1 Tablespoon olive oil
1 onion, chopped
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
1 head of broccoli, trimmed into florets
4 cups vegetable broth, more as needed
1/2 cup heavy cream
12 oz Velveeta cheese
Salt and pepper
1. Set the pressure cooker to saute. Add the oil and onion to the pressure cooker saute until onion has softened. Add garlic and cook until fragrant about 30 seconds. Add in four cups of broth, carrots, and broccoli.
2. Place lid on your pressure cooker and set to cook at high pressure for 6 minutes. Turn off your pressure cooker and use quick release to release remaining pressure, being careful as steam will be released.
3. Use a potato masher or immersion blender to blend the contents in the pressure cooker. We like ‘chunks’ in our soup so I don’t puree. Add your cream and cheese and stir until the cheese has melted. Season with Salt and Pepper.
Kelly's Kitchen 