So, last fall I finally caved and bought myself a shiny new Instant Pot on Amazon Prime Day. I had been hearing so much about them and I thought what’s another kitchen appliance?! so with one click, it was mine forever.
I’ve used it a bunch since I first got it. I won’t say I use it three times a week, but I probably use it once a week in general. Some of my favorite things to make in my IP include steel cut oats (takes 3 minutes – seriously!), brown rice, pork shoulders/ribs, barbecue chicken thighs and soups like this. I still really love using my slow cooker for certain things, but I can’t deny the ease and convenience of the instant pot. My MIL also got one and we are always swapping recipes back and forth — it’s really fun!
Anyway, I first made this soup in December on a particularly dreary day. I had a bunch of broccoli to use up and wanted to get some quick nutrients into the kiddo. I sort of just added a bit of this and a bit of that, held my breath and pushed “manual” and it actually turned out! Since then, I’ve made this a couple times and finally got down to writing the actual recipe down to share with you guys.
It’s so easy! Just broccoli, a couple carrots and an onion cooked in bone broth then blended up with lots of cheddar cheese and cream. 🙂 This is the perfect soup to enjoy a loaf of really crusty, delicious bread with.
Since I already know I am going to get the questions in the comments on how to adapt this if you don’t have an instant pot, I will just go ahead and address that now. Just cook the broccoli, carrot and onion together in the broth until very tender then blend up with the cream and the cheese. It’s easy either way but definitely FASTER and more “hands off” if you prepare it in the IP.
Grayson adores this soup and slurps down his entire bowl every time I make it. He calls it his “special green soup” and it’s always a big hit. I can’t wait to experiment making more thick soups like this in my IP since our family eats a lot of them regardless of the season.
- 6 cups broccoli florets
- 1/2 onion chopped
- 4 cups chicken bone broth preferably homemade
- 2 carrots chopped
- 1 tsp garlic salt
- 1 1/2 cups grated cheddar cheese
- 1/4 cup heavy cream
- 1 tbsp olive oil
Add the olive oil to your instant pot and hit "saute" setting. When it gets hot, add the chopped onion and saute until translucent.
Press the off button, then add the carrots, broccoli and bone broth. Put top on instant pot and press manual mode for 4 minutes.
Do a NPR (natural pressure release) for an additional 4 minutes after the timer goes off then open pot. Carefully pour contents into a blender along with the cream and garlic salt and puree until smooth.
Lastly, add the cheese and stir until melted. Taste and adjust seasonings if desired. Enjoy with crusty bread!