Instant Pot Broccoli Cheese Soup Recipe – Quick & Easy Dinner Ideas
Need a quick dinner idea for a busy night? Try this quick and easy Instant Pot Broccoli Cheese Soup Recipe tonight!
Life can be busy. I don’t know about you, but dinner is one of those things that can totally sneak up on you!
As a mom of teens, who is working and homeschooling, it’s important for me to have easy recipes that can quickly be pulled together when the “leftovers” I expected to have for dinner get eaten by the kids!
I use my Instant Pot on days that I need dinner on the table fast without needing to do that actual cooking.
Recipes like this Broccoli Cheese Soup designed for the Instant Pot are important for me to have on hand for those nights when I am running non-stop all day.
I can gather the ingredients, toss them in the Instant Pot, and either continue working, jump in the shower or get ready for our evening activities without worrying about dinner.
The Best Instant Pot Broccoli Cheese Soup
My family is not a fan of broccoli, but I love it.
A few years ago, I had the BEST broccoli cheese soup while on vacation, and I’ve been hunting for a good recipe ever since.
That is why I am so excited about sharing this Instant Pot Broccoli Cheese Soup recipe with you.
Even though my family is not big on eating broccoli, they will eat this warm soup after a long day.
I really like this Instant Pot recipe because it doesn’t have a ton of ingredients, it is fast and so easy the kids can make it!
Is your Instant Pot STILL in the box, (No judgment!) grab this guide before we begin!
Cooking With Kids & The Instant Pot
Teaching your kids to cook is important as a working mom. It gives them a life skill they will use forever and can help them feel like part of the family.
If you are using this recipe to teach your kids to cook, (which is a great idea!) I have included a list of kitchen tools you will need and a list of kitchen skills your kids should have mastered to make this easier on you.
If you are not making this with kids, you can skip over both of those sections.
The first time your kids make this recipe, I recommend walking through the instructions with them and making sure they have the cooking skills they need to make this safely, including knowing how to use the Instant Pot.
I used the “Instant Pot & Slow Cooker Meals” course from Kids Cook Real Food to make sure my kids had the knowledge to use the Instant Pot safely.
Kitchen Tools You Need:
- Instant Pot (I use this one.)
- Cutting Board
- Knives – make sure to use sharp knives, especially for kids. They reduce the chance of cutting themselves.
- Veggie Peeler
- Measuring Cups, both dry and liquid
- Measuring Spoons
- Cheese Grater
- Long Handled Wooden Spoon
- Rubber Spatula
Cooking Skills Your Kids Need
My kids use my Instant Pot all the time. If your kids are not familiar with using the Instant Pot, please take the time to go over how to use it safely.
Parental supervision is recommended.
- Using the Instant Pot (I recommend this course)
- Knife skills in chopping (remember, if they are not comfortable using a knife, you can grab this free 10-minute lesson)
- Peeling
- Mixing & measuring
- Pouring
These are the basic cooking skills used in this recipe.
Instant Pot Instant Pot Broccoli Cheese Soup Recipe Ingredients:
Don’t forget to swap out any foods you and your family can’t eat due to food allergies or things they hate and change up the recipe.
- Extra virgin olive oil
- Medium shallots
- Large red pepper
- Garlic powder
- Sea salt
- Black pepper
- Yellow potato
- Chicken broth, preferably organic
- Bag frozen broccoli florets
- Monterey Jack cheese
- Sharp cheddar cheese
- Heavy cream
Instant Pot Broccoli Cheese Soup Tips:
- I like to use frozen broccoli because it cooks up faster and it requires less prep. If you want to use fresh, you might need to cook just a little longer.
- You can use any cheese you like, but you do not want to use the bagged pre-shredded cheese. It has a coating to prevent the cheese from sticking to itself and will not melt as well.
- This soup freezes well. Make sure it is cooled completely before adding it to containers to freeze. For best results when reheating, let it thaw first, then slowly reheat at a low temperature.
Recommended Instant Pot Recipes
I love having simple and easy recipes on hand for busy nights. If you enjoyed this Instant Pot Recipe, you may also like to read:
- Instant Pot Recipes For Summer With Free Meal Planning Pages
- 17 Instant Pot Fall Recipes Meal Plan Ideas For Crazy Busy Moms
- 26 Easy Winter Instant Pot Recipes With Free Meal Planning Pages
Instant Pot Broccoli Cheese Soup
This quick and easy Instant Pot Broccoli Cheese Soup recipe takes about 30 minutes, depending on how long it takes for your Instant Pot to come to pressure and seal.
Ingredients
- 2 T. extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 c. chicken broth, preferably organic
- 12-oz. bag frozen broccoli florets
- 1 c. Monterey Jack cheese, shredded
- 2 c. sharp cheddar cheese, shredded
- 1/3 c. heavy cream
Instructions
- Add olive oil to the 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.
- Add the potatoes and continue cooking, occasionally stirring, for another 2-3 minutes or until the potatoes start to develop some color.
- 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 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 the setting to “High,” if necessary. Set cook time to 2 minutes.
- 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.
- To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from the Instant Pot to the cream before adding it to the soup. Stir to combine.
- Taste and adjust seasonings, as needed. Serve immediately, topped with additional shredded cheese and remaining red pepper on top. Enjoy!
Notes
Don’t forget to swap out any foods you and your family can’t eat due to food allergies or things they hate and take note of these changes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Teaching my kids to use the Instant Pot was the best decision ever, trust me it is great when someone else does the cooking. Check out the course I used here.
📌Don’t let this post get lost in the internet abyss – pin it to your Pinterest board now!
Hi, I’m Jen. I help working moms juggle their career and homeschool their kids by providing support, systems and tools. You are warmly invited to Join the Online Community Here!
