Ingredients:

32 ounces fresh broccoli florets
½ onion diced
2 cloves garlic minced
4 cups chicken broth
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flakes
2 cups heavy cream
4 cups grated cheddar
1 1/2 cups grated Monterey jack

Directions:

Add the broccoli, onion, garlic, and chicken broth, ground mustard, salt, pepper, and red pepper flakes to your Instant Pot.

Cover, set the valve to sealing, and cook on high pressure for 5 minutes.

Let the pressure release naturally for 5 minutes and then release the remaining pressure.

Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam.

Set the pot to sauté and