Broccoli Cheese Soup

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Broccoli Cheese Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, almond milk, broccoli, carrots, cauliflower (small head), contributed, cook 3 min, easy, fine sea salt, finely grated parmesan cheese, freshly ground black pepper, modern, prep 7 min, pressure cook, shredded sharp cheddar cheese, soup, spicy brown mustard, water, yellow onion

prep icon Prep Time
7 min
cook icon Cook Time
3 min

serving icon Servings
4 servings
Ingredients
  • 1 yellow onion
  • 2 carrots
  • 8 ounces cauliflower (small head)
  • 1 lb Broccoli
  • 1 tbsp spicy brown mustard
  • 3 cups Water
  • fine sea salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 cup almond milk
  • freshly ground black pepper
Instructions
  • Combine the onion, carrots, cauliflower, broccoli, mustard, water, and 2 teaspoons salt in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 3 minutes.
  • When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the pressure. When the floating valve drops, remove the lid. Use an immersion blender to blend the soup, leaving as much texture as you like.
  • Add the Cheddar, Parmesan, and almond milk and stir until combined. Season with salt and pepper to taste, then serve warm. Store leftovers in an airtight container in the fridge for 5 days.
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