This Instant Pot Broccoli Cheese Soup brings the great flavor of Panera's classic soup home. It is fast and easy to prepare and is a perfect make ahead meal for a busy week. This soup allows you to enjoy a healthier, but still very delicious, version of the favorite and for a fraction of the price! Your stomach, wallet and waist will thank you for making this and your whole family will love it!
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Instant Pot Broccoli Cheese Soup Video
Panera’s Copycat Broccoli Cheese Soup
Panera Bread makes a delicious broccoli cheese soup that we get almost every time we go there. It is warm, filling, and very comforting. Their soup inspired us to make our own, copycat version at home so we can enjoy the flavorful soup anytime we want without having to leave the house.
Broccoli Cheddar Soup Instant Pot Ingredients
To make great tasting soup that is cheesy and delicious, you’ll need these ingredients:
- Butter - if you prefer, you could use oil if you prefer, but it is better with butter
- Broccoli florets - you’ll need about 1 medium to large head of broccoli or about 16 ounces
- Onion - we use yellow or white onions
- Carrot - two medium to large sized carrots is perfect
- All purpose flour - if you want or need to use gluten free flour, you can, just pick your favorite all purpose version
- Low sodium vegetable stock - you could use water, but you’ll lose a bit of the flavor
- Garlic cloves - you’ll need to mince or use a garlic press
- Milk / cashew milk / coconut milk - we prefer regular milk for this, but you if you are trying to make this vegan or prefer other milk varieties, you can use your preferred milk
- Sharp cheddar cheese - the best cheese is sharp cheddar, but you could use mild or medium varieties or you could try to use a vegan cheese if you prefer, but your results may vary based on the kind you get.
- Grated nutmeg ground - don’t skip this spice, it adds a nice flavor note
- Salt and pepper and red chilli flakes - to taste, you can leave out if you want less sodium or spice
- Bread bowl for plating - we prefer to serve in a bread bowl, but you can definitely use a regular bowl if you prefer (but we’d still recommend serving bread on the side)
How to make Instant Pot Broccoli Cheese Soup
Here’s how to easily make this soup in the Instant Pot.
Start by preparing the broccoli. We like to soak it in a large bowl or pot of water with 2 tablespoons of vinegar. We then rinse and cut the broccoli into florets.
Next, add the butter, garlic, onions, carrots, and broth to the inner pot of the Instant Pot. Sprinkle the flour on top. Do not stir the mixture. Finally, place the broccoli on top.
Place the lid on the Instant Pot, set the seal to “Sealed,” and pressure cook for 1 minute on high. Any more time than that and the broccoli will become mushy.
Once the timer goes off, allow the pressure to release naturally. Release any remaining pressure and then add in the salt, pepper,red chilli flakes, cheese, nutmeg, and milk. Mix it well and then slowly add in the cheese a handful at a time. Fully melt the cheese before adding more.
When the cheese is all added and melted, ladle the soup into bread bowls or regular bowls. Serve with bread, soup, or a sandwich. Enjoy!
Pro Tips For Making Instant Pot Broccoli Cheddar Soup
Here’s how to make this broccoli cheese soup recipe great every time.
- for an easier and tastier cheese, shred a fresh block of cheese and avoid previously shredded cheese
- use fresh broccoli instead of frozen, but if you want to save a little bit of time, you can use precut broccoli florets that you can find in most vegetable sections of the grocery store
- for a vegan soup, use oil, non-dairy milk, and vegan cheese
- for gluten free, use a gluten free flour blend or xanthan gum to thicken it
- don’t keep cooking the soup when you add the cheese, the heat from cooking the broccoli should be enough to fully melt it
Don’t I need to make the roux separately?
Normally when you make a roux, you add flour to cool water or broth. Once the flour is well incorporated, you stir the mixture into the gravy, soup, or any dish you are making. When you make this soup, you don’t need to make a separate roux. The flour will incorporate during the cooking process with no need to make it in a different bowl.
Which cheese is best for this soup?
We love using sharp cheddar. We find it has the best flavor. You can use other varieties of cheddar if you prefer, cheddar jack, or even a Mexican blend of cheeses.
If you are making this vegan, then use your favorite cheddar cheese alternative. Not all vegan cheeses melt the same, so make sure you are using a variety you like and that will melt nicely into the soup.
