Instant Pot Ham Cheese Broccoli Soup – The Ultimate Comfort Recipe

Craving something warm, creamy, and full of flavor that doesn’t take hours to make? Then you’ll love this Instant Pot Ham Cheese Broccoli Soup — a rich, hearty blend of tender ham, sharp cheddar, and fresh broccoli, all brought together in the speed and convenience of your pressure cooker. Whether you’re using leftovers, prepping for a cozy weeknight dinner, or feeding a crowd, this one-pot recipe delivers satisfying comfort in every spoonful.

In this article, we’ll break down everything you need to know to create the best instant pot ham cheese broccoli soup, from the perfect ingredients and step-by-step cooking instructions to clever storage tips, variations, and Instant Pot tricks that make this soup a family favorite.

Table of Contents

Why Instant Pot Ham Cheese Broccoli Soup Is the Ultimate Comfort Food

Flavor Explosion: Ham, Cheese, and Broccoli in Harmony

When it comes to comfort food, few things rival a steaming bowl of cheesy ham and broccoli soup. The flavor combo is timeless — smoky ham brings that savory depth, broccoli adds freshness and a hint of earthiness, and cheddar cheese ties it all together with creamy indulgence.

The Instant Pot takes this classic and turns it into a weeknight staple. By pressure cooking the ingredients together, you get a flavor fusion that would typically take hours to develop on the stovetop. Each spoonful delivers a satisfying mix of creamy texture and rich, meaty goodness with subtle veggie notes that even picky eaters can’t resist.

This soup isn’t just cozy — it’s deeply flavorful, filling, and adaptable to almost any diet or occasion.

Why Use an Instant Pot for Soup? Benefits of Pressure Cooking

If you haven’t made soup in an Instant Pot yet, you’re seriously missing out. Pressure cooking soups like instant pot ham cheese broccoli soup isn’t just about speed — it’s about maximizing flavor and retaining nutrients.

Here’s why using your Instant Pot makes a difference:

Benefit	How It Helps Your Soup
Fast Cooking	Ready in under 30 minutes, perfect for busy days
One-Pot Meal	No mess, no juggling pans — everything happens in the pot
Better Flavor	High-pressure infuses the ingredients deeply, enhancing taste
Less Energy	Uses less electricity than stovetop or slow cooking
Healthier	Locks in nutrients, especially in veggies like broccoli

The soup setting on your Instant Pot also simplifies things. It manages the pressure and timing to help avoid overcooking or burning, even with dairy-based recipes like this one (we’ll dig more into this setting later).

Plus, once you see how quick and simple this is, you’ll probably never go back to stovetop soup again.

Key Ingredients for the Perfect Instant Pot Ham Cheese Broccoli Soup

Creating the perfect instant pot ham cheese broccoli soup starts with using the right blend of ingredients. Each component adds depth, texture, and comfort to your bowl. Let’s break down the star players and how to select the best version of each.

Choosing the Right Ham: Smoked, Spiral, or Leftover?

The ham you use can make or break your soup’s flavor. While most types work, choosing flavorful, slightly smoky ham elevates the taste and adds that savory backbone to every bite.

Here are some ham options that work best:

Type of Ham	Best Use in Soup
Leftover Holiday Ham	Budget-friendly and rich in flavor
Spiral Cut Ham	Pre-sliced, easy to cube, evenly seasoned
Smoked Ham Steak	Deep smoky flavor, adds complexity
Deli Ham (Thick Cut)	Works in a pinch, but can be saltier
Ham Hock	Adds a rustic, meaty base (remove bone before blending)

Tip: If using salty ham, reduce added salt during cooking. You can always season to taste at the end.

Best Cheeses for a Creamy Finish: Cheddar, Velveeta, or Gouda

What makes this soup truly indulgent is the melted cheese. But not all cheese melts the same. For best results, combine sharp cheddar with a melting cheese for both flavor and texture.

Here’s what to look for:

• Sharp Cheddar – Provides bold, classic flavor.
• Mild Cheddar – Creamier, but less punchy than sharp cheddar.
• Velveeta – Gives ultra-smooth texture and is ideal if kids are eating.
• Gouda or Fontina – For a nuttier, gourmet twist.

Avoid pre-shredded cheeses whenever possible. They contain anti-caking agents that can lead to a gritty soup texture.

Cheese Tip: Always stir cheese in after pressure cooking on the warm setting. This avoids curdling and separation.

Broccoli Basics: Fresh vs Frozen and When to Add

Broccoli is the heart of this soup — it gives texture, color, and nutrition. But when and how you add it makes a big difference.

