Creamy and delicious broccoli cheddar soup made in the Instant Pot and ready in under 10 minutes! Serve with a slice of golden crusty bread or a homemade 2 ingredient dough bread bowl.
The weather is cold and frightful this time of year and I just love having a warm bowl freshly made soup.
The Instant Pot is a great way to cook soup quickly in the Wintertime. This recipe for broccoli cheddar soup comes together in under 10 minutes. Add the fresh vegetables to the pot along with the chicken broth and let it cook in your IP for 4 minutes. When the time is up, do a quick release and set the IP to saute mode. Add the cubed Velveeta and cook until everything is melted. Puree the soup with an immersion blender if necessary. Next time, I make this, I’m going to puree the soup with my immersion blender. I left it chunky and it was still good.
This soup almost reminds me of steamed broccoli with melted cheese on top. So yummy and delicious! Oh and in case you were wondering, Velveeta is a blend of Colby, cheddar, and swiss cheese.
2 Ingredient Dough Bread Bowl
You can totally make a bread bowl with the 2 Ingredient Dough Recipe for only 5 points. Use ½ cup of Greek Yogurt and ½ cup of self-rising flour and shape it into a ball. Brush the dough ball with an egg wash and Bake the ball of dough on a parchment-lined baking sheet for 10 to 12 minutes at 400 degrees. Scoop out the inside and ladle soup broccoli cheddar soup in there for a delicious lunch.
How to make Broccoli Cheddar Soup
Add onion, broccoli, carrots, celery, chicken broth, salt and pepper to a pressure cooker. Secure the lid in place and turn the valve to “sealing.”
Select “High Pressure” or manual and cook for 4 minutes. When the cooking time ends, turn off pressure cooker and use a quick release.
Turn pressure cooker on to “saute” and add the cubed Velveeta cheese. When the soup has thickened and all the cheese is melted the soup is ready. Use an immersion blender, food processor, or blender to puree the soup if you so desire.
Serve with baguette or bread bowl. (optional)
Tips for Broccoli Cheddar Soup
Can you freeze broccoli cheddar soup? Dairy doesn’t freeze very well in the freezer. When warmed up again the soup can become kind of grainy, texture-wise. It is best to keep any soup with dairy in it in the fridge for a couple of days. If you don’t mind grainy soup then go for it.
What can you serve with Broccoli Cheddar Soup? At Panera, you can get soup served in a bread bowl or a nice toasted baguette would be good here. Garlic Cheddar Biscuits or an Air Fryer Grilled Cheese would also be good.
I don’t like Velveeta cheese, can I use something different? Most of the broccoli cheddar soups online call for grated sharp or mild cheddar cheese. To keep this soup low in points choose a reduced-fat or low-fat cheddar cheese. Just make sure to adjust the recipe in your WW recipe builder app.
Can I make this soup on a stovetop? Yes! Just simmer all the vegetables together in the broth and add the melted cheese at the end.
To make this completely vegetarian use vegetable broth instead of chicken broth.
Other Soup Recipes
Weight Watchers Cheeseburger Soup
Instant Pot Broccoli Cheddar Soup
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 6 1x
Description
Creamy and delicious broccoli cheddar soup made in the Instant Pot and ready in under 10 minutes! Serve with a slice of golden crusty bread or a homemade 2 ingredient dough bread bowl.
Ingredients
- 1 onion, chopped
- 1 large head broccoli, finely chopped
- 1 large carrot, grated
- 2 stalks celery, thinly sliced
- 4 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups Reduced-fat velveta cheese, plus more for garnish
- Baguette, for serving (optional)
Instructions
Add onion, broccoli, carrots, celery, chicken broth, salt and pepper to a pressure cooker. Secure lid in place and turn the valve to “sealing.”
Select “High Pressure” or manual and cook for 4 minutes. When the cooking time ends, turn off pressure cooker and use a quick release.
Turn pressure cooker on to “saute” and add the cubed Velveeta cheese. When the soup has thickened and all the cheese is melted the soup is ready. Use an immersion blender, food processor, or blender to puree the soup if you so desire.
Serve with baguette or bread bowl. (optional)
Serving Size: 1 cup
Notes
myWW: blue: 4; green: 4; purple: 4
- Category: Easy
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 207
- Sugar: 8.3g
- Fat: 8.3g
- Saturated Fat: 4.7g
- Carbohydrates: 17.2g
- Fiber: 3.5g
- Protein: 17.8g
Keywords: instant pot broccoli cheddar soup
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Jenna says
Sorry, that was a mistake. Chicken broth should be added all at once. I fixed the recipe. Hopefully, it still works out for you.
Ashley says
I’m making this as we speak. I divided the broth, but only see one place in the recipe to add broth. I’m in the 4 minute pressure cook with half (2c.) of my broth remaining. Did I miss the place to add the second half?
Jenna says
1.5 c. means 1 1/2 cups. Updated that to make more sense.
Sean says
I’m making it now. I have a block of cheese and no idea how much to add. Can you give the amount of cheese by weight?