Instant Pot Broccoli Cheddar Soup Recipe Panera Copycat (2024)

4.05 from 45 votes

• 4 cups Broccoli florets (no stems, just florets) chop them small
• 1 medium White Onion finely chopped
• 3 large Garlic Cloves minced
• 2 stalks Celery washed, cleaned, & finely chopped
• 1 cup Carrots thickly shredded
• 3 tbsp Butter
• 1 cup Cheddar shredded, sharp
• 3 tbsp Corn starch
• 2 cups milk
• 4 cups Vegetable Broth use low sodium or no sodium
• Salt & Black Pepper to taste

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Do watch the Instructional Video attached in the post for more clarity on the steps. Also read the NOTES section for options, substitutes & storage.

Gather all the ingredients. Prepare all the vegetables as mentioned in ingredients list.

• Place the inner pot inside Instant Pot. Plug it in. Press Saute Mode and set it on high. Once the screen displays HOT, add butter to it. As the butter melts, add chopped onions, minced garlic and chopped celery to the pot. Stir and Saute for about 2 minutes, till onions become soft.

• Now add thickly grated carrots, broccoli florets and vegetable broth to the pot. Give it a stir and add salt + pepper to taste. Stir again. Cancel Saute Mode. Close the lid and set it to SEALING. Press Pressure Cook Mode and set it on HIGH for 3 minutes.

• Once the timer goes off, follow QPR (quick pressure release). Open the lid and smush the vegetables well with the back of the kitchen ladle. If you like it chunky, then muddle it lightly. Set aside.

• Now add cold milk to the corn starch and mix well with a whisk or spoon. Make sure that no lumps are left behind. Add this slurry to the cooked vegetables. Press Saute Mode on high and simmer for about 3-4 minutes till it thickens.

• Lastly, add 1 cup of shredded cheddar cheese to the pot. Stir and cook for 2 minutes till cheese is all dissolved.

• Hot Broccoli Cheddar Soup is ready to be served.

Stove Top Instructions

• Take a heavy bottom large sauce pan. Heat butter in it on medium heat. As the butter melts, add onion, garlic and celery. Give it a good stir and cook for 2 minutes till onions are softened. Now add broccoli and shredded carrots along with broth and salt + pepper. Mix it well. Bring it to a boil and then lower the heat to medium. Cover and simmer for about 15 minutes till vegetables are soft. You may need to add more broth/water on stove top cooking.

• Once the vegetables are soft, lower the heat and mush them. Mix corn starch and milk well. Add it to the Vegetables. Give it a good stir. Simmer it on low till the soup thickens. Now add shredded cheese and keep stirring till cheese is completely mixed in it. Adjust the consistency of the soup as desired by adding more liquid. Also adjust the salt & pepper to taste.

Can I make this soup Vegan?

There is no recipe that can not be turned into vegan. Substitute butter with Olive oil or cooking oil. To replace milk, you can use any plant based milk.

Use vegan broth. To substitute cheese, nutritional yeast is a great choice along with plant based cheddar cheese. You can use cashew cream to give it a good body.

Can I skip corn starch?

Yes you can. But I would suggest not unless you are allergic to it. It thickens and binds the soup together. You can use any other kind of starch like arrowroot 0r potato starch.

Is Corn Starch and Corn Flour same?

In USA, corn starch and corn flour are 2 different things. But in many countries, corn starch is also known as corn flour. It is a very fine white colored powder textured flour/starch, used to thicken soups and stews.

Can I use mild cheddar for this recipe?

Yes you can use either mild or medium cheddar for this recipe. Adapt it to your liking.

Can I use market bought Shredded Carrots for this recipe?

Yes please do. Adapt the recipe as per your convenience.

Can I make this Broccoli Cheddar Soup in advance?

You definitely can. Prepare the soup in advance. But do not add cheddar to it if you are planning ahead of time.

Add cheddar only after reheating it and then stir it in.

How long will it stay good in refrigerator?

The soup can stay good up to 1 week when refrigerated. But it tastes best when consumed in 2 days.

Can I freeze this soup?

Yes you can. But as suggested above, freeze it before adding cheddar. Add cheddar when it is ready be eaten. Thaw, heat and stir cheddar in it. Eat.

Notes on Ingredients

Broccoli - I used fresh broccoli florets for the recipe. And I would advise you the same. No to frozen broccoli florets. Cut the broccoli head real close to florets. Avoid stem part if you can. Save the stem part for later to make your own broccoli slaw salad or vegetable stew. Cut the florets real small. You can use less or more broccoli to personalize it.

Carrots - There are many recipes that use matchstick cuts of carrots. But I prefer to use shredded carrots. Not the fine shred though. Shred it thick.

Celery - It is not required but I love to use it. Celery adds good bulk and texture to the soup.

Sharp Cheddar - Use sharp cheddar that is yellow in color for that golden rich color. Again there is no limit to using less or more. Use as much you like in your recipe.

Milk - I use 2% milk for most of my recipes. But feel free to use Heavy Cream or Full Fat milk for the recipe.

Then there is Onion & Garlic. Make sure to use white sweet Onion. No No to red onions.

Corn Starch is used as a thickening agent. It makes the recipe Gluten-free. It acts like a binder for all the ingredients to come together.

No Sodium Vegetable Broth - You can use water instead. But broth adds more richness. Use low sodium or sodium free if needed.

Kitchen Gadgets for the Recipe

Measuring Cups and Spoons

Chopping Board and Knife

Kitchen stirring spoon

Kitchen Colander

6 quart Instant Pot

Instant Pot Liner

Soup Bowls

Soup Spoons