Instant Pot Cream of Broccoli Soup is a creamy, and flavorful soup made in minutes! A comforting meal with simple ingredients.
Cream of Broccoli Soup
One of the things I love most about this time of the year is all of the soup recipes we get to put on the menu! There’s just something about a warm bowl of soup that warms you from the inside out. Don’t you agree?
Not only am I a HUGE fan of soup, but I also love recipes that get me in and out of the kitchen fast – with minimal cleanup. Just keeping it real. We all have those days!
That’s why this Instant Pot Cream of Broccoli Soup is such a great recipe, in my opinion! It’s quick, easy, delicious – and with minimal cleanup! Plus, it tastes way better than that canned stuff!
I like to make enough soup to have some leftover for lunch the next day (or two) – and this recipe is perfect for that! Let me show you how to make it …
Instant Pot Recipe for Cream of Broccoli Soup
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- all-purpose flour
- ground black pepper
- vegetable or chicken broth
- broccoli florets
- heavy cream
- shredded cheddar cheese
How to make Cream of Broccoli Soup in Instant Pot
Time needed: 25 minutes.
How to make Cream of Broccoli Soup in an Instant Pot
- Select “saute” function on pressure cooker.
Select the “Saute” function on the pressure cooker and set the timer for 10 minutes.
- Melt and add.
Once the inner pot is warm, add the butter and allow it to melt. Add the onion and saute it until soft. Next, add in the garlic and saute for an additional 1 minute.
- Add and stir.
Stir in the flour, salt, and pepper until well combined.
- Pour and stir.
Carefully and slowly pour the broth into the pot, stirring as you’re pouring to prevent any lumps from forming.
Add in the broccoli florets and stir.
- Lid and cook.
Put the lid on the pressure cooker, set the valve to “Sealing”, and select High Pressure for 4 minutes.
- Quick release.
Once the cooking time is up, do a quick release by carefully moving the valve to the “Venting” stetting.
Once the pressure has released, carefully open the pressure cooker. Use a potato masher to break up the broccoli completely.
Stir in the cream and cheese until well combined.
- Taste and adjust seasoning.
Taste the soup and if necessary, adjust the seasoning.
- This recipe moves very quickly, so be sure to have all of your ingredients ready.
- Half and half can be used in place of the heavy cream.
Instant Pot Cream of Broccoli Soup: FAQs
If you have any questions about this recipe or if you would like some suggestions before getting started, be sure to check out these tips:
We usually serve this with some kind of crusty bread or rolls, a sandwich, or a salad.
Store any leftover in a covered container in the refrigerator up to 3-4 days.
Absolutely! Make sure the soup is in a freezer-safe container and freeze it for up to 3 months.
This recipe uses all-purpose flour. If you would like it slightly thicker, add up to 1 tbsp. of additional all-purpose flour mixed with about 3-4 tbsp. of the soup broth – then mix it into the soup until thickened.
How did you like this recipe?
Didn’t this hit the spot? Mmmmm! I love recipes like this on a cool fall night, don’t you?
If you tried this recipe, I would love to know what you think! Leave me a comment down below. Tell me, did you make the recipe as directed, did you change things up, how did your family like it?
Check out more soup recipes on Love Bakes Good Cakes
Soup season is upon us – so after trying this Instant Pot Cream of Broccoli Soup you would like a few more ideas, be sure to check out these recipes:
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- 3 tbsp. butter
- ½ cup of onion, finely chopped
- 3 cloves of garlic, minced
- 2 tbsp. all-purpose flour
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 4 cups (32 oz.) vegetable or chicken broth
- 4 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Select the “Saute” function on the pressure cooker and set the timer for 10 minutes.
- 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.
- Add the flour, salt, and pepper; stirring until well combined.
- Carefully and slowly pour the broth into the pot, stirring as you’re pouring to prevent any lumps from forming.
- Stir in the broccoli florets.
- Put the lid on the pressure cooker, set valve to sealing, and select High Pressure for 4 minutes.
- Once the cooking time is up, do a quick release by carefully moving the valve to the “Venting” stetting.
- Once the pressure has released, carefully open the pressure cooker. Use a potato masher to break up the broccoli completely.
- Stir in the cream and cheese until well combined.
- Taste the soup and if necessary, adjust the seasoning.
- Serve immediately.
- 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.
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Nutrition Information:Yield: 4 Serving Size: about 1 cup
Amount Per Serving: Calories: 495Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 123mgSodium: 1844mgCarbohydrates: 22gFiber: 6gSugar: 7gProtein: 14g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.