Broccoli Cheddar Soup
By :This Old Gal, Jill Selkowitz
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Votes: 1
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Broccoli, Butter, Chicken Broth, Onion
Prep Time 15 minutes
Cook Time 2 minutes
Servings
12 servings
Ingredients
  • 5 tablespoon butter
  • 1.5 pounds broccoli florets
  • 1 cup onion 1 small
  • 2 stalks celery
  • 5 ounces carrots 2-3 carrots
  • 2 cloves Fresh Garlic
  • 1.5 teaspoons sea salt or to taste
  • 1 teaspoon freshly ground black pepper
  • 1.5 teaspoons Sambal Oelek Ground Chili Paste or hot sauce
  • 1 teaspoon Ground Mustard Seed
  • 1/4 teaspoon Whole Nutmeg grated
  • 16 ounces Chicken Broth Vegetable Broth
  • 2 cups heavy cream
  • 14 ounces Extra Sharp or Sharp Cheddar Cheese shredded
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Broccoli, Butter, Chicken Broth, Onion
Prep Time 15 minutes
Cook Time 2 minutes
Servings
12 servings
Ingredients
  • 5 tablespoon butter
  • 1.5 pounds broccoli florets
  • 1 cup onion 1 small
  • 2 stalks celery
  • 5 ounces carrots 2-3 carrots
  • 2 cloves Fresh Garlic
  • 1.5 teaspoons sea salt or to taste
  • 1 teaspoon freshly ground black pepper
  • 1.5 teaspoons Sambal Oelek Ground Chili Paste or hot sauce
  • 1 teaspoon Ground Mustard Seed
  • 1/4 teaspoon Whole Nutmeg grated
  • 16 ounces Chicken Broth Vegetable Broth
  • 2 cups heavy cream
  • 14 ounces Extra Sharp or Sharp Cheddar Cheese shredded
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Select Sauté/Browning on pressure cooker and allow to fully heat.
  2. As pressure cooker is heating up, wash and rough chop broccoli, removing the green leaves.
  3. Add butter and broccoli (holding back the crumbles) and let "roast" undisturbed, while you are prepping other ingredients.
  4. While broccoli is roasting, add the carrots, onion and celery to food processor and pulse until rough chopped.
  5. Add contents of food processor to cooking pot, on top of broccoli; do not mix through. Add in garlic, salt, pepper, ground mustard, hot sauce and nutmeg.
  6. Pour in chicken or vegetable broth and cream and mix through. Turn off pressure cooker.
  7. Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and then release the rest of the pressure and remove lid.
  8. Use an immersion blender and process soup until smooth.
  9. Stir in cheese, a bit at a time until your desired "cheesy" profile.
Recipe Notes

While the fresh broccoli is in the pressure cooker roasting, do not stir until the liquids have been added.
Start with the lesser amount of cheese and add more for cheese lovers.
If you want to use packaged frozen broccoli (but why would you, when fresh is sold all year around in stores), skip the first step and just dump all ingredients except cheese the pressure cooker and set the cook time.
If using anything other than full fat cream, add it in after pressure is released. Otherwise, it will curdle and become not edible.

5 replies
  1. Randy6k80
    Randy6k80 says:

    When I did a manual release for the pressure the contents came out creating a huge mess. We would cut the hot sauce back to 1/2 teaspoon. Otherwise really good. Even better than Panera’s.

  2. Chris W
    Chris W says:

    You are able to adjust potion size in the App. When doubling recipes ensure it doesn’t go over the Max 2/3 line.

  3. jjaicks
    jjaicks says:

    Yum! I am not much of a cook and this turned out great. My husband is a fantastic cook and he said he loved it! Winner!

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