Broccoli Cheddar and Zucchini Soup - Instant Pot

By draingal

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 small yellow onion, chopped
• 1 carrot, chopped
• 2 medium zucchini, chopped
• 2 tablespoons fresh thyme leaves, plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne, or more to taste
• kosher salt and pepper
• 3 cups low sodium veggie or chicken broth
• 4 cups broccoli florets
• 2 bay leaves
• 1 cup whole milk
• 2-3 cups shredded sharp cheddar cheese

Preparation

Step 1

1. Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves. Cover, select the manual setting, and cook on high pressure for 8 minutes.

2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the instant pot.

3. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted.

4. Ladle the soup into bowls and top with fresh thyme. Enjoy!