Instant Pot Broccoli Cheddar Soup

This instant pot broccoli cheddar soup is protein-packed and could not be easier! Each serving of this delicious soup gives you 33 grams of protein and 7 grams of fiber. So much goodness for the whole family! Filled with frozen broccoli, white beans, bone broth, and of course, cheddar cheese, this easy soup recipe is comforting and nourishing. Top with a little bacon for good measure, serve in a bread bowl or 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 creamy soup. It’s a crowd favorite and for good reason. The broccoli cheddar combo is just so good!

The instant pot makes it such an easy recipe too.

To make it, we simply saute the bacon using the sauté function, remove the crispy bacon, and then add everything else in.

Pressure cook it, blend it with cheese, and dinner is ready to go! It’s creamy without heavy cream (thanks to the white beans!), and such a great recipe that anyone can master.

If you don’t have an instant pot, no worries! Try this stove top creamy broccoli and white bean soup, and increase the sharp cheddar cheese.

Definitely serve with some crusty bread on chilly nights for the perfect comfort food!

What you need for this instant pot broccoli cheddar soup recipe

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

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

How to make instant pot broccoli cheese 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. Once cool, break the crisp bacon into small pieces to top the soup with when it is done. 
2. Leave about 1 tbsp of bacon grease in the base of the instant pot, 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 or food processor.
8. You can serve this cheesy soup right topped with the crispy bacon bits and your favorite bread!

Can this pressure cooker broccoli cheese 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.

How to store

Any leftover soup should be cooled to at least room temperature thoroughly before placing in an airtight container for storage.

You can also freeze extra soup! Add to freezer bags or individual portions in small freezer-safe containers and freeze for up to 6 months. Be sure to label and date your frozen items!

To enjoy this easy weeknight meal, simply warm the soup on the stovetop on medium heat until heated through.

Substitutions

Below you’ll find a list of substitutions that will work well in this broccoli cheese soup recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Bacon – To make this soup vegetarian, omit the bacon and follow the chicken broth substitutes below. An alternative to bacon would be crisped pancetta or ham.

Onion – Yellow onion, red onion, or shallots will work! For a more mild onion flavor, opt for green onion.

Frozen broccoli – You can use fresh broccoli florets instead of frozen ones. Since the soup will be blended, even saving and using pieces of broccoli stalks that have been peeled is a good choice.

White beans – The white beans can be omitted, however, the soup will be less creamy and have less protein and fiber. Try chickpeas as a substitute for white beans. If you omit the beans and still want loads of creaminess to your soup, add a little heavy cream or half and half in when you blend the soup.

Chicken bone broth – Use vegetable broth to make this vegetarian (you’ll also need to omit the bacon too). You can also use regular chicken broth, chicken stock, or beef broth if that’s what you have available too!

Cheddar cheese – Use sharp or medium cheddar cheese, but mild cheddar will work as well! The stronger the cheese, the more the cheesy flavor will come through. If cheddar cheese 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 delicious broccoli cheddar soup recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published January 2022. Updated December 2022.