Instant Pot Broccoli Cheddar Soup

Quick and easy instant pot broccoli cheddar cheese soup with plenty of veggies, all the cheese, and plenty of comfort tied up in every single bowl.

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I used to think that soup took too long to make.  But this instant pot is changing my life y’all.

If you are late getting on the bandwagon, this is me extending my hand and pulling you on.  Visualize it…

My hand is extended to bring you along, echoing “Come get on the instant pot bandwagon friend…”

You will not regret it!

If you are not convinced yet, check out this broccoli cheddar cheese soup recipe, and tell me your interest has not been peeked.

Tools Needed For This Recipe

• Instant pot pressure cooker
• Chef’s knives
• Immersion blender (optional)
• Soup bowls

Ingredients Needed For Quick and Easy Broccoli Cheese Soup

• broccoli florets
• chopped onion
• minced garlic
• parsley
• chicken broth
• garlic salt
• pepper
• seasoned salt
• paprika
• Butter

How To Make Broccoli Cheddar Soup

Prepping before cooking

Start out by prepping all of your chopped ingredients so you have them readily available.

Press the Saute button on the Instant Pot, and melt the butter.  My model requires you to set a time and defaults to thirty minutes, so I just always press start.

Once the butter is melted, add the chopped onion, and Saute until the onion turns golden brown.  

Then add the minced garlic and cook for about 2 minutes, and turn off the saute setting.  

Add the chicken broth and stir, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.  

Add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and paprika, and stir it all together.  

Place the lid on the Instant Pot and lock it.  

Setting the Instant Pot

Press the MANUAL button, and set the time for 8 minutes.

If you do not have a manual button, check the book that came with the instant pot.  I found that my manual setting is the beans button.  Which is weird, who would have thunk it.

Let the pressure build and release naturally.  

When the Instant pot is done cooking, it will beep and go to OFF.  Make sure all the pressure has been released by turning the pressure valve from sealing to venting to do a quick release.  

Finishing the soup

Make sure the float valve is down, and remove the lid to the Instant Pot.  Stir the soup, then add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese.

You can use heavy cream instead of half-and-half if you prefer a creamier soup.

Stir everything together to combine all ingredients, and so the cheese can melt, and then let the soup sit for 10 minutes.

If you prefer a smoother soup you can use an immersion blender to blend some of the soup and add it back in.  Depending on how chunky you want it depends on how much you want to take out.

The trick is to take out more and gradually add it back in so you can get the perfect chunkiness to your taste preferences.

Stir it up again, and serve.

Enjoy it with your favorite bread or saltine crackers.