The wonderful thing about using your pressure cooker to make a delicious broccoli and cheddar soup is there is very little prep and it's all done in one pot!
With this recipe and technique, the broccoli stays a beautiful vibrant color and you can have it on the table in less than 30 minutes!
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Broccoli and Cheddar soup can be served for brunch, lunch, or can be a complete dinner served with a salad and some homemade Italian bread!
You can use your Instant Pot, Ninja Foodi Pressure Cooker, or any electric pressure cooker for this recipe.
It can also be made on the stove or in a slow cooker, but the instructions are different and I will give my suggestions in this recipe article.
Ingredients & Substitutions
I love that this soup is made with so many veggies and very few other ingredients. The only thing missing from the picture below is the flour, butter and cream.
Broccoli
The broccoli is the star of the show in this soup and I recommend using fresh broccoli whenever possible. It's best to have very large florets to keep the broccoli from overcooking, so cutting them yourself allows you to control the sice. I also slice and use the upper part of the stems so nothing goes to waste!
You can also use frozen broccoli, but the outcome may be slightly different. Frozen broccoli is blanched (partially cooked) before it is frozen, and the time to pressure is going to be a little longer, so I would decrease the pressure cooking time to 1 minute.
If you don't want any texture from the broccoli, cut your florets very small or use an immersion blender before you add the cream to puree it.
Cheese and Cream
Cheese: You can use any shredded cheese you like in this recipe. I use extra sharp cheddar cheese, but mild cheddar or gouda would be great in this soup. It is fine to use pre-shredded cheese from the grocery store.
8 ounces of cheese by weight (approximately 2 cups by volume) is a good amount of cheese to use, but you can add more or less depending on how cheesy you want your soup.
The cheese provides tons of flavor and also thickens the soup, but if you want to omit it to make a cream of broccoli soup, increase the flour and butter to 6 Tablespoons each and increase the cream to ¾ cup.
Heavy Cream: There is only a small amount of heavy whipping cream in the soup, but you can add more or less if desired. You can also omit the cream and add more cheese. The soup will be darker, but still delicious.
If you don't have heavy cream, use whole milk or half and half, and I would use the same amount, but increase the cheese or the roux to get to your desired thickness.
Supporting Veggies
I also use carrots and celery in this soup, but they are optional.
The celery adds flavor more than anything else, but the carrots add a beautiful color to the soup and some texture as well as flavor.
If you want the flavor without texture, dice the celery and carrots very small and they will disappear into the soup. Personally, I love the look of the carrots in half slices in the soup.
It may surprise you that I don't use diced onion in this recipe, but I didn't think the soup needed it. You can certainly add it in if you'd like.
Liquids
I have tested the recipe with both vegetable broth and chicken broth and you can use either one without any major flavor differences.
The most important part when adding the liquid is to ONLY add 2 cups before pressure cooking and then you add the remaining 2 cups. This keeps the broccoli from turning a dull color and overcooking.
Thickening Ingredients
I use a cheater roux in this recipe, meaning I put flour and butter in a covered pan and place it on a rack above the soup and pressure cook it.
This melts the butter and cooks the flour. When you stir it after pressure cooking, it creates a roux paste that is added to the soup to thicken it.
There are many different styles and sizes of pressure cookers so you may have to vary the way this is set up. If you don't have a rack that sits low enough to hold a pan with the roux ingredients, you can make the roux on the stove or use a different thickening technique as described below.
Stovetop Roux: In a small saucepan or frying pan, melt 4 Tablespoons of butter and stir in the flour. Cook for 2-3 minutes on medium-low heat to cook the flour. The roux will be light in color and form a loose paste. Remove from the heat and let sit until it is time to add it to the soup.
Cornstarch Slurry: Combine 2 Tablespoons of cornstarch with 2 Tablespoons of water and stir to remove any lumps. You should have a smooth liquid.
Once the pressure cook time is up and you have released the steam and can open the lid safely, add the remaining 2 cups of chicken broth or vegetable broth and then stir in the cornstarch slurry. Select the sear/sauté function on high and bring the soup to a low boil. Stir and the soup will thicken. Then turn the pressure cooker off and add the cream and cheese.
