Instant Pot ham cheese broccoli soup is your answer for those days when dinner just sneaks up on you. You know what I mean – you open the fridge, spot half a ham, some cheese, a tired-looking broccoli crown, and think, “What now?” Well, boom, soup’s on. Warm, filling, all-in-one bowl action that’s lightning fast thanks to that handy-dandy appliance. Hungry family? Cold night? No problem. This soup steps in like a culinary superhero.
Why You’ll Love This Instant Pot ham cheese Broccoli Soup
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Instant Pot Ham Cheese Broccoli Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
A quick and comforting soup made with ham, cheese, broccoli, and potatoes, perfect for busy nights and picky eaters.
Ingredients
Main Ingredients
- 2 cups Cooked Ham (Cubed or shredded; leftover works great!)
- 3 cups Broccoli (Fresh or frozen; cut into florets.)
- 1.5 cups Sharp Cheddar Cheese (Grated; more flavor if freshly grated.)
- 2 large Potatoes (Russet or Yukon Gold; cut into cubes.)
- 1 medium Onion (Chopped; adds flavor.)
- 1 medium Carrot (Chopped; optional but adds sweetness.)
- 4 cups Chicken Broth (Or use vegetable broth.)
- 3 cloves Garlic (Minced; for added flavor.)
- 1 cup Heavy Cream (Gives it a creamy texture.)
Instructions
Preparation
- Toss in the ham, broccoli, potatoes, carrots, onions, and garlic into the Instant Pot.
- Add the chicken broth to the mixture.
- Seal the lid and press the ‘soup’ button – or set it for 8 minutes.
Cooking
- When the cooking time is done, perform a quick release of the steam.
- Open the lid, stir, and check potatoes for doneness.
- Add cheese and heavy cream; stir until the cheese is melted smoothly.
- For thicker soup, mash some potatoes in the pot or add more cream as desired.
- Taste and season with salt and pepper as needed.
Notes
For chunkier soup, cut veggies larger. Freshly grated cheese melts smoother than pre-shredded. Leftovers taste better on day two. Avoid mushy veggies by performing a quick release.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course, Soup
- Cuisine: American
Let me just get straight to it – this is comfort food at its coziest, like a hug in a soup bowl. You toss everything in the Instant Pot, let it do its magical pressurized thing, and suddenly your kitchen smells like a five-star restaurant. Way less cleanup, too. Okay, I’ll admit, sometimes I get lazy and don’t even peel the potatoes. It still tastes stellar!
If you’re not a morning person (hi, me neither), reheating a bowl of this for lunch seriously boosts your mood. The combination of smoky ham, creamy cheese, and actual green veggies? It’s a win for my taste buds and the little voice in my head yelling about eating healthier. My kids even ask for seconds, which I consider a minor miracle.
“Made this for my picky teenager. He literally licked the bowl clean. Instant Pot ham cheese broccoli soup is now on our regular menu!”
– Jamie, real-life soup enthusiast
Ingredients Notes
Alright, let’s break it down with zero fancy talk. Here’s what you need for the best Instant Pot ham cheese broccoli soup:
- Cooked ham – cubed or shredded, up to you. Leftover spiral ham from Easter is my favorite.
- Broccoli – fresh or frozen, whatever’s in the produce drawer (or freezer, let’s be real).
- Cheese – sharp cheddar really packs a punch, but hey, mix it up if you’re daring.
- Potatoes – russet or Yukon gold, no judgment if you skip peeling them.
- Onion and carrot – quick dice, or buy pre-chopped if chopping makes you weepy.
- Chicken (or veggie) broth – pick your potion.
- Garlic – fresh, jarred, or that squishy tube stuff.
- Heavy cream or half-and-half – this makes it dreamy.
You basically need stuff most people already have kicking around after a holiday meal, or just a random Tuesday. If you’re missing one veggie, don’t sweat it. Soup’s forgiving like that.
