There’s something about comfort food that just hits differently when it’s cold outside, or when you’re craving something warm and soothing. If you’ve ever had a bowl of Panera’s Broccoli Cheddar Soup, you know it’s the definition of cozy. But what if I told you that you can recreate this iconic soup right at home, and in a fraction of the time using your Instant Pot? That’s right-no need to spend all day stirring over a stovetop! The Instant Pot is your new best friend for making this rich, creamy, and flavorful soup in no time at all.
This Panera-inspired broccoli cheddar soup recipe is quick, simple, and, most importantly, insanely delicious. Whether you’re feeding a hungry family or just need something to warm you up, this soup hits the spot every time. Ready to dive in? Let’s go!
Panera Broccoli Cheddar Soup Instant Pot Recipe
This recipe brings the rich, velvety texture and savory taste of Panera’s Broccoli Cheddar Soup right to your kitchen with minimal effort. With the Instant Pot, you can have this comfort food on your table in about 30 minutes, and trust me, it’s worth every second.
Ingredients Needed
- 1 tablespoon olive oil (or butter for a richer taste)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets, fresh or frozen
- 3 cups chicken broth (you can substitute with vegetable broth for a vegetarian version)
- 1 cup heavy cream (for the silky smooth texture)
- 2 cups shredded sharp cheddar cheese (I recommend going for the sharp cheddar because it melts better and gives a deeper flavor)
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper, to taste
- ½ teaspoon garlic powder (optional, but enhances flavor)
- 1 cup shredded carrots (adds a nice color and mild sweetness)
You can adjust these quantities based on your preferences, but this ratio should give you a perfectly balanced soup.
Cooking Instructions
Making this soup in your Instant Pot is surprisingly easy. Here’s how you do it step-by-step:
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Sauté The Vegetables
Start by turning your Instant Pot on to the "Sauté" setting. Add the olive oil (or butter), and once it heats up, toss in your diced onions. Sauté them until they become soft and translucent, which usually takes about 3-5 minutes. Add the minced garlic and sauté for another 30 seconds, just enough to release its aroma.
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Add The Broccoli And Broth
Once the onions and garlic are ready, add the broccoli florets, shredded carrots, and chicken broth. Stir everything together to combine. Season the mixture with a pinch of salt, pepper, and garlic powder (if using). Stir again to distribute the seasonings evenly.
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Pressure Cook
Close the Instant Pot lid and make sure the valve is set to "Sealing." Use the "Pressure Cook" setting and set the time to 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before the countdown begins.
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Quick Release
Once the 5-minute cook time is up, do a quick release by carefully turning the valve to "Venting" to let out the steam. Once the pressure is released, open the lid.
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Creamy Texture
Stir in the heavy cream to give the soup its smooth, rich texture. If you like your soup a bit thicker, mix 1 tablespoon of cornstarch with a small amount of water, then stir it into the soup to thicken. You can also mash a portion of the broccoli with the back of a spoon if you prefer a chunkier consistency.
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Add The Cheese
Gradually add the shredded cheddar cheese, stirring constantly to ensure it melts smoothly. Once all the cheese is incorporated, taste the soup and adjust the seasoning if needed.
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Serve And Enjoy
Spoon the soup into bowls, garnish with extra cheese if desired, and serve hot with crusty bread or a side salad for a complete meal!
Ingredient Insights
Here’s a deeper look into some of the key ingredients that make this soup shine:
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Broccoli
Fresh or frozen broccoli works well in this recipe, but fresh gives you a bit more texture. It’s packed with fiber, vitamins C and K, and other essential nutrients. The florets soak up the flavors from the broth, cheese, and seasonings, giving you a veggie-forward, hearty soup.
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Cheddar Cheese
Sharp cheddar is the go-to for this soup because it offers a bolder, more tangy flavor compared to mild cheddar. It also melts beautifully, which is essential for that creamy texture. If you’re feeling adventurous, you could even mix in a bit of Gruyère for an extra depth of flavor.
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Heavy Cream
This is what makes the soup so indulgently creamy. You could swap it for half-and-half or milk for a lighter version, but nothing quite compares to the richness heavy cream provides.
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Carrots
They’re not just for color! Carrots add a subtle sweetness that balances out the savory elements, creating a well-rounded flavor profile. Plus, they’re a great source of vitamin A.
Expert Tips
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Blender Option
For an ultra-smooth, velvety texture, you can blend the soup after it’s done cooking. Just be sure to let it cool slightly before using an immersion blender, or transfer the soup to a stand blender in batches. This gives the soup an elegant, creamy finish.
