Instant Pot Broccoli Potato Soup

Creamy soup in brown bowl filled with chopped potatoes, broccoli florets, bacon strips and chopped scallion

One of the greatly flavored and delicious cheesy and creamy soups we have on Corrie Cooks.

The Broccoli Potato Soup is an easy option for a comfort dinner and you can have it in only 15 minutes total!

Creamy soup in brown bowl filled with chopped potatoes, broccoli florets, bacon strips and chopped scallion

Feel free to blend the soup after cooking or eat it as is.

Do I have to use Broccoli?

Not at all! If you are into potatoes you can try this Instant Pot Baked Potato Soup.

Why do we use Half and Half?

Half and Half is much more than a coffee creamer. There are many recipes with Half and Half and it's perfect to make this soup creamy and tasty.

Do I have to use potatoes?

Not at all! If you are into broccoli you can try this Instant Pot Broccoli Soup.

Instant Pot Soup Recipes

Instant Pot Ham and Potato Soup

Instant Pot Broccoli Cheese Soup

Instant pot Pumpkin Soup

Instant Pot Cauliflower Soup

Instant Pot Mushroom Soup

Creamy soup in brown bowl filled with chopped potatoes, broccoli florets, bacon strips and chopped scallion

Instant Pot Broccoli Potato Soup

A satisfyingly smooth and hearty soup that will make fussy eaters love broccoli…
4.54 from 30 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: broccoli, cheddar cheese, half and half, Potato & Broccoli Soup, Potatoes
Prep Time: 4 minutes
Cook Time: 11 minutes
Total Time: 15 minutes
Servings: 4
Author: Corrie

Ingredients

  • 2 tablespoon butter
  • 2 cloves garlic crushed
  • 2 lb Yukon Gold Potatoes peeled and cubed
  • 2 heads broccoli broken into large florets
  • salt and pepper to taste
  • 4 cups vegetable broth
  • 1 cup half and half
  • ¾ cup cheddar cheese shredded
  • 4 slices cooked bacon chopped, for serving
  • 2 scallions chopped, for serving

Instructions

  • Press "saute" and add butter.
  • Add the garlic and saute for 1 minute.
  • Add potatoes, broccoli, vegetable broth and salt and pepper.
  • Close the lid and cook on high pressure for 8 minutes.
  • When cooking time is complete, do a quick release.
  • Open the lid, add half-and-half and chedder cheese and stir well for 2 minutes.
  • Add bacon and scallions on top and serve 🙂

Nutrition

Calories: 467kcal Carbohydrates: 57g Protein: 20g Fat: 19g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 57mg Sodium: 1375mg Potassium: 1628mg Fiber: 9g Sugar: 7g Vitamin A: 1955IU Vitamin C: 182mg Calcium: 332mg Iron: 3mg
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