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two bowls of instant pot brococli cheese soup atop a marble kitchen counter

Instant Pot Broccoli Cheese Soup

  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free


When you are craving a warm, quick, and comforting meal, this Instant Pot Broccoli Cheese soup will satisfy your every craving! This recipe is low-carb, nut-free, egg-free, coconut-free, gluten-free, and grain-free, and can be prepared, cooked, and served in 1 hour!


  • 2 tbsp (1 oz) unsalted butter
  • 2 tbsp (30g) minced garlic
  • 3 cups (24 fl oz) chicken broth
  • 36 oz broccoli florets
  • 2 cups (8 oz) shredded sharp cheddar cheese
  • 1 cup (4 oz) shredded Monterey Jack cheese
  • 1 tbsp (15g) stone-ground mustard
  • ½ tsp paprika
  • ⅛ tsp black pepper
  • 1 cup (240mL) heavy whipping cream
  • ¼ tsp salt (optional)
  • 1 tsp (~3g) xanthan gum

Optional Garnishes:

  • 2 tbsp (14g) shredded sharp cheddar cheese


  1. Turn Instant Pot to Sauté setting, add butter, and, once melted, add minced garlic and cook until fragrant, about 30 seconds. Add broth and sauté for 1 minute. Add broccoli florets and screw-on lid. Set Instant Pot to Manual setting for 10 minutes. (It will take 10-15 minutes for it to come to pressure and then the timer will begin to countdown.)
  2. Quick-release pressure after Instant Pot timer has gone off. Remove lid, add shredded cheddar cheese, shredded Monterey jack cheese, mustard, paprika, and pepper, and stir until cheese begins to melt. Pour in heavy cream and continue to stir until all ingredients are well-incorporated. Taste mixture and, based on your preferences, add salt or omit altogether.
  3. Using a ladle, scoop out ¾ cup of soup and transfer to a mixing bowl. In ¼ tsp increments, add xanthan gum and whisk vigorously until soup thickens. Transfer thickened soup back to Instant Pot and stir. Ladle soup into serving bowls and garnish with shredded cheddar before serving.

Recipe Notes:

Unsalted Butter Substitution: You can substitute olive oil or avocado oil at a 1:1 ratio for butter.

Minced Garlic Substitution: If you want to use freshly-minced garlic, use 5-6 medium-sized cloves (use a food scale, if you can, to weigh 30g for accuracy). Garlic paste can be subbed in for minced garlic at a 1:1 ratio. For garlic powder, use 3/4 tsp in place of the minced garlic called for in the recipe.

Broccoli Substitution: Substituting the broccoli florets for cauliflower florets 1:1 will reduce the net carb content slightly. You could also make this soup with a combination of both vegetables.

Chicken Broth Substitution: Vegetable broth can be subbed in for chicken broth at a 1:1 ratio. Doing this will also make the soup vegetarian-friendly. Alternatively, beef broth can be used in place of chicken broth.

Shredded Cheese Substitution: You should be able to use any variety of shredded cheese in place of the shredded cheddar and Monterey Jack called for in the recipe. White cheddar or Colby-Jack in place of cheddar and shredded mozzarella in place of Monterey Jack would be my suggestions.

Stone-Ground Mustard Substitution: Dijon mustard or yellow mustard be subbed in at a 1:1 ratio. I do highly suggest using stone-ground though as I personally think this is the “game-changing” ingredient in this soup.

Paprika Substitution: Chili powder can be subbed in for paprika at a 1:1 ratio. Note that using chili powder will add some extra heat to this recipe and will alter the flavor just slightly.

Heavy Whipping Cream Substitution: Combining milk and butter is the easiest substitute for heavy whipping cream. Thoroughly mix 1/4 cup of melted butter with 3/4 cup of milk to make 1 cup of heavy cream.

Xanthan Gum Substitution: Glucomannan powder can be subbed in for xanthan gum at a 1:1 ratio.

Adding Protein To The Soup: Every time I make this soup, I crisp up 8-10 slices of bacon in the oven. I crumble the cooked bacon up and stir half of it into the cooked soup and use the remaining half as a garnish.

Size Of Instant Pot: I personally use a 6 qt Instant Pot, but you can also make this in an 8 qt. If you have a mini 3 qt Instant Pot, you will need to use half of the listed amount of ingredients. Regardless of the size of Instant Pot you use, do not change the cook time. That will remain the same.

Net Carbs: Per serving, this recipe contains 5.1 grams of net carbs. The recipe, as written, yields 10 servings and 1 serving is equivalent to ~3/4 cup of soup.

Refrigerator Storage: Once cooled, store the soup in an airtight container in the refrigerator for up to 4 days.

Freezer Storage: Wait for the soup to cool completely before transferring to an airtight container or storage bag. If you transfer it to the freezer before it’s cooled, condensation will occur and will degrade the flavor. Freeze for 1 month. I would not recommend freezing longer than this as the flavor begins to change rather quickly after this timeframe. Thaw soup in its container overnight in the refrigerator.

Reheating Instructions: Spoon portion you plan to eat into a saucepan or into a bowl to microwave and heat until the desired temperature is reached (taste test and add more time if desired). Stir regularly while reheating otherwise it will not reheat evenly, especially if microwaved.

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