Instant Pot Broccoli Cheddar Soup
Creamy, cheesy comfort in a bowl with each bite filled with tender broccoli. This healthy version does not use processed cheese, heavy cream, or milk. Perfect for a cold day, but you will crave it all year long!
Servings: 6 servings
Equipment
- Electric Pressure Cooker
Ingredients
- 1 teaspoon avocado oil
- ½ medium onion diced
- 2 cloves of garlic minced
- 1 stalk of celery diced
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- 1/8 teaspoon ground cayenne
- pinch of ground nutmeg
- 4 cups chicken broth or vegetable
- 1 medium head of cauliflower cut in half, internal stem attached
- 3 cups broccoli approximately ½ pound, chopped into bite size pieces
- 1 cup matchstick carrots
- 2 cups extra sharp cheddar cheese* freshly grated plus more topping
- salt and pepper to taste
Instructions
- Press the sauté button on an electric pressure cooker. Add the oil, once the oil has heated, add the onion, celery, and garlic. Cook until the vegetables have soften, stirring frequently, about 2-3 minutes.
- Press the Keep Warm/Cancel button to turn off the sauté function. Add broth and spices (paprika, mustard powder, cayenne and nutmeg) to the pot. Stir until everything is combined. Add the cauliflower.
- Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Set aside.
- Add the broccoli and carrots to the pot and stir. Seal and cook on high pressure (manual) for 2 minutes. Quick release and open once the pressure cooker has depressurized.
- Pour the cauliflower puree and add 2 cups of cheddar into the soup and stir well. Press the sauté button and bring the soup to a simmer, turn off the pressure cooker. Add salt and pepper to taste.
- Serve topped with extra cheese.
Notes
Cheese- I use an 8oz block of extra sharp cheddar cheese. This provides 2 cups, plus extra for topping each bowl of soup.