Instant Pot Cream of Broccoli Soup

This Instant Pot Cream of Broccoli Soup has saved me on many busy week nights! It’s made in under 30 minutes with simple ingredients that most of us have on hand! Using the Instant Pot makes things so much easier by reducing the cooking time, so it’s a win-win situation! I usually serve this broccoli soup with these Air Fryer Buttermilk Biscuits because they go so well together!

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Why Is Instant Pot Cream of Broccoli Soup Perfect For Week Days?

• It’s made in under 30 minutes with simple ingredients just like this Instant Pot Chicken Gnocchi Soup! Most of us have heavy cream, cheese, broccoli and most of the ingredients on hand from the list below.
• All of the ingredients are mashed up so it’s a great dish to have if you’ve recently had some dental work done or are trying to stay away from solid foods for health reasons.
• This cream of broccoli soup is definitely one of the most flavorful soups I’ve made in my Instant Pot. The flavors from the garlic cloves, onions and crushed red pepper flakes are what really take this dish to the next level! If you don’t like bland soup, then this one’s for you!

Ingredients

• Broccoli Florets
• Butter
• Celery
• Onion
• Garlic Cloves
• Flour
• Salt
• Crushed Red Pepper Flakes
• Reduced Sodium Chicken Broth
• Sharp Cheddar Cheese
• Heavy Cream

How to Make Instant Pot Cream of Broccoli Soup

1. First, start by dicing the onion and celery and mincing the garlic cloves. Set aside for later.
2. Next, turn on the saute function on the Instant Pot and wait for it to heat up a bit.
3. Once the inner pot has warmed up, add in the butter and wait for it to melt.
4. Next, add in the chopped celery and onion.
5. Immediately add in the salt and crushed red pepper flakes and saute until onions are translucent in color.
6. Next, add in the minced garlic cloves and saute for 30 seconds.
7. Add in the flour and stir constantly to combine with the other ingredients for about 1-2 minutes.
8. Cancel the saute function and immediately add in the chicken broth and give everything a quick stir. Deglaze the bottom of the pot with your spoon if needed.
9. Next, add in the broccoli florets and close the Instant Pot lid. Cook on high pressure for 4 minutes.
10. Once the soup is done cooking, press the quick release button to release the pressure. You’ll know all the pressure has finished releasing once the pin on top drops.
11. Next, open the Instant Pot lid and use a potato masher to mash all of the ingredients inside the inner pot.
12. Add in the sharp cheddar cheese and heavy cream. Give everything a quick stir to combine. Taste test the soup and add more salt as needed.
13. Next, close the Instant Pot lid to cover the cream of broccoli soup. You don’t have to lock it. Simply place it on top and leave it closed for 5 minutes so the soup can thicken up.
14. Finally, top off with more cheddar cheese if desired, serve warm and enjoy. You can also press the keep warm function if you won’t be eating it right away!

Tips & Variations

• If you’re sensitive to spice, you may omit the crushed red pepper flakes. They did not make the soup spicy at all in my opinion. They simply added some extra flavor to it.
• Always read the Instant Pot Manual before using it and make sure to never pass the maximum fill line. This recipe was made in an 8 qt but if you have a smaller pot, you may have to reduce the liquid used.
• Make sure to prep all of your ingredients ahead of time as this recipe is pretty hands on and moves quickly!
• I love finishing mine off with some dessert. Sometimes I follow this cream of broccoli soup up with this Instant Pot Key Lime Pie and the entire family goes absolutely wild over it!

Instant Pot Cream of Broccoli Soup

This Instant Pot Cream of Broccoli Soup is the perfect meal for a busy week night! It's made in under 30 minutes with simple ingredients you probably have on hand!

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Keyword: instant pot cream of broccoli soup, broccoli soup, instant pot broccoli cheddar soup, instant pot broccoli soup

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

rest time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 468kcal

Equipment

• Instant Pot

Ingredients

• 4 cups broccoli florets
• 2 tbsp butter
• 2 celery ribs chopped and diced
• 1/2 medium onion chopped and diced
• 4 garlic cloves chopped and minced
• 2 tbsp flour
• 2 tsp salt or to taste
• 1 tsp crushed red pepper flakes or to taste
• 4 cups reduced sodium chicken broth
• 1 1/2 cups sharp cheddar cheese
• 1 cup heavy cream

Instructions

• First, start by dicing the onion and celery and mincing the garlic cloves. Set aside for later.
• Next, turn on the saute function on the Instant Pot and wait for it to heat up a bit.
• Once the inner pot has warmed up, add in the butter and wait for it to melt.
• Next, add in the chopped celery and onion.
• Immediately add in the salt and crushed red pepper flakes and saute until onions are translucent in color.
• Next, add in the minced garlic cloves and saute for 30 seconds.
• Add in the flour and stir constantly to combine with the other ingredients for about 1-2 minutes.
• Cancel the saute function and immediately add in the chicken broth and give everything a quick stir. Deglaze the bottom of the pot with your spoon if needed.
• Next, add in the broccoli florets and close the Instant Pot lid. Cook on high pressure for 4 minutes.
• Once the soup is done cooking, press the quick release button to release the pressure. You’ll know all the pressure has finished releasing once the pin on top drops.
• Next, open the Instant Pot lid and use a potato masher to mash all of the ingredients inside the inner pot.
• Add in the sharp cheddar cheese and heavy cream. Give everything a quick stir to combine. Taste test the soup and add more salt as needed.
• Next, close the Instant Pot lid to cover the cream of broccoli soup. You don’t have to lock it. Simply place it on top and leave it closed for 5 minutes so the soup can thicken up.
• Finally, top off with more cheddar cheese if desired, serve warm and enjoy. You can also press the keep warm function if you won’t be eating it right away!

Nutrition

Calories: 468kcal | Carbohydrates: 15g | Protein: 20g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 1559mg | Potassium: 608mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 83mg | Calcium: 413mg | Iron: 2mg