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+ servings
bowl of cooked soup

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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Release Time 5 minutes
Total Time 28 minutes
Servings 6
Calories 384kcal
Author Anne Clark


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


  • 2 tablespoon 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 yellow potato, chopped small
  • 2 cups chicken broth, preferably organic
  • 12 oz bag frozen broccoli florets
  • 1 cup monterey Jack cheese, shredded
  • 2 cups sharp cheddar cheese, shredded
  • cup heavy cream


  • Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
  • Once hot, add the diced shallot, all but 2 tablespoons of the red pepper,and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
    shallot, red bell pepper, and seasonings to pot
  • Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
    add potatoes to pot
  • Deglaze the Instant Pot inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
    add broth to pot
  • Add the frozen broccoli and cover. 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.
    add frozen broccoli to pot
  • When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
  • Add the cheese, one cup at a time, and stir until completely melted.
    add cheese to pot
  • To prevent curdling, 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.
    add cream to pot
  • Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top.


Store any leftovers in airtight containers in the refrigerator for up to 3 days.


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