An easy-to-make Instant Pot broccoli cheddar soup that's soul-warming, delicious, and healthy! Perfect to see you and yours through chilly nights!
Ingredients
2tablespoonsolive oil
2tablespoonsbutter
1small yellow onionchopped
2carrotspeeled and chopped
3-4cupsbroccoli floretsabout 18 ounces
1-2cupscauliflower floretsabout 10 ounces
2teaspoonsdried thyme
1/2teaspoonkosher salt
1/4teaspoonground nutmeg
1/4teaspooncayenne pepper
10-12cranksfresh-ground black pepper
3cupsveggie or chicken broth
1cupwhole milk
2 and 1/2cupsshredded sharp cheddar cheese
Prevent your screen from going dark
Instructions
Set Instant Pot to the sauté function, and add olive oil, butter, onion, and carrots. Cook for 5 minutes, until fragrant and slightly softened. Add broccoli, cauliflower, thyme, salt, nutmeg, cayenne and black pepper, followed by the broth. Cover, seal, and cook for 8 minutes on manual/high pressure.
When finished, use the quick release function to vent steam. Puree the soup using an immersion blender, or transfer to a regular blender, puree, then return to the Instant Pot. (An immersion blender is so much easier here!)
With the Instant Pot on the keep warm setting, stir in the milk and cheese. Let sit for about 5 minutes, until the cheese is melted and smooth.
Garnish as desired with fresh herbs or more cheese. Serve with bread, crackers, biscuits, etc. as desired. Enjoy!
Notes
Cooking Time. The cooking time of 30 minutes includes an estimated 10 minutes for your Instant Pot/pressure cooker to come to pressure. If yours is faster, this might be less!
Recipe. This recipe is adapted from Half Baked Harvest - I've added carrots, swapped cauliflower in, zucchini out, and slightly altered the method for mixing in milk and cheese.