Cozy soups are a staple in my household this time of year, and my Instant Pot Broccoli Cheddar Soup is a fan favorite! Skip the restaurant, let the pressure cooker do most of the work, and enjoy delicious soup in under 30 minutes.
Soup just tastes better when the temperatures start to drop, and nothing warms me up more than the heartiest, creamiest Panera copycat broccoli cheddar soup!
Broccoli florets and sharp cheddar join forces to make a big bowl of comfort food that even the pickiest of eaters will love. It tastes just like Panera’s beloved soup, but it’s even better because it’s made at home with lots of love and served in a scrumptious bread bowl.
This cheddar broccoli soup, Instant Pot edition, takes almost no time at all because the pressure cooker does the heavy lifting. It’s a busy mom’s best friend for a reason – weeknights are crazy enough as is, and we don’t need to be slaving over the stove all evening! Plus, it’s super easy to store leftovers and enjoy them throughout those busy weeks!
For more Instant Pot recipes, check out my Instant Pot Split Pea Soup and Easy Instant Pot Black Eyed Peas.
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Why You'll Love It
Trust me, you need to add this recipe to your weeknight menus as soon as possible. Here’s why:
- Healthier Panera Recipe: Instead of the overly processed cheese in Panera’s original recipe, this one calls for a healthier blend of shredded sharp cheddar mixed with a roux, for that signature, creamy broth!
- Comes Together In 30 Minutes: We love a 30-minute dinner around here, especially with a pressure cooker that cuts our cooking time down! Thanks to its convenience, we get to dig into this Instant Pot broccoli cheese soup in no time at all.
- A Special Family Dinner: Anything served in a bread bowl automatically makes the meal feel extra special. Growing up, my mom served bread bowls occasionally at family dinners, and it made us all so excited to sit down and eat together!
🥂Make it A Rosy Moment
If you are looking for more reasons to enjoy Instant Pot Panera broccoli cheddar soup, here's how I'd make this meal a full-on rosy moment! From friendly gatherings to game day feasts, it's such a versatile and easy recipe.
Freezer Meal For New Moms - One of the best ways to show up for someone when they are in the thick of it after a new baby is born is to bring by some freezer meals. I love that this one is not only quick to prepare but also freezes well! Drop it off with some of these other items to treat a new mom in your life:
- Bread Bowls - get these right from Panera! You can purchase them already cored, and the last time I went, they were 2 for $5! Or just serve with crusty bread. Or make your own using my Dutch Oven Bread recipe.
- Green Goddess Salad
- Batch of oatmeal cookies - great for lactation support!
Neighborhood Comfort Food Potluck Dinner - Invite your friends over and have soup potluck! It's always so fun to see everyone's favorite comfort foods, and if you serve this one, it'll have people begging for the recipe!
- Lemon Ginger Spritz - I always love providing a welcome cocktail or signature drink when I am hosting!
- Cute disposable bowls and serveware - make clean up easy on yourself and grab some cute paper goods!
- Have guests bring their favorite soups & sides to complement yours! Chicken Noodle Soup, Copycat Panera Greek Salad, and more!
Important Ingredients
I’ll be honest, replicating Panera’s velvety smooth cheese sauce was not for the faint of heart. After quite a bit of research and a few adjustments, I found the perfect balance of flavors requiring only a handful of ingredients!
- Onion and Carrots: A pared-down version of a mirepoix – a sautéed and diced aromatic vegetable mixture that flavors the soup intensely. You can use white or yellow onion.
- Olive Oil: To coat the Instant Pot before sautéeing the aromatic vegetables.
- Spices: Salt, turmeric, and white pepper to be exact. If you don’t have white pepper, you can swap it out for black pepper.
- Flour and Butter (Roux): The best thick and creamy soups start with a roux – a thickening agent made from cooking equal parts flour and fat (in our case, butter). Slowly incorporating it into the broth creates a thickener with the creamiest texture!
- Chicken Stock: The base of our soup, giving it a soup-like consistency and savory flavor. If needed or preferred or to make the recipe vegetarian, you can swap out for vegetable broth.
- Whole Milk: This is another key ingredient for creaminess and richness. Whole milk is best, but you can also use heavy cream. Avoid low-fat milk options, as they could thin out and water down the consistency.
- Cheddar Cheese: I highly recommend buying a block of sharp cheddar cheese and shredding it yourself. Pre-shredded cheese is made with anti-caking agents that prevent the beautifully cheesy melt-down we’re going for.
- Broccoli: Use a fresh head of broccoli to help achieve that perfect texture. Fresh broccoli prevents the pieces from getting soggy while pressure cooking.
- Cream of Chicken Soup: Another secret ingredient of mine to make our soup extra creamy. Plus, it adds a savory chicken flavor that’s just so good!
- Hot Sauce: Yes, I was also surprised to learn this ingredient was included in Panera’s original recipe! But I’m glad to include it to add a subtle boost, enhancing the overall flavor.
- Dijon Mustard: Another surprise ingredient that I wouldn’t dare to skip! It adds a touch of tang to the soup that’s just so delicious.
Swaps and Substitutions
Don’t have a specific ingredient on hand? No problem! We can always tweak the recipe with a few swaps and substitutions.
- Swap the cream of chicken soup for a block of cream cheese. It still produces a very creamy soup if you don't have the cream of chicken on hand or want to make the soup vegetarian (
- To make an extra-thick soup, add a cornstarch slurry (a mixture of corn starch and water) at the very end. Mix a couple of tablespoons of cornstarch with water and stir it in. Continue stirring it over medium-high heat until it reaches your desired consistency.
- For some extra flavor, include garlic powder and onion powder.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
Now that our ingredients are assembled, let’s get started!
