Instant Pot Cream of Broccoli Soup – With Milk and Fresh Broccoli
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Instant Pot cream of broccoli soup comes together fast but tastes like it’s been simmering all day. In about 30 minutes, you get a creamy broccoli cheddar soup with deep, rich flavor and real comfort-food vibes. It’s an easy weeknight dinner that works for busy evenings. It’s mild enough for kids, yet hearty and satisfying for adults.
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Recipe Highlights
⏱️Prep Time: 10 Minutes
⏱️Cook Time: 1 Minute + 3 to 5 Minutes Saute + 11 to 15 Minutes Pressure
⏱️Total Time: 30 to 35 Minutes
🍽️Serves: 4 – easy to scale up or down
✔️ The soup is thickened with a flour-and-broth slurry stirred in after pressure cooking.
✔️Milk replaces heavy cream for a lighter, still creamy texture.
✔️Leftovers keep 3 to 4 days in the fridge, or freeze up to 3 months in a freezer-safe container.
Here is what you will need
Broccoli Soup Ingredients at a Glance
- Broccoli florets
- Vegetable broth (chicken broth works as a substitute)
- All purpose flour
- Diced onion
- Minced garlic or garlic powder
- Milk
- Freshly grated cheddar cheese
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Are you Cooking for Two?
This recipe serves 4. If you are cooking for 2, use the scale recipe button in the recipe card to automatically halve the ingredients, or make the full recipe and freeze it or enjoy leftovers during the week.
How to Make this Broccoli Cheese Soup Recipe
- Cook the aromatics: Set the Instant Pot to sauté mode. Once it’s hot, add the olive oil, diced onion, and minced garlic. Cook for a few minutes, stirring often.
- Broccoli and broth: Add the broccoli to the innerpot, then pour in half of the vegetable broth.
- Pressure cook: Ensure the valve is in the sealing position, then set the pressure cooker to high pressure for one minute (it will take 8 to 10 minutes to come to pressure). Natural release 3 to 5 minutes, then quick release and open.
- Release pressure: Slow-release pressure for three to five minutes, and carefully quick-release the remaining pressure before opening the cooker.
- Make a slurry: Whisk all-purpose flour into the remaining broth, then stir it into the pot and cook until thickened.
NOTE: If you use low-sodium broth, you may need to add salt before serving and don’t forget the black pepper too!
Tips
- Instead of adding more flour after cooking the soup, add 1/4 cup of leftover potatoes (mashed or baked are a great option) to thicken the soup.
- For extra creaminess, half and half offers a great middle-ground alternative, while heavy cream deleivers a richer texture.
- This soup is chunky; if you prefer a smooth soup, use an immersion blender or potato masher to make it smooth.
- If fresh broccoli is unavailable, frozen broccoli is a convenient substitute that works just as well.
- Use freshly grated cheese (from a block) for smoother melting and better texture.
Serving Suggestions
Serve instant pot cream of broccoli soup with a salad and a piece of crusty bread on the side. For extra flavor, top it with shredded cheese.
How to store and freeze leftover soup
This flavorful soup tastes even better the next day. Store leftovers in the refrigerator for 3 to 4 days in an airtight container.
To freeze, let the soup cool to room temperature, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheat on the stove over medium heat, or warm it in the microwave.
Variations
Here are a few suggestions to make this Instant Pot broccoli soup recipe your own.
- Vegan – Use vegetable broth, your favorite non-dairy milk such as almond milk, coconut milk, cashew milk, or oat milk, and vegan cheese or nutritional yeast for a vegan variation.
- Gluten-free – Instead of flour, use arrowroot, corn starch, tapioca flour or gluten-free flour to mix the slurry.
- Add more vegetables – Add more vegetables to the Instant Pot with broccoli, such as chopped carrots, parsnips, celery or cauliflower.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Yes. Simmer the broccoli, onion, and garlic in broth on the stove for about 20 minutes, until the veggies are soft. Then follow the same steps to thicken with slurry and finish with milk and cheese.
Yes. Cook the broccoli, onions, and garlic in the slow cooker for 2 1/2 to 3 hours, until soft. Then thicken and finish the soup with milk and cheese, like the recipe says.
Sharp cheddar is a solid choice, but mild cheddar works too. Swiss, gruyere, or pepper jack also work. For best melting, grate cheese from a block since pre-shredded cheese doesn’t melt as smoothly.
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Click on serving size to scale this recipe
Easy Instant Pot Cream of Broccoli Soup
Equipment
Ingredients
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 1/2 tablespoons all purpose flour
- 1/2 cup onion chopped
- 1 clove garlic chopped (or 1/4 teaspoon garlic powder)
- 1/2 cup whole milk
- 1/2 cup cheddar cheese grated
Instructions
- Prepare the ingredients: Rinse the broccoli and chop into evenly sized pieces. Chop the onion and mince the garlic. Measure the flour and broth
- Set the Instant Pot to Sauté. Once hot, add the olive oil, onion, and garlic. Cook for 2–3 minutes, stirring, until softened and fragrant.
- Add the broccoli and half of the broth. Lock the lid, set to High Pressure, and cook for 1 minute. (It will take about 8–10 minutes to come to pressure.)
- Allow a 3–5 minute natural release, then carefully quick release the remaining pressure.
- Whisk the flour into the remaining broth until smooth. Stir it into the soup and cook on Sauté for a few minutes, stirring, until slightly thickened.
- Stir in the milk and cheese until melted and smooth. Adjust thickness with additional broth or milk, if needed. Season to taste and serve.
Notes
1/4 teaspoon garlic powder can be swapped with fresh garlic Store leftover soup in an airtight container for 3 to 4 days in the refrigerator. Thicken the soup if it’s too thin by gradually whisking in more flour. Instead of adding more flour after cooking the soup, add 1/4 cup of leftover potatoes (mashed or baked are a great option for this), or Greek yogurt.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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