Makes 6-8 servings
Ingredients
3 Tbs butter
1 medium onion (finely diced)
2 tsp garlic powder or two minced cloves
4 cu broth of choice (I had homemade that was nice and gelatinous)*
About 6 cups or two small heads of broccoli chopped
1 tsp dijon (optional for extra flavor)
1 tsp paprika (optional for extra flavor and coloring)
4 cu shredded cheese of choice (cheddar or cheddar/jack blend)
1 cu coconut and/or heavy whipping cream**
Directions
1. Defrost broth if needed. Mine was in a freezer bag, so I set my IP to saute, took out the whole block of broth, and put it in the IP to defrost while I prepped veggies. You can also do this in a sauce pan since you'll want to remove the broth anyway to make the rest of the soup.
2. Dice onion and chop the broccoli. I pulsed the broccoli in a food processor to get smaller pieces.
3. With the IP on saute Normal, melt the butter. Add the onion, and saute until translucent (2-3 min).
4. Deglaze the pot with a little broth. Add the broccoli and rest of the broth. Season to taste with salt and pepper.
5. Cover and Seal the lid. Pressure Cook at high manual for 7 minutes. Quick release when finished, and turn off the pot. Mix in paprika and dijon if using.
6. Stir in the cheese until melted. Then add the cream. Season to taste.
7. (optional) I used my immersion/stick blender to make it a smoother texture. I kept it near the edge of the pot, angled slightly to blend. I put it in the center, but got more splatter. If you prefer the chunks of broccoli, you could also remove half of the soup, blend it, and add it back in. Blending helped thicken the cheese up too, so there weren't any remaining strings.
* Beef broth has a deeper, very distinct flavor. If you want a more mild broth, go with chicken.
** 1/2 cup each would also be good.
