Instant Pot Broccoli Cheddar Soup - Panera Copycat
This instant pot broccoli cheddar soup is filled with all the delicious flavors of the classic Panera soup, and it's loaded with delicious vegetables and, of course, cheese!
This broccoli cheddar soup is one of my all-time favorite copycat Panera recipes. It has everything I love in the original, but it actually tastes even better, if that's possible. Because it's made in the instant pot, it's also super fast!
Instant Pot Broccoli Cheddar Soup
We have a Panera near our home, and we love to go there for lunch on the weekends. I always order their broccoli cheddar soup. One day, I was craving it, and I thought, "I'm a good cook. Why don't I just make my own?" I did, and it's delicious.
Ingredients
It only takes a few simple ingredients to make this creamy, delicious soup.
- butter
- onion
- celery
- garlic
- flour
- milk
- chicken broth
- broccoli
- carrot
- salt
- pepper
- cheddar cheese
Instructions
It only takes a few simple steps to make this recipe.
Step 1: Turn your Instant Pot to the sauté function and add 2 tablespoons of butter.
Step 2: When the butter melted, add the diced onion and celery.
Step 3: Sauté until the vegetables are tender.
Step 4: Add garlic and cook for another 30 seconds.
Step 5: Add chicken broth to the cooked onions, garlic, and celery.
Step 6: Add broccoli and carrots to the Instant Pot.
Step 7: Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes.
Step 8: When the time is up, release the pressure and allow the steam to vent until you can open the lid.
Step 9: In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour until blended and creamy. Set aside.
Step 10: Turn your Instant Pot to the sauté function.
Step 11: Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue to whisk until blended.
Step 12: Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.
Step 13: Heat up your milk in microwave until very warm, but DO NOT BOIL. (This will prevent the milk from curdling when adding it to the hot soup.)
Step 14: Add the shredded cheese and stir until melted.
Step 15: Season with salt and pepper.
Equipment
It only takes a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon
- Whisk
- Instant pot
Substitutions
Vegetable broth: If you don't have chicken broth, vegetable broth will work.
Cream: If you don't have milk, cream will work well.
Options
Looking for ways to change up this instant pot broccoli cheddar soup? Here are some suggestions.
Spicy: Add red pepper flakes to the soup for a kick of heat.
Sauteed Chicken: After completing your soup, add some sauteed chicken for a different recipe.
Tips:
- Chop your broccoli florets into small pieces so they cook up tender and blend well.
- Be careful not to burn your onions and celery when sauteeing. Mix constantly while cooking them.
- Don't puree your soup completely. Some small chunks vegetables are preferred.
More Instant Pot Recipes
FAQ
This soup can be kept in the refrigerator in an air-tight container for up to 3 days. For longer storage, you can freeze this soup for up to 2 months.
Let the soup cool in the refrigerator, then transfer it to an air-tight, freezer-safe container. Leave about 2 inches at the top to allow for expansion. Then place it in the back of the freezer.
Place it in a pot on the stove and heat it over medium-low heat until heated through.
Instant Pot Broccoli Cheddar Soup
Ready to cook this copycat Panera broccoli cheddar soup? Then print the recipe card below.
Instant Pot Panera Broccoli Cheddar Soup
Instant pot broccoli cheddar soup is so rich and flavorful. This copycat instant pot Panera broccoli cheddar soup is better than the original.
Ingredients
- 10 Tablespoons butter, divided
- small onion, chopped
- 2 large stalks celery, chopped
- 2 cloves garlic, minced
- 1⁄2 cup flour
- 2 cups milk
- 3 cups chicken broth
- 3 cups chopped broccoli
- 1 large carrot, shredded
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups shredded cheddar cheese
Instructions
- Turn your Instant Pot to the sauté function and add 2 tablespoons of butter.
- When the butter melted, add the diced onion and celery.
- Sauté until the vegetables are tender. Add garlic and cook for another 30 seconds.
- Add chicken broth to the cooked onions, garlic, and celery.
- Add broccoli and carrots to the Instant Pot.
- Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes.
- When the time is up, release the pressure and allow the steam to vent until you can open the lid.
- In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour until blended and creamy. Set aside.
- Turn your Instant Pot on to the sauté function.
- Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue to whisk until blended.
- Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.
- Heat up your milk in the microwave until very warm, but DO NOT BOIL. This will prevent the milk from curdling when adding it to the hot soup.
- Add the shredded cheese and stir until melted.
- Season with salt and pepper.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 392Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 87mgSodium 934mgCarbohydrates 17gFiber 3gSugar 5gProtein 15g
Get Inspired!
Never miss my delicious recipes, cute creations, or household tips!