Flour Slurry: Combine 4 Tablespoons of flour with 4 Tablespoons of cold water (or cold broth) and shake/stir until it is a smooth liquid.
Once the pressure cook time is up and you have released the steam and can open the lid safely, add the remaining 2 cups of chicken broth or vegetable broth and then stir in the flour slurry. Select the sear/sauté function on medium and stir the soup until it thickens and the flour has a chance to cook, this will take about 5 minutes or so. You don't need the soup to boil, just a low simmer is good. Then turn the pressure cooker off and add the cream and cheese.
Xanthan Gum or Guar Gum: These are powerful thickening agents, so start off with just ½ teaspoon mixed with 1 Tablespoon of melted butter and add it to the soup after you have added the cheese and cream. Stir and it will thicken almost immediately. You can repeat this process to thicken the soup more if you like.
Seasonings
I only use salt and black pepper in this recipe, because the flavors of the other ingredients are so outstanding it doesn't need anything else.
You can certainly add whatever seasonings you like.
For a bit of spice, add some red pepper flakes or a few shakes of your favorite hot sauce!
How to Make Broccoli Cheddar Soup in the Pressure Cooker
Mise En Place (prep for recipe)
The only prep for this recipe is cutting up the vegetables and measuring out the ingredients.
- Cut the celery into ½" dice.
- Peel and cut the carrots in half lengthwise, then slice into ½" slices.
- Break the broccoli florets into large pieces, about 3" in diameter. It is okay if you have some smaller ones.
- You can also slice the stems closest to the florets and add them to the soup for more texture.
- Measure out the chicken or vegetable broth and, remember, you are only adding 2 cups for pressure cooking. The remaining 2 cups will be added after pressure cooking.
I recommend finding the right height rack and small pan to make the cheater roux before building the soup in the pressure cooker.
If you have one of the Ninja Foodi 6.5 qt or 8 qt two-lid models, you can use the reversible rack in the high position as long as you have a pan that is no more than 2" in depth.
The Ninja Foodi 6.5qt and 8qt Smart lid models are a little trickier because the heating element is in the lid and doesn't allow as much clearance as the separate pressure lid.
The Instant Pots usually come with a trivet, and that should work for this recipe as long as the rack is high enough to sit above the broccoli and other ingredients in the pot.
If you don't have the correct height rack or pan to use, you can always make the roux on the stove in a small pan by melting the butter, adding the flour, and stirring over medium-low heat until a loose paste is formed, and then cooking it for about 2 minutes. Set that aside and add it in after pressure cooking.
Before Pressure Cooking
I don't worry about sautéing the carrots and celery in this recipe, but you can certainly do that if desired. I'm sure it will add another layer of flavor, but the soup is great without that extra step.
Add the sliced celery and carrots to the inner pot of the Ninja Foodi or Instant Pot. Add 2 cups of chicken stock/broth or vegetable broth.
This is very important. If you add all of the broth (4 cups total) before pressure cooking the time to pressure will increase and the broccoli may overcook. It will also cause more of the broccoli to be submerged in the liquid and therefore turn it a duller color.
If you like really soft broccoli or plan on using an immersion blender for a smooth broccoli and cheddar soup, you can add the 4 cups of liquid, and it won't make a difference.
Add the salt and pepper and the large broccoli florets, which will mostly sit above the liquid line.
Add the butter and flour to a small pan and cover with a silicone lid or aluminum foil so water doesn't get into the pan. You don't need to melt the butter.
Place the covered pan on a rack above the soup ingredients.
The picture below is the reversible rack for the 6.5 qt Ninja Foodi (2 lid model) with a 6" x 2" Fat Daddio pan on top covered with a Silicone cover. You can see that the pan sits just slightly higher than the pot, but this does not cause any issues with pressure cooking. Just make sure the pan is positioned towards the front and not blocking the pressure release valve.
Pressure Cooking
Put the pressure lid on and make sure the valve in the back is in the sealed position. Select high pressure for 2 minutes. When the time is up, move the valve to the vent position to quick release or immediately release the pressure.