Can I use pre-shredded cheese?
Yes, you can use either pre-shredded or freshly shredded cheese. Here is the difference.
Pre-shredded cheeses contain small amounts of anti-caking and preservatives to keep it fresh. These agents make it a bit harder to melt the cheese, but they act like flour to an extent. They will help thicken the soup a bit.
Freshly shredded cheese melts much easier. Some people also prefer the taste or the lack of preservatives. In general, freshly grated cheese won’t help thicken the soup.
My cheese isn’t melting, what do I do?
Your cheese should melt relatively quickly from the heat of the broth once it is cooked. Some tips to help your cheese melt include:
- let it come up to room temperature first
- do not boil the cheese
- stir gently
- use freshly grated cheese
How can I meal prep this soup?
You can easily make this soup ahead of time on the weekend or whenever you have a chance. When we make it as a lunch for our families, we pour it into individual portions when we are ready to store it. This allows us to throw it in their bags before school or work.
How can I refrigerate or freeze this broccoli cheese soup?
To store the soup, allow it to cool down to room temperature. Once it is cool, ladle or pour it into either a large airtight container or into individual containers. You can store it for about 3 to 5 days in the refrigerator.
If you want to freeze it, allow it to cool to room temperature. You can then spoon it into a single large container or into several individual containers. You can freeze it for up to 6 months.
When you are ready to serve, thaw the soup if frozen in the refrigerator. You can either reheat on low on the stove top until warmed through or microwave for about 2 to 3 minutes or until warmed through.
How can I make this broccoli cheese soup vegan?
You can easily make this soup vegan. To make it vegan you can use:
- oil instead of butter
- non-dairy milk like cashew or coconut milk
- vegan cheese instead of cheddar cheese
How to make this recipe gluten-free?
You can make this broccoli cheese soup recipe gluten-free by using xanthan gum instead of flour. You don’t need very much. About a ½ tablespoon or less will likely be enough. If needed, you can add a little bit more or less to adjust the thickness level of the soup.
How to make this Instant Pot Broccoli Soup Lower Carb?
To make this recipe even lower carb, you could use a flour substitute such as xanthan gum to make the roux. You’ll only need about ½ tablespoon of xanthan gum, but you may want to add a little more or less depending on how thick you want the soup. You could also skip flour altogether, but the soup will be much more watery and not thick.
Can I use Frozen Broccoli?
Yes, you can use frozen broccoli, but it will likely be a bit softer than fresh broccoli. We also find it is a bit less flavorful than fresh.
Can I make this soup if I don’t have an Instant Pot?
Yes, if you don't have an instant pot, here is how to make this broccoli cheese soup recipe on the stove top,
Start by cleaning your broccoli head using cool water. We often soak it in a bowl of water and 2 tablespoons of water as I prepare the other ingredients. Then we rinse it and cut it into florets.
Prepare carrots and onion. In a large pot, heat the butter over medium heat. When it is melted, add the onions and saute for about 2 to 3 minutes or until they start to turn translucent and fragrant. Add the garlic and cook for an additional minute or until it becomes fragrant.
Remove the onions and garlic from the pot and set aside. Melt an additional 3 tablespoons of butter over medium heat. Whisk in the flour until it is thick and smooth. This will take about 3 to 5 minutes.
Slowly whisk in the vegetable broth. Next, slowly whisk in the milk. Simmer the broth and milk for about 15 to 20 minutes over medium heat. Whisk it on occasion to remove the skin that often forms.
Once the broth has simmered for about 20 minutes, add the broccoli, onions, carrots, salt, pepper, nutmeg, and garlic. Allow the soup to simmer on a medium low setting for another 20 to 25 minutes. The soup should thicken and reduce some.
When the soup has thickened, slowly whisk in the cheese. It should fully melt into the soup. If you are using pre-shredded cheese, it might take a bit longer to melt and incorporate. When the cheese is fully added and melted, the soup is ready to serve.
Serving suggestions
Broccoli cheese soup goes great with sandwiches and salads. We like to serve it in a bread bowl or with bakery fresh bread on the side. The soup is very filling, so you don’t need to serve it with anything in order to make a great tasting meal.
Other soup ideas
If you love soup, you should try some of our other soups. Here are some of our favorites:
Did you make this broccoli cheese soup recipe? Leave us a comment below or tag us on Instagram @dbellyrulesdmind and let us know what you think!
