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Instant Pot Broccoli Cheese Soup title

Instant Pot Broccoli Cheese Soup

Light Broccoli Cheese Soup has a perfect amount of broccoli and cheese to make it a favorite any time of the year.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 1-cup servings (6 cups total yield)
Calories 242kcal
Author Toni Dash


  • 2 tablespoons Olive oil
  • 1 Yellow Onion sliced
  • 1 Garlic clove minced
  • 5 cups Broccoli florets
  • 3 ½ cups Chicken broth
  • ¾ cup Heavy cream
  • ¾ cup shredded mozzarella cheese or cheddar cheese
  • Salt and pepper to taste


  • Set the instant pot on the SAUTE setting. Add the olive oil and onion and cook until translucent, approximately 4 minutes.
  • Add the garlic clove and saute for 30 seconds more or until fragrant.
  • Mix in the broccoli florets and broth and stir to incorporate. Close the lid and valve and set on HIGH PRESSURE for 5 minutes.
  • Manually release steam and open the lid and valve.
  • Use an immersion blender to puree the broccoli until evenly combined.
  • Stir in the heavy cream and cheese and stir to incorporate.


This soup is delicious! You can top it with roasted broccoli florets, parmesan cheese or a sour cream dollop.
● You can also use frozen broccoli. Cook - from frozen - for 10 minutes instead of 5. The end result is really similar and just as delicious.


Calories: 242kcal | Carbohydrates: 9g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 627mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 79mg | Calcium: 169mg | Iron: 1mg