This Easy Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is actually better than the real thing. Make this dish for meal-prep using fresh or frozen broccoli.
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Since Panera first opened I have always been a fan of their broccoli cheddar soup. I can eat it year round. It doesn’t have to be cold outside for me to crave a bite! I’m sharing my favorite homemade version. I prefer to make it in my Instant Pot because it gives the broccoli the PERFECT texture. I have also included stovetop instructions below.
If you are a soup lover you will also love my Instant Pot Split Pea Soup and Instant Pot Chicken Tortilla Soup.
How to Make Instant Pot Panera Broccoli Cheese Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Gather your ingredients.
- Saute the onions and garlic.
- Add the chicken broth, broccoli, and seasonings.
- Pressure cook for 4 minutes. Quick-release the steam and add the remaining ingredients.
What Type of Cheese to Use
I like to use sharp cheddar cheese. You can use whatever cheese you wish.
Substitutions and Ideas for Additional Ingredients
- Shredded or Chopped Carrots
- Spinach
- Kale
- Celery
- Crumbled Bacon
- Sausage
- Green Peppers
- Red Peppers
How Many Carbs are in Broccoli?
One cup of broccoli has about 3.5 net carbs. 4 cups of broccoli are used in this recipe, that is divided among 8 servings.
The low carb version of this soup has 6 net carbs per serving.
How Long Will it Last in the Fridge
It will last tightly covered for 3-4 days.
Freezer Tips
I love to use these soup freezer molds from Amazon to freeze the soup. I reheat it using the slow cook function or you can thaw and microwave. It will freeze up to a few months.
You may also enjoy my Keto Cheeseburger Casserole and Keto Peanut Butter Cookies.
Popular Keto Recipes
Keto Bacon Cheeseburger Casserole
Keto Philly Cheesesteak Casserole
Keto Shrimp Alfredo
More Instant Pot Soups
Instant Pot Tomato Soup
Instant Pot Black Bean Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Chicken and Dumplings
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup
Creamy Pumpkin Soup with Canned Pumpkin
Instant Pot Panera Broccoli Cheddar Cheese Soup
Ingredients
- 2 tablespoons butter Divided
- 1 cup chopped onions
- 2-3 garlic cloves Minced
- 2 cups stock or broth I used chicken.
- salt and pepper to taste
- 4 cups chopped fresh broccoli florets (with stems) You can use frozen if you wish, the pot may take a little longer to come to pressure.
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 cups sharp shredded cheddar cheese I purchase block cheese and grate it. It melts much better than pre-shredded cheese.
Instructions
- Place the Instant Pot on the saute function. Add 1 tablespoon of butter, chopped onions, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Add the chicken broth, broccoli florets, salt and pepper to taste to the pot. Stir to combine.
- Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
- While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add the flour to the butter and stir.
- When the pot indicates it has finished, quick release the steam and place it on the saute function.
- Open the pot and add the heavy whipping cream and shredded cheddar to the pot.
- Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and flour. Stir and add the mixture back to the pot. This will thicken up the soup.
- Place the Instant Pot on saute for a few minutes until the cheese has melted.
- Serve in bowls.
Stovetop
- Add 1 tablespoon of butter, chopped onions, and garlic to a large pot or Dutch oven on medium-high heat. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Reduce the heat to medium and add the broth, broccoli, salt, and pepper to taste to the pot. Cover and cook for about 5 minutes or until the broccoli is tender.
- While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add the flour to the butter and stir.
- When the broccoli is tender, add the heavy whipping cream and shredded cheddar to the pot.
- Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and flour. Stir and add the mixture back to the pot. This will thicken up the soup.
- Remove the pot from the heat. Allow a few minutes for the cheese to melt and the soup to thicken.
- Serve in bowls.
Elaine
Tuesday 28th of November 2023
I don't know when I last had Panera broc/cheese soup so I was delighted to find this version. Delicious! It seems there's been a lot of discussion here about "how much" the recipe makes. Maybe there are differences in how things are measured? In any case, I doubled all of the ingredients and got 12 cups of soup. Plenty to take a big batch to a friend coming home from the hospital, and dinner for 2 of us with leftovers for lunch. Thanks, this is a keeper!
staysnatched
Thursday 30th of November 2023
You're welcome!
Caitlin
Sunday 22nd of October 2023
So quick, easy, and absolutely delicious! Tastes even better than Panera.
staysnatched
Sunday 22nd of October 2023
Glad you enjoyed it!
Day
Thursday 27th of July 2023
Hi, thanks for this recipe, gonna make it tonight. I'm new to using the Instant Pot so I was wondering if I wanted to add potatoes (diced russets) when would I have to add them? Should I partially cook them beforehand? Thank you.
staysnatched
Thursday 27th of July 2023
I haven't tried this with potatoes because they have a completely separate cook time. You can try it that way. Let me know how it turns out!
Paul
Wednesday 24th of May 2023
Recipe is good and works well. We had it for dinner tonight. It’s one of the recipes that get in my favorites. The only thing is that I only got two 14 once servings. Still a good recipe.
Lo
Friday 17th of February 2023
Love the keto version. What happened to the xanthum gum version? Can you add that back?
staysnatched
Friday 17th of February 2023
It's in the notes of the recipe.