Welcome to your new favorite comfort food! This Instant Pot Cream of Broccoli Soup is an incredibly creamy, intensely flavorful, and delightfully wholesome soup that you can whip up in minutes. Forget the canned stuff – this homemade version is not only superior in taste and texture but also incredibly simple to prepare, making it a perfect quick meal for any day of the week. Get ready to enjoy a bowl of pure comfort with minimal effort and cleanup!
Cream of Broccoli Soup: A Timeless Classic, Modernized
There’s something uniquely comforting about a warm bowl of soup, especially as the seasons change and the air gets crisp. It’s like a hug from the inside out, don’t you agree? Cream of broccoli soup, with its rich, velvety texture and hearty chunks of tender broccoli, has always been a beloved classic. What if we told you that classic could be made even better, faster, and with significantly less fuss? That’s exactly what our Instant Pot version offers!
In today’s fast-paced world, finding recipes that are both delicious and time-efficient is a game-changer. This recipe is designed for those busy days when you crave a homemade meal but have limited time. The Instant Pot transforms the cooking process, allowing you to achieve slow-cooked flavor in a fraction of the time. Plus, the minimal cleanup is an absolute lifesaver. You’ll be amazed at how quickly you can go from prepping a few simple ingredients to savoring a gourmet-quality soup that tastes infinitely better than anything you’d find in a can.
Not only is this soup a fantastic dinner option, but it also makes for delightful leftovers. I often make a larger batch to ensure I have a wholesome, ready-to-eat lunch for the next day or two. It reheats beautifully, maintaining its creamy texture and vibrant flavor. Let’s dive into how you can create this culinary masterpiece in your own kitchen!
Essential Ingredients for Instant Pot Cream of Broccoli Soup
The beauty of this creamy broccoli soup recipe lies in its simplicity and the readily available ingredients. You likely have most of these staples in your pantry already!
- Butter: Essential for sautéing the aromatics and building a rich flavor base.
- Onion: Finely chopped, it provides a sweet and savory depth to the soup.
- Garlic: Adds a pungent, aromatic kick that complements the broccoli beautifully.
- All-Purpose Flour: This is our secret to a perfectly thickened, creamy soup. It creates a roux with the butter.
- Salt & Ground Black Pepper: Basic seasonings to enhance all the flavors. Always adjust to your personal preference.
- Vegetable or Chicken Broth: The liquid base for our soup. Use a high-quality broth for the best flavor, or vegetable broth for a vegetarian option.
- Broccoli Florets: The star of the show! Fresh florets are recommended for the best texture and vibrant green color.
- Heavy Cream: What gives this soup its signature luxurious, creamy consistency. Half-and-half can be a lighter alternative.
- Shredded Cheddar Cheese: Melts into the soup, adding a sharp, cheesy tang that makes this dish utterly irresistible. Feel free to use sharp or mild cheddar, or even a blend of cheeses.
How to Make Cream of Broccoli Soup in Your Instant Pot: A Step-by-Step Guide
Crafting this delicious pressure cooker broccoli soup is incredibly straightforward. Follow these simple steps for a perfect bowl every time:
Time needed: 25 minutes
Transform fresh broccoli into a creamy, comforting soup using your Instant Pot with this easy method.
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Prepare for Sauté.
Begin by setting your Instant Pot to the “Saute” function. Adjust the timer to 10 minutes to allow the pot to heat thoroughly. This initial step is crucial for building the foundational flavors of your soup.
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Sauté Aromatics.
Once the inner pot indicates it’s hot (it will usually say “Hot” or be sufficiently warm), add the butter and let it melt. Next, add the finely chopped onion and sauté until it becomes translucent and soft, typically for 3-5 minutes. Then, stir in the minced garlic and continue to sauté for just 1 additional minute until fragrant. Be careful not to burn the garlic.
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Create the Roux.
