Pressure Cooker Broccoli Cheese Soup
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5 from 1 vote

Pressure Cooker Broccoli Cheese Soup

This easy pressure cooker broccoli cheese soup uses fresh vegetables and turns out creamy and delicious in your Instant Pot every time! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American
Keyword: broccoli, cheese, instant pot, pressure cooker, soup
Servings: 6
Calories: 518kcal
Author: The Typical Mom



  • Cut the broccoli, carrots, celery and onion into small, bite size pieces. Stalks can be diced and added too!
  • Add all diced vegetables into your pressure cooker.
  • Sprinkle shredded cheese on top.
  • In a bowl whisk together your broth (or water), heavy cream and flour (or cornstarch) until there are no clumps remaining.
  • Pour this mixture on top of everything inside your pressure cooker.
  • Close lid and steam valve and push the soup button, it will automatically set to 30 minutes (if not adjust to 30).
  • Do a quick release and serve. If you want it really smooth use an immersion blender. Can top with added shredded cheese if desired.


Serving: 3oz | Calories: 518kcal | Carbohydrates: 21g | Protein: 17g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 148mg | Sodium: 814mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4785IU | Vitamin C: 182.7mg | Calcium: 427mg | Iron: 1.9mg