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    Home » Main Course » Instant Pot Broccoli Cheese and Potato Soup

    Instant Pot Broccoli Cheese and Potato Soup

    Published: May 2, 2022 · Modified: May 25, 2022 by Anne Clark · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe
    broccoli cheese potato soup recipe pin

    This thick and creamy soup is ready to eat in less than 30 minutes! Frozen broccoli florets, fresh potato, cream, and cheeses combine for a flavorful, totally satisfying meal. You'll love this easy tasty Instant Pot recipe!

    cooked soup in square black bowl with navy napkin and spoon in background

    Why We Love It

    We finally got a hint of fall in the air so naturally, soup is on my brain. I'm so pleased to share with you this wonderful soup recipe. It's a quick and easy meal that works any day of the week. Because it's made in your Instant Pot, there's not a lot of waiting around for it to cook.

    If you have an Instant Pot, then you're either a seasoned fan or just starting out. This recipe is perfect for anyone because it contains simple ingredients and easy directions.

    Ingredients

    Let's take a quick peek at the ingredients needed for this broccoli, cheese, and potato soup!

    ingredients measured out in individual containers

    large potato - I like to use a Russet potato for this soup.

    chicken broth - You can use the canned, organic chicken broth or you can make your own broth by cooking a chicken or using bullion cubes dissolved in 2 cups of boiling water.

    frozen broccoli florets - You can use fresh broccoli instead of frozen. I mostly use frozen broccoli because it requires no rinsing or chopping.

    cheeses - Monterey jack and sharp cheddar cheeses.

    heavy cream - the heavy cream makes the soup rich and creamy. However, you could use half and half as a substitute.

    extra virgin olive oil - this is used for sauteing the vegetables.

    veggies - shallots and red bell pepper.

    seasonings - garlic powder, salt, and pepper.

    How to Make It

    Only 6 easy steps for this broccoli, cheese, and potato soup

    photo collage of recipe steps

    (1) Saute the shallots and seasonings in your Instant Pot till tender.

    (2) Add diced potato.

    (3) Add broth.

    (4) Add frozen broccoli.  Cook on high for 2 minutes.

    (5) Add cheeses.

    (6) Add heavy cream. Stir, eat, and enjoy!

    Tips and Notes

    Make it Gluten Free

    Surprise! This recipe is already gluten-free.

    Make it Vegetarian or Vegan

    For a vegetarian or vegan alternative, swap the chicken broth for vegetable broth. Swap out the heavy cream with coconut cream. Use your favorite vegan cheese like SO Delicious Cheddar Style Shreds, or leave it out completely.

    Add-in Ideas

    Need to add protein? Add 8 oz cooked chopped ham or chicken to the soup after it has cooked.

    What to Serve with it

    Sometimes referred to as Cheesy Vegetable Chowder, this simple homemade soup is very comforting. Serve with crusty french bread for an out of this world meal. We think it's the best, and hopefully, you will too.

    Freezing

    This broccoli, cheese, and potato soup freezes well. Allow the soup to completely cool off. Then place it into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen soup will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat it. Reheat in a pot on the stove or in the microwave.

    Storing

    Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.

    cooked soup in square black bowl with navy napkin and spoon in background
    This broccoli, cheese, and potato soup is delicious and satisfying!

    More Soup Recipes

    • Thai Coconut Shrimp Soup
    • Instant Pot Tomato Soup
    • Instant Pot Asparagus Soup
    • Ground Beef Vegetable Soup

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    If you’d like some recipe inspiration delivered straight to your inbox, sign up for my email newsletter on my subscribe page.

    If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!

    cooked soup in square black bowl with navy napkin and spoon in background

    Instant Pot Broccoli Cheese Soup

    This thick and creamy soup is ready to eat in less than 30 minutes!  Frozen broccoli florets, fresh potato, cream, and cheeses combine for a flavorful, healthy meal.   You'll love this easy tasty Instant Pot recipe!
    4.50 from 2 votes
    Print Pin For Later Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Release Time: 5 minutes
    Total Time: 31 minutes
    Servings: 6
    Calories: 384kcal
    Author: Anne Clark

    Equipment

    • Instant pot
    • Sharp kitchen knife
    • measuring spoons
    • measuring cup(s)

    Ingredients

    • 2 Tablespoons extra virgin olive oil
    • 2 medium shallots, diced
    • ½ large red bell pepper, diced small, divided
    • 1 teaspoon garlic powder
    • sea salt and black pepper, to taste
    • 1 large Russet potato, diced into small pieces (about ½ inch)
    • 2 cups chicken broth, preferably organic
    • 12 ounces bag frozen broccoli florets
    • 1 cup monterey Jack cheese, shredded
    • 2 cups sharp cheddar cheese, shredded
    • ⅓ cup heavy cream

    Instructions

    • Add olive oil to the Instant Pot and press the Saute function. Set to the Normal or medium setting.
    • When the pot is hot, add the shallot, all but 2 tablespoons of the red pepper, garlic powder, salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the shallots start to soften.
    • Next, add the potatoes and cook for another 2-3 minutes or until the potatoes start to develop some color. Stir occasionally during this step.
    • Add the chicken broth and gently scrape the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
    • Add the frozen broccoli and put the lid on. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to“High,” if necessary. Set cook time to 2 minutes.
    • Allow the pressure to release for 5 minutes, then do a "quick release" for any remaining steam. Carefully remove the lid.
    • Add 1 cup of the cheese, stir, add the other cup of cheese. Stir until it's completely melted.
    • Temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it before adding it to the soup. Stir to combine.
    • Taste test and add additional seasonings, as needed. When ready to serve, top with additional cheese and the rest of the red pepper.

    Notes

    Store any leftovers in airtight containers in the refrigerator for up to 3 days.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 11.2oz | Calories: 384kcal | Carbohydrates: 19g | Protein: 19g | Fat: 26.8g | Saturated Fat: 13.7g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 705mg | Fiber: 4g | Sugar: 4g

    This recipe was originally published in 2020 and was updated in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Cast Iron Skillet Chicken Thighs
    Keto Brussels Sprouts with Bacon »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Mrs Wheeler

      January 08, 2022 at 3:30 pm

      4 stars
      My soup is still cooking in my new Instant Pot Pro. I tasted it befor I closed it to cook and it tastes very promising. I made adjustments to the Recipe due to unavailability in my kitchen: heavy cream, monterey jack cheese. I had 8 oz Sharp shredded cheddar cheese and 5 oz of grated parmasean cheese; and, I used 12 oz of evaporated milk. I added to the recipe four grated mini carrots.

      Tastes great. Easy to prepare, simple to cook. I sauteed as directed in recipe, and the last 8 minutes after adding cheeses and milk Finished cooking on slow cooking, Vented steam the last 5 minutes of the cooking time, and quick released thereafter.

      This tastes awesome. Thank you so very much for this recipe. I did leave our potatoes and broccoli in chunks, chopped, and the milk and creamy cheesy soup is super good.

      Saturday, 08 Jan 2022

      Reply

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

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