Instant Pot Copycat Panera Broccoli Cheese Soup
This Instant Pot copycat Panera broccoli cheese soup is a creamy pressure cooker soup made with broccoli, carrots, chicken broth, Velveeta, cheddar, milk, and half-and-half for rich, restaurant-style comfort without a long stovetop simmer.
The full recipe takes about 40 minutes from prep to bowl, makes four servings, and is especially helpful for busy weeknights, chilly-day lunches, and anyone craving Panera-style broccoli cheddar soup at home.
Instant Pot Panera Broccoli Cheese Soup Recipe
If you have been searching for an Instant Pot Panera broccoli cheese soup recipe, this is the cozy copycat-style bowl to make when a restaurant run is not happening. Frozen broccoli keeps the prep simple, carrots and onion add familiar vegetable flavor, and two kinds of cheese create a rich, creamy finish.
This pressure cooker broccoli cheese soup works because the recipe is finished in stages. The vegetables, broth, and Velveeta build the soup base, while the milk-and-flour mixture, half-and-half, and shredded cheddar finish the soup after pressure cooking. That gives you a thick, creamy bowl without asking the milk and finishing cheese to do all their work under pressure.
It is a practical recipe for beginner Instant Pot cooks, busy families, copycat-recipe fans, and anyone who believes a chilly day deserves something warm enough to hold with both hands. You can serve it for lunch, make it for a simple weeknight dinner, or pull it out whenever the craving for creamy broccoli cheddar soup refuses to be ignored.
Why You’ll Love This Recipe
- Pressure cooker fast: You get cozy soup flavor without watching a pot simmer all afternoon.
- Easy ingredients: Frozen chopped broccoli makes this recipe convenient in any season.
- Extra creamy: Velveeta, shredded cheddar, milk, and half-and-half create a rich, cheesy texture.
- Family-friendly: The broccoli is tucked into a smooth, comforting cheese soup that may win over even reluctant vegetable eaters.
- Easy to customize: Add more cheddar, a little hot sauce, or green chiles when you want to make the bowl your own.
- Restaurant-at-home comfort: It is made for those nights when you want a Panera-inspired bowl without putting on shoes and going anywhere.
Readers Also Make…
For another pressure-cooked bowl that tastes like it has been simmering much longer than it has, try my Instant Pot Chicken and Dumplings. It brings the same old-fashioned comfort to a busy weeknight.
Ingredients
The complete measurements are waiting in the printable recipe card below. These ingredient notes will help you understand what makes this Instant Pot broccoli cheese soup thick, creamy, and full of flavor.
Broccoli
This recipe uses frozen chopped broccoli that has been defrosted. It keeps prep time short and gives the soup plenty of broccoli in every spoonful.
Drain away excess water after thawing. Too much extra moisture can thin the finished soup.
Onion and Carrots
A small yellow onion and julienne-cut carrots add the vegetable base that gives broccoli cheese soup more flavor than cheese alone ever could.
Julienne-cut carrots are especially handy here because they soften quickly and give the soup those little streaks of color that make a creamy bowl look even more inviting.
Chicken Broth
Low-sodium chicken broth gives you more control over the final seasoning. This matters in a soup that also contains Velveeta and shredded cheddar, both of which bring plenty of salty flavor to the pot.
Velveeta and Cheddar Cheese
This soup uses two kinds of cheese for two different jobs. Velveeta helps create that smooth, creamy texture, while shredded cheddar gives the finished soup a stronger cheddar flavor.
For the smoothest finish, shred cheddar from a block when possible. Pre-shredded cheese contains anti-caking ingredients that can make a cheese soup less silky.
Milk, Flour, and Half-and-Half
Milk and flour are whisked together before they go into the soup, helping thicken the broth without leaving floury lumps behind.
Half-and-half adds the rich, creamy finish that turns a simple broccoli soup into serious cold-weather comfort.
Salt and Black Pepper
Season near the end and taste first. The broth and cheeses already contribute salt, so the soup may need less than you expect.
How to Make Instant Pot Panera Broccoli Cheese Soup
Start by selecting the Sauté function and melting the butter in the Instant Pot insert. Add the onion and carrots and cook them briefly until they begin to soften.
Add the chicken broth and make sure the bottom of the pot is clean before pressure cooking. Scraping up anything stuck after sautéing helps reduce the chance of a burn warning.
