Go Back
+ servings
Instant Pot Broccoli Cheese Soup
Print Recipe
No ratings yet

Instant Pot Broccoli Cheese Soup

Do you need a delicious meal to enjoy on these upcoming chilly Fall and Winter nights? We are reaching seasons where cold weather is frigid and icy against our skin. This Instant Pot Broccoli Cheese Soup Recipe will be a perfect addition to a night where it's just a little too cold and you need something to make you feel cozy and warm up.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: broccoli cheese soup
Servings: 12
Author: Jill


  • 8 cups broccoli, small florets/discard the stems
  • 1 cup carrots, diced
  • 1 small onion chopped
  • 2 tsp powdered garlic
  • 1/2 tsp paprika
  • 2 tsp spicy mustard
  • 8 tbsp butter, unsalted
  • 8 tbsp all-purpose flour
  • 8 cups chicken stock
  • 4 cups half and half
  • 4 cups velveeta cheese diced


  • shredded cheddar
  • black pepper
  • broccoli, finely diced broccoli florets


  • In instant pot on saute setting, melt butter. After it is melted, immediately add the onion, carrots and garlic. Saute approximately 1 minute or until onion is soft.
  • Reduce heat to low and add flour. Stir briskly and saute for 30 seconds.
  • Add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
  • Add the seasonings and mustard and deglaze the pot sides and bottom .
  • Turn off the pot and add the broccoli florets and mix well.
  • Close and seal instant pot. Cook on high pressure for 1 minute.
  • Add room temperature or warm (heat in microwave) half and half. Do not add cold.
  • Mix everything well and saute on low. Bring soup to a simmer.
  • Immediately turn off instant pot once soup begins to simmer.
  • Add cheese in 2-3 batches and stir well until cheese fully melts and combines into the soup.
  • Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives….