Instant Pot Broccoli Cheese Soup

It’s creamy and delicious!

"It work 7 hours on low, which left the broccoli super soft but not soggy.  This is how I prefer my broccoli for soup. People who want their broccoli just tender might want to set it on low 6 hours.  Whole family loved it, even though I substituted skim milk."

Stephanie W

• Unsalted butter • Olive oil • Diced onion  • Chopped broccoli florets  • Matchstick carrots • Vegetable broth • Dried thyme leaves • Ground black pepper • Kosher salt, more to taste

Ingredients

The beauty of this broccoli cheese soup is that it’s made in one pan, your Instant Pot, and only takes about half an hour to make.

Why you’ll love it

Creamy and delicious, this healthier Instant Pot broccoli cheese soup is a cinch to make and tastes so much better than the restaurant version. It’s perfect for a vegetarian or gluten-free dinner or lunch.

In a 6-quart Instant Pot, heat butter and olive oil on “Saute” mode. Add onions and cook, stirring constantly, for 3-4 minutes or until translucent.

1

Add broccoli, carrots, broth, thyme, pepper, salt, nutmeg, cayenne, and bay leaf.

2

Secure lid, turn valve to “Seal,” and set on “Manual” (or “Pressure Cook“), high pressure, for 4 minutes. It will take about 10 minutes for it to come to pressure.

3

When cook time is finished, turn valve to “vent” to quick release pressure. Carefully remove bay leaf.

4

Get the full recipe on:

RachelCooks.com