Quick Tip
Always remove the pressure lid away from you and use it as a shield to block the steam.
Once the pressure has been released and the pin has dropped, remove the pressure lid and then remove the covered pan with the roux and the rack.
Many electric pressure cookers will automatically switch to the "keep warm" function after the pressure cooking is complete. Leave the "keep warm" on to finish the soup.
Finishing the Soup
Stir the roux in the pan to create a paste. Add the remaining 2 cups of broth to the inner pot and add the roux.
You can turn on sear/sauté on low if needed, but I usually just let it stay on "keep warm."
Quick Tip
If you want a completely smooth soup, use an immersion blender after you stir in the roux.
Add the cream and the shredded cheese and stir to melt the cheese and break up the broccoli to your desired size.
Often times I will use the (affiliate link)Mix 'N Mash from Pampered Chef to break up the broccoli, but it should be soft enough to break up with any type of spoon used for stirring.
Once the cheese has melted, taste for seasonings and add salt and pepper to taste.
Serve & Enjoy!
How to Make Broccoli Cheddar Soup in a Slow Cooker or Stove Top
Slow Cooker Instructions
I would follow the same prep as when pressure cooking for the vegetables, except cut the broccoli florets smaller so they cook. Melt the butter and mix with the flour to form a loose paste. Put the mixture into the slow cooker along with the carrots, celery, and 4 cups of chicken or vegetable broth. Add the salt and pepper and stir.
Slow cook on high for 1-2 hours or low for 2-4 hours or until the celery, broccoli, and carrots have softened to your desired texture.
Add the cream and cheese and stir until incorporated. The cheese should melt with the residual heat in a few minutes. If it doesn't, turn the slow cooker on high for a few minutes.
Please note that various brands and styles of slow cookers will cook different so the times given are only suggestions.
Stove Top Directions
Follow the same prep for the vegetables except cut the broccoli florets into the size you want in your finished soup.
Place a large pot on the stove and turn the heat on medium high. Add the butter and allow it to melt. Add the carrots, celery, salt and pepper and stir. Turn the heat down to medium and sauté for 2-3 minutes.
Add the flour and stir, cook on medium heat for about 2 minutes. Add 4 cups of broth and stir.
Add the broccoli florets and adjust the stove temperature to bring the ingredients to a simmer. Cover and let cook for 10-15 minutes or until the vegetables are your desired texture.
Add the cream and cheese, turn the heat to low and stir to combine.
Once the cheese has melted, your soup is done.
Serve & Enjoy!
Storage & Reheating Instructions
How to Store Leftover Broccoli Cheddar Soup
Refrigeration
Refrigerate leftovers in an airtight container for up to 5 days.
Freezer
Refrigerate the soup for at least 8 hours before freezing. It is important that it is cold when you package it to freeze or steam can be produced inside the container or freezer bag, resulting in ice crystals.
Air is another issue when freezing food, so make sure you choose a container that is the proper size for the amount of leftovers. You don't want a 3-cup container for 1 cup of leftover soup or there will be too much air trapped in the container, which can lead to decreased quality of the food when you reheat it.
The frozen Broccoli and Cheddar Soup will last up to 6 months.
How to Reheat Cheddar Broccoli Soup
Ninja Foodi or Instant Pot
You can reheat from thawed or frozen using the slow cooker function on low and it will take about 10-20 minutes from thawed and about an hour from frozen.
You can also use the sear/sauté function on low or medium-low, but stir frequently so nothing burns to the bottom.
Stovetop
Place the thawed or frozen soup in a large pot on the stove and simmer on low heat until it is warmed through. This will take about 10-20 minutes from thawed and 30-40 minutes from frozen.
Frequently Asked Questions
If you want a thicker soup and have already made it, you can thicken it with either a flour or cornstarch slurry.
When using a flour slurry (2-3 Tablespoons of flour mixed in ¼ cup of broth or water), make sure to simmer the soup for 10 minutes or so to cook the flour so you don't taste it.
