[Instant Pot] Broccoli Cheddar Soup
Nutrition Information (average values, products can vary) for 1 serving (1/6 batch) without toppings: 240 calories, 18 g fat, 5 g saturated fat, 0 g trans fat, 20 mg cholesterol, 540 mg sodium, 14 g carbohydrates, 4 g fiber, 4 g sugars (0g added sugars), 10 g protein.
- 3 tablespoons olive oil divided
- 2 medium heads broccoli
- 1 medium onion chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups vegetable broth unsalted
- 1 teaspoon salt if your stock is salted, adjust to taste
- 50 grams (1/3 cup) hemp seeds
- 4 ounces cheddar cheese grated
Preheat oven to 400 F. On a large sheet pan, toss the broccoli with 2 tablespoons olive oil, then sprinkle with a pinch of salt. Roast for about 15-20 minutes, until lightly crispy and golden brown.
Meanwhile, in a pressure cooker, heat 1 tablespoon olive oil (with Instant Pot, press “Saute” and keep the default heat setting) then add the chopped onion, carrots and celery. Saute until the vegetables are soft and the onion is translucent. Add the roasted broccoli to the cooker, along with the broth, salt, and hemp seeds.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 1 minute (with Instant Pot, press ‘Manual’ mode, and adjust time down to 1 minute).
When the cooking time is complete, allow the pot to de-pressurize naturally for at least 10 minutes before opening the lid. Puree the soup with an immersion blender until smooth, then stir in the grated cheddar cheese, and check and adjust seasoning if needed. Serve hot, finishing each bowl with your favorite toppings (like grated cheddar, roasted broccoli, and broccoli sprout pesto).