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Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe

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33 minutes
9 Comments
3.17 from 6 votes
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This time of year calls for soup and we can't get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!
Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe

This time of year calls for soup and we can’t get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!

it’s so creamy and full of flavor, we love to serve it with our Homemade Lion House Rolls and Apple Cranberry Walnut Green Chopped Salad Recipe, of course you’ll want these Andes Mint Cookies for dessert!

Ingredients for this Copycat Panera Broccoli Cheddar Soup Recipe:

  • 1 1/2 tablespoons unsalted butter
  • 1 onion, diced
  • 6 cups broccoli
  • 3 cups shredded carrots
  • 3 celery stalks, diced
  • 4 1/2 cups chicken stock (or vegetable broth)
  • 8 ounces cream cheese
  • 3 cups half and half
  • 8-10 ounces shredded sharp cheddar cheese (more or less, depending on how cheesy you prefer it)
  • Salt and pepper (to taste)

How to make Instant Pot Copycat Panera Broccoli Cheddar Soup:

Press the SAUTE button in the bottom of the Instant Pot and let it heat up.

Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).

Press CANCEL button and add broccoli, carrots, and celery.

Pour in chicken stock on top.

Place cream cheese on top of vegetables (no need to mix it in yet).Place the lid on top of the Instant Pot and move the valve to SEALING.

Press the PRESSURE COOK button and set timer for 3 minutes.

When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.

Remove lid and mix cream cheese in with the vegetables.

Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.

Add salt and pepper as needed.

Serve warm and enjoy!

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Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe

3.17 from 6 votes
This time of year calls for soup and we can't get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!
Serving6
Prep Time 15 minutes
Cook Time 3 minutes
Pressurize/Release Time 15 minutes
Total Time 33 minutes
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Ingredients

  • 1½ Tablespoons unsalted butter
  • 1 onion, diced
  • 6 cups broccoli
  • 3 cups shredded carrots
  • 3 celery stalks, diced
  • 4½ cups chicken stock, (or vegetable broth)
  • 8 ounces cream cheese
  • 3 cups half and half cream
  • 8-10 ounces shredded sharp cheddar cheese, (more or less, depending on how cheesy you prefer it)
  • salt and pepper, to taste

Equipment

Instructions

  1. Press the SAUTE button in the bottom of the Instant Pot and let it heat up.
  2. Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).
  3. Press CANCEL button and add broccoli, carrots, and celery. Pour in chicken stock on top.
  4. Place cream cheese on top of vegetables (no need to mix it in yet).
  5. Place the lid on top of the Instant Pot and move the valve to SEALING.
  6. Press the PRESSURE COOK button and set timer for 3 minutes.
  7. When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.
  8. Remove lid and mix cream cheese in with the vegetables.
  9. Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.
  10. Add salt and pepper as needed.
  11. Serve warm and enjoy!

Notes

We like to serve this soup with garlic bread and salad.

Nutrition

Calories: 540 kcal · Carbohydrates: 29 g · Protein: 24 g · Fat: 38 g · Saturated Fat: 23 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 118 mg · Sodium: 796 mg · Potassium: 1002 mg · Fiber: 5 g · Sugar: 11 g · Vitamin A: 12377 IU · Vitamin C: 88 mg · Calcium: 531 mg · Iron: 2 mg
Cuisine: American
Course: Soup
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Published: December 27, 2021Updated: September 6, 2024

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Questions & Reviews

  1. Bev says:
    How would you change the recipe to make on a stovetop?
  2. Jessie says:
    I wouldn’t make this again. The cheese curdled and it was so unappetizing that my family wouldn’t eat it.

    1 star

  3. Taylor Hanberry says:
    I would do all of these steps in a stockpot and then instead of doing the pressure cooking, let the soup simmer for 30-40 minutes on low heat while stirring it occasionally to incorporate the cream cheese.
  4. K. Robinson says:
    My family loved this recipe!

    5 stars

  5. B Pirk says:
    It tasted very good, however it was very runny. I followed the directions but I thought maybe it would thicker up alittle but it didn’t.

    4 stars

  6. Shirley says:
    This was good but very runny. Is there a way to thicken it?

    3 stars

  7. Momma Cyd says:
    If you like it thicker, you can always thicken it at the end with a little corn starch and water.
  8. Raquel says:
    We made this and it was really good! Delicious flavor and found that it thickened as it cooled down. It was even better on day 2!

    5 stars

  9. Shantel says:
    I made this on 12/4/24. This recipe was so bland, and had ZERO FLAVOR. I will not make this again. I hand shredded two 8oz blocks of cheddar cheese, and I even added a bit more shredded cheese we had left over from Thanksgiving. The amount of half and half, left too much of a milky taste. It needed way more than just salt and pepper! I had to doctor it up by adding garlic powder, seasoning salt, and also had to make a slurry because it was way too soupy. I spent countless hours researching a recipe today, and picked this one, because it seemed easy to follow. Sad to say, you missed the mark on this one!

    1 star

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