Instant Pot Brussal Sprout Soup

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.

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

Use an immersion blender to blend or carefully puree the soup in a blender.