Instant Pot Brussal Sprout Soup

Name: Instant Pot Brussal Sprout Soup
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 2 stalks Celery chopped; 2 Carrots Medium, chopped; 1 russet potato chopped; 1 large white onion chopped; 2 Tablespoon Coconut Oil; 2 cups low sodium chicken stock; 1/2 cup Heavy Cream; 2 garlic cloves roughly chopped; ½ cup cheddar cheese grated; 2 teaspoon Italian Herb; 1 lb Brussels sprouts trimmed, cleaned, and sliced in halves; Heat up olive oil on medium-high heat, add chopped onions and garlic and saute until soft and fragrant.; ½ cup cheddar cheese grated

10 steps

Prep:15minCook:13min

I love Brussel sprouts. Store had some on sale, I have been making lots of soups lately, had to try my hand at this.

Updated at: Mon, 22 Jan 2024 01:13:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories376.8 kcal (19%)

Total Fat27 g (39%)

Carbs27.4 g (11%)

Sugars8.3 g (9%)

Protein10.1 g (20%)

Sodium241 mg (12%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespooncoconut oil

2 cupslow sodium chicken stock

½ cupheavy cream

2garlic cloves

roughly chopped

½ cupcheddar cheese

grated

2 teaspoonItalian Herb

1 lbBrussels sprouts

trimmed, cleaned, and sliced in halves

olive oil

Heat up, on medium-high heat, add chopped and saute until soft and fragrant

onions

garlic

½ cupcheddar cheese

grated

Instructions

Step 1

Clean and chop Celery Chop carrots Cube Potato

Step 2

Wash your Brussels sprouts, discard outer leaves, gently trim the ends , making sure that stem is intact so they don't fall apart in the soup.

Step 3

Heat up olive oil on medium-high heat, add chopped onions and sauté until almost caramelized.

Instant PotSaute

Step 4

Add carrots and celery and cook for another 3-4 minutes

Step 5

Add sliced brussels sprouts, diced potatoes, Italian Herb, and sauté for about 3 minutes. Onion should be caramelized.

Step 6

Add garlic and sauté until fragrant.

Step 7

Cover the sauteed vegetables with chicken stock then season with black pepper. Stir to combine.

Step 8

Turn off Sauté mode. Put on cover, make sure to turn the valve to sealing and set on high pressure for 3 minutes. Once cooked, turn the valve to quick release and remove the cover.

Instant PotManual

Step 9

Pour the cream into a cup and slowly add some of the soup broth to temper the cream. Once you have a full cup of liquid, pour it over into the pot. Stir in milk, grated cheese into the hot soup, and stir until melted.

Step 10