This Instant Pot Broccoli Cheese Soup is a hearty, healthy soup filled with veggies and cheddar cheese. Super quick to make, this broccoli cheese soup recipe comes together in 30 minutes, thanks to your pressure cooker!
It may go without saying, but broccoli cheese soup is probably one of the most popular soups around. One quick Google search confirms that there are literally hundreds of copycat recipes for Panera’s broccoli cheese soup. The cheesy goodness is even available at Subway and McDonald’s!
But as far as we’re concerned, no restaurant version comes close to the taste of homemade, especially when it’s Instant Pot broccoli cheese soup!
There are a few questions that pop up every time we share a new Instant Pot soup recipe. Can this Instant Pot soup be frozen and how do I reheat it? Let’s just take care of those right now, okay?
Can broccoli cheese soup be frozen?
This is a great question!
Most soups are very freezer-friendly, including favorites like Instant Pot Chicken Tortilla Soup and even noodle-based varieties, such as Lasagna Soup. When freezing cream-based soups like Instant Pot broccoli cheese soup, things can be a little challenging. This is because cream can separate when frozen, so the reheated soup is sometimes watery. Even worse is when the soup starts to curdle as it reheats.
To try and avoid those problems, follow these simple steps below.
How to freeze and reheat Instant Pot broccoli cheese soup
- Before freezing Instant Pot broccoli cheese soup, make sure that it has cooled off completely. Store the soup in freezable plasticware, meal prep containers, or even Ziploc bags, making sure to remove as much air as possible from the container.
- Before reheating, make sure that frozen soups are completely thawed and stir them well to recombine the ingredients.
- If possible, avoid reheating creamy soups in a microwave. Instead, reheat on the stovetop or use your Instant Pot’s simmer feature.
Here is another question people sometimes ask about making broccoli soup in an Instant Pot.
How do I thicken Instant Pot broccoli cheddar soup?
To become thick and creamy, most soups need some sort of thickener. Here are three ways to thicken this soup:
- ROUX – Using a roux (made with equal parts fat and all-purpose flour) is a popular way to thicken a soup, but that isn’t a good option for people who need a gluten-free soup.
- CORNSTARCH SLURRY – A gluten-free option for thickening soup is to stir in a mixture of cornstarch mixed with cold water. If you feel that your Instant Pot broccoli cheese soup is too thin, a slurry is a great option. Just make sure that the soup is hot and simmering when you add the slurry, otherwise, you may end up with lumps of cornstarch in your soup.
- POTATOES – Another great option to thicken soups is to add potatoes, which is what we are doing with this Instant Pot broccoli cheddar soup recipe! As the soup cooks, the potato starches release and help to thicken the soup. An extra bonus is that potatoes add vitamins and minerals to the soup, too!
Broccoli Cheese Soup Garnishes
To turn this broccoli cheese soup into a whole meal, you can cook up some bacon and add some extra cheddar and broccoli bits on top as photographed here. I’ve even sometimes sauteed up some shrimp or scallops to add a protein source to this soup and turn it into a full dinner, though the soup is naturally high in protein thanks to the cheese and milk.
If you’re not so concerned about the protein count and just want to make this Instant Pot Broccoli Cheddar Soup extra delicious, some melted cheese and croutons would make the most delicious final addition and jazz up the presentation too!
Grab some glass meal prep bowls if you plan on freezing this Instant Pot Broccoli Soup!
Instant Pot Broccoli Cheese Soup
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 2 russet potatoes, peeled, diced and rinsed
- 2 heads broccoli, chopped into florets
- 2 cups vegetable broth
- 1 cup milk
- 1 cup cheddar cheese, grated
- Add olive oil, onion, garlic, salt, pepper, paprika, potatoes, broccoli and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 3 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
- Blend potatoes and broccoli using an immersion blender, then stir in milk and cheese. Serve and enjoy!
- NOTE: This soup will keep in the fridge up to 5 days. Alternatively, you can freeze it in small glass bowls (individual serving size is best) and reheat each bowl in the microwave for 7-8 minutes, stirring once halfway through.