Broccoli Cheddar Soup
Servings Prep Time
12servings 15minutes
Cook Time
Servings Prep Time
12servings 15minutes
Cook Time
  • 5tablespoon butter
  • 1.5pounds broccoli florets
  • 1cup onion1 small
  • 2 stalks celery
  • 5ounces carrots2-3 carrots
  • 2cloves Fresh Garlic
  • 1.5teaspoons sea saltor to taste
  • 1teaspoon freshly ground black pepper
  • 1.5teaspoons Sambal Oelek Ground Chili Pasteor hot sauce
  • 1teaspoon Ground Mustard Seed
  • 1/4teaspoon Whole Nutmeg grated
  • 16ounces Chicken Broth Vegetable Broth
  • 2cups heavy cream
  • 14ounces Extra Sharpor Sharp Cheddar Cheese shredded
  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.