THE PAPA’S KITCHEN
Broccoli Cheddar Soup (Instant Pot)
2 tablespoons of butter
1 medium sweet onion, peeled and chopped
1 large carrot, peeled and chopped
2 cloves of garlic, chopped
1 large bunch of broccoli, coarsely chopped
½ cup of chardonnay
3 cups chicken broth
1 teaspoon of sea salt
½ teaspoon of ground black pepper
Pinch of ground nutmeg
½ cup of whole milk (although I used a some watered down heavy cream)
1 cup sharp Cheddar cheese (I added more cheese just because)
Press the Sauté button on the Instant Pot and heat the butter. Add onion, carrot, and garlic. Sauté for 5 minutes until the onions and translucent. Add the broccoli. Continue to sauté for 3 minutes until broccoli starts to become tender. Add wine, broth, salt, pepper, and nutmeg. Press the Adjust button to change the temperature to Less and simmer for 5 minutes. Lock lid.
Press the Manual button and adjust the time to 10 minutes. When the timer beeps, quick-release pressure until the float valve drops, and then unlock the lid.
Add milk and cheese. In the Instant Pot, puree the soup with an immersion blender or use a stand blender and puree in batches (I like to puree a bit, but I still prefer to keep small chunks of vegetables evident in the soup).
Ladle into bowls and serve warm.