(Extra Green) Instant Pot Broccoli Cheese Soup

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes high pressure
  • Total Time: 5 minute
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Pressure cooker



  • 2 Tbsp butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 tsp salt
  • 1 1/2 tsp dry mustard
  • 4 heaping C broccoli florets
  • 4 C chicken broth
  • 2 C spinach
  • 1 C shredded cheddar cheese
  • 1/2 C shredded Parmesan cheese


1. Melt butter in the Instant Pot on Saute. Add the onion and spices and sauté for 2 minutes. Stir in the garlic, then the broccoli florets. Stir to combine ingredients.

2. Pour in the chicken broth. Cover the IP, close the valve, and set IP to 4 minutes on manual high pressure.

3. After 4 minutes on high pressure, quick release pressure. Return the IP to Saute, and add the spinach. Stir in the spinach until the leaves are wilted.

4. Blend the soup in a blender or food processor. Add the cheeses and blend again to incorporate.

5. Serve immediately with croutons and extra Parmesan cheese (optional).


Adapted from Cooks Illustrated