Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 12 ounces broccoli florets
  • 1/2 cup grated carrot
  • ½ cup instant mashed potato flakes
  • 2 cups grated cheddar
  • ½ cup heavy cream
  • 1 teaspoon hot pepper sauce
  • Salt and pepper (to taste)

Instruction

  • Add the chicken broth, broccoli, and carrot to an electric pressure cooker. Close the lid and set the vent to sealing. 
  • Cook on high pressure for 4 minutes. Let pressure release for 5 minutes before carefully turning the valve to venting. 
  • When all pressure has released, carefully open the lid of the pressure cooker. Use an immersion blender to puree the soup. Alternately, transfer the mixture to a blender and carefully puree. 
  • Stir in the instant mashed potatoes until well combined.
  • Stir in the grated cheddar, cream, and hot sauce. Continue stirring until cheese has melted. Salt and pepper to taste. 
  • Serve hot.