When using a cornstarch slurry (1 Tablespoons of cornstarch mixed with 2 Tablespoons of broth or water), you will need to bring the soup to slight boil to activate the cornstarch. For this reason, I recommend thickening the soup before adding the cream and cheese. Or make sure that you stand right there and, as soon as the soup starts to boil, turn the heat off and stir until thickened.
You can double or cut the recipe in half by adjusting the ingredients accordingly. The pressure cook time stays the same. When doubling the recipe, you will need to make the roux on the stove and still only add 2 cups of liquid to go under pressure and add the remaining after pressure cooking. You may need to use sear/sauté on low or medium -low to heat the added broth in order to melt the cheese.
More Pressure Cooker Soup Recipes
Making soup in a pressure cooker is not only easy and usually a dump and cook process, the pressure cooker also infuses the flavor much quicker than other cooking methods.
So, you get the flavors of a day-long simmer on the stove in a fraction of the time!
Here are some easy pressure cooker soup recipes the whole family will love!
- Colcannon Soup (Irish Potato Soup)
- Homemade Chicken Noodle Soup in the Ninja Foodi or Instant Pot
- Ham and Lima Bean Soup in the Ninja Foodi
- Vegetable Beef Soup ~ Ninja Foodi or Instant Pot Recipe
- Vegetable Lentil Soup
- Pressure Cooked Beef Stew in the Ninja Foodi
- New England Clam Chowder ~ Ninja Foodi Recipe
- Pressure Cooker Beef & Barley Soup
Broccoli Cheddar Soup Recipe
Equipment
- Pressure Cooker
Ingredients
- 12 ounces Fresh Broccoli, cut into very large florets
- 1 cup celery ½" slice (about 2 ribs)
- 1 cup carrot ½" slices (about 2 medium carrots)
- 4 cups chicken broth divided in recipe
- ½ teaspoon fine grind sea salt or kosher salt
- ½ teaspoon black pepper
- 4 tablespoon all-purpose flour
- 4 tablespoon butter, salted
- ½ cup heavy cream
- 8 ounces shredded sharp cheddar cheese about 2 cups
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Instructions
- Cut the broccoli florets into 3" pieces. You want them fairly big. You can slice the broccoli stems close to the florets and add those in if desired. They stay slightly firmer and provide great texture to the soup.Peel and Cut the carrots in half lengthwise and then cut into about ½" slices.Cut the celery in half lengthwise and then into ½" slices.12 ounces Fresh Broccoli, cut into very large florets, 1 cup celery, 1 cup carrot
- Add the celery, carrots, ONLY 2 cups of the chicken broth, salt, pepper, and broccoli florets to the inner pot of the NInja Foodi.4 cups chicken broth, ½ teaspoon fine grind sea salt or kosher salt, ½ teaspoon black pepper
- Add the butter and flour to a 6"x 2" pan and cover with foil or a silicone lid. You can use any size pressure-safe pan that fits on a rack above the soup ingredients and allows the pressure lid to go on. See the recipe article for more information. If you want to make the roux on the stove, see the recipe notes for details.4 tablespoon all-purpose flour, 4 tablespoon butter, salted
- Place a rack or trivet into the pressure cooker and place the covered pan with the butter and flour on top.
- Put the pressure lid on and turn the valve to seal. Select pressure cook on high and set the time for 2 minutes. When the time is up, turn the valve to vent to immediately release the pressure. When the pressure has released and the pin has dropped, you can open the lid.
- Remove the pan with the flour and butter and stir to combine. The roux will be the consistency of paste.
- Add the remaining 2 cups of chicken broth and the roux. Stir to break up the broccoli florets and thicken the soup base.4 cups chicken broth
- Add the cream and gradually add the shredded cheese while stirring. Once the cheese has melted, taste for seasonings and add more salt and pepper to taste.½ cup heavy cream, 8 ounces shredded sharp cheddar cheese
- Enjoy!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Donna
Can you use thawed frozen broccoli florets?
Louise
I would keep them frozen since they are blanched already.
Kathy Reichard
Love the soup. I am going to freeze it if I can
Amber
Best Soup Ever!!! I make this one almost every week. It's super easy and unbelievably delicious! Thank you for another great recipe!
Louise
Thank you!