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Instant Pot Cream of Broccoli Soup

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
Cook Time: 15 minutes
rest time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 468kcal



  • 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


  • 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!


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