Instant Pot® Broccoli-Cheese Soup

I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.

INGRIDIENT

2 tablespoons salted butter

1 small onion, diced

1 head broccoli, chopped

3 cups chicken broth

1 cup heavy whipping cream

6 ounces grated sharp Cheddar cheese

¼ cup crema con sal (salted Mexican-style sour cream)

1 teaspoon garlic granules

salt and ground black pepper to taste

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.

Step: 2

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.

Step: 4

Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

NUTRITION FACT

Per Serving: 527 calories; protein 15.7g; carbohydrates 10.8g; fat 48.2g; cholesterol 166.3mg; sodium 1231.1mg.

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