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Nothing screams cozy comfort food like this cheddar broccoli potato soup! Rich, creamy and thick, this quick and easy cheesy broccoli potato soup comes together super quick in Instant Pot.
You can use frozen chicken stock, frozen broccoli and leftover baked potatoes!!!
Instant Pot Cheddar Broccoli Potato Soup
- 3 cups chicken stock, Note 1
- 2-3 leftover baked potatoes, Note 2
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 cups frozen broccoli florets, Note 3
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 cup grated cheddar cheese, more for serving
- Place the inner pot in Instant Pot and hit “saute” button. Add broth and warm it up. If you’re using frozen stock, put it in as frozen and start thawing it in the pot.
- Meanwhile, cut the potatoes into small cubes. (I use this handy tool to expedite the process.)
- Add the potatoes, salt and garlic powder into the pot with chicken stock. (If you're using frozen stock, no need to wait for the stock to fully thaw, but make sure there’s at least 1 cup of liquid thawed.)
- Cover and make sure the valve is set to sealing. Click “cancel” button, and then Manual/Pressure Cook button. Set it for 3 minutes on High. (Note: It took 24min for IP to come to pressure with some frozen stock.)
- Once the time is up, let the Instant Pot release pressure naturally for 5 minutes. Then turn the valve to venting to release all the remaining pressure. When the pin drops, carefully open the lid.
- Hit “saute” button, add broccoli and milk. Bring it to a boil.
- Meanwhile, in a small bowl, mix cornstarch with 1 tablespoon of water. And add it to the soup while it’s boiling. Mix everything well and cook until broccoli is softened.
- Add cheese and stir until it's fully melted. Serve with more cheese, if desired.
It’s bitter cold outside and you want nothing more than a bowl of hot comfort food to warm your body and soul. Well, lucky you, because nothing screams cozy comfort food like this cheddar broccoli potato soup! It’s warm, rich and full of flavor.
Rich, creamy and thick without using heavy cream, this quick and easy weeknight soup comes together super fast in your Instant Pot. It’s a simple, no-fuss recipe that’s perfect for warming up on cold days.
Also, this recipe clears out your fridge of frozen chicken stock, frozen broccoli and leftover baked potatoes. Yes, if you have some leftover baked potatoes that you cooked in Instant Pot, this is a perfect way to use them up!!!
Then, throw in a few more simple ingredients that you likely already have in your pantry, dinner is ready in under 45 minutes!
An Instant Pot is just the best kitchen appliance all year round! During hot summer days, it helps you keep your kitchen cool, and then during cold winter days, you make deliciously comforting soups to warm up!
Instant Pot makes it the easiest and quickest broccoli potato soup recipe ever.
Oh and feel free to adapt this recipe as you like. Comfort food is different for everyone! Try different fresh or frozen vegetables. Diced carrots, for example, are a great addition to this soup. If you have any leftover chicken, throw it in as well!
What type of potato is best for potato soup?
You can use any leftover baked potatoes that you have on hand for this recipe. Any variety will work well.
If you don’t have leftover baked potatoes, you can also use raw russet potatoes. If you cut them into small cubes, they will cook thoroughly and work well in this broccoli potato soup.
Frozen vs fresh broccoli. Which one is best?
You can use fresh or frozen broccoli as they both work equally well, so use what you have on hand. I always have some frozen broccoli in the freezer, as it’s super convenient, and I highly recommend you keep a bag or two as well.
If using frozen broccoli for your broccoli soup, remember to take it out on the counter to thaw slightly as you start cooking the dinner.
How to make cheesy broccoli potato soup?
Making this potato soup recipe couldn’t be easier! You start by adding the frozen chicken stock to the Instant Pot to thaw slightly. Once that has started thawing and there is about a cup of liquid stock that has melted, you add in the potatoes and seasoning. Fresh chicken stock will work just fine too, simply continue with the recipe without waiting for the stock to warm up.
We add broccoli florets after pressure cooking the potatoes, because otherwise they come out super overcooked. Then we’ll add milk for extra creaminess and cornstarch slurry to thicken the soup.
And lastly, stir in the cheese and serve! A creamy, comforting dinner in less than 45 minutes that the whole family can tuck into!
Can you freeze broccoli potato soup?
Most soups freeze well and can be reheated with no issues. However, as this soup has cheese and potatoes in it, it might be more difficult to get a good result when reheating.
Potatoes come out mushy and gummy when reheated from frozen due to their high moisture content. If you would like to try and freeze this soup, perhaps keep the potatoes separate or undercook them beforehand so that they cook more when being reheated.
The cheese in this broccoli cheese soup might also cause an issue when reheating as dairy can often separate when being reheated from frozen. If you have frozen this soup and want to reheat it, reheat it very gently over low heat. This should help prevent separation.
Another tip is to freeze the soup into smaller individual portions. This helps them freeze faster with fewer water crystals forming. This helps the structure of the soup and the soup will have a better texture when reheated.