorite Chicken Tacos and our version of Cowboy Lasagna.

How to Make Broccoli and Cheese Soup Recipe on a Stovetop

If you don’t have an Instant Pot, this recipe can be made in a large pot on your stovetop.

Instant Pot Broccoli and Cheese Soup Recipe

Here’s a delicious and quick way to make a copycat Panera Broccoli and Cheese soup using your Instant Pot. This recipe is perfect for busy weeknights when you want a comforting meal that doesn’t take too much time to prepare.

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 2 cups broccoli florets, chopped
• 1 cup matchstick carrots (or thicker carrot slices)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (or 1 1/2 cups cheddar and 1/2 cup Velveeta for extra creaminess)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening, if needed)

Instructions:

Saute the Aromatics:

• Set your Instant Pot to the “Saute” setting. Add the butter, and once melted, add the chopped onion and garlic. Saute until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Add Broth and Vegetables:

• Pour in the chicken or vegetable broth. Add the chopped broccoli and carrots. Stir to combine.

Pressure Cook:

• Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
• Select “Manual” or “Pressure Cook” and set the timer for 5 minutes.

Quick Release:

• Once the cooking time is up, perform a quick release by carefully turning the valve to the “Venting” position.

Add Cream and Cheese:

• Open the lid and set the Instant Pot back to the “Saute” setting.
• Stir in the heavy cream and shredded cheddar cheese (and Velveeta, if using). Continue stirring until the cheese is completely melted and the soup is smooth.

Thicken the Soup (optional):

• If you prefer a thicker soup, add the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) to the soup. Stir continuously for a few minutes until the soup thickens to your desired consistency.

Season and Serve:

• Add salt, black pepper, and nutmeg (if using) to taste. Give the soup a final stir, then ladle into bowls and serve hot.

Stovetop Instructions:

If you don’t have an Instant Pot, you can still make this delicious soup on your stovetop. Here’s how:

Saute the Aromatics:

• In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Saute until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Add Broth and Vegetables:

• Pour in the chicken or vegetable broth. Add the chopped broccoli and carrots. Stir to combine. Cook for about 5 minutes or until the vegetables are tender.

Simmer with Cream and Cheese:

• Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese (and Velveeta, if using). Continue stirring until the cheese is completely melted and the soup is smooth.

Thicken the Soup (optional):

• If you prefer a thicker soup, add the cornstarch slurry to the soup. Stir continuously for a few minutes until the soup thickens to your desired consistency.

Season and Serve:

• Add salt, black pepper, and nutmeg (if using) to taste. Give the soup a final stir, then ladle into bowls and serve hot.

Enjoy your homemade Panera-style broccoli and cheese soup, perfect for a comforting meal at home!

How to Make Broccoli and Cheese Soup in an Instant Pot

I was hesitant to attempt this recipe in an Instant Pot because I feared soggy vegetables and thin soup.

I was shocked when my vegetables were appropriately cooked and my broccoli cheese soup was incredibly thick.

Make sure to use fresh vegetables for this recipe. I used matchstick sized carrots and they turned out great, but I suggest thicker carrot slices to balance the broccoli in the soup.

If you aren’t a Velveeta fan, that’s okay! You can substitute the Velveeta with another 1/2 cup of shredded cheddar cheese.

This awesome Instant Pot soup recipe was first shared on OurFamilyCode!