INSTANT POT BROCCOLI CHEDDAR SOUP

There's so much to love about this broccoli cheddar soup: The lovely texture of the combination of vegetables, the flavor, and the creaminess of cheddar and cream. With few ingredients and simple instructions, this Instant Pot soup will frequently be on your table.

– 1 head of broccoli – 2 tablespoons butter – 1 large red onion, diced – 3 large potatoes, peeled and diced – 1 large carrot, peeled and diced – Salt – Freshly cracked black pepper – 1 teaspoon of dry thyme  – 1 teaspoon of paprika – 4 cups of  vegetable broth or chicken broth – 1 cup shredded sharp cheddar cheese – 1½ cup heavy cream – fresh parsley to garnish

Ingredients:

Separate the broccoli stem from the florets. Set the florets aside. Peel the stems, removing the thick skin. Dice the stems.

Step 1:

Set the Instant Pot to SAUTE. Add the butter and heat to melt. Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.

Step 2:

Pour in the broth. Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes. When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.

Step 3:

When the timer stops, carefully release the pressure by turning the valve to VENTING. Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted. Season with salt and pepper to taste and serve garnished with minced fresh parsley.

Step 4:

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