1 ½12 oz bagsFrozen Broccolior 1 lb fresh broccoli cut
8 ozCream Cheese
8ozSharp Cheddar CheeseShredded
4 ozColby Jack CheeseShredded
Start with pouring the chicken broth, onion powder, garlic powder, and nutmeg into the instant pot. Mix well.
Add in the carrots, broccoli and cream cheese.
Place the lid on your pressure cooker, place the value in sealing mode. Cook on high pressure for 6 minutes if you are using frozen broccoli or 4 minutes if you are using fresh broccoli.
Quick release the pressure when the time is up. Strain out the larger pieces of broccoli and carrots, place them in a blender or food processor. Blend to the desired texture. Place back into the Instant Pot.
Add in the heavy cream, shredded sharp cheddar cheese and Colby jack cheese.
Set your Instant Pot to Saute for 5 minutes, continue to stir consistently to prevent the soup burning to the bottom of the Instant Pot insert.
Enjoy your Broccoli Cheddar Soup!
Calories are calculated by a third party website and are based on ingredients used.