When the colder seasons come around, I want nothing more than a bowl of hot comfort food to warm my body and soul. So what recipe do I turn to? My Instant Pot cheddar broccoli potato soup, nothing screams comfort more to me! It’s warm, rich, and full of flavor, and needs only 5 ingredients.
Creamy and thick without using heavy cream, this quick and easy weeknight soup comes together super fast in your Instant Pot. It’s a simple, no-fuss recipe that takes only 10 minutes to prep but tastes like it’s simmered for hours. My secret is to thicken the soup using leftover baked potatoes (genius, right?). Before you know it, you’ll have this filling meal ready in under an hour (and speaking from experience, it’s a soup kids love too!).
Why you’ll love this recipe
- Feel free to adapt this recipe as you like. Comfort food is different for everyone! Try different fresh or frozen veggies. Diced carrots and yellow onion, for example, are a great addition to this soup. If you have any leftover chicken, throw it in as well!
- If you don’t have baked potatoes around the house, you can just add cubed russet potatoes to the pressure cooker and they work just as well.
- Stress-free any night of the week. As long as you’ve shopped the small ingredient list in advance, there’s no need to order takeout, this soup is ready to cook in only 5 minutes.
Tips for Busy Cooks
When it comes to broccoli, you can buy fresh or frozen for this soup. If you want to avoid chopping the broccoli, buy the pre-cut broccoli florets. Also, when buying frozen broccoli, be sure it says broccoli florets, or you may end up with a bunch of broccoli stems. (Don’t ask me how I know it!)
Key Ingredient Notes
- Chicken stock – I use frozen chicken broth, no need to thaw it! If you don’t have homemade stock, “Better than Bullion” chicken stock concentrate or boxed chicken stock are both great options. You can also use vegetable broth.
- Potatoes – I love using leftover baked potatoes in this recipe. But you could also use about 2 pounds of raw russet potatoes, peeled and cubed.
- Broccoli – Both fresh and frozen broccoli work. If using frozen broccoli, take it out of the freezer as you start cooking.
- Milk – For richer flavor, use whole milk. But 2% milk works fine too!
- Cheese – I love using sharp cheddar cheese in this recipe.
- Cornstarch helps to thicken the soup.
How to make Instant Pot broccoli cheddar soup
This recipe is super easy. No sauteing, no roux, no need to turn on the stove!
Place the inner pot in Instant Pot and hit “saute” button.
Meanwhile, cut the potatoes into small cubes. (I use this tool to expedite the process.)
Add the potatoes, salt and garlic powder and stock (fresh or frozen) into the Instant Pot.
Cover and make sure the valve is set to the sealing position. Click the “cancel” button, and then the Manual/Pressure Cook button. Set it for 3 minutes on High Pressure. (Note: It took 24 minutes for IP to come to pressure with some frozen stock.)
Once the time is up, let the Instant Pot release pressure naturally for 5 minutes. Then turn the valve to venting to quick release all the remaining pressure. When the pin drops, carefully open the lid.
Press the “saute” button, add broccoli.
Add the milk and bring it to a boil.
Meanwhile, in a small bowl, mix cornstarch with 1 tablespoon of water. And add it to the soup while it’s boiling. Mix everything well and cook until broccoli is softened.
Add cheese and stir until it’s fully melted. Serve with more cheese, if desired.
Expert Tips:
- You can use frozen or fresh broccoli, as they both work equally well, so use what you have on hand. I always have some frozen broccoli in the freezer, as it’s super convenient, and I highly recommend you keep a bag or two as well. If using frozen broccoli for your broccoli soup, remember to take it out on the counter to thaw slightly as you start cooking dinner.
- When it comes to potatoes for this soup, use any leftover baked potatoes you have on hand. Any variety will work well.
- If you don’t have leftover baked potatoes, you can also use raw russet potatoes. If you cut them into small cubes, they will cook through and work well in this broccoli potato soup.
- Grate the cheese by hand. The pre-shredded cheese has a powdery coating that can make the soup taste grainy if you use it.
- Stir in the broccoli and cheese at the end. You don’t want to pressure cook the broccoli or the cheese in the soup, or else the consistency will be a bit funky. Just add it right before serving for the creamiest, cheesiest texture.
- If, after pressure cooking, your soup is still too thin, mix 1 teaspoon of cornstarch with 1 teaspoon of water and stir it into the soup. Simmer the soup in the Instant Pot for a few minutes, until warmed through and thickened.
- For a creamier texture, you can use an immersion blender and give it a quick whirl.
- Serve the broccoli soup with additional shredded cheese on the side. You can also serve it with cooked bacon and crackers, or in a bread bowl.