Add the broccoli and Velveeta to build the soup base. Secure the lid, turn the valve to Sealing, and pressure cook according to the recipe directions. The detailed method uses a short pressure-cooking time followed by a brief natural release before the remaining pressure is carefully vented.
While the soup cooks, whisk the flour into the milk until smooth. Once the pressure has been released, stir the milk mixture and half-and-half into the soup.
Use the Sauté function to gently heat and thicken the soup, then stir in the shredded cheddar until melted. Season with salt and pepper and serve while every bowl is hot, creamy, and gloriously cheesy.
Expert Tips for the Best Instant Pot Broccoli Cheese Soup
Deglaze Before Pressure Cooking
After sautéing the onion and carrots, make sure broth reaches the bottom of the insert and loosen anything that may have stuck. A clean bottom helps prevent the Instant Pot burn warning.
Thaw and Drain the Broccoli
Frozen broccoli is wonderfully convenient, but excess thawing liquid can make the soup thinner. Drain it before adding it to the pot.
Whisk the Flour and Milk Until Completely Smooth
Do not sprinkle dry flour directly into the finished soup. Whisking it into the milk first makes it much easier to create a smooth, creamy texture.
Do Not Boil the Finished Cheese Soup Hard
Once the milk, half-and-half, and shredded cheddar are in the soup, gentle heat is your friend. A hard boil can make dairy and cheese separate or turn grainy.
Add the Cheddar Gradually
Stir the shredded cheddar into the hot soup a little at a time. Let each addition begin to melt before adding more.
Season After the Cheese Melts
Wait until the soup is nearly finished before deciding how much salt it needs. Cheese can change the seasoning more than you might expect.
Instant Pot Broccoli Cheese Soup Troubleshooting
Why Is My Broccoli Cheese Soup Too Thin?
Give the milk-and-flour mixture a few minutes to thicken the soup on the Sauté setting. Stir frequently and remember that the soup will continue to thicken slightly as it stands.
If it is still thinner than you like, simmer it gently for another minute or two rather than adding a large amount of extra flour all at once.
Why Is My Soup Too Thick?
Cheese soup thickens as it cools. Stir in a small splash of warm chicken broth or milk until the consistency is where you want it.
Why Is My Cheese Soup Grainy?
Heat that is too high can cause cheese to separate. Use gentle heat after the dairy is added, shred cheddar from a block when possible, and stir the cheese in gradually.
Why Did My Instant Pot Give Me a Burn Warning?
Make sure nothing is stuck to the bottom after sautéing. Add the broth and scrape the insert clean before locking the lid.
The flour, milk, and half-and-half are finishing ingredients in this recipe. Keeping the thickened dairy portion out of the pressure-cooking stage helps protect the bottom of the pot.
Why Is My Soup Too Salty?
Start with low-sodium chicken broth and wait until the cheese has melted before adding the final salt. If the finished soup is too salty, a little additional unsalted broth, milk, or half-and-half may help soften the flavor.
Variations and Creative Ideas
The basic recipe is delicious as written, but homemade copycat recipes have one advantage over ordering from a menu: your kitchen gets the final vote.
Make It Extra Cheesy
Add a little more shredded cheddar at the end. Keep the heat gentle and add the extra cheese gradually so the soup stays smooth.
Add a Little Heat
A dash of Tabasco or another favorite hot sauce cuts through the richness and gives the soup a gentle kick.
Try Green Chiles
A can of drained green chiles adds mild heat and a Southwestern twist. It will move the flavor away from the classic Panera-inspired version, but it is a delicious change when you are in the mood for something different.
Keep More Broccoli Texture
If you like bigger pieces of broccoli, reserve a small portion and stir it into the hot soup during the finishing stage. Let it simmer gently until heated through.
Make It Vegetarian
Use a flavorful low-sodium vegetable broth instead of chicken broth. The finished soup will be a vegetarian Panera-inspired broccoli cheese soup rather than the original version of this recipe.
Perfect With…
On a crisp fall evening or one of those winter nights when the sun seems to disappear before dinner, serve this creamy soup with something warm for dipping. My Copycat Red Lobster Cheddar Bay Biscuits turn one bowl of soup into a full restaurant-at-home comfort-food moment.
What to Serve with Broccoli Cheese Soup
This soup is rich enough to be the main event, especially for lunch or a simple weeknight dinner.
