Ingredients:

  • 1 lb fresh or frozen broccoli florets
  • 1 large yellow potato (200g), peeled and diced
  • 1 medium yellow onion (150g), finely diced
  • 2 large carrots (120g), julienned or grated
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 0.5 tsp dry mustard powder
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, freshly grated
  • 1 tbsp fresh lemon juice

Instructions:

  1. Set the Instant Pot to Sauté and add a splash of oil. Add the diced onion and carrots and sauté until softened.
  2. Stir in the minced garlic, smoked paprika, dry mustard, salt, and pepper. Sauté for 1 minute until fragrant.
  3. Pour in a splash of the chicken broth and scrape the bottom of the pot to deglaze.
  4. Add the remaining chicken broth, broccoli florets, and diced potato.
  5. Secure the lid and set the pressure valve to sealing. Select Manual/Pressure Cook on High for 5 minutes. Allow a quick pressure release.
  6. Carefully open the lid and stir in the heavy cream.
  7. Turn the pot to Keep Warm. Add the freshly grated sharp cheddar cheese in small handfuls, stirring until the cheese is velvety and smooth.
  8. Stir in the lemon juice, salt, and pepper to taste. For a smoother texture, use an immersion blender to partially or fully blend the soup to your preference.