Storage
If you have leftovers, you can easily store them in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. It’s also so easy to make this soup in advance and enjoy it throughout the week for lunch or dinner.
Freezing this soup is doable; just make sure it cools to room temperature before storing it in an airtight container for up to 2 months in the freezer. Thaw overnight and reheat on the stovetop or in the microwave. There is a chance the texture changes due to the cheese or potatoes, but stir to combine; it should still be very flavorful.
Another tip is to freeze the soup into smaller individual portions in a Souper Cube freezer tray. This is great if you want to reheat a single serving of soup for lunch in a month or two.
FAQs
Mix cornstarch with a little bit of water to make a cornstarch slurry, and add it into a boiling soup. Let the soup boil for a few minutes to thicken.
Stir in the cheese once the soup is fully cooked and off the heat.
We love the flavor of cheddar, but you could also use another melting cheese like Gruyere, fontina, or Colby jack.
Yes, just swap the chicken stock for vegetable stock and you’re good to go.
More Easy Dinner Recipes
Instant Pot Broccoli Cheddar Soup
Ingredients
- 3 cups chicken stock Note 1
- 2-3 leftover baked potatoes peeled Note 2
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 cups frozen broccoli florets Note 3
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 cup grated cheddar cheese more for serving
Instructions
- Place the inner pot in Instant Pot and hit “saute” button. Add broth and warm it up. If you’re using frozen stock, put it in as frozen and start thawing it in the pot.
- Meanwhile, cut the potatoes into small cubes. (I use this handy tool to expedite the process.)
- Add the potatoes, salt and garlic powder into the pot with chicken stock. (If you’re using frozen stock, no need to wait for the stock to fully thaw, but make sure there’s at least 1 cup of liquid thawed.)
- Cover and make sure the valve is set to sealing. Click “cancel” button, and then Manual/Pressure Cook button. Set it for 3 minutes on High. (Note: It took 24min for IP to come to pressure with some frozen stock.)
- Once the time is up, let the Instant Pot release pressure naturally for 5 minutes. Then turn the valve to venting to release all the remaining pressure. When the pin drops, carefully open the lid.
- Hit “saute” button, add broccoli and milk. Bring it to a boil.
- Meanwhile, in a small bowl, mix cornstarch with 1 tablespoon of water. And add it to the soup while it’s boiling. Mix everything well and cook until broccoli is softened.
- Add cheese and stir until it’s fully melted. Serve with more cheese, if desired.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– If you have leftovers, you can easily store them in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. It’s also so easy to make this soup in advance and enjoy it throughout the week for lunch or dinner.
– Freezing this soup is doable, just make sure it cools to room temperature before you store it in an airtight container for up to 2 months in the freezer. Thaw overnight and reheat on the stovetop or in the microwave. There is a chance the texture changes due to the cheese or potatoes, but stir to combine; it should still be very flavorful.
– Another tip is to freeze the soup into smaller individual portions. This is great if you want to reheat a single serving of soup for lunch in a month or two.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on October 1st, 2019.
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Reader's Reviews
Sally Williamson says
I didn’t follow the recipe completely because I knew it would be super bland. I added a cup of finely chopped onion, fresh garlic, cumin, Pepper and Mama’s as well as two good sized carrots. I cooked the potatoes and carrots for 5 minutes on high pressure, not 3 and then slightly blended the mixture. After adding the milk and broccoli, it took maybe 10 for the broccoli to “soften”. I wish I had cut the broccoli into smaller florettes. The taste was good, though.
Shinee says
Hi, Sally. Thanks so much for your feedback. Your version sounds delicious!!
Staci says
Making this now with frozen diced potatoes 🤞looks and smells amazing so far!
Myranda Kosanke says
I followed the recipe but there seems to be too much liquid at the end ?? How do I fix that
Shinee says
Hi, Myranda. Once you add cornstarch slurry in and let the soup boil for a few minutes, it thickens up nicely.
Patricia says
Excellent soup!!
I emulsified half of it right in the pot before I added the cheese… Fantastic!!
Shinee says
Thank you for your feedback, Patricia. So happy you loved it!
Christine says
Could i use frozen broccoli? If so how to incorporate it?
Shinee says
Hi, Christine. Yes, frozen broccoli will work just fine. If using frozen broccoli for your broccoli soup, remember to take it out on the counter to thaw slightly as you start cooking the dinner. Then proceed as directed, no adjustment necessary.
Bernard J Connors says
Not a chef by ant means. Just a dad wanting soup. Awesome and easy!!!!!
Shinee says
Yay, so happy you tried and loved the recipe. Thank you for your feedback, Bernard!