Instant Pot Broccoli Cheddar and Zucchini Soup

Cozy, but healthy, easy, and so delicious. Grab a couple heads of broccoli, some zucchini, and sharp cheddar cheese, add everything to your instant pot (or slow cooker), set the timer, and in under 30 minutes you'll have the creamiest, most delicious bowl of cozy broccoli cheddar soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

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