This is is full of flavor and nutrients! There are many recipes out there for electric pressure cooker broccoli soup, but I found Casey Trenum’s recipe closest to my taste. (I did halve and tweak the recipe a bit.)
Broccoli Cheese SoupPrint Recipe
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 3 garlic cloves minced
- 2.5 cups Better Than Bouillon broth
- 1 cups heavy whipping cream
- 3 cups broccoli florets
- 2 cups cheddar cheese
- 1 oz cream cheese, softened and cubed
- 1/4 tsp nutmeg (1/4)
- 1 tsp dried parsley
- 1/4 tsp. Salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/4-1/2 tsp Xantham Gum for thickening, optional
Turn Instant Pot to Saute mode and add butter, onions, and garlic.
Saute until the onions are just starting to become translucent.
Add chicken broth and frozen broccoli and bring to a boil.
Lock lid in place then hit, set to seal, manual pressure setting for 5 minutes.
Quick release (QR). Be careful of spewing juices if you double the recipe
Remove lid once the pin drops and add the heavy cream, cream cheese, and spices. Set Instant Pot to Saute.
Bring to a boil and add cheeses, slowly, stirring continuously.
Once the cheese has melted turn pot to the keep warm setting and sprinkle the Xanthan Gum on top. Stir and allow the soup to thicken for about 5 minutes.