Instant Pot Dairy-Free Broccoli Cheeze Soup

This soup was made in literally 5 minutes and thrown into the instant pot for just a few minutes! It’s a yummy alternative to broccoli cheddar soup that even my cheese-loving husband raved over!

Prep: 5 minutes

Cooking Time: 3 minutes (once it reaches pressure, so about 10 minutes total)

Ingredients

• 2 heads broccoli, chopped into medium chunks

• 3 carrots, sliced

• 2 cups bone broth

• 1 can full-fat coconut milk

• 1/4 cup nutritional yeast (inactive yeast that gives it a cheesy flavour)

• 1/8 tsp cayenne pepper

• LOTS of black pepper

• himalayan salt to taste

• 4 chives, chopped (+ more for garnish)

• fresh parsley for delicious garnish

• chopped kale to add later (optional)

Optional:

• 2 cloves garlic

• 1/2 yellow onion

I omitted these to be Low FODMAP compliant and it was still delicious!

Directions:

1. Wash and chop your veggies and add all ingredients to your instant pot.

2. Close the lid and “seal” it then cook on high pressure or manual for 3 minutes.

3. Quick release, add kale and put the lid loose back on for 1 minute to wilt.

4. Serve with fresh chives and parsley.

Notes:

• Feel free to double the recipe for a larger batch, this only makes about 3 servings.

• Homemade broth or pre-made broth from the freezer of your health store are the best options.

If you make it, I’d love to hear what you think! Leave me a comment!