Instant Pot Broccoli Cheese Soup
Description
This Instant Pot broccoli and cheese soup with heavy cream and sharp Cheddar cheese is rich and delicious, providing comfort and warmth on a cold day.
Ingredients
•
2 tablespoons salted butter
•
1 small onion, diced
•
1 head broccoli, chopped
•
3 cups chicken broth
•
1 cup heavy whipping cream
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6 ounces grated sharp Cheddar cheese
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1/4 cup crema con sal (salted Mexican-style sour cream)
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1 teaspoon garlic granules
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salt and ground black pepper to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
2
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
4
Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.