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Make It Ahead
This soup actually gets better the next day! If you have time, prepare it a day ahead and store it in the fridge. The flavors meld together, and you won’t have to do any extra cooking when you’re ready to serve.
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Adjust The Thickness
Not everyone likes their soup thick, and that’s totally okay! If you prefer a thinner soup, simply add more broth or a splash of milk to get your desired consistency.
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Use A Shredded Cheese Block
For the best melt, shred the cheese yourself instead of using pre-shredded cheese. Pre-shredded cheese often has anti-caking agents that can interfere with a smooth melt.
Recipe Variations
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Vegetarian Version
Easily make this recipe vegetarian by swapping out the chicken broth for vegetable broth. You’ll still get the comforting richness of the soup without any meat.
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Spicy Broccoli Cheddar Soup
If you love a little heat, try adding a pinch of red pepper flakes, or mix in some diced jalapeños when sautéing the onions and garlic. A dash of hot sauce can also give it a nice kick.
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Low-Carb Version
To make this soup a little lighter, you can skip the heavy cream and use a low-carb milk alternative like unsweetened almond milk. You can also reduce the amount of carrots to lower the carb count.
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Bacon Lovers
For an extra indulgent twist, crumble some cooked bacon on top of the soup before serving. It adds a smoky, crispy element that pairs wonderfully with the creamy cheddar.
Final Words
Broccoli cheddar soup doesn’t have to be complicated to be amazing. The Instant Pot makes it simple and quick, without sacrificing that delicious, comforting flavor. Whether you’re making it for a weeknight dinner or prepping a big batch for meal prep, this soup is always a crowd-pleaser.
By using the freshest ingredients, you can create a version of Panera’s soup that’s just as good, if not better. And with a few tweaks and additions, you can make it your own. The possibilities are endless!
FAQs
What Ingredients Do I Need For Panera Broccoli Cheddar Soup In The Instant Pot?
To make Panera Broccoli Cheddar Soup in the Instant Pot, you will need the following ingredients: broccoli florets, carrots, onion, garlic, chicken broth, heavy cream, shredded sharp cheddar cheese, butter, flour, salt, and pepper.
Can I Use Frozen Broccoli Instead Of Fresh For This Recipe?
Yes, you can use frozen broccoli in place of fresh broccoli for this recipe. Simply add the frozen broccoli to the Instant Pot without thawing it first. The cooking time remains the same.
How Do I Thicken Panera Broccoli Cheddar Soup In The Instant Pot?
To thicken the soup, you can use a flour-based roux or cornstarch slurry. After cooking, you can blend part of the soup to create a creamy texture or stir in additional cheese. The flour and butter used in the recipe will also help thicken the soup.
Can I Substitute The Heavy Cream With Something Lighter?
Yes, you can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative such as coconut milk or almond milk. However, this may affect the creaminess and flavor of the soup.
What Is The Cooking Time For Panera Broccoli Cheddar Soup In The Instant Pot?
The cooking time for Panera Broccoli Cheddar Soup in the Instant Pot is typically around 10 minutes on high pressure. Afterward, you should allow a natural release for 5-10 minutes before manually releasing the remaining pressure.
Can I Add Other Vegetables To The Panera Broccoli Cheddar Soup?
Yes, you can add other vegetables like cauliflower, zucchini, or even potatoes to the soup. Just make sure to adjust the cooking time slightly if needed, depending on the type and size of the vegetables.
How Do I Make The Soup Smoother In The Instant Pot?
For a smoother consistency, you can use an immersion blender to blend the soup in the Instant Pot after cooking. Alternatively, you can carefully transfer some of the soup to a blender and puree it before returning it to the pot.
Can I Use A Different Cheese Besides Cheddar For This Recipe?
While sharp cheddar is the traditional cheese used in Panera’s broccoli cheddar soup, you can experiment with other cheeses such as gouda, mozzarella, or a mix of cheeses. However, the flavor and texture may vary.
What Is The Best Way To Store Leftover Panera Broccoli Cheddar Soup?
Leftover Panera Broccoli Cheddar Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it over low heat, stirring occasionally, to prevent the cheese from separating.
Can I Make Panera Broccoli Cheddar Soup Ahead Of Time?
Yes, you can make Panera Broccoli Cheddar Soup ahead of time. Once it’s cooked, let it cool and store it in the refrigerator. It can also be frozen for up to 3 months. If freezing, make sure to leave some space in the container for expansion.