featured 93809

Instant Pot Chicken Broccoli Cheddar Soup Recipe

This easy Instant Pot Broccoli Cheese Soup with Chicken is ready in about 20 minutes. Packed with broccoli, tender cooked chicken, and lots of cheese, this creamy soup makes a satisfying low‑carb weeknight dinner.

Broccoli Cheese Chicken Soup inside an Instant Pot.

Comfort in a bowl—broccoli, chicken, and cheese.

INSTANT POT BROCCOLI CHEESE SOUP

This pressure‑cooker version is fast, straightforward, and makes a complete meal. Vegetables, chicken, cream, and two kinds of cheese create an ultra‑creamy texture and rich flavor that tastes like a homemade comfort classic.

It’s fast enough for busy evenings and hearty enough to serve as dinner. If you prefer stovetop cooking, a Panera‑style broccoli cheese soup can be made the old‑fashioned way as well.

Chopped vegetables in an instant pot.

HOW TO MAKE INSTANT POT BROCCOLI CHEESE SOUP WITH CHICKEN

This recipe blends simple ingredients into a creamy, flavorful soup.

  1. Sauté onions and carrots in butter directly in the Instant Pot until softened.
  2. Add garlic and cook briefly until fragrant.
  3. Pour in chicken or vegetable broth, then stir in broccoli florets and shredded or diced cooked chicken.
  4. Secure the lid and cook at high pressure for 5 minutes, then perform a quick (manual) pressure release.
  5. Switch the Instant Pot to Sauté mode. Slowly whisk in heavy cream along with mustard powder, paprika, nutmeg, salt, and pepper.
  6. Add shredded cheddar and Parmesan, stirring until the cheeses melt and the soup is smooth. Adjust seasoning to taste and serve.

instant pot broccoli cheese soup in a soup bowl with spoon.

Variation: Slow Cooker Method

  1. Place all ingredients in the slow cooker except the heavy cream and cheeses. Optionally sauté the vegetables first for more flavor.
  2. Cook on LOW for about 4 hours. Stir in cream and cheeses 30 minutes before serving, then continue to cook until the cheese melts.

Storing Leftovers

  • Cool the soup completely, then refrigerate in an airtight container for up to 3 days.
  • To freeze, cool completely and transfer to freezer‑safe bags or containers for up to 3 months.
  • Reheat gently on the stovetop over low heat, stirring frequently to keep the texture smooth and prevent separation.

Can You Freeze Broccoli Cheese Soup?

  • Yes. Freeze cooled soup, and when reheating do so slowly over low heat while stirring to avoid curdling.

BROCCOLI CHEDDAR CHEESE SOUP RECIPE TIPS

  • For a richer, lower‑carb version use heavy cream; for a lighter soup you can substitute whole milk or half‑and‑half.
  • Cut broccoli into small, even florets for uniform cooking. Fresh broccoli is ideal, but frozen works too.
  • Low‑sodium chicken broth keeps the salt level manageable; vegetable broth or water can be used instead.
  • If you don’t want chicken, omit it for a vegetarian option—no other changes needed.
  • For fewer carbs, leave out the carrots.
  • Add the cream over low heat and stir continuously to prevent the soup from breaking.
  • For a thicker, smoother texture, blend part or all of the soup with an immersion blender before adding the cheese.
  • Top servings with extra shredded cheddar if desired.

broccoli cheese soup with chicken in a bowl.

More Soup Ideas

  • Cauliflower Cheese Soup
  • Creamy Carrot Soup
  • Roasted Tomato Soup
  • Beer and Cheddar Cheese Soup

Enjoy!

instant pot broccoli cheese soup in a soup bowl with spoon.
Pin
Print
4.85 from 20 votes

Instant Pot Broccoli Cheese Soup with Chicken

by Katerina Petrovska
Loaded with veggies and tender chicken, you’ll love this ultra cheesy and creamy Broccoli Cheese Soup that is ready in just 20 minutes.
Prep Time: 10
Cook Time: 15
Total Time: 25
Servings: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 1/2 cups matchstick carrots, (or 2 small carrots, thinly sliced)
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth, (or vegetable broth or water)
  • 4 cups broccoli florets
  • 2 cups shredded or diced cooked chicken
  • 2 cups heavy cream
  • 1 teaspoon mustard powder
  • 1/4 teaspoon sweet or smoked paprika
  • 1/8 teaspoon ground nutmeg
  • salt and fresh ground pepper, to taste (start with 1/2 teaspoon salt and adjust)
  • 1 1/2 cups shredded sharp cheddar cheese, plus extra for garnish
  • 1 cup shredded Parmesan cheese

Instructions

  • Set the Instant Pot to Sauté.
  • Melt butter and cook diced onions and carrots for about 3 minutes, until softened.
  • Add garlic and cook for 30 seconds.
  • Stir in the broth, broccoli, and cooked chicken.
  • Turn off Sauté, close the lid, and seal according to the manufacturer’s instructions.
  • Cook at HIGH PRESSURE for 5 minutes, then immediately perform a manual pressure release.
  • Remove the lid and set to Sauté. Slowly whisk in heavy cream, mustard powder, paprika, nutmeg, salt, and pepper.
  • Heat gently, whisking until the mixture is warmed through.
  • Stir in cheeses and mix until fully melted and combined. Turn off Sauté.
  • Taste and adjust seasoning, then serve.

Notes

NET CARBS: 9

Nutrition

Serving: 1cup | Calories: 607kcal | Carbohydrates: 12g | Protein: 31g | Fat: 49g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.


 Did you make a recipe? Leave a rating