ThisInstant Pot broccoli and cheese souprecipe has a ONE MINUTE cook time. It’s an easy Instant Pot soup that’s thick, creamy and healthy. Enjoy this gluten free and vegetarian soup for any meal!

Three bowls of broccoli and cheese soup with cheese sprinkles on top and slices of bread next to the bowls.

I’ve been on the Instant Pot train for a while now, and I won’t be getting off anytime soon. While the slow cooker is the “set it and forget it” miracle dinner maker in the kitchen, consider the IP as your“oops, I forgot it” meal helperwhen you need a hot meal fast. Soups made in the Instant Pot are one of my favorite things pretty much ever.

And this broccoli and cheese soup recipe? It’ll knock your socks off. It comes out impeccably rich, thick, and creamy with the most perfectly cooked veggies and a delicious texture. I’d say the best part is that the cook time is literally only one minute. Yep, you read that right. This one-pot meal will be a huge hit with your family, and I can’t wait for you to try it out! I love to dip myclassic French baguettesin it.

A ladle filled with broccoli and cheese soup above an instant pot filled with the soup.

Why You’ll Love This Recipe

This soup takes just 1 minute to cook in the Instant Pot, making it perfect for busy days.
Packed with broccoli and carrots, it’s a creamy soup that’s both gluten-free and vegetarian.
You can easily customize the recipe with different cheeses or even use frozen veggies.
Thick, cheesy, and full of flavor, it’s a satisfying meal for any occasion.

Recipe Ingredients

Butter
Onion –I like to use a white or yellow onion for this recipe
Garlic cloves
Vegetable broth– or chicken stock if not vegetarian
Broccoli
Carrots –Matchstick or grated
Spices– Salt, pepper, red pepper flakes
Corn starch
Cream– Or half-and-half
Cheddar cheese

See the recipe card below for full information on ingredients and quantities

Top view of raw ingredients of the broccoli cheddar soup in pyrax and glass bowls over a marble counter.

How to Make Instant Pot Broccoli and Cheese Soup

top view of an instant pot as onions and garlic are simmered down

Step #1.In the Instant Pot, sauté butter, onion, and garlic until fragrant.

top view of and instant pot with raw vegetables in water beginning to cook down

Step #2.Add broth, broccoli, carrots, salt, pepper, and red pepper flakes. Cook on high pressure for 1 minute, then quick release.

top view of an instant pot as cream is then added to the the broccoli soup stock and stirred with a wooden spoon

Step #3.Stir in a cornstarch-water mixture while sautéing until the soup thickens.

ladle holding the completed broccoli cheddar soup close to the camera as the instant pot of creamy broccoli soup is in the background

Step #4.Turn off the Instant Pot, then slowly stir in cream and cheese until melted. Serve hot.

Recipe FAQs

Can I use frozen broccoli instead?

Yep! You can use whatever you have on hand. Frozen and fresh will both work the same in this recipe, and no need to change the cooking time. Score! And sometimes I use the frozen broccoli and cauliflower mix and it works just great too. I don’t chop up the frozen broccoli, but it seems to cook up just great.

Can I make this soup if I don’t have an Instant Pot?

I know not everyone has an Instant Pot (but y’all MUST add it to your wish list!), so this recipe can easily be made on the stovetop, too. Follow the recipe as directed, but instead of pressure cooking the veggies, just let them simmer in the broth until tender, about 20 minutes. Then, move on with adding the cornstarch, cream, and cheese as directed.

What is the best cheese for melting in soup?

This recipe specifically calls for cheddar. I like to use a nice sharp cheddar for this recipe but we love sharp cheeses. Sometimes I’ll toss a variety of cheeses like cheddar, parmesan, and pepper jack cheese! You can use what you like or have on hand and feel free to use a variety of cheeses if that’s what you have.

Up close of a bowl of broccoli and cheese soup topped with shredded cheddar cheese.

Expert Tips

Useextra sharp cheddar for a bold flavor, but feel free toexperiment with other cheeseslike gouda or Swiss.
If using frozen broccoli,you don’t need to adjust the cooking time;it works just as well as fresh.
For a smoother soup,blend half the soupbefore adding the cream and cheese.
Taste and adjust the seasoning at the end, adding more salt, pepper, or red pepper flakes tosuit your preference.

POV of a spoon full of soup over a small white ceramic cup of creamy broccoli cheddar soup with specks of seasoning and cooked broccoli garnished with shredded cheddar cheese.

How to Serve and Store Instant Pot Broccoli and Cheese Soup

I love bread for dipping into broccoli and cheese soup. I highly recommend serving this soup withfresh baguettes,sourdough bread, mymom’s easy French bread recipe, myeasy no-knead crusty loaf,cornbread,orbuttermilk biscuits.

Keep this soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium heat. Stir in a little extra cream or broth if the soup becomes too thick. The texture might change slightly after freezing due to the dairy content, but it will still taste delicious.