INSTANT POT BROCCOLI CHEESE SOUP (PRESSURE COOKER)

This Instant Pot Broccoli cheese soup is creamy comfort food made in a pressure cooker. It's healthy, keto, and low carb.

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INGREDIENTS

7 ounces chopped broccoli florets (about 4 cups)

7 ounces shredded cheddar cheese (about 3 cups)

2 cups heavy whipping cream

1 1/2 cups diced onions (about 1/2 onion)

1 cup diced carrots (about 3 carrots)

1 cup diced celery (about 3 stalks)

5 cloves garlic minced

2 tablespoons salted butter

salt and pepper to taste

Optional Toppings:

paprika

shredded cheddar cheese

INSTRUCTIONS

Sauteing vegetables: Select the saute mode on the pressure cooker for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off the saute mode.

Pressure cooking: Add chopped broccoli and 2 cups of water, and stir. Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.

Stirring in dairy: Uncover and select the saute mode. Add heavy cream and garlic, and stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the saute mode.

Serving: Add salt and pepper to taste (I usually add at least 1/2 teaspoon of salt). Serve in bowls and optionally sprinkle paprika and shredded cheddar on top.

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