Instant Pot Broccoli Cheese Soup

4.85 from 20 votes

Make this Instant Pot broccoli cheese soup in 20 minutes! This creamy, cheesy soup is packed with broccoli, veggies, and shredded chicken.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, Soup

Cuisine: American

Keyword: instant pot broccoli cheese soup

Servings:

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

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.