Instant Pot Broccoli Cheese Soup Recipe
This Instant Pot Broccoli Cheese Soup brings the great flavor of Panera's classic soup home. It is fast and easy to prepare and is a perfect make ahead meal for a busy week. This soup allows you to enjoy a healthier, but still very delicious, version of the favorite and for a fraction of the price! Your stomach, wallet and waist will thank you for making this and your whole family will love it!
Ingredients
- butter 3 tbsp
- broccoli 1 / 16 oz. broccoli florets
- onions, diced 1
- carrots, julienned 2
- all purpose flour 1/4 cup
- low sodium vegetable stock 2 cups
- garlic cloves minced 5
- whole milk / cashew milk / coconut milk / half and half 1 cup
- sharp cheddar cheese, grated 8.oz
- nutmeg ground 1/2 tsp
- black pepper crushed 1 tsp
- red chilli flakes, 1 tsp
- bread bowl 1
Instructions
Step 1 - Prepare the ingredients - Clean the broccoli first. I typically clean it by soaking it completely in a pot full of water and 2 tablespoon of vinegar. Keep the head submerged while you prepare the rest of the ingredients and then in the end give it a rinse and cut into florets.
Step 2 - Prepare the soup base - Throw in the butter, garlic, onions, carrots, flour, broccoli and the broth. Cover the lid and seal the vent.
Step 3 - Pressure cook for 1 minute - Yes that's all it takes to cook this soup. The time taken to build the pressure is enough to cook the broccoli. If you were steaming the broccoli you need the texture to be tender but in the soup you need the broccoli to be a little softer. Once the timer beeps off, allow the pressure to naturally release.
Step 4 - Throw in the cheese and milk - Carefully open the lid, and throw in the freshly grated cheddar and milk, nutmeg, salt and pepper. Feel free to use half in half or alternate milks for vegan options like cashew or coconut milk. Stir until dissolved.
Step 5 - Garnish with pepper or chilli flakes and serve with a warm artisan crusty bread or in a bread bowl.
Notes
Frequently asked questions are addressed in the post.
Wannetta says
I made this tonight. Instant pot version.
IT IS AWESOME!!
Only thing I changed was time. I cooked for 2 minutes then rapid released.
Tara says
I used all the ingredients listed, however, my technique was slightly different based on experience with pressure cookers, and cooking in general. I’ve always sautéed my onions and garlic to release the flavors, before adding to any soup. So I added the butter, sautéed the garlic and onion until translucent, added the carrots and broccoli, then added the broth. But not before making a slurry with some of the broth and flour, then adding it to the pot. I anticipated a burn notice after adding my broccoli, because it seemed like a lot of broccoli and not a lot of broth. Sure enough, I did get a burn notice. Therefore, I did a quick release when all is said and done. My carrots, which I did not julienne, but instead diced, were a little less tender than I would prefer, but edible. I shredded my own sharp cheddar, and added a cup of evaporated milk, along with a half teaspoon of nutmeg, some salt, pepper, and red pepper flakes.
Overall, it’s a good recipe. The flavor is enjoyable. I do think that the recipe needs to be rewritten for an Instapot, to avoid some of the mistakes, such as clumping and burn notices, in the steps.
Kimberly a Hahn says
Don't want to use flour to thicken? Use potato flakes to thicken instead ...
Patricia A Purtell says
Do not put the flour in on top of veggies. I ended up with dumplings that I had to smash up with the liquid in the soup. Make a rue than put in with veggies. I thought it sounded strange to put flour on top. All in all a keeper. My granddaughter and husband liked it.
Mommy2Twins1000 says
Followed recipe, but used shredded carrots and frozen broccoli florets. I did slightly stir the flour in when adding, and had no clumping or burning. I used a Mexican cheese blend, and found the soup to be quite bland. If I make this again, I will use the sharp cheddar suggested, and will add salt to taste before serving. I may also try chicken broth instead of vegetable broth. It was an extremely easy and fast recipe!
