Instant Pot Broccoli Cheese Soup
Updated Aug 12, 2026
This post may contain affiliate links. Please read our disclosure policy.
This broccoli cheese soup is creamy, cheesy, and packed with tender broccoli, veggies, and shredded chicken. It’s an easy pressure cooker dinner that comes together in about 20 minutes, and adding chicken makes it hearty enough to serve as a meal.
If you love broccoli cheddar soup, you should also try my broccoli cheese soup, which is made on the stovetop. For another cozy pressure cooker dinner, my Instant Pot chicken tortellini soup is always a favorite.
Creamy Broccoli Cheese Soup with Chicken
Broccoli cheese soup has always been one of my favorites, but adding shredded chicken turns it into a full dinner. You still get that creamy, cheesy soup loaded with broccoli, carrots, and cheddar, with plenty of chicken mixed into every bowl.
And because we’re making it in the Instant Pot, it’s quick. The vegetables cook right in the pot, everything pressure cooks for just 5 minutes, and then the cream and cheese get stirred in at the end.
Why You’ll Love This Soup Recipe
- Quick. Once everything is prepped, the soup needs only minutes of pressure cooking.
- A full meal. The chicken makes this broccoli cheese soup much more filling than the classic version.
- Great for leftover chicken. Rotisserie chicken or any precooked shredded chicken works perfectly here.
- Extra cheesy. There’s plenty of cheddar stirred into the creamy broth, plus you can always add more on top.
- Easy to customize. Leave out the chicken for a meatless version, swap the broth, or blend some of the soup if you prefer it thicker.
Ingredients You’ll Need
- Olive oil: For sautéing the vegetables.
- Onion, carrots, and garlic: These make up the flavorful base of the soup.
- Broth: I usually use low-sodium chicken broth, but vegetable broth also works.
- Chicken: You’ll need cooked, shredded chicken. This is a great place to use leftover chicken or rotisserie chicken. You can also make my Instant Pot chicken breasts ahead of time.
- Broccoli: Cut fresh broccoli into small florets so it cooks quickly and is easy to eat by the spoonful.
- Heavy cream: Makes the broth rich and creamy. Whole milk or half-and-half can also be used for a lighter soup.
- Seasonings: Mustard powder, paprika, nutmeg, salt, and black pepper add flavor without overpowering the broccoli and cheddar.
- Cheddar cheese: Freshly shredded cheddar melts much more smoothly than packaged shredded cheese.
How to Make Broccoli Cheese Soup in the Instant Pot
- Sauté the vegetables. Set the Instant Pot to Sauté. Add the oil, onions, carrots, and garlic and cook until the vegetables begin to soften.
- Add the broth. Pour in the chicken broth and stir, scraping up anything stuck to the bottom of the pot.
- Add the chicken and broccoli. Stir in the shredded cooked chicken and broccoli florets.
- Pressure cook. Secure the lid and cook on High Pressure for 5 minutes.
- Release the pressure. Carefully do a quick pressure release. Remove the lid and switch the Instant Pot back to Sauté.
- Make it creamy. Stir in the heavy cream, mustard powder, paprika, nutmeg, salt, and pepper.
- Add the cheese. Stir in the shredded cheddar until it has completely melted and the soup is smooth and creamy. Taste and adjust the seasonings, then serve.
Stovetop Method
Melt the butter in a soup pot or Dutch oven over medium heat. Add the onions and carrots and cook until softened. Stir in the garlic and cook for about 15 seconds. Add the broth and broccoli, bring to a simmer, and cook for about 10 minutes, or until the broccoli is tender.
Stir in the shredded chicken, heavy cream, mustard powder, paprika, nutmeg, salt, and pepper. Reduce the heat to low, then gradually stir in the shredded cheddar until melted and creamy. Taste for seasonings and serve.
Slow Cooker Method
You can also make this broccoli cheese soup in the slow cooker. Add all of the ingredients except the heavy cream and cheese to the slow cooker. I like to sauté the onions, carrots, and garlic first for a little extra flavor, but you can skip that step if you’re short on time.
Cover and cook on LOW for about 4 hours. During the last 30 minutes, stir in the heavy cream and shredded cheddar and continue cooking until the cheese has melted and the soup is hot and creamy.