- Step 1: Using the Instant Pot sauté function, heat olive oil over medium-high heat. Add the diced onion and carrots to the bottom of the Instant Pot and cook for 3-5 minutes. Then season with salt, pepper, and turmeric. Add the butter and allow it to melt, then sprinkle in the all-purpose flour and stir to coat the veggies. Cook for 3-5 minutes.
- Step 2: Add the chicken broth one cup at a time, stirring well between each addition to allow the mixture to thicken.
- Step 3: Stir in the cream of chicken soup, hot sauce, and Dijon mustard. Stir well to combine.
- Step 4: Add in the diced fresh broccoli florets and lock on the Instant Pot lid.
- Step 5: When the 1-minute timer goes off, quick-release the pressure then remove the lid.
- Step 6: Turn the Instant Pot back to sauté mode on medium-low heat. Stir in the milk and shredded cheese. Stir until completely melted and smooth. Cook for another 3-5 minutes, then enjoy!
Top Tip
Picky Eater Alert: Use an immersion blender to combine the ingredients before adding in the broccoli florets. Sometimes the carrots and onions can throw off the little ones (and even the picky husbands!).
Tips for the Perfect Instant Pot Broccoli Cheddar Soup
Follow my tips and tricks for the best possible Panera broccoli cheddar soup! Even the easiest of recipes can be perfected:
- When sautéing your veggies and making the roux at the beginning, allow the flour mixture to cook long enough to turn slightly brown. The browning of the flour gives the soup a light nutty flavor, ensuring that there's no raw flour taste in your final dish.
- After the flour mixture is fully cooked, add the chicken stock one cup at a time. You took the extra step to make your own cheese sauce, so allow it to properly thicken. We want to enjoy all of that cheesy flavor!
- Serve this soup Panera Bread-style with my Panera Passion Papaya Green Tea, or a Frontega Chicken Panini or Panera Green Goddess Salad on the side!
Recipe Variations
This Panera broccoli cheddar soup recipe in an Instant Pot is iconic, to say the least, but you can always add your own flair while keeping it just as flavorful, creamy, and delicious. Here are a few variation ideas:
- If you are vegan or vegetarian and would like a version of this soup, I have a Vegan Broccoli Cauliflower Soup that is 100% plant-based and 100% just as delicious!
- Add in a protein source. Stir in diced chicken, ground beef, or a plant-based alternative to the pressure cooker broccoli cheese soup to get some extra nutrients.
- Kick up the heat. If you love spice like I do, toss ina pinch of red pepper flakes to amp up the flavor. You can also sprinkle a little on top after serving if others in your household are spice-averse.
- Nothing beats a Panera soup from a bread bowl, but you can absolutely serve it in a regular bowl – especially if you’re serving gluten-free eaters!
- If you don't have an Instant Pot, you can definitely make this copycat Panera Broccoli Cheddar Soup on the stovetop. Follow the recipe as directed; however, you'll need to cook the broccoli in the hot soup for 8-10 minutes until it's tender before adding the whole milk and cheese.
💡Recipe FAQ
My recipe calls for a few “secret” ingredients, including cream of chicken soup, for extra creaminess, and hot sauce and dijon mustard for a boost of flavor and tang.
Everything in moderation, right? One serving of this soup is 580 calories. You can find the full nutrition facts in the recipe card below!
Separate the soup into portions of 2-3 servings and put them in an airtight container. Store in the refrigerator for up to 3-4 days, and in a freezer-safe container in the freezer for up to 3 months. To defrost, warm it in a saucepan over medium-low heat for 10 minutes, stirring regularly, until it's completely defrosted.
Related Recipes
If you tried this Instant Pot Panera Broccoli Cheddar Soup, or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Instant Pot Broccoli Cheddar Soup (Panera Copycat)
Equipment
- 1 instant pot
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 3 carrots diced
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon turmeric
- 2 tablespoon butter
- 2 tablespoon flour
- 4 cups chicken stock
- 2 cups whole milk
- 16 oz block sharp cheddar cheese
- 3 cups broccoli florets chopped
- 15 oz can cream of chicken soup
- 2 teaspoon hot sauce
- 2 teaspoon Dijon mustard
Instructions
- Heat the instant pot to saute and heat the olive oil.
- Saute the onions and carrots for 3-5 minutes.
- Stir in the salt, pepper and turmeric until the veggies are coated.
- Add butter and allow to melt then sprinkle flour over the veggies and stir to coat.
- Pour in the chicken stock and stir for 3-5 minutes until slightly thickened.
- Pour in the cream of cheddar soup, hot sauce, and dijon mustard then stir.
- Add the broccoli florets place the lid on the Instant Pot.
- Close the lid and set the vent to "seal" then press the "manual" button.
- Set the time for 1 minute and allow it to pressurize.
- When the 1 minute is up move the vent to quick release the pressure.
- Carefully remove the lid and stir in the milk and shredded cheddar cheese.
- You can serve immediately or turn the Instant Pot to saute mode and keep warm and allow to thicken. Enjoy!
Notes
- Picky Eater Alert: Use an immersion blender to combine the ingredients before adding in the broccoli florets. Sometimes the carrots and onions can throw off the little ones (and even the picky husbands!)
- When sautéing your veggies and making the roux at the beginning, allow the flour mixture to cook long enough to turn slightly brown. The browning of the flour ensures that it's been cooked for safety purposes, but also ensures that there's no raw flour taste in your final dish.
- After the flour mixture is fully cooked, add the chicken stock one cup at a time. You took the extra step to make your own cheese sauce, so allow it to properly thicken. We want to enjoy all of that cheesy flavor!
- Serve this soup Panera Bread-style with my Panera Passion Papaya Green Tea, or a Frontega Chicken Panini or Panera Green Goddess Salad on the side!
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