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Panera Broccoli Cheddar Soup - Instant Pot

Panera Broccoli Cheddar Soup - Instant Pot

Delicious, dump and go broccoli cheddar soup.

Course Soup
Cuisine American
Keyword Dump and Go, Instant Pot, pressure cooker


  • 10-12 ounces frozen chopped broccoli, thawed
  • 3 cups chicken (or veggie broth if meatless)
  • 1 small onion, chopped
  • 1 medium carrot, grated
  • 2 tablespoons butter, cut into pieces
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground sage
  • ¼-½ teaspoon salt to your liking
  • 1 cup evaporated milk or half and half or heavy whipping cream
  • 3 tablespoons flour
  • 12 ounces sharp cheddar cheese


  1. Place the first 8 ingredients into the pot. Pressure on high for 5 minutes. Carefully quick release.

  2. Turn off the pot and set to saute. Whisk together the flour and evaporated milk or cream or half and half. When the soup bubbles, stir in the slurry.

    Continue stirring until it reaches your desired consistency. This doesn't take long, maybe 2 or 3 minutes.

  3. Turn the pot off. Slowly add in the cheese and stir until melted into the soup. Let it sit for 5 minutes. Stir again and enjoy!

Recipe Video