Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is a lightened up version of the classic soup. It is packed with flavor, super creamy, cheesy, and delicious! It’s perfect for chilly nights when you are craving something warm and comforting.

Why You’ll Love This Recipe

Broccoli Cheddar Soup is one of my all-time favorite things! Growing up, I used to order it in a big bread bowl every time I went to Panera Bread. I wanted to create a gluten free broccoli cheddar soup that had all the flavor of Panera broccoli cheddar soup without all the calories and fat. This lightened up Instant Pot broccoli cheddar soup is simple to make in your Instant Pot or on the stovetop in less than 30 minutes. It tastes decadent and creamy, while still being a healthy & delicious meal the entire family will LOVE!

I can’t say enough good things about my Instant Pot – I use my electric pressure cooker for SO many recipes like this Taco Shredded Beef and Gluten Free Creamy Chicken & Noodles! It makes life easier on busy weeknights.

Recipe Highlights

• Delicious soup recipe for the whole family
• Gluten Free and Keto Broccoli Cheddar soup
• Ready in less than 30 minutes
• Super creamy texture
• Even picky eaters will love this broccoli soup!
• No heavy cream needed
• Perfect for a cold day

Ingredient Notes

Cauliflower florets: You can buy a head of cauliflower and chop it yourself, or buy a bag of pre-chopped florets for a convenient option! Cooking then pureeing the cauliflower creates a delicious, thick soup. It also keeps this soup gluten-free without needing any flour or thickeners!

Chicken broth: You can also use chicken stock, bone broth, or vegetable broth will also work for vegetarian option!

Dijon mustard: This gives the soup delicious flavor

Broccoli florets: The star ingredient! You can buy a head of broccoli and chop it yourself, or buy fresh broccoli florets that are pre-chopped. Frozen broccoli will also work. Make sure they are chopped into small pieces! Pressure cooking broccoli takes no time at all.

Greek yogurt: This is the secret ingredient that adds protein to the soup and gives it great flavor and a creamy tang! You can also sub cream cheese or Kite Hill cream cheese.

Nutpods: I like to use the original version of this dairy free creamer, but regular half & half will work, too. You can also use whole milk, almond milk, or heavy cream.

Shredded cheese: Sharp cheddar cheese is my favorite, but a medium cheddar works, too. I like to get a block of cheddar cheese and shred it myself. This typically melts better than pre-shredded cheese.

How To Make Instant Pot Broccoli Cheddar Soup

1. Turn the instant pot to Saute mode. Add the olive oil and heat for 1 minute.
2. Add the diced onion and garlic and saute for 4-5 minutes.
3. Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later).
4. Add the salt, pepper, paprika, onion powder, cayenne and dijon mustard.
5. Turn the vent to sealing and lock the lid. Hit the Manual pressure cook button and cook on high pressure for 2 minutes. When the Instant Pot beeps, quick pressure release the steam. Transfer the entire contents of the pot to a blender (or use an immersion blender in the pot) and blend until smooth.
6. Return the soup to the pot (if you had transferred it).
7. Turn the pot to Saute mode. Add the remaining 1 cup broth, broccoli florets, and matchstick carrots. Let them simmer and cook for 7-10 minutes until the broccoli is tender.
8. Turn off the heat and let the soup cool for a few minutes (we want to avoid the cheese curdling!). Add in the Greek yogurt, nutpods, and shredded cheddar. Stir and let the cheese melt until combined and smooth.
9. Taste and season with salt and black pepper, if desired. You can also add red pepper flakes for a little spice if you want. Enjoy with some crusty bread (and let me know if you find a good gluten free brand)!

How To Make Broccoli Cheddar Soup On The Stovetop

1. Heat the olive oil in a large dutch oven or pot over medium high heat. Add the onions and garlic and saute for 4-5 minutes.
2. Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
3. Bring to a boil, then reduce heat to medium low and simmer for 10-12 minutes or until cauliflower is tender.
4. Transfer the entire contents of the pot to a blender (or use an immersion blender in the pot) and blend until smooth. Return the soup to the pot (if you had transferred it).
5. Add the remaining 1 cup broth, broccoli florets, and matchstick carrots. Bring to a boil again and let them simmer and cook for 7-10 minutes until the broccoli is tender.
6. Turn off the heat and let the soup cool for a few minutes (we want to avoid the cheese curdling!). Stir in the Greek yogurt, Nutpods, and shredded cheddar and stir until combined and smooth. Season with salt and pepper as needed and enjoy!

Mary’s Tips & Tricks

Avoid curdling: Make sure to turn off the heat and let the soup cool before adding the yogurt, creamer, and cheese. If it is too hot when you stir everything in, the cheese may curdle and clump!

Storage: This delicious broccoli cheddar soup can be stored in an airtight container in the fridge for up to 4 days. Reheat the leftover soup in the microwave or in a pot on the stove top (on low heat so it doesn’t become grainy).

Broccoli Cheddar Soup FAQ’s

I hope you love this broccoli cheddar soup recipe as much as we do!

More Gluten Free Instant Pot Recipes

Taco Pasta

Chicken Pot Pie Soup

Chicken Tikka Masala

Jambalaya Soup

Buffalo Chicken Stuffed Sweet Potatoes

Short Rib Ragu