Here’s what to consider:

Broccoli Type	How to Use It
Fresh Broccoli	Add before pressure cooking for soft, blendable texture
Frozen Broccoli Florets	Add after pressure cooking to keep some texture
Broccoli Stems	Peel and chop finely — they add bulk and reduce waste

For a chunkier soup: Add broccoli florets after pressure cooking and let them steam for 5 minutes on the sauté or warm setting.

For a creamy soup: Add all broccoli before cooking and blend it with an immersion blender afterward.

With the right ham, the perfect cheese combo, and broccoli done your way, you’ve got a winning foundation for soup success. In the next part, we’ll guide you through the exact recipe process step-by-step to bring it all together effortlessly.

Let me know when you’re ready for PART 3: Step-by-Step Recipe: How to Make Instant Pot Ham Cheese Broccoli Soup.

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Step-by-Step Recipe: How to Make Instant Pot Ham Cheese Broccoli Soup

If you’re ready to enjoy a thick, creamy bowl of Instant Pot ham cheese broccoli soup, this is where the magic happens. This recipe is fast, beginner-friendly, and made entirely in one pot. Using your Instant Pot means less mess, faster cooking, and bold flavor in every bite.

Let’s get right into the full breakdown of how to make this cheesy ham and broccoli soup using your pressure cooker.

Equipment You’ll Need: Tools for Best Results

You don’t need fancy tools to make this recipe, but the right basics make the job easier and the results smoother.

• Instant Pot (6 or 8 qt) – The star of the show
• Wooden spoon or silicone spatula – For stirring without scratching
• Ladle – To serve creamy soup neatly
• Immersion blender (optional) – For a smooth texture
• Measuring cups and spoons – For precise ingredients
• Cutting board and knife – To prep your ham, cheese, and broccoli

These tools will help you create a rich, flavorful instant pot ham cheese broccoli soup with minimal cleanup.

Full Ingredient List with Measurements

Here’s what you’ll need to create this savory, comforting soup:

Ingredient	Measurement
Olive oil or butter	2 tablespoons
Onion (chopped)	1 medium
Garlic (minced)	3 cloves
Broccoli florets	4 cups (fresh or frozen)
Ham (diced)	1 ½ cups
Carrots (optional)	1 cup shredded
Chicken broth	4 cups
Salt and black pepper	To taste
Heavy cream or half-and-half	1 cup
Sharp cheddar cheese (shredded)	2 cups
Velveeta (cubed)	1 cup (optional for extra creaminess)
Cornstarch (optional)	1 tablespoon (for thickening)

Every ingredient in this instant pot ham cheese broccoli soup has a purpose — from the ham’s savory depth to the cheddar’s richness and the broccoli’s natural fiber.

Cooking Instructions with Timed Stages

Now let’s walk through how to bring everything together quickly using the Instant Pot:

1. Sauté the Aromatics
   Set your Instant Pot to “Sauté” mode. Add butter or olive oil. Sauté chopped onions for 3–4 minutes until translucent. Add garlic and cook another 30 seconds.
2. Add the Ham and Broth
   Stir in diced ham and cook for 1 minute to release flavor. Pour in chicken broth, scraping the bottom to deglaze the pot. This prevents the burn warning.
3. Add Broccoli and Carrots
   Add broccoli florets and carrots (if using). Don’t stir too much to avoid veggies sinking to the bottom.
4. Pressure Cook
   Close the lid and set valve to Sealing. Select “Pressure Cook” or “Manual” for 5 minutes on high pressure.
5. Quick Release
   When done, perform a quick release by moving the valve to Venting. Open the lid carefully once the pin drops.
6. Blend (Optional)
   For a smooth soup, use an immersion blender to blend part or all of the soup. For a chunkier version, skip this step.
7. Stir in Cream and Cheese
   Switch back to “Sauté” on low or “Keep Warm.” Slowly stir in cream or half-and-half, followed by cheddar cheese and Velveeta. Mix gently until cheese melts.
8. Adjust Consistency
   If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in. Simmer for 2–3 minutes to thicken.
9. Season to Taste
   Add salt, pepper, and additional cheese or ham if desired.

You can easily double the batch or refrigerate leftovers for a grab-and-heat lunch. In the next section, we’ll dive into how to make this soup even creamier and how to avoid common texture problems.

Tips for a Creamier and Thicker Soup Every Time

One of the biggest reasons people love instant pot ham cheese broccoli soup is its rich, velvety texture. But getting that perfect creamy consistency isn’t always automatic. With just a few simple tricks, you can thicken your soup without losing that cheesy goodness — every single time.

When and How to Use Cream, Milk, or Roux

For a rich and satisfying instant pot ham cheese broccoli soup, it’s all about choosing the right dairy — and adding it at the right time. Dumping in cream too early can lead to curdling. Instead, add it once the soup has pressure-cooked and you’ve released the steam.

Here’s how each works best:

• Heavy Cream or Half-and-Half: Stir in after pressure cooking on the “Keep Warm” setting. Start with 1 cup and add more for a creamier finish.
• Milk: More likely to curdle under heat, so mix with a thickener like cornstarch or use with caution.
• Roux Method: Melt 2 tablespoons of butter in a pan, whisk in 2 tablespoons of flour, and cook until golden. Slowly whisk in broth from the pot, then stir this creamy base into the main pot of instant pot ham cheese broccoli soup.

These steps help you develop that luscious texture without making the soup heavy or greasy.

Instant Pot Settings That Affect Soup Texture

Your Instant Pot has multiple functions, and each one can influence the texture of your ham cheese broccoli soup. Here’s what to know:

Setting	How It Helps Your Soup
Sauté Mode (Low)	Gently melts cheese and warms cream
Pressure Cook (High)	Perfect for softening broccoli and blending flavors fast
Keep Warm	Maintains ideal temperature for stirring in dairy
Soup/Broth Setting	Balances pressure to avoid boiling dairy ingredients

Understanding these modes ensures your instant pot ham cheese broccoli soup turns out silky, not separated.

Tricks to Avoid Curdling Cheese in Pressure Cooking

Adding cheese too early can make your soup grainy or oily. To avoid that and keep your instant pot ham cheese broccoli soup perfectly smooth:

• Always add cheese at the end. Use the “Keep Warm” setting and stir slowly.
• Shred cheese yourself. Pre-shredded cheese includes anti-caking agents that don’t melt cleanly.
• Use melty cheeses. A mix of sharp cheddar with Velveeta or cream cheese melts smoother.

Need it thicker? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) after pressure cooking, and let the soup simmer on “Sauté (Low)” for a few minutes.

By applying these simple methods, your instant pot ham cheese broccoli soup will go from good to unforgettable. Whether you prefer it creamy, chunky, or something in between, these tips will give you that perfect consistency every time.

Ready to give your soup a personal twist? Up next: how to customize your instant pot ham cheese broccoli soup for any diet or taste!

Customizing Your Instant Pot Ham Cheese Broccoli Soup

The beauty of making instant pot ham cheese broccoli soup at home is that it’s easy to customize. Whether you’re following a specific diet, cooking for kids, or just switching things up, this versatile soup can fit your needs. From low-carb swaps to plant-based alternatives, there’s a version of this creamy classic for everyone.

Low-Carb and Keto-Friendly Adjustments

If you’re watching your carbs, don’t worry — instant pot ham cheese broccoli soup can still be part of your menu. The core ingredients (ham, cheese, and broccoli) are already keto-aligned. It’s the thickeners and added starches that need modification.

Low-carb tips:

• Skip flour and cornstarch. Use cream cheese or heavy cream as natural thickeners.
• Replace carrots with more broccoli or zucchini for fewer carbs.
• Use full-fat cheese for better melting and richer taste.

This version of instant pot ham cheese broccoli soup not only supports a keto lifestyle but tastes even creamier and more indulgent.

Vegetarian and Dairy-Free Versions

Want to enjoy the comfort of instant pot ham cheese broccoli soup without meat or dairy? No problem. With a few smart swaps, you can make it plant-based without sacrificing flavor.

Here’s how:

• Replace ham with chickpeas or white beans for protein and texture.
• Use nutritional yeast in place of cheese to get that cheesy flavor.
• Swap heavy cream with unsweetened oat milk or coconut cream.
• For a smoky depth (to mimic ham), add a touch of smoked paprika or liquid smoke.

This plant-based take on instant pot ham cheese broccoli soup is creamy, comforting, and perfect for vegan or dairy-sensitive eaters.

Kid-Friendly Versions with Extra Creaminess

Got picky eaters at the table? Kids love instant pot ham cheese broccoli soup when it’s smooth, mild, and loaded with creamy flavor. A few small tweaks can make this recipe a family favorite.

Kid-approved tips:

• Use Velveeta or mild cheddar for a smoother, non-sharp flavor.
• Blend all the broccoli fully for a creamy, uniform texture.
• Add small pasta or rice for an extra-filling meal.
• Stir in a little cream cheese for a thicker, cheesy body kids love.

The Instant Pot helps lock in flavors without long cooking times, making your instant pot ham cheese broccoli soup dinner-friendly even on school nights.

No matter your dietary needs, preferences, or cooking style, instant pot ham cheese broccoli soup is one of the most flexible dishes out there. Up next, let’s talk about how to store, freeze, and reheat this delicious soup without losing flavor or texture.

Storage, Freezing, and Reheating Tips for Leftover Instant Pot Ham Cheese Broccoli Soup

One of the best things about instant pot ham cheese broccoli soup is how well it stores. Whether you’re meal prepping or just saving leftovers for later, this soup keeps beautifully and tastes just as good the next day—if not better. Below, we’ll break down how to store, freeze, and reheat your soup the right way, so nothing goes to waste.

How Long It Lasts in the Fridge

After making a fresh pot of instant pot ham cheese broccoli soup, you can refrigerate any leftovers for up to 4–5 days. Store it in an airtight container to lock in moisture and keep the flavors intact.

Tips:

• Let the soup cool to room temperature before refrigerating.
• Avoid leaving it out for more than 2 hours to prevent spoilage.
• Use shallow containers for quicker cooling and better safety.

This soup gets even more flavorful after resting overnight, so don’t hesitate to enjoy it the next day.

Freezing the Right Way Without Losing Flavor

Yes — you can freeze instant pot ham cheese broccoli soup, but it’s important to do it correctly. Dairy-rich soups can separate when frozen, so follow these tips to keep the texture creamy and delicious after thawing.

Here’s how to freeze it properly:

• Cool it completely before freezing.
• Use freezer-safe containers or heavy-duty zip bags.
• Leave space at the top of containers to allow expansion.
• Label the containers with the date for easy tracking.

If possible, freeze the soup before adding cream or cheese. You can stir those in fresh after reheating to avoid texture issues. This approach keeps your instant pot ham cheese broccoli soup smooth and restaurant-worthy.

Reheating Methods: Stove, Microwave, or Instant Pot

Reheating your instant pot ham cheese broccoli soup is just as easy as making it. Whether you prefer the stovetop, microwave, or even reheating right in your Instant Pot, the key is gentle heat to maintain that creamy texture.

Stovetop Method:

• Pour soup into a saucepan and reheat over medium-low heat.
• Stir frequently to prevent sticking or curdling.
• Add a splash of cream or broth if it’s too thick.

Microwave Method:

• Reheat in 30–60 second intervals, stirring in between.
• Use a microwave-safe bowl and cover loosely to avoid splatter.
• Add liquid as needed to maintain the creamy consistency.

Instant Pot Method:

• Use the “Sauté” function on low.
• Stir gently and reheat uncovered until hot.
• Do not pressure cook leftovers.

With any method, avoid overheating or boiling once dairy is added. Doing so may cause the cheese to separate, making your instant pot ham cheese broccoli soup grainy instead of silky.

Common Mistakes to Avoid When Making Instant Pot Broccoli Cheese Soup

While instant pot ham cheese broccoli soup is easy to make, a few small missteps can lead to a soup that’s too thin, too salty, or just not creamy enough. Luckily, these mistakes are just as easy to avoid when you know what to look for.

Overcooking Broccoli or Ham

The pressure cooker is fast—but it’s easy to overdo it. One of the biggest mistakes in instant pot ham cheese broccoli soup is cooking broccoli for too long. Broccoli becomes mushy, discolored, and loses its fresh taste when overcooked.

Here’s how to avoid it:

• Use high pressure for only 4–5 minutes.
• Add frozen broccoli after pressure cooking for more texture.
• Dice ham into bite-sized pieces to keep them tender but not falling apart.

This ensures your broccoli stays vibrant and your ham stays juicy—not stringy.

Adding Cheese at the Wrong Time

Cheese is the heart of this soup, and it’s also the trickiest ingredient. Add it too soon, and you’ll end up with a clumpy, greasy mess. The Instant Pot’s high heat can easily break down cheese if you’re not careful.

Avoid this by:

• Always stirring in cheese after pressure cooking.
• Using the Keep Warm or Sauté (Low) mode to melt it gently.
• Shredding cheese fresh instead of using pre-shredded, which contains anti-caking agents.

This helps create that smooth, creamy finish that makes instant pot ham cheese broccoli soup so satisfying.

Soup Too Thin or Too Thick? Fixes That Work

It’s easy to overdo broth or dairy and end up with soup that’s not quite right in consistency. Luckily, this is one of the easiest things to fix.

If your soup is too thin:

• Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
• Simmer on “Sauté” for 2–3 minutes to thicken.

If it’s too thick:

• Add a splash of warm broth or cream.
• Stir in gradually until you reach your desired texture.

These adjustments allow you to customize your instant pot ham cheese broccoli soup right at the end—without starting over.

Avoiding these common mistakes ensures every batch of instant pot ham cheese broccoli soup comes out rich, flavorful, and perfectly balanced. Up next, let’s dig into the health benefits and nutritional highlights of this comfort classic.

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