Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
2tbspbutter
1medium yellow or white onion, chopped
2cloves minced garlic
5cupsbroccoli
1cupgrated or matchstick carrots (about 2 grated carrots)
5cupsplus ¼ cup vegetable broth, separated
¼cupcorn starch
2.50cupsshredded cheddar cheese
1.50cupsshredded pepperjack cheese
1cupplain Greek yogurt
1tbspmustard
½tspsalt and pepper, plus more to taste
1
Select saute mode on your pressure cooker. Melt butter in pressure cooker, and then add chopped onion. Cook until soft, around 3-5 minutes.
2
Add the minced garlic and cook for an additional one minute, stirring so the garlic does not burn.
3
Stir in 5 cups of vegetable broth, broccoli, carrots, salt and pepper.
4
Lock the lid into place and make sure the vent is set to seal. Put to high pressure for 1 minute.
5
When the cooking time ends, do a quick release of pressure. When the valve drops, carefully remove the lid.
6
In a separate bowl, whisk together additional ¼ cup of vegetable broth with ¼ cup of corn starch until there are no lumps.
7
Set the pressure cooker to sauté mode and allow soup to bubble. Slowly add cornstarch/broth mixture. Continue stirring until soup comes to a boil and thickens.
8
Turn the pressure cooker off. Add Greek yogurt and mustard, stir to combine.
9
Add cheese one handful at a time while stirring to prevent clumps.
10
Adjust salt and pepper to taste. Serve warm.
Ingredients
2tbspbutter
1medium yellow or white onion, chopped
2cloves minced garlic
5cupsbroccoli
1cupgrated or matchstick carrots (about 2 grated carrots)
5cupsplus ¼ cup vegetable broth, separated
¼cupcorn starch
2.50cupsshredded cheddar cheese
1.50cupsshredded pepperjack cheese
1cupplain Greek yogurt
1tbspmustard
½tspsalt and pepper, plus more to taste
Directions
1
Select saute mode on your pressure cooker. Melt butter in pressure cooker, and then add chopped onion. Cook until soft, around 3-5 minutes.
2
Add the minced garlic and cook for an additional one minute, stirring so the garlic does not burn.
3
Stir in 5 cups of vegetable broth, broccoli, carrots, salt and pepper.
4
Lock the lid into place and make sure the vent is set to seal. Put to high pressure for 1 minute.
5
When the cooking time ends, do a quick release of pressure. When the valve drops, carefully remove the lid.
6
In a separate bowl, whisk together additional ¼ cup of vegetable broth with ¼ cup of corn starch until there are no lumps.
7
Set the pressure cooker to sauté mode and allow soup to bubble. Slowly add cornstarch/broth mixture. Continue stirring until soup comes to a boil and thickens.
8
Turn the pressure cooker off. Add Greek yogurt and mustard, stir to combine.
9
Add cheese one handful at a time while stirring to prevent clumps.
AuthorLindseyCategoryRecipesDifficultyBeginner