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Creamy Broccoli Cheese Soup in Instant Pot

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch
Creamy Broccoli Cheese Soup in Instant Pot
Ingredients
  • 2 tablespoons salted butter
  • 1 small onion, diced
  • 1 head broccoli, chopped
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 6 ounces grated sharp Cheddar cheese
  • 1/4 cup crema con sal (salted Mexican-style sour cream)
  • 1 teaspoon garlic granules
  • salt and ground black pepper to taste
Instructions
1
Turn on the pressure cooker, switching it to its multifunctional sauté mode. Add sliced onions and a pat of butter, cooking until the mixture is aromatic and fragrant, approximately 5 minutes. Next, add in broccoli florets, a generous amount of chicken broth, and a dollop of whipping cream.
2
Once the pot is sealed, set the pressure cooker to high according to its manufacturer's guidelines. Set a timer for 5 minutes, allowing the pressure to build up over the course of 10-15 minutes.
3
To release the built-up pressure, start by allowing it to naturally decompress for 5 minutes. Then, switch to the quick-release method to expedite the process, releasing any remaining pressure over an additional 5 minutes. After this, carefully remove the lid.
4
Now, stir in shredded Cheddar cheese, a spoonful of crema con sal, and a sprinkle of garlic granules. Season the dish with salt and pepper to taste, then serve it hot and fresh off the pressure cooker.