Instant Pot Broccoli Cheese Soup
I intentionally made this Instant Pot broccoli and cheese soup as low-carb as possible, but it still has the comfort of a richer soup.
salted butter
2
tablespoons
onion, diced
1
small
broccoli, chopped
1
head
chicken broth
3
cups
heavy whipping cream
1
cup
grated sharp Cheddar cheese
6
ounces
crema con sal (salted Mexican-style sour cream)
¼
cup
garlic granules
1
teaspoon
salt and ground black pepper to taste
 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
  Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
  Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.