Recipe Tips
- Keep the heat low after adding the cream. You don’t want the soup boiling once the dairy goes in. Gentle heat and plenty of stirring will keep it creamy.
- Shred the cheese yourself. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly into the soup.
- Cut the broccoli small. Smaller florets work best in this soup and cook evenly during the short pressure cooking time.
- Use cooked chicken. The recipe is designed for already-cooked chicken, making it perfect for shredded chicken or rotisserie chicken. Or see my recipe for how to boil chicken.
- Make it thicker. For a thicker broccoli cheese soup, use an immersion blender to blend a small portion of the soup before adding the cheese. You don’t need to blend the whole thing.
- Leave out the chicken. You can easily make this without chicken. No other changes to the recipe are necessary.
Serving Suggestions
Since there’s chicken, broccoli, and plenty of cheese in this soup, it’s filling enough to serve on its own. I usually add some bread on the side for dipping.
Try it with my air fryer garlic bread, crusty bread, or dinner rolls, and a simple green salad. A little extra shredded cheddar and freshly cracked black pepper on top are always welcome.
Pin this now to find it later
Pin It
Instant Pot Broccoli Cheese Soup
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1½ cups matchstick carrots, (You can also use 2 small carrots, sliced into thin coins)
- 3 to 4 cloves garlic, minced
- 3 cups chicken broth, you can also use vegetable broth
- 4 cups broccoli florets
- 2 cups shredded or diced cooked chicken
- 2 cups heavy cream
- 1 teaspoon mustard powder
- ¼ to ½ teaspoon sweet or smoked paprika
- ⅛ teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste (I start with 1/2 teaspoon salt and taste before adding more)
- 1½ cups shredded sharp cheddar cheese, plus more for garnish (optional)
- 1 cup shredded parmesan cheese
Instructions
- Prep. Set the Instant Pot to Sauté mode.
- Sauté the veggies. Melt the butter inside the Instant Pot and stir in the diced onions and carrots; cook for 3 minutes, or until softened. Add the garlic and cook for 30 seconds.
- Cook. Stir in the broth, broccoli, and chicken, then turn off the Sauté mode. Close the lid; follow the manufacturer's guide for instructions on how to seal it. Cook the soup for 5 minutes on HIGH PRESSURE. Then, immediately do a Manual Pressure Release.
- Add the heavy cream, seasonings, and cheese. Remove the lid and set to Sauté mode. Slowly pour in the heavy cream while whisking; then, whisk in the mustard powder, paprika, nutmeg, salt, and pepper. Continue to whisk until heated through. Stir in the cheese; continue to stir until completely melted and thoroughly combined.
- Serve. Turn off the Sauté mode. Taste the broccoli cheese soup for seasoning and adjust as needed before serving.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Proper Storage
- Refrigerate: Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Warm it gently on the stovetop over low heat, stirring frequently. Avoid boiling it so the cream and cheese don’t separate.
- Freeze: You can freeze this soup for up to 3 months, although creamy cheese soups can change texture slightly after freezing. Thaw it overnight in the refrigerator and reheat slowly, stirring well to bring everything back together.
Made this tonight with raw boneless, skinless chicken thighs. I sautéed the thighs first, then proceeded with the recipe. I only had a cup of cream so I used a cup of milk for the rest. It was a little thin so I mixed in a few tablespoons dissolved in water before I added the cheese. Worked like a charm. The soup is really tasty!
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Thanks for this amazing recipe. My family and I loved it and will be making this again this weekend. Thanks for sharing
That’s great! I’m very happy you and your family enjoyed it! Thank you for chiming in! 🙂
Made this tonight exactly per the recipe. Easy and tasty. Thanks for sharing!
I am very glad you enjoyed it! Thank YOU! 🙂
One of her BEST soup recipes, I’ve tried a few of Katrina’s soup recipes and this is by far my favorite, even pleases my picky toddler!! SO DELICIOUS, this is a must try!!!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
This is the first time I have used my IP since receiving it for Christmas and found that this was an easy recipe to follow, with excellent results. The soup was creamy and delicious. The only change I made was to add a pinch of cayenne pepper at the end to add a little zing.
Our family really loved it! Making it in the instant pot was super easy!
I know for sure this soup would be a huge hit in my house!