Pescatarian Instant Pot Broccoli Cheddar Soup
Total time50 min
Prep time15 min
Cook time25 min
4.5(17)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- ¼ tsp ground nutmeg
- ½ tsp dry mustard powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 5 cups broccoli florets (about 1 large head), cut into 1-inch pieces
- ½ cup heavy cream
- 3 cups sharp cheddar cheese, freshly grated
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- extra sharp cheddar cheese, shredded, for serving (optional)Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
- crusty bread or crackers, for serving (optional)
Instructions
- 1
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.
- 2
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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