Serve it with crusty bread, warm biscuits, a grilled sandwich, or a crisp green salad. A baked potato also makes a cozy partner for a smaller bowl of soup.
For a Panera-inspired lunch at home, pair the soup with half a sandwich and a simple salad. It is one of those meals that feels a little more special than the effort required to put it on the table.
For a Pinterest-worthy serving, ladle the soup into a wide bowl and finish it with a small sprinkle of cheddar, a few tiny broccoli pieces, and plenty of warm bread nearby. The creamy golden soup looks especially cozy against a checked kitchen towel in warm evening light.
How to Store and Reheat Broccoli Cheese Soup
Refrigerator
Allow leftover soup to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
The soup will thicken as it chills. That is normal for a cheese soup made with flour and dairy.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring frequently. Add a small splash of milk or broth if the soup has become too thick.
For individual portions, microwave at reduced power in short intervals, stirring between each one. Avoid overheating the soup because high heat can affect the creamy texture.
Can You Freeze Broccoli Cheese Soup?
You can freeze it when needed, but dairy-based cheese soups may separate or become slightly grainy after thawing.
For the best texture, enjoy this soup fresh or refrigerated. If you do freeze it, thaw it overnight in the refrigerator and reheat it very gently, whisking as needed to help bring the texture back together.
Make-Ahead Tips
You can do most of the prep before anyone starts asking what is for dinner.
Chop the onion, prepare the carrots, thaw and drain the broccoli, and shred the cheddar ahead of time. Store everything in separate covered containers in the refrigerator.
The complete soup can also be made ahead and refrigerated. Reheat it gently and add a splash of milk or broth if it has thickened overnight.
For the very best texture, though, this is one of those recipes that rewards you for eating the first bowl while it is still steaming from the pot.
Pressure-Cooked Comfort for Chilly Days
This is where the story belongs—after you already know what is for dinner.
Crisp fall afternoons and chilly winter evenings have a way of making creamy soup feel less like food and more like a plan. The kitchen gets warmer. The windows look colder. Someone starts tearing bread into pieces before the bowls even reach the table.
That is the sort of comfort this soup brings.
There is no need to fight the weather or make a restaurant run when the craving hits. Keep the broccoli in the freezer, the cheese in the refrigerator, and let the Instant Pot do what it does best: turn an ordinary collection of ingredients into the kind of dinner everyone suddenly has time to sit down for.
Add more cheese if that is your love language. Give it a dash of hot sauce. Stir in green chiles when you are feeling adventurous.
Follow the basic recipe, then make the bowl yours.
Frequently Asked Questions About Instant Pot Panera Broccoli Cheese Soup
Can you make Panera broccoli cheese soup in an Instant Pot?
Yes. This copycat-style recipe uses the Instant Pot to quickly cook the broccoli, carrots, onion, broth, and soup base before the milk mixture, half-and-half, and shredded cheddar finish the soup.
Is this Panera’s official broccoli cheddar soup recipe?
No. This is a homemade copycat recipe inspired by the creamy broccoli and cheddar soup people love ordering at Panera. It is not Panera’s official formula.
Can I use frozen broccoli in Instant Pot broccoli cheese soup?
Yes. This recipe is specifically made with frozen chopped broccoli. Thaw it first and drain away excess water for the best consistency.
How do you thicken Instant Pot broccoli cheese soup?
Whisk flour into milk until smooth, stir it into the soup after pressure cooking, and let the soup heat gently on the Sauté setting. The cheddar will also help thicken the soup as it melts.
Can I use fresh broccoli instead of frozen broccoli?
Yes, but the texture may be different. Chop the broccoli into small, evenly sized pieces so it cooks consistently.
Can I use all cheddar instead of Velveeta?
You can, but the texture will not be exactly the same. Velveeta helps give this version its smooth, creamy consistency. If using more cheddar instead, melt it gently after pressure cooking to reduce the chance of a grainy soup.
Why does broccoli cheese soup get thicker in the refrigerator?
The flour, cheese, and dairy continue to firm as the soup cools. Add a splash of milk or broth while reheating to loosen the consistency.
Can I make this broccoli cheese soup ahead?
Yes. Make it up to a day ahead, refrigerate it in an airtight container, and reheat gently. Add a little milk or broth if it becomes too thick.
What can I add to broccoli cheese soup?
Try extra cheddar, a dash of hot sauce, green chiles, or additional broccoli. Remember that major additions will move the flavor farther away from the original copycat inspiration.