Stir the all-purpose flour, salt, and black pepper into the sautéed onions and garlic. Continue to stir continuously for about 1-2 minutes, allowing the flour to cook out its raw taste and combine thoroughly with the butter and aromatics. This creates a roux, which will thicken your soup.
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Deglaze and Add Broth.
Carefully and slowly pour the vegetable or chicken broth into the pot, stirring constantly as you pour. This continuous stirring is vital to prevent any lumps from forming and to ensure the roux is fully incorporated into the liquid. Scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits for extra flavor.
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Add Broccoli.
Gently stir in the fresh broccoli florets. Ensure they are evenly distributed within the broth mixture, but avoid packing them down too tightly.
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Pressure Cook.
Secure the lid on your Instant Pot, ensuring it’s properly sealed. Set the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set it to High Pressure for 4 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
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Quick Release Pressure.
Once the 4-minute cooking cycle is complete, carefully perform a quick release of pressure. Move the steam release valve to the “Venting” position, allowing the steam to escape rapidly. Stand clear of the valve to avoid steam burns. The float valve will drop when all pressure is released.
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Mash the Broccoli.
Once the pressure has fully released and the float valve has dropped, carefully open the Instant Pot lid. Using a potato masher, thoroughly mash the cooked broccoli florets directly in the pot. Mash to your desired consistency – some prefer a chunkier soup, while others aim for a smoother blend.
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Stir in Cream and Cheese.
Stir in the heavy cream and shredded cheddar cheese until they are fully combined and the cheese has melted into a smooth, luxurious consistency. The residual heat from the soup will be enough to melt the cheese perfectly.
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Adjust Seasoning.
Taste the soup and, if necessary, adjust the seasoning with additional salt and pepper. You might also consider a pinch of nutmeg for extra depth, or a dash of hot sauce for a subtle kick.
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Serve Immediately.
Ladle the warm, creamy homemade broccoli soup into bowls and serve immediately. Garnish with extra shredded cheddar cheese, a dollop of sour cream, or fresh chives if desired.
Helpful Tips for Your Instant Pot Cream of Broccoli Soup
To ensure your quick Instant Pot soup turns out perfectly every time, keep these valuable tips in mind:
- Prep Ahead: This recipe moves quite quickly once you start the Instant Pot, so it’s best to have all your ingredients measured and prepped (“mise en place”) before you begin cooking. This ensures a smooth and stress-free cooking process.
- Dairy Alternatives: For a slightly lighter soup, half-and-half can be used in place of heavy cream. For a dairy-free option, coconut milk (full-fat for creaminess) or a plant-based cream alternative can be substituted, though the flavor profile will differ slightly.
- Broccoli Choices: While fresh broccoli florets are recommended for the best texture and color, you can use frozen broccoli florets in a pinch. If using frozen, there’s no need to thaw them beforehand; simply add them to the pot as directed.
- Cheese Variations: Experiment with different cheeses! Gruyere, Monterey Jack, or even a sharp white cheddar can offer unique flavor twists to your broccoli soup.
- Thickening the Soup: If you find the soup isn’t quite as thick as you’d like after adding the cream and cheese, you can create a simple slurry. Mix 1 tablespoon of all-purpose flour or cornstarch with 2-3 tablespoons of cold water or broth until smooth. Stir this mixture into the hot soup and simmer on “Saute” (low setting) for a few minutes until it thickens.
Instant Pot Cream of Broccoli Soup: Frequently Asked Questions
This rich and creamy soup pairs wonderfully with a variety of sides. We love serving it with some crusty artisan bread or warm dinner rolls for dipping. A grilled cheese sandwich makes it a classic comfort meal, and a light green salad with a vinaigrette dressing offers a refreshing contrast. For something heartier, a simple turkey or ham sandwich is also a great accompaniment.
