Description
I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.
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
- ¼ cup crema con sal (salted Mexican-style sour cream)
- 1 teaspoon garlic granules
- salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant
- about 5 minutes. Add broccoli
- chicken broth
- and whipping cream.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- for 5 minutes
- then switch to the quick-release method to release remaining pressure
- about 5 minutes. Unlock and remove the lid.
- Stir in Cheddar cheese
- crema con sal
- and garlic granules. Season with salt and pepper and serve immediately.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4