Deep golden onion, garlic, and carrot build a savory base for this pressure-cooker soup, brightened with nutmeg, smoked paprika, and a touch of mustard powder for warmth. Broccoli florets cook quickly under pressure, then get partially blended right in the pot so you land on that perfect texture — silky in the background with tender broccoli and carrot still holding their shape. A quick sauté step brings everything together into a thick, cozy bowl that tastes like it simmered all afternoon. Ladle it up with crusty bread or crackers for dunking, and it's ready in a fraction of the time a stovetop version would take. This one's a smart pick for a lactose free rotation, especially on a chilly night when you want something rich-tasting without any fuss.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the carrots, nutmeg, mustard powder, smoked paprika, salt, and pepper and cook for 1 minute more.
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