To keep your leftovers fresh and delicious, transfer any remaining soup to an airtight container. Store it in the refrigerator, where it will stay good for 3-4 days. When reheating, gently warm on the stovetop over low heat, stirring occasionally, or use the microwave. If the soup is too thick after refrigeration, you can thin it with a splash of broth or milk.
Absolutely! Cream-based soups can sometimes separate when frozen and thawed, but this recipe generally freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight, then reheat gently on the stovetop, whisking well to recombine any separated ingredients.
This recipe uses all-purpose flour to create a roux, which helps thicken the soup. If you prefer an even thicker consistency, you can create a slurry: whisk together 1 tablespoon of additional all-purpose flour (or cornstarch for a gluten-free option) with about 3-4 tablespoons of the warm soup broth in a separate bowl until smooth. Then, gradually stir this slurry back into the soup, simmering on the “Saute” (low setting) for a few minutes until it reaches your desired thickness.
This creamy Instant Pot broccoli soup truly hits the spot, doesn’t it? There’s nothing quite like a warm, comforting bowl on a chilly evening, especially when it comes together so effortlessly. The rich flavors, the tender broccoli, and the smooth, cheesy broth make for a truly satisfying meal that feels both indulgent and wholesome.
We hope you try this recipe and fall in love with its simplicity and incredible taste. If you’ve made this soup, we would absolutely love to hear from you! Please leave a comment below and share your thoughts. Did you follow the recipe exactly, or did you add your own creative twist? How did your family enjoy this delightful dish? Your feedback helps us and other home cooks in our community. Happy cooking!
More Comforting Soup Recipes to Explore
If you loved this easy Instant Pot soup, you’re in for a treat! We have a collection of other hearty and delicious soup recipes that are perfect for warming up your kitchen and your family.
- Broccoli and Cheese Soup in Homemade Bread Bowls
- Chicken Broccoli Wild Rice Soup
- Stuffed Pepper Soup
- Slow Cooker Split Pea Soup
- Homemade Condensed Cream Soup Substitute
4
servings
Instant Pot Cream of Broccoli Soup
Jamie Sherman
5
10
10
25
Print Recipe
Equipment
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Measuring Cups and Spoons
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Potato Masher
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Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
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6 Qt. Instant Pot
Ingredients
- 3 tablespoons butter
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups vegetable or chicken broth, 32 oz.
- 4 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
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Select the “Saute” function on the pressure cooker and set the timer for 10 minutes.
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Once the inner pot is warm, add the butter and allow it to melt. Add the onion and saute it until soft. Add the garlic and saute for an additional 1 minute.
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Add the flour, salt, and pepper; stirring until well combined.
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Carefully and slowly pour the broth into the pot, stirring as you’re pouring to prevent any lumps from forming.
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Stir in the broccoli florets.
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Put the lid on the pressure cooker, set valve to sealing, and select High Pressure for 4 minutes.
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Once the cooking time is up, do a quick release by carefully moving the valve to the “Venting” setting.
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Once the pressure has released, carefully open the pressure cooker. Use a potato masher to break up the broccoli completely.
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Stir in the cream and cheese until well combined.
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Taste the soup and if necessary, adjust the seasoning.
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Serve immediately.
Notes
- Have all of your ingredients ready to use because this recipe moves very quickly.
- Half and half can be used in place of the heavy cream.
Nutrition
Serving:
1cup
,
Calories:
394kcal
,
Carbohydrates:
17g
,
Protein:
12g
,
Fat:
32g
,
Saturated Fat:
20g
,
Polyunsaturated Fat:
1g
,
Monounsaturated Fat:
8g
,
Trans Fat:
0.3g
,
Cholesterol:
96mg
,
Sodium:
1809mg
,
Potassium:
409mg
,
Fiber:
3g
,
Sugar:
6g
,
Vitamin A:
2264IU
,
Vitamin C:
84mg
,
Calcium:
212mg
,
Iron:
1mg
Nutrition information is automatically calculated, so should only be used as an approximation.