More Copycat Soups and Comfort Food Recipes
When one restaurant-at-home recipe leads to another, try my Copycat Shadowbrook Artichoke Soup for a creamy, elegant soup with plenty of restaurant nostalgia.
For old-fashioned comfort with a story behind every bowl, make The Dish Copycat Chicken and Dumplings. When you are craving a hearty, beefy bowl instead, my Wendy’s Copycat Chili brings another familiar restaurant favorite home.
You can also browse the full Copycat Recipes collection for more restaurant favorites or explore my Easy Instant Pot Recipes when the pressure cooker has already earned its place on the counter.
Instant Pot Copycat Panera Broccoli Cheese Soup
This Instant Pot copycat Panera broccoli cheese soup is a creamy pressure cooker soup made with broccoli, carrots, chicken broth, Velveeta, cheddar, milk, and half-and-half. Rich, cheesy, and ready in about 40 minutes, it brings Panera-inspired comfort home for busy weeknights, chilly lunches, and cozy fall or winter dinners.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, peeled and chopped
- 1 cup julienne-cut carrots
- 2 (14.5-ounce) cans low-sodium chicken broth
- 16 ounces Velveeta cheese, cut into cubes
- 1 (16-ounce) package frozen chopped broccoli, thawed and drained
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 2 cups shredded cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
Instructions
Select the Sauté function on the Instant Pot. Add the butter and allow it to melt.
Add the chopped onion and julienne-cut carrots. Sauté for 3 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and scrape the bottom of the pot well to loosen anything that may have stuck during sautéing.
Stir in the thawed, drained broccoli and cubed Velveeta.
Secure the lid and turn the pressure release valve to Sealing. Select Manual or Pressure Cook on High Pressure for 4 minutes.
When the cooking time ends, allow the pressure to release naturally for 5 minutes. Carefully turn the valve to Venting to release the remaining pressure, keeping your hands and face away from the steam.
While the pressure releases, whisk the milk and flour together in a small bowl until completely smooth.
Open the lid and stir in the milk-and-flour mixture and the half-and-half. Select Sauté and cook for 2 to 3 minutes, stirring frequently, until the soup begins to thicken.
Turn off the Instant Pot. Add the shredded cheddar gradually, stirring until the cheese is completely melted and the soup is smooth. Do not allow the finished cheese soup to boil.
Season with salt and black pepper to taste. Ladle into bowls and serve hot.
Notes
Recipe Notes
This Instant Pot copycat Panera broccoli cheese soup uses frozen chopped broccoli for quick prep and a combination of Velveeta and shredded cheddar for a smooth, rich finish. Thaw and drain the broccoli before cooking so extra liquid does not thin the soup.
The soup thickens as it stands and will become even thicker after refrigeration. Add a small splash of milk or chicken broth when reheating if needed.
Recommended Equipment
A 6-quart Instant Pot or electric pressure cooker works well for this recipe. You will also need a wooden spoon or silicone spatula, a small mixing bowl, a whisk, a cheese grater, and a ladle.
Expert Tips
Deglaze the Instant Pot after sautéing the vegetables. Pour in the chicken broth and scrape the bottom of the insert clean before pressure cooking to help prevent a burn warning.
Whisk the flour into the milk until completely smooth before adding it to the soup. Adding dry flour directly to the pot can create lumps.
For the smoothest soup, shred the cheddar from a block. Pre-shredded cheese contains anti-caking ingredients that can make cheese soup less silky.
Add the shredded cheddar gradually after the pressure-cooking stage. Keep the heat gentle and do not allow the finished soup to boil.
Wait until the cheese has melted before adding the final salt. The broth, Velveeta, and cheddar already contribute salty flavor.
Variations
For an extra-cheesy bowl, stir in additional shredded cheddar a little at a time until it melts.
Add a dash of Tabasco or your favorite hot sauce for a little heat.
Stir in drained green chiles for a mild Southwestern variation. This changes the classic Panera-inspired flavor, but it makes a delicious creamy soup.
For more broccoli texture, reserve a small amount of the thawed broccoli and stir it into the soup during the finishing stage. Heat gently until tender.
For a vegetarian version, substitute low-sodium vegetable broth for the chicken broth.
Serving Suggestions
Serve this rich broccoli cheese soup with crusty bread, a grilled sandwich, a baked potato, or a crisp green salad.
