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bowl of instant pot cheddar broccoli and potato soup
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4.17 from 6 votes

Instant Pot Cheddar Broccoli & Potato Soup

Easy Instant Pot Cheddar Broccoli and Potato Soup is a classic family favorite soup! It is easy to make in the Instant Pot and takes less than 30 minutes from start to finish.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Keyword: instant pot cheddar broccoli and potato soup
Servings: 4


  • 2 tbsp butter
  • 2 cloves garlic crushed
  • 1 medium-sized broccoli head broken into large florets
  • 2 lbs Yukon gold potatoes peeled and cut into small chunks
  • 4 cups vegetable or chicken broth plus more if needed
  • salt and pepper to taste
  • 1 cup half and half
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon optional
  • chopped green onion or chives optional, for garnish


  • Select the sauté function on the Instant Pot.
  • Once hot, add butter, and crushed garlic. Sauté about one minute, or until garlic begins to brown.
  • Add broccoli, potatoes, and broth. Season with extra salt and pepper. Secure the lid and select manual. Cook at high pressure for 5 minutes.
  • Once cooking is complete, select cancel and use the natural release for 10 minutes. Remove any remaining steam.
  • If using bacon, cook the bacon until desired crispiness. Set aside to cool.
  • Add the half and half and 1/2 cup of cheddar cheese. Blend with an immersion blender until smooth, or blend in batches in a large blender. If you want a thinner soup, add more broth. Add salt and pepper to taste.
  • Serve hot with remaining cheddar and bacon (if using).