15 Minute Instant Pot Broccoli Cheese Soup

instant pot broccoli cheese soup

The most delicious Broccoli Cheese Soup with chunks of broccoli in a creamy, Cheddar soup.


  • 3 tablespoons butter
  • 1 onion, diced
  • 23 cloves garlic, minced
  • 1/2 teaspoon tarragon (optional)
  • 1/3 cup flour
  • 2 cups chicken broth
  • 1 pound broccoli, cut the long way into spears, 2 to 3 spears for each stalk
  • 2 medium carrots, shredded (about a cup) (see note)
  • 2 cups milk, whole highly recommended
  • 1 cup cream
  • salt to taste (about 1/2 to 1 teaspoon, amount varies depending on how salty chicken broth is)
  • 1/4 teaspoon pepper
  • pinch of nutmeg
  • 8 to 12 ounces Cheddar cheese, grated (2 to 3 cups grated cheese) (see note)


Press the Sauté button, High heat and as the pot heats, add the butter, onion, and garlic (and tarragon, if using.) Continue to cook until the onion slightly softens.

Sprinkle the flour over the vegetables and stir for a minute, until flour is incorporated and the mixture starts to look a little dry. Whisk in the broth until smooth. Take care to make certain the bottom of the pot has all residue scraped up and incorporated into the liquid. Do not bring to a boil, just whisk in. Turn off Instant Pot (or press Cancel) and add the broccoli.

Set the Instant Pot to Pressure, High heat, time 2 minutes. At the end of 2 minutes, immediately do a quick release of pressure. If anything other than steam comes out, stop the release, wait a minute and release in short bursts. Open the lid and turn the pot off. Remove broccoli and set aside. Add the shredded carrots to pot.

Reset Instant Pot to Saute, low heat. Add milk to the pot, whisking in. Return your attention to the broccoli that’s been set aside. Chop some into rough chunks (to be blended) and some into small ibite-sized pieces (to be returned to the soup when finished.) Blend the chunks with the cream. Add some of the liquid from the pot, if needed, to get blender going.

Turn off the pot and remove the soup in the liner (so the soup isn’t so hot when you add the cheese that the cheese “breaks” and the soup isn’t so hot that it cooks the broccoli any more when added back in.)

Add in the blended broccoli/cream mixture. Stir in salt and pepper, add a small pinch of nutmeg (be careful, it can be strong). Stir in the cheese, a small handful at a time, making sure each handful is melted and incorporated before adding the next. Return the chopped broccoli to the soup.

If the soup needs to be a bit warmer, replace it in the liner and set Instant Pot to Saute, low heat, stirring often. Do not overheat the soup or boil at this point, keeping in mind that even the low saute setting is very hot.

Taste and adjust seasoning and serve.


  • If using the hard, pregrated packaged carrot rather than two carrots grated, you may wish to add them in with the broccoli. They will probably take longer to cook through.
  • If you’d like, you can add even more cheese. 🙂

Keywords: Bargain Meal of the Week, Broccoli, broccoli soup, Carrots, cheddar, Cheese, Chicken Stock, Cream, Instant Pot, milk, Soup

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