- 2 Tbsp olive oil
- 1 Onion sliced
- 1 Garlic clove minced
- 5 Cups broccoli florets
- 3 ½ Cups broth
- ¾ Cup heavy cream
- ¾ Cup mozzarella cheese or cheddar cheese shredded
- Salt and pepper to taste
Set the instant pot on the sauté setting. Add the olive oil and onion and cook until translucent, around 4 minutes. Add the garlic clove and sauté for 30 seconds more or until fragrant.
Mix in the broccoli florets and broth and stir to incorporate. Close the lid and valve and set on high pressure for 5 minutes. Manually release steam and open the lid and valve.
With the help of an immersion blender, puree the broccoli until evenly combined. Add the heavy cream and cheese and stir to incorporate.
- Top it with roasted broccoli florets, parmesan cheese or sour cream.
- Want to use frozen broccoli? Increase the cooking time to 10 minutes instead of 5.
- Use Greek yogurt instead of sour cream for more tang.
- Use sharp cheddar instead of milk for more cheese flavor.
- Add a dash of hot sauce or red pepper flakes for hint of heat.
- Make it vegan by using vegan cheese, substituting almond milk for the cream, and vegetable broth instead of chicken.
- Reserve 1/2 cup of the shredded cheese and use as a garnish on top.
Serving: 1 | Calories: 229kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 322mg | Fiber: 3g | Sugar: 4g