Instant Pot Broccoli Cheddar Soup – Panera Copycat

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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!

Closeup shot of spoonful of instant pot broccoli cheddar soup over bowl of more soup

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.

Closeup shot of bowlful of instant pot panera broccoli cheddar soup

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 
Overhead shot of soup ingredients in bowls

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.

Closeup shot of spoon stirring celery and onions

Step 4: Add garlic and cook for another 30 seconds.

Step 5: Add chicken broth to the cooked onions, garlic, and celery.

Chicken broth being poured into instant pot

Step 6: Add broccoli and carrots to the Instant Pot.

Broccoli and carrots in instant pot with broth and celery and oinions

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.

Overhead shot of whisk mixing roux in instant pot

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. 

Closeup shot of ladle full of broth over soup

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.)

Milk being poured into soup in instant pot

Step 14: Add the shredded cheese and stir until melted.

Overhead shot of shredded cheese being stirred into instant pot broccoli cheddar soup

Step 15: Season with salt and pepper. 

Closeup shot of ladle full of instant pot panera broccoli cheddar soup

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.

Closeup shot of spoonful of instant pot broccoli cheddar soup over bowl of more soup

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.
Overhead shot of instant pot broccoli cheddar soup

More Instant Pot Recipes

FAQ

How long will this soup last?

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.

How do you freeze broccoli cheddar soup?

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.

How do you reheat this soup?

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.

Yield: 8 servings

Instant Pot Panera Broccoli Cheddar Soup

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.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

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

  1. Turn your Instant Pot to the sauté function and add 2 tablespoons of butter. 
  2. When the butter melted, add the diced onion and celery. 
  3. Sauté until the vegetables are tender. Add garlic and cook for another 30 seconds.
  4. Add chicken broth to the cooked onions, garlic, and celery.
  5. Add broccoli and carrots to the Instant Pot.
  6. Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes.
  7. When the time is up, release the pressure and allow the steam to vent until you can open the lid.
  8. In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour until blended and creamy. Set aside.
  9. Turn your Instant Pot on to the sauté function. 
  10. Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue to whisk until blended. 
  11. Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.
  12. 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.
  13. Add the shredded cheese and stir until melted.
  14. Season with salt and pepper. 

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 392Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 9gCholesterol 87mgSodium 934mgCarbohydrates 17gFiber 3gSugar 5gProtein 15g

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