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Instant Pot Broccoli Cheese Soup - Sprinkle of Country

Instant Pot Broccoli Cheese Soup

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 12 peopole
Calories 405 kcal


  • electric pressure cooker


  • 3 Cups Chicken Broth
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Nutmeg
  • 8 Baby Carrots or ¼ bag of frozen carrots
  • 1 ½ 12 oz bags Frozen Broccoli or 1 lb fresh broccoli cut
  • 8 oz Cream Cheese
  • 2 Cups Heavy Cream
  • 8 oz Sharp Cheddar Cheese Shredded
  • 4 oz Colby Jack Cheese Shredded


  • Start with pouring the chicken broth, onion powder, garlic powder, and nutmeg into the instant pot. Mix well.
  • Add in the carrots, broccoli and cream cheese.
  • Place the lid on your pressure cooker, place the value in sealing mode. Cook on high pressure for 6 minutes if you are using frozen broccoli or 4 minutes if you are using fresh broccoli.
  • Quick release the pressure when the time is up. Strain out the larger pieces of broccoli and carrots, place them in a blender or food processor. Blend to the desired texture. Place back into the Instant Pot.
  • Add in the heavy cream, shredded sharp cheddar cheese and Colby jack cheese.
  • Set your Instant Pot to Saute for 5 minutes, continue to stir consistently to prevent the soup burning to the bottom of the Instant Pot insert.
  • Enjoy your Broccoli Cheddar Soup!


Calories are calculated by a third party website and are based on ingredients used.