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Panera Bread Copycat Version - Broccoli Cheddar Soup made in the Instant Pot

Instant Pot Broccoli Cheddar Soup

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 9 minutes
Time to build up pressure 10 minutes
Total Time 14 minutes
Servings 4 servings
Calories 873kcal
Author Manju


  • 3 cups broccoli florets
  • ½ onion diced
  • 1 cup grated carrots
  • 2 ½ cups grated sharp cheddar 8 oz
  • 2 ½ cups grated medium cheddar 8 oz
  • 2 tablespoon butter
  • salt to taste
  • fresh crushed black pepper to taste
  • 4 drops hot sauce
  • 1 cup heavy cream
  • 2 cups vegetable broth


  • Press saute and let the display show "Hot". Add the butter to this.
  • Once the butter melts, add the onion and garlic.
  • Once the onion has softened (do not let it brown), add the broccoli and carrots to the inner pot. Press Keep Warm / Cancel to turn off Saute mode. Add the vegetable stock to this.
  • Close the lid of the Instant Pot. Turn the knob to seal. Press Manual, adjust to High Pressure and adjust time to 5 mins.
  • As soon as 5 mins is done and the Instant Pot beeps, turn the seal manually to release ( watch for the hot steam when you do this) and do a Quick Release of pressure.
  • Open the Instant Pot and using an immersion blender, blend part of the chunky soup to smoother bits. Keep some of the veggies intact. You can also wait for a few minutes, transfer part of the soup to a blender, blend and pour back to the pot.
    Add salt, pepper and a few drops of hot sauce.
  • Press Saute button again. Pour in the heavy cream and mix well. 
  • Once it starts bubbling, add the cheese and mix well.
  • Keep mixing for 2 mins and switch off the saute setting. You can keep it at Keep Warm mode, till you are ready to serve. But, keep stirring every once in a while to avoid clumping. Also, don't keep it in the Keep Warm mode for more than a few minutes.


Calories: 873kcal | Carbohydrates: 13g | Protein: 38g | Fat: 74g | Saturated Fat: 47g | Cholesterol: 245mg | Sodium: 1492mg | Potassium: 521mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8490IU | Vitamin C: 64.9mg | Calcium: 1103mg | Iron: 1.5mg