This Best Instant Pot Broccoli Cheddar Soup is a quick and flavorful recipe for a delicious and comforting meal. Here’s a quick look at how I make it.

This Instant Pot Broccoli Soup with Velveeta Cheese is rich, creamy, and packed with the wholesome broccoli flavor and the sharpness of cheddar cheese. I used Velveeta in this recipe. It’s a perfect comfort food for chilly days.

Why You’ll Love It:

Rich and Creamy: The combination of cheddar cheese and cream creates a
Easy Preparation: The Instant Pot simplifies the cooking process, making it a quick and convenient recipe for busy days.
Versatile: You can customize the soup by adjusting the level or adding other ingredients like croutons or bacon for extra flavor.
Perfect for All Seasons: Whether you’re craving a warm bowl of soup in the winter or a comforting meal on a

Ingredients for Instant Pot Broccoli Cheddar Soup

Broccoli: It adds a hearty and nutritious element to the soup.
Onion and Red Bell Pepper: These aromatics enhance the soup’s flavor, providing a savory and aromatic base.
Water and Half and Half: They form the liquid base of the soup, giving depth of flavor.
Half and Half-Adding milk or cream contributes to the soup’s creamy consistency, making it luscious and satisfying.
Velveeta Cheese- cheese adds flavor to the soup while delivering a creamy texture. It’s a classic pairing with broccoli.
Butter and Flour (Roux): The roux helps thicken the soup, creating a smooth and velvety texture.
Onion and Garlic Powder, Salt and Pepper: These seasonings enhance the overall taste of the soup, balancing the flavors.

How do you Make it Instant Pot Broccoli Cheddar Soup?

This is an overview of how to make Pink sauce—the complete step-by-step process on the recipe card.

First, melt the butter and saute the onion and bell pepper. Sprinkle the flour and make a roux. This process thickens the soup. Add the water and the half and half. Add the broccoli, carrot, and celery. Pressure the cookie and, when done, the cheese. Season if you want.
Sauté Aromatics: Set your Instant Pot to sauté mode. Add the butter and let it melt. Add diced onions and chopped bell pepper, sautéing until they become soft. Sauteeing the aromatics takes about two minutes.
Make Roux: Sprinkle the flour over the vegetables and stir to combine. Let it cook for a minute to eliminate the raw flour taste. Making the roux creates a roux that will help thicken the soup.
Add the water and the half-and-half.
Pressure Cook: Close the Instant Pot
Natural Release: After cooking, perform a natural release for twenty minutes.
Add Cheese: Stir the Velveeta cheese into the soup until it melts. Then, season it with onion and garlic powder, salt, and pepper, according to your taste.

How do You Store?

To store Instant Pot Broccoli Soup with Cheddar Cheese, follow these steps:

Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: If you want to store it longer, you can freeze the soup. However, dairy-based soups like this one may undergo texture changes upon freezing. To freeze, let the soup cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.

Ingredients Substitution:

Half and Half- you can sub this with heavy whipping cream, Evaporated Milk, or Whole Milk
Velveeta Cheese- you can substitute it with shredded sharp cheddar cheese.

Best Instant Pot Broccoli Cheddar Soup

This Best Instant Pot Broccoli Cheddar Soup is a quick and flavorful recipe for a delicious meal. Here's a quick look at how I make it.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 1

Servings: people

Calories: 347kcal

Author: Shobee

Equipment

1 Instant Pot Duo Crisp Plus Air Fryer Lied 8 quart.
1 Ladle
1 chopping board

Ingredients

1/4 cup Unsalted Butter
1/2 cup Chopped Red Onion
1/2 cup Chopped Bell Pepper
1/4 cup All Purpose Flour
2 cups Water
2 cups Half and Half
4 stalks Sliced Celery
1 cup Shredded Carrots
1/2 oz Frozen Broccoli Florets
8 oz Velveeta Cheese this is two individually wrapped blocks
1 tsp Onion Powder
1 tsp Garlic Powder
salt and pepper

Instructions

Put the inner pot in the instant pot Base. Push the saute' button setting and set the timer to thirty minutes. Put the butter and let it melt.
Add the onion and the pepper. Let it cook for three minutes, and sprinkle the all-purpose flour. Mix using a ladle until the flour turns creamy. Slowly add a small amount of water to smoothen the roux. This process makes a cream soup.
Pour in the half and half, and add the celery, carrots, and frozen broccoli florets.
Turn off the saute' button setting and cover the pot with the pressure cooker lid. Put the pressure on HI and set the time to two minutes.
When the cooking is done, set your timer to twenty minutes before releasing the pressure.
Cancel the pressure cook button and push the saute' button setting. Add the Velveeta cheese and stir until it's melted. Season with onion and garlic powder. Season with salt and pepper if needed.

Video

Notes

Ingredients Substitution:

Half and Half- you can sub this with heavy whipping cream, Evaporated Milk, or Whole Milk
Velveeta Cheese- you can substitute it with shredded sharp cheddar cheese.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...