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Instant Pot Broccoli Cheddar Soup
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3.44 from 16 votes

Instant Pot Broccoli Cheddar Soup {Panera Copycat}

This Instant Pot Broccoli Cheddar Soup tastes just like Panera Bread’s. It’s a delicious and creamy soup that also freezes well.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: instant pot broccoli cheddar soup
Servings: 6 servings
Calories: 279kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp butter
  • 1 yellow onion, diced
  • 2 stalks  celery, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced 
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup flour
  • 1 cup milk
  • 3 cups chicken broth
  • 2 heads broccoli, finely chopped
  • 1 1/2 cups cheddar cheese, grated

Instructions

  • Turn Instant Pot to saute mode. Melt butter, then saute onions, celery and carrots for 5 minutes until softened. Stir in garlic, salt & pepper and flour, tossing to combine. Whisk in milk, stirring to remove lumps, then add in chicken broth and broccoli. Turn off saute mode.
  • NOTE: You will want to scrap bottom of the Instant Pot very well after liquids are added to avoid the burn message. If you do receive the burn message, scrape the bottom of the pot and then try one more time. All the Instant Pot really needs to do is come to pressure to cook the broccoli, it doesn't need to pressure cook for an extended period of time.
  • 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 1 minute. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 1 minute.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Stir in cheese, then serve soup in large bowls. Enjoy!

Video

Notes

Serve your soup with a sandwich or salad for a true Panera copycat meal.
Mild cheddar, sharp cheddar and white cheddar are all delicious in this recipe.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this broccoli cheddar soup for up to 2 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 279kcal | Carbohydrates: 23g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 925mg | Potassium: 888mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3431IU | Vitamin C: 191mg | Calcium: 364mg | Iron: 2mg