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Instant Pot Broccoli Cheddar Soup

by Heather

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

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!

Instant Pot Broccoli Cheddar Soup

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

Instant Pot Broccoli Cheddar Soup

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.
Instant Pot Broccoli Soup

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.

Instant Pot Broccoli Cheddar Soup

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Instant Pot Broccoli Cheddar Soup
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5 from 3 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: broccoli, goat cheese, white beans
Servings: 6
Calories: 460kcal
Author: Heather

Ingredients

Instructions

  • 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.
  • Leave about 1 tbsp of bacon grease in, and add the diced onion. Saute for 2 minutes, then turn the instant pot OFF.
  • Add the frozen broccoli, white beans, broth, sea salt, garlic granules, and pepper. Stir to combine.
  • Place the lid on the instant pot, and make sure the valve is set to sealing.
  • Cook on MANUAL high pressure for 2 minutes.
  • Once the 2 minutes of high-pressure cooking is done, open the valve and allow a quick release (watch out for the steam!).
  • Add the shredded cheese, and blend with an immersion blender, or in batches in a blender.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 460kcal | Carbohydrates: 25g | Protein: 33g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 861mg | Potassium: 550mg | Fiber: 7g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 1mg | Calcium: 620mg | Iron: 4mg
Instant Pot Broccoli Cheddar Soup

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

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4 comments

Lucia January 8, 2022 - 6:08 pm

5 stars
My 2yr old loveddddddd this soup. He doesn’t like broccoli but he didn’t even notice this was a broccoli soup lol. We will be making it again. Thank you!

Reply
Heather January 9, 2022 - 7:18 am

That’s a huge win! Thank you so much for sharing with me Lucia!

Reply
Erin January 10, 2022 - 4:00 pm

5 stars
Delicious! The entire family enjoyed (even one of my picky teens!) It paired well with Garlic and chive biscuits.

Reply
Heather January 12, 2022 - 5:33 am

Well those biscuits sound delicious! So glad it was a hit Erin!

Reply

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