Nicole P says
The good news is that my family loved the soup & I didn't waste unused broccoli that I had. My only critique is for the way the instructions are written & based off of the comments it seems many others would agree but I was fortunate enough to recognize that the recipe didn't make sense. I understand it was written in detail above the recipe & a video attached however, some people will print or screenshot the recipe card itself. That's what I went straight to when I was ready to cook & realized that the recipe card itself made it sound like a dump dish. That's when I went looking for the more detailed step by step because I knew you couldn't just place raw flour in the IP. But then the detailed writings made it sound like stovetop directions? So I merged the two different sets of instructions based off of what I already knew when cooking with a pressure cooker & got a good result. This is a potentially easy recipe but I feel the instructions can be sharpened up a bit so novice users don't run into issues :)
Katie Drake says
Love this soup! I left out the carrots by accident and it was still delicious. I would suggest premixing the flour with a little of the broth before adding, and adding it last so the flour doesn't get on the bottom and cause a burn notice. I didn't do this the first time and had some glops of flour at the end that wouldn't dissolve nicely. Great recipe though!
Sheila says
Ut oh, I put everything in the pot not realizing I read it wrong. So am I in trouble with adding in the milk and cheese along with everything else?
Wendy Bowen Morris says
The flour burned for me (even sprinkled on top of veggies it sank down and burned). I knew better than to put in raw flour and should not have trusted the recipe. This recipe will succeed If you do the flour and some butter as a roux and cook it in a pan on the side and then add it to the soup after the initial one minute cooking and pressure release when you are adding the milk. Stir and heat and it will thicken. Then add cheese.
Christy Scronce says
So easy and delicious! I watched the video first then printed the recipe. Husband loved it!
Soniya Saluja says
Christy,
Glad your husband loved it! Yes we love a one pot soup anytime
Kelly says
I followed the recipe as written besides doubling it (used same cook time) for some reason the flour turned more into dumplings rather than making the soup thicker. Any idea what went wrong? I did not stir the flour in.
Anvita says
Hi Kelly,
Sorry that your flour turned into dumplings. Did you whisk the soup after it was cooked? You are suppose to whisk it once you open the lid
Jeanine Mosier says
Can you double the recipe with same cook time ?
Soniya Saluja says
Hi Jeanine,
Yes you can double the recipe with same cook time.
Cindy says
So I tried to make it exactly like the recipe. I did half an onion. The recipe didn’t indicate how much salt to use if you wanted to add salt so I used 1/2 tsp. I didn’t realize I was supposed to naturally release for 5 minutes, so I was waiting and waiting... I finally just released and peeked in. It was, fortunately, warm enough to melt the cheese. I added a little sprinkle of red pepper flakes, I didn’t have red chili flakes. It came out smooth, smelled delicious, but tasted a little bland. I think next time I will use more cheese. Any tips to give more flavor?
Cathi says
@Cindy,add more carrotd,onions,garlic. Or try adding in some minced shallots. These veggies are aromatics, and will add more flavor to your soup than salt.
Maureen Foust says
You have paprika listed in the recipe but no instructions for it. Instructions for nutmeg but not listed?
E says
The soup was beyond easy and so delicious! I added some extra cheese and salt to meet my family’s preferences and used corn starch to keep it GF. Thank you for such a tasty and easy meal!
Hilary Klug says
I have to watch my potassium intake due to kidney disease, I need the nutritional content of this soup please!
Daveen Wilkin says
Everyone loved it. Even my son who hates vegetables. The only issue I had was that the flour formed small clumps
TheBellyRulesTheMind says
Hi Daveen,
Glad to hear that your son enjoyed the soup too. Whisking the soup once it's ready will make sure there are no flour clumps. May be you could try that next time.
Patti says
I don't know how it tastes yet because it isn't finished but the directions are misleading. In the actual recipe that I printed out it does not say to add the broccoli last. I would have had to read the entire preface to the recipe to know this. Hope it turns out ok with the flour on top. Maybe state that part in the printable section...?
TheBellyRulesTheMind says
Hi Patti,
Hope the soup turned out fine. We have updated our printable section. Thank you.
Victoria says
Following these directions of no stirring, the flour did not mix and I stead clumped into large chunks. The soup ended up watery with chunks of flour throughout it. Any suggestions for how to avoid this next time would be helpful.
Anvita says
Unless you didn’t add the things in the correct order, this could be the issue. This recipe has been tried by several folks and there doesn’t seem to be any issue. So my guess if the order.
Tricia says
Do you use 1 cup or 2 cups of milk/half and half?
