Easy Instant Pot Panera Broccoli Cheddar Cheese Soup + {VIDEO} (2024)

5 from 139 votes

• 2 tablespoons butter Divided
• 1 cup chopped onions
• 2-3 garlic cloves Minced
• 2 cups stock or broth I used chicken.
• salt and pepper to taste
• 4 cups chopped fresh broccoli florets (with stems) You can use frozen if you wish, the pot may take a little longer to come to pressure.
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 2 cups sharp shredded cheddar cheese I purchase block cheese and grate it. It melts much better than pre-shredded cheese.

• Place the Instant Pot on the saute function. Add 1 tablespoon of butter, chopped onions, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.

• Add the chicken broth, broccoli florets, salt and pepper to taste to the pot. Stir to combine.

• Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.

• While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add the flour to the butter and stir.

• When the pot indicates it has finished, quick release the steam and place it on the saute function.

• Open the pot and add the heavy whipping cream and shredded cheddar to the pot.

• Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and flour. Stir and add the mixture back to the pot. This will thicken up the soup.

• Place the Instant Pot on saute for a few minutes until the cheese has melted.

• Serve in bowls.

Stovetop

• Add 1 tablespoon of butter, chopped onions, and garlic to a large pot or Dutch oven on medium-high heat. Cook for 2-3 minutes until the onions are translucent and fragrant.
  

• Reduce the heat to medium and add the broth, broccoli, salt, and pepper to taste to the pot. Cover and cook for about 5 minutes or until the broccoli is tender.

• While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add the flour to the butter and stir.

• When the broccoli is tender, add the heavy whipping cream and shredded cheddar to the pot.

• Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and flour. Stir and add the mixture back to the pot. This will thicken up the soup.

• Remove the pot from the heat. Allow a few minutes for the cheese to melt and the soup to thicken.

• Serve in bowls.

I love really chunky broccoli cheddar soup, but sometimes I like to use an immersion hand blender, to smooth out the soup.

To make this dish low carb use 1/2 teaspoon of xantham gum to substitute flour.