Instant Pot Broccoli Cheese Soup with Homemade Processed Cheese (like Cheez Whiz / Velveeta)

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I’ve tried some Pressure Cooker Broccoli and Cheese Soup recipes and they were too liquidy and most called for fresh broccoli and ingredients. I wanted a larger batch (my guys eat this stuff up QUICK!) and one that could be made with pantry and freezer ingredients and was thick and creamy. My family raved over this (I’ve made it several times now) and I wanted to share it with you.

Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup! I make my own processed cheese (like Cheez Whoz or Velveeta), but you can sub fresh cheese and milk as needed.

8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock or bone broth
1/2 cup dried onion pieces
2 teaspoons salt pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes. Quick Release. Remove lid. Turn the machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in: 4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.

4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add-ins: 1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth. Taste and adjust seasonings as needed.

HOMEMADE PROCESSED CHEESE (like Cheez Whiz / Velveeta)
Yield: 4 cups
16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling. With the food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth. Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, like Cheez Whiz, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.