For an especially cozy restaurant-at-home dinner, pair a bowl with Copycat Red Lobster Cheddar Bay Biscuits.
Another pressure-cooked comfort-food favorite is Instant Pot Chicken and Dumplings, especially when the weather calls for something warm and hearty.
Storage
Allow leftover soup to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
The soup will thicken as it chills because of the flour, cheese, and dairy.
Reheating
Reheat broccoli cheese soup gently on the stovetop over low heat, stirring frequently. Add a small splash of milk or chicken broth if the soup has become too thick.
For individual portions, microwave at reduced power in short intervals and stir between each interval. Avoid overheating because high heat can cause dairy-based cheese soup to separate.
Freezing
Dairy-based cheese soups can become slightly grainy or separated after freezing, so this recipe has the best texture when enjoyed fresh or refrigerated.
If freezing is necessary, cool the soup completely and store it in a freezer-safe container. Thaw overnight in the refrigerator and reheat very gently, whisking as needed to help restore the creamy texture.
Make-Ahead Tips
The onion can be chopped, the carrots prepared, the broccoli thawed and drained, and the cheddar shredded ahead of time. Store each ingredient in a separate covered container in the refrigerator until ready to cook.
The finished soup can also be made up to a day ahead. Reheat it gently and add a splash of milk or broth if it thickens overnight.
More Copycat Comfort Food Recipes
For another creamy restaurant-inspired soup, try Copycat Shadowbrook Artichoke Soup.
When you want old-fashioned comfort food with restaurant nostalgia, make The Dish Copycat Chicken and Dumplings.
For a hearty, beefy copycat favorite, try Wendy's Copycat Chili.
Frequently Asked Questions
Can you make Panera broccoli cheese soup in an Instant Pot?
Yes. This copycat-style recipe pressure cooks the broccoli, carrots, onion, broth, and cheese base before the milk mixture, half-and-half, and shredded cheddar finish the soup.
Is this Panera's official broccoli cheddar soup recipe?
No. This is a homemade copycat recipe inspired by the creamy broccoli and cheddar soup served at Panera.
Can I use frozen broccoli in Instant Pot broccoli cheese soup?
Yes. This recipe is made with frozen chopped broccoli. Thaw and drain it first so excess liquid does not thin the soup.
How do you thicken Instant Pot broccoli cheese soup?
Whisk flour into milk until smooth, stir it into the soup after pressure cooking, and heat gently on the Sauté setting. The shredded cheddar also helps thicken the soup as it melts.
Can I use fresh broccoli instead of frozen broccoli?
Yes. Chop fresh broccoli into small, evenly sized pieces so it cooks consistently.
Can I use all cheddar instead of Velveeta?
You can, but the texture will be different. Velveeta helps give this version its smooth, creamy consistency. Add extra cheddar gently after pressure cooking to reduce the chance of a grainy soup.
Why is my broccoli cheese soup too thin?
Let the milk-and-flour mixture cook for a few minutes on Sauté while stirring frequently. The soup will also continue to thicken slightly as it stands.
Why is my broccoli cheese soup grainy?
Cheese soup can become grainy when heated too aggressively. Use gentle heat, add the shredded cheddar gradually, and do not boil the finished soup.
Can I make this broccoli cheese soup ahead of time?
Yes. Make it up to a day ahead, refrigerate it in an airtight container, and reheat gently. Add a little milk or broth if it becomes too thick.
Nutrition Disclaimer
Nutrition information is an estimate and will vary depending on the brands, ingredients, and portion sizes used. For the most accurate information, calculate nutrition using the exact products used in your kitchen.
Final Thoughts
There is something deeply satisfying about making a restaurant craving in your own kitchen, especially when the Instant Pot helps get a creamy bowl on the table without a long afternoon at the stove.
This Instant Pot copycat Panera broccoli cheese soup is rich, cheesy, packed with broccoli and carrots, and easy enough for an ordinary weeknight. It keeps the comfort of the soup you were craving while giving you the freedom to add more cheddar, a little hot sauce, or whatever makes your family reach for a second bowl.
Fast bowl. Slow-day feelings.
Next Recipe to Try: Copycat Shadowbrook Artichoke Soup
Keep the restaurant-at-home soup pot going with my Copycat Shadowbrook Artichoke Soup. It is creamy, velvety, full of artichoke flavor, and wrapped in the kind of California restaurant nostalgia that proves some memories really do come back by the spoonful.