TheBellyRulesTheMind says
It's 1 cup Tricia. Just corrected the typo.
Alison J says
Looks delicious. Please share nutritional information. I’m diabetic so need the carb info for a serving. Thanks!
Ashley says
How long do you let it naturally release before removing the lid
Anvita says
Hi Ashley, its natural release.. wait for 5-8 minutes and release the pressure. Hope this helps.
Terry E. Watson says
I doubled this recipe so I could freeze a portion for later. I used Fair Life milk instead of the suggested. I also added in some extra sharp white cheddar for more of a punch. The soup is nice and thick but I agree with others that it needs salt and pepper as it is sort of bland without. I had no issues with burn messages, flour or the cheese not melting. It's sitting in the Instant Pot waiting for dinner.
TheBellyRulesTheMind says
Hi Terry,
Thanks for the feedback. Some folks use water while some use broth, so depending on the what they use and how savory or flavorful the broth is, the end result varies. I feel it's always a better idea to work your way up than overload when cooking. :)
Brandy says
Can you make this in a pot on the stove?? ?
TheBellyRulesTheMind says
Yes you can.
KimberlyQ says
That is exactly why! I put in the onion, carrot, garlic, broth and stirred that. Then put the Pat's of butter and sprinkled the flour over the top. I put the broccoli on top of that, closed the lid and cooked. It came out thick when I stirred it. I added the cheese one handful at a time, stirring each handful in. I added half n half last. I found it needed salt and pepper.
KimberlyQ says
Just made this for lunch. Love the recipe! As others have stated, I did find it to be bland until I added salt and pepper. Knowing my love for garlic, I did 5 cloves instead of 2. To make sure I didn't get a burn notice but also to make sure the flour incorporated well, I added the carrots, onion, garlic, and broth then sprinkled the flour over that without stirring. I placed the broccoli on top of that and did not stir (lots of one pot pasta dishes have taught me to layer and not stir! I also wanted my broccoli super soft so I did 4 min. Once it was done I let it NPR for a few min then opened and stirred. I added the cheese one handful at a time, stirring between handfuls. Half and half went in last. I will be making this again! ?
Marge Martin says
I used broth In response to comments about the flavor being bland, I added a little salt, pepper and red pepper flakes. I found the flour did not blend in very well during the instant pot process, but my immersion blender took care of the issue. End result was nice and tasty. I'll save this one to make again.
Chantel says
I made this tonight, it was a little bland, but that’s fine. Most importantly this recipe did give me a burn notice. I followed the instructions as provided. If I were to make this again I wouldn’t add the flour in until after the pressure, at the time of adding the cheese and milk. It doesn’t say to add the ingredients in the specific order maybe that’s what went wrong. But it was definitely the broth mixed up with the flour that gave me the notice. 6qrt ultra.
Anvita says
Hi Chantel, appreciate the feedback. Some of the newer instant pots are very sensitive to the burn notice so some folks have an issue there. Since it’s mostly a dump and stir recipe there is no specific order but adding an order might help avoid the burn as well.
Thanks,
Anvita.
Jarrod says
I made this recipe using the quantity amounts listed and pretty much true to recipe, except I sautéd my onions and carrots in the butter a couple minutes before I put the rest of the ingredients in and turning on the pressure cook setting. It was pretty decent but there are two things I will definitely do differently in the future. I will add a lot more cheese because and I will use my immersion blender and blend it all down at the end. This needed so much more cheese. It was no where near Panera’s soup, in fact it was pretty bland. It just needs some tweeking and it could be perfect.
RM says
I got the burn notice. How do I prevent this next time?
Anvita says
RM,
Next time Make sure you deglaze the pot thoroughly when you add the liquid. This will help avoid the burn.
haley holden says
I only have 8oz of broccoli. To half the recipe, should I still add 2 cups of broth? Or just one? I want to make sure there is enough liquid in the pot so nothing burns
Anvita says
Hi Haley,
You should be good with 1 cup broth. Let me know how it goes
Samskruthi Katta says
This is one of our family favorite soup in Panera and never expected it is this easy and I love ur recipes they are easy and no fancy stuff needed
Lori H says
I got the burn warning when I made this. I stirred it before I put the lid on and looking back and I now see you didn't say to stir it, could that be why you think?
Rhonda Kodad says
Delicious and easy!!