How to Make ham cheese Broccoli Soup in the Instant Pot
Alright, here’s where the magic actually happens (and why I love my Instant Pot so much, honestly). Start by tossing in the ham, broccoli, potatoes, carrots, onions, and garlic. Dump in the broth. That’s it. Seal the lid, press the “soup” button – or just set it for 8 minutes.
When it’s done (and you get that satisfying beep), do a quick release of the steam. Open up, give it all a good stir, and check the potatoes for doneness. Now, toss in your cheese and cream. Stir like you mean it. Cheese should melt smoothly.
For thicker soup, mash up some potatoes right in the pot. Want it even creamier? Throw in another splash of cream, nobody’s watching. Taste for seasoning and add salt or pepper as needed. Ready in under 30 minutes, no kidding.
What to Serve with ham cheese Broccoli Soup
Serving Suggestions:
- Fresh, crusty bread is unbeatable for dipping. Personal fave: sourdough, slightly toasted.
- Salad on the side, if you’re feeling extra responsible about vegetables.
- Saltine crackers or oyster crackers for crunch.
- Even grilled cheese sandwiches work. Because cheese on cheese is always a good idea.
You’re basically guaranteed a happy table with any (or all) of those options.
What Instant Pot Do I Use?
In case you wondered, my hero is the six-quart Instant Pot Duo. It’s not fancy, but it does every soup I’ve tried – and trust me, I’ve tested a bunch. The main thing: as long as your Instant Pot holds at least six quarts, this recipe is golden.
If you’ve got a smaller pot, you may wanna ease up a bit on fill-ins or split the batch. One time I tried cramming too much in at once. Learned my lesson quickly when soup seeped out that little valve (oops, beginner moment). Most models work, but I’d stay away from the mini ones for this recipe.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked Ham | 2 cups | Cubed or shredded; leftover works great! |
| Broccoli | 3 cups | Fresh or frozen; cut into florets. |
| Sharp Cheddar Cheese | 1.5 cups | Grated; more flavor if freshly grated. |
| Potatoes | 2 large | Russet or Yukon Gold; cut into cubes. |
| Onion | 1 medium | Chopped; adds flavor. |
| Carrot | 1 medium | Chopped; optional but adds sweetness. |
| Chicken Broth | 4 cups | Or use vegetable broth. |
| Garlic | 3 cloves | Minced; for added flavor. |
| Heavy Cream | 1 cup | Gives it a creamy texture. |
Recipe Tips
Here’s where experience comes in handy, and I’m not shy to share my blunders. Cut veggies a little bigger if you like a chunkier bite – smaller for creamier soup. Broccoli stems work great, too, so don’t toss them.
Use freshly grated cheese if you have a spare five minutes; it melts smoother than pre-shredded. If your soup comes out too thick, just pour in a touch more broth. It’s also such a lifesaver for meal prep – leftovers actually taste better on day two. Oh, last thing: don’t skip the quick steam release, or your veggies get mushy and sad.
Common Questions
Yep! Let it cool, stash in air-tight containers, and freeze up to three months. Thaws like a champ.
Nope! Half-and-half works. Even whole milk in a pinch, but you’ll miss a bit of richness.
Absolutely. Swap in cooked turkey or even shredded rotisserie chicken.
Sure does. No need to thaw, just toss it in.
Replace ham with mushrooms, use veggie broth, and skip meat entirely. It’s still tasty!
Give This Cozy Soup a Whirl
Let’s be real: weeknights are hectic and nobody has time to hover over a stove. But Instant Pot ham cheese broccoli soup makes you look like a meal-prep superstar, even on your busy days. It’s flexible, fast, and honest-to-goodness delicious. Need more reasons to love it? Well, it’s always a hit with the pickiest eaters and gets even better reheated. Grab your Instant Pot and get cooking – you’ll want this recipe on repeat. For even more soup ideas, check out our soups inspiration or visite our facebook page for more ideas.
