Instant Pot Broccoli Cheddar Soup

introduction

This Panera copycat broccoli cheddar Instant Pot soup is creamy, cheesy, and quick. It uses simple steps and common ingredients. If you like easy soup ideas, also see best crockpot soup recipes for more comfort meals.

why make this recipe

Make this recipe because it is fast, rich, and tastes like the cafe version. The Instant Pot cooks the vegetables just right. It saves time and fills the house with a warm, cheesy scent. You can make it meat-free by using vegetable broth.

how to make Panera Copycat Broccoli Cheddar Instant Pot Soup Recipe

1. Turn the Instant Pot to Sauté. Add 4 tablespoons butter and let it melt.
2. Add 1 medium diced yellow onion. Sauté 3–4 minutes until soft.
3. Add 2–3 minced garlic cloves and cook 1 minute until fragrant. Do not burn.
4. Sprinkle 1/4 cup all-purpose flour over the butter and vegetables. Whisk constantly 1–2 minutes to cook the flour into a roux.
5. Gradually pour in 3 cups of the broth while whisking so no lumps form. Then add the rest of the broth. Stir well.
6. Add 4 cups broccoli florets and 1 cup shredded carrots. Stir to combine.
7. Close the lid and set the valve to Sealing. Pressure Cook (Manual) on High for 3 minutes.
8. Let the pot sit for 5 minutes for natural release. Then carefully move the valve to Venting for a quick release. Wait until the float drops and open the lid.
9. Press Cancel. Stir the soup and let it cool a few minutes so it is not too hot for dairy.
10. Slowly stir in 1 1/2 cups half-and-half. Mix well.
11. Add 2 cups freshly shredded sharp cheddar, a handful at a time. Stir until melted and smooth. Do not boil after adding cheese.
12. Taste and add 1 teaspoon salt and 1/2 teaspoon black pepper or to your liking. Add optional pinch of nutmeg or 1 teaspoon Dijon if you want more depth. For more Instant Pot soup ideas, check this instant pot spicy short rib noodle soup for technique tips.

Ingredients :

• Butter: 4 tablespoons (1/2 stick), unsalted preferably, for sautéing and building the flavor base.
• Onion: 1 medium yellow onion, finely diced (about 1 cup). Provides aromatic depth.
• Garlic: 2-3 cloves, minced (about 1 tablespoon). Adds essential savory notes.
• All-Purpose Flour: 1/4 cup. This creates the roux, thickening the soup for that classic creamy consistency.
• Chicken Broth or Vegetable Broth: 4 cups (32 oz). Use low-sodium broth to better control the saltiness. Vegetable broth makes this recipe easily vegetarian.
• Half-and-Half: 1 ½ cups. This provides the perfect balance of richness and creaminess. You can substitute with 1 cup heavy cream + 1/2 cup milk for extra richness, or use whole milk for a slightly lighter version (though creaminess will be reduced).
• Broccoli Florets: 4 cups, cut into small, bite-sized pieces (from about 1 large head or 2 smaller heads). Fresh broccoli yields the best texture.
• Carrots: 1 cup, finely shredded or julienned (about 2 medium carrots). Shredded carrots incorporate better and mimic Panera’s texture. Using a food processor grating disc makes this quick work.
• Sharp Cheddar Cheese: 2 cups (8 oz), freshly shredded. Crucial Tip: Shred your own cheese! Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can result in a grainy texture. A good quality sharp cheddar is key for that signature Panera tang.
• Salt: 1 teaspoon (or to taste). Adjust based on your broth’s salt content and personal preference.
• Black Pepper: 1/2 teaspoon (or to taste). Freshly ground pepper is recommended.
• Optional Flavor Enhancers: Nutmeg (1/8 teaspoon), Dijon Mustard (1 teaspoon), Dry Mustard Powder (1/2 teaspoon), Smoked Paprika (pinch for garnish).

how to serve Panera Copycat Broccoli Cheddar Instant Pot Soup Recipe

Serve hot in bowls. Top with a pinch of smoked paprika or extra shredded cheddar. Crusty bread, warm sourdough, or a simple green salad go well with this soup. For a heartier meal, serve with a sandwich.

