Instant Pot Broccoli Cheddar Soup

This instant pot broccoli cheddar soup is protein-packed and could not be easier! Each serving gives you 33 grams of protein and 7 grams of fiber. So much goodness! Filled with frozen broccoli, white beans, bone broth, and of course, cheddar cheese, it is comforting and nourishing. Top with a little bacon for good measure, add some easy no-knead einkorn bread, and dinner is served!

Instant pot broccoli cheddar soup

I wish I could make you a bowl of this soup. It’s a crowd favorite and for good reason. The broccoli cheddar combo is just so good!

And it couldn’t be easier using the instant pot. We simply saute the bacon, remove it, then add everything else in. Pressure cook it, blend it with cheese, and dinner is ready to go!

If you don’t have an instant pot, no worries! Instead, make this stovetop creamy broccoli and white bean soup, and increase the cheese.

And definitely serve with some crusty homemade bread!

Can this instant pot broccoi soup be made in advance?

Yes, it sure can! You can make it fully in advance, but don’t top it with the bacon crumbles until serving.

It will keep for up to 5 days in the fridge. Reheat on the stovetop, and re-crisp the bacon crumbles before serving.

What you need for instant pot broccoli cheddar soup

• bacon
• onion, diced
• sea salt
• garlic granules
• pepper
• frozen broccoli florets
• white beans
• chicken bone broth
• cheddar cheese

How to make instant pot broccoli cheddar soup

1. Set the instant pot to SAUTÉ and when hot, add the bacon. Cook until the bacon is crisp, flipping once. Remove from the instant pot and set aside to cool.
2. Leave about 1 tbsp of bacon grease in, and add the diced onion. Saute for 2 minutes, then turn the instant pot OFF.
3. Add the frozen broccoli, white beans, broth, sea salt, garlic granules, and pepper. Stir to combine.
4. Place the lid on the instant pot, and make sure the valve is set to sealing.
5. Cook on MANUAL high pressure for 2 minutes.
6. Once the 2 minutes of high-pressure cooking is done, open the valve and allow a quick release (watch out for the steam!).
7. Add the shredded cheese, and blend with an immersion blender, or in batches in a blender.

Substitutions

bacon – To make this soup vegetarian, omit the bacon. An alternative to bacon would be crisped pancetta or ham.

onion – Yellow onion, red onion, or shallots will work!

frozen broccoli – You can use fresh broccoli instead of frozen.

white beans – The white beans can be omitted, however, the soup will be less creamy and have less protein and fiber. I wouldn’t recommend a different bean as a substitute.

chicken bone broth – Use vegetable broth to make this vegetarian. You can also use beef broth if that’s all you have too!

cheddar cheese – Use sharp or medium cheddar cheese. If cheddar isn’t available, try a mixture of gouda and parmesan cheese.

More instant pot recipes you’ll love

• Instant pot stuffed pepper soup
• Instant pot jerk chicken bowls
• 3 ingredient instant pot chicken teriyaki and vegetables

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather