Seed Oil Free Instant Pot Broccoli Cheddar Soup
Total time50 min
Prep time15 min
Cook time25 min
4.5(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 5 cups broccoli florets (about 1 large head), cut into 1-inch pieces
- ½ cup heavy cream
- 3 cups sharp cheddar cheese, freshly grated
For serving
- extra sharp cheddar cheese, shredded, for serving (optional)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!