how to store Panera Copycat Broccoli Cheddar Instant Pot Soup Recipe

Cool soup to room temperature, then store in airtight containers. Keep in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring so the cheese stays smooth. Do not boil. Freeze in freezer-safe containers for up to 3 months; thaw overnight in fridge before reheating.

tips to make Panera Copycat Broccoli Cheddar Instant Pot Soup Recipe

• Shred the cheese yourself for a smooth melt.
• Don’t add dairy while the pot is hot and on Sauté or Pressure Cook to avoid curdling.
• Use low-sodium broth to control salt. Add salt at the end.
• Cut broccoli small so pieces stay tender but not mushy.
• If the soup is too thick, thin with more broth or milk. If too thin, simmer a few minutes on Sauté (low) to reduce, but do not boil after cheese is added.
• For extra depth, add 1 teaspoon Dijon mustard or 1/8 teaspoon nutmeg.

variation (if any)

• Vegetarian: use vegetable broth.
• Extra creamy: replace half-and-half with 1 cup heavy cream + 1/2 cup milk.
• Lighter: use whole milk instead of half-and-half (less rich).
• Add cooked, chopped ham or bacon for a meatier soup.
• For a thicker smooth soup, blend part of the soup with an immersion blender before adding cheese.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Use frozen florets and cut the pressure cook time the same. Let the pot sit a few minutes before quick release to avoid overcooked broccoli.

Q: Why did my cheese get grainy?
A: Likely it boiled after adding cheese or you used pre-shredded cheese with anti-caking agents. Melt cheese slowly off heat and use freshly shredded cheese.

Q: Can I make this on the stove?
A: Yes. Follow the same steps in a large pot. Cook vegetables and roux, add broth and simmer until broccoli is tender (8–10 minutes), then add dairy and cheese off heat.

Q: Can I double the recipe?
A: Yes, but do not overfill the Instant Pot. Use a larger pot or cook in two batches if needed.

Conclusion

If you want to compare notes or see another version of this copycat recipe, find a clear guide at Panera’s Copycat Broccoli and Cheddar Instant Pot Soup.

Broccoli Cheddar Instant Pot Soup

This creamy and cheesy soup is a quick and easy version of the popular Panera dish, made effortlessly in the Instant Pot.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the base

• 4 tablespoons unsalted butter For sautéing and building flavor.
• 1 medium yellow onion, finely diced Adds aromatic depth.
• 2-3 cloves garlic, minced Adds essential savory notes.
• 1/4 cup all-purpose flour Used to create the roux.

For the soup

• 4 cups chicken broth or vegetable broth Use low-sodium for better salt control.
• 4 cups broccoli florets, cut Best texture with fresh broccoli.
• 1 cup carrots, finely shredded Use a food processor for quicker prep.
• 1 1/2 cups half-and-half For richness and creaminess.
• 2 cups shredded sharp cheddar cheese Shred your own cheese for best results.
• 1 teaspoon salt Adjust based on broth.
• 1/2 teaspoon black pepper Freshly ground is recommended.
• 1/8 teaspoon nutmeg (optional) For extra depth.
• 1 teaspoon Dijon mustard (optional) For added flavor.

Method

 

Preparation

1. Turn the Instant Pot to Sauté. Add the butter and let it melt.
2. Add the diced onion and sauté for 3–4 minutes until soft.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the butter and vegetables. Whisk constantly for 1–2 minutes.
5. Gradually pour in 3 cups of broth while whisking to avoid lumps. Stir in the remaining broth.
6. Add the broccoli and carrots, stirring to combine.
7. Close the lid, set the valve to Sealing, and Pressure Cook on High for 3 minutes.
8. Let the pot sit for 5 minutes for natural release, then move the valve to Venting for quick release.
9. Carefully open the lid, then press Cancel and stir the soup.
10. Let the soup cool for a few minutes, then stir in the half-and-half.
11. Gradually add the cheddar cheese, a handful at a time, stirring until melted.
12. Season with salt and pepper to taste, adding optional nutmeg or Dijon if desired.

Notes

Serve hot, topped with smoked paprika or extra cheddar. Store in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat.