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.
TABLE OF CONTENTS
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
- Turn the instant pot to Saute mode. Add the olive oil and heat for 1 minute.
- Add the diced onion and garlic and saute for 4-5 minutes.
- Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later).
- Add the salt, pepper, paprika, onion powder, cayenne and dijon mustard.
- 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.
- Return the soup to the pot (if you had transferred it).
- 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.
- 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.
- 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
- 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.
- Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
- Bring to a boil, then reduce heat to medium low and simmer for 10-12 minutes or until cauliflower is tender.
- 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).
- 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.
- 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
The key with any dairy-based soup is to add the dairy while it’s on low heat. Cooking the cheese on high heat can cause it to separate and curdle!
In this case, cheddar is best! Some other favorites include parmesan and gruyere.
I would not recommend freezing broccoli cheddar soup or any soup that has dairy in it. When you thaw it, sometimes the soup can have a weird, grainy consistency.
I hope you love this broccoli cheddar soup recipe as much as we do!
More Gluten Free Instant Pot Recipes
Buffalo Chicken Stuffed Sweet Potatoes
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Instant Pot Broccoli Cheddar Soup
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 3 cloves minced garlic
- 2 cups cauliflower florets
- 4 cups chicken broth, divided, or veggie broth if preferred
- 1.5 tsp salt, more to taste
- ½ tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp cayenne
- 1 tbsp dijon mustard
- 5 cups broccoli florets, bite-sized
- 1 cup matchstick carrots
- ½ cup plain Greek yogurt
- ¼ cup Original Nutpods, or half & half
- 1 cup shredded cheddar cheese
Equipment
Instructions
- Turn the instant pot to Saute mode. Add the olive oil and heat for 1 minute.
- Add the onion and garlic and saute for 4-5 minutes.
- Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
- Turn the vent to sealing and lock the lid. Cook on manual high pressure for 2 minutes. Manually 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.
- Return the soup to the pot (if you had transferred it).
- 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.
- 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.
- Taste and season with salt and pepper, if desired. Enjoy!
Stovetop Instructions
- 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.
- Add in the cauliflower florets, 3 cups chicken broth (setting 1 cup aside for later), salt, pepper, paprika, onion powder, cayenne and dijon mustard.
- Bring to a boil, then reduce heat to medium low and simmer for 10-12 minutes or until cauliflower is tender.
- 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).
- 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.
- 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!
8 Comments on “Instant Pot Broccoli Cheddar Soup”
This was soo good and soo easy. I made it on the stovetop and it came together beautifully. My kids (6&7) loved it and have requested it for lunch tomorrow. Highly recommend
Thank you Rachel!!
Absolutely delicious! Love the small kick with cayenne pepper and Dijon. Loved this recipe!
Thanks Mel!
Mary takes ordinary recipes and makes them extraordinary. This was delicious.
Thank you Lori!!
Looks great! Could you use nutritional yeast instead of cheese?
Definitely 🙂