Broccoli Potato Cheese Soup
Broccoli potato cheese soup in pressure cooker uses fresh vegetables and turns out creamy and good every time! This is a great way of how to cook frozen hashbrowns or finely diced russets to make it thick without cornstarch is key.
Instant Pot recipes are the best and this pressure cooker broccoli cheese soup is top on the list of favorites. Do you love homemade soup? We sure do. Even when it is summertime our favorite meal is a warm bowl of soup with a side of bread. See what your family thinks of this one using fresh broccoli. (affiliate links present)
Broccoli Potato Cheese Soup Recipe
This recipe uses fresh vegetables and chunks of cheddar cheese. A bit like our Crockpot potato Soup with Frozen Hashbrowns but made in less time and with lots of veggies. If you want it smooth as you see here use an immersion blender at the end, or leave chunky.
in Ninja Foodi
You can make it in a Crockpot Express or Ninja Foodi as well though too. It doesn't matter what brand you might have. Here's what it looks like in the first step once you add all your broccoli and cheese, we think sharp is the best but totally up to you.
We use this pot like for everything and rarely use our oven or stove anymore. We did make a version of broccoli beer cheese soup in our Dutch oven though if you want to try both.
Over the years we have added more and more of course. Another variety is something our Grandma would have loved, it's our Instant Pot beer cheese soup. Most of the alcohol is cooked out but it offers a ton of flavor with a dark or blonde version in there.
Before this we didn't cook homemade meals often. They were time consuming on the stove top and there wasn't time for it in the day, BUT that's all changed. In 15 minutes we can now make a homemade soup such as this one. It's pretty good.
Ingredients
- Broccoli floretswe'd choose fresh vs. frozen broccoli
- Cheese – sharp cheddar is best, hred at least 1/4 cup more to serve on top once it is done
- Onions diced fine are optional
- Heavy cream is better to make creamier
- Celery is a great addition too
- Vegetable or chicken broth
- Salt and pepper to taste
What kind of potatoes are best in broccoli cheese soup?
If you want to use fresh, peel them and then shred with a cheese shredder. We like russets because they are starchy which means it will thicken this meal well. Red are firmer so if you want it chunkier you could go with that. Hash browns are our choice.
Swaps
You also can make this Instant Pot soup recipes can be made as thick as you'd like. add a bit more cornstarch at the end if it's a bit thin for you when you lift the lid off. It is easy to adjust to your liking. We also add a lot of cheddar cheese!! You can use our measurements, add less, or even more. If you're a huge cheese lover though, pile it on it. Ours comes out wonderfully creamy and cheesy for sure.
You will need to get out the following items and ingredients. Fresh is always better than frozen but you could use that. The biggest difference is that frozen vegetables when cooked under high pressure will break down quite a bit and may become too soft for you.
If you needed to make this dairy free you could use coconut milk but know that it will be quite a bit thinner and sweeter. Half lactose free milk and half coconut could be used alternatively. You'll want to thicken at the end with cornstarch or arrowroot flour for gluten free at the end. We've gotta share our Instant Pot broccoli instructions too of course!
To get it creamy you do want this thick dairy product to get the thickness and texture you want. There are some great dairy free cheese alternatives out there our Daiya that we have tried. We have found it at Walmart in a variety of different types.
How to Make Broccoli Potato Cheese Soup in Pressure Cooker
- Cut your fresh vegetales into small, bite size pieces. Stalks can be diced and added too, or discarded!
- Add into your pressure cooker with your cheese
- Push the soup button and quick release when done
If you want it smooth use an immersion blender. Can top with added shredded cheese if desired.
This does taste like broccoli soup at Panera if you love that. Ready to make this in your Crock Pot Express or Ninja Foodi machine?? These directions will work for those too. If you have a pot that doesn't have a soup button then use pressure cook low setting instead.
Other pressure cooker recipes you'll love
- Instant Pot carrot soup is another great vegetable soup as well as our Instant Pot minestrone soup
- Then try Instant Pot tomato basil soup
Broccoli Potato Cheese Soup
By Easy broccoli potato cheese soup in pressure cooker uses fresh vegetables and turns out creamy and good in your Instant Pot every time! Prep: 15 minutes minsCook: 30 minutes minsTotal: 45 minutes minsServings: 6 Save Recipe Saved! Pin Recipe Comment Print Recipe
Equipment
Ingredients
- 2 heads broccoli
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1/2 onion, diced
- 2 c heavy cream
- 1 cup hash browns frozen, or finely shredded potatoes without the skin
- 8 oz cheese, shredded or cut into small chunks, sharp is best
- 3 c vegetable broth, or water
Instructions
- Cut the broccoli, carrots, celery and onion into small, bite size pieces. Stalks can be diced and added too!
- Add all diced vegetables into your pressure cooker with liquids.
- Sprinkle shredded cheese on top.
- Close lid and steam valve and push the soup button, it will automatically set to 30 minutes (if not adjust to 30).
- Do a quick release and serve. If you want it smooth use an immersion blender. Can top with added shredded cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
