Broccoli Cheddar Soup



  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.