Instant Pot Broccoli Cauliflower Cheese Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 head of broccoli ( about 3 cups chopped)
  • 1 head of cauliflower ( about 3 cups chopped)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon oregano
  • ¼ teaspoon nutmeg
  • 3 ounces cream cheese
  • 2½ cups of low sodium chicken or vegetable broth
  • 1 (12 ounce) can of evaporated milk
  • 8 ounces of cheddar cheese, shredded
  • salt/pepper to taste
Instructions
  1. Add broccoli, cauliflower, onion, garlic, oregano, nutmeg, cream cheese and broth to the instant pot. Secure lid. Make sure dial is set to sealed. Set to manual high pressure for 30 minutes.
  2. When done cooking, manually release pressure switching the dial from sealed to venting. Once pressure is fully released remove lid. Stir ingredients. Add in milk and cheddar cheese and mix until combined.
  3. Using an immersion blender or standing blender puree soup until desired texture. If you prefer a more chunky soup you can also leave as is.
  4. Add salt and pepper to taste.
Notes
Stove Top:
Add all ingredients except milk and cheese to large soup pot on medium high heat. Bring to a boil. Once boiling, cover with a lid and reduce heat to low. Cook for 50-60 minutes or until vegetables are tender. Add in milk and cheese, mix to combine, puree if desired.

Slow Cooker:
Add all ingredients except milk and cheese to slow cooking. Set to low for 6 hours or high for 2-3 hours. Add in milk and cheese, mix to combine, puree if desired.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/instant-pot-creamy-broccoli-cauliflower-soup/