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–+ servings
Panera broccoli cheddar soup in a bowl.
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Instant Pot Panera Broccoli Cheddar Soup

This copycat Instant Pot Panera broccoli cheddar soup is even better than the original. This creamy delicious soup is perfect for the cold.
Prep Time15 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time30 minutes
Servings: 6
Calories: 372kcal
Author: Karin and Ken

Ingredients

  • 2 Tablespoons Butter
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • ½ cup butter
  • ½ cup flour or cornstarch will easily substitute
  • 2 cups milk
  • 3 cups chicken broth
  • 3 cups broccoli chopped
  • 1 cup carrots matchsticks, or chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups shredded cheddar cheese

Instructions

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients needed to make Panera broccoli cheddar soup.
  • Turn your Instant Pot to the sauté function and add 2 tablespoons of butter. When the butter melted, add the diced onion and celery. Sauté until the vegetables are tender.
    onions and celery sauté in instant pot with butter.
  • Add garlic and cook for another 30 seconds.
    adding garlic into the sauté
  • Add chicken broth to the cooked onions, garlic, and celery.
    adding chicken broth to the instant pot.
  • Add broccoli and carrots to the Instant Pot.
  • Lock your lid in place and make sure your vent or valve is sealed. Set the timer and pressure cook for 2 minutes.
  • When the time is up release the pressure and allow the steam to vent until you can open the lid.
    vegetables pressure cooked in the instant pot.
  • In the meantime, melt ½ cup of butter in a small bowl and microwave or melt it in a pot on the stove.
    melting butter in a pot.
  • Slowly whisk in flour until blended and creamy. Set aside.
    whisk flour into the melted butter inside the pot.
  • Turn your Instant Pot back to the sauté function. Add a cup of the hot broth from your instant pot to your butter mixture and continue to whisk until blended. Next, add the remaining mixture to your instant pot. Whisk or stir until soup thickens.
    hot broth added to the instant pot.
  • Heat up your milk on your stove or in microwave UNTIL VERY WARM. DO NOT BOIL. Never add cold milk to anything hot or it will curdle. Once warm, slowly add milk to instant pot stirring frequently. Mixture will be creamy and thickened.
    adding hot milk to the instant pot.
  • Add the shredded cheese and stir until melted. Season with salt and pepper.
    shredded cheese added to the instant pot.
  • Place half of the soup in a blender and give it a few quick pulses before returning to instant pot, or use an immersion blender or even a potato masher to break up broccoli and smooth soup, if desired. You can skip this blender part if you are short on time, but pureeing some of the vegetable chunks really gives this soup that smooth Panera texture.
    half of the soup added to a blender.
  • Ladle into bowls and serve.
    Closeup photo of a ladle full of soup.
  • Serve with a side of bread or in a bread bowl for a classic Panera style meal.
    Closeup photo of a bowlful of soup. The soup is topped with shredded carrots and cheese.
  • Enjoy every sip!
    Closeup photo of a spoonful of soup.

Notes

  • Store leftovers in an airtight container in the fridge for up to a week
  • Freezing soup may not work well because of cheese and dairy
    Reheat soup in microwave or on stove top, stirring constantly
  • Use matchstick carrots or slice carrots thinly to ensure even cooking
  • Make low salt by skipping salt and using low sodium chicken broth
  • For serving blanch or steam a few small broccoli florets to place in middle of soup as a garnish and a pinch of shredded cheese and maybe some black pepper too
 
Serve with an amazingly delicious side dish and wonton crisps and your friends and family will applaud your cooking skills. They'll be begging for more and singing your praises!
A side dish would have this meal brought to the top of the meal list. To make this soup even better, check out What to Serve With Chicken and Dumplings.

Nutrition

Calories: 372kcal | Carbohydrates: 22g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 1098mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4650IU | Vitamin C: 43mg | Calcium: 573mg | Iron: 1mg