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–+ servings

Instant Pot Broccoli Cheddar Soup

David Murphy
Serving Size 5 - 6 Servings

Equipment

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cups vegetable broth
  • 1 small sweet onion chopped
  • 2 carrots peeled and chopped
  • 6 cups broccoli florets
  • 1 tablespoon dry mustard
  • 1 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated Parmesan
  • 1/2 cup heavy cream

Instructions

  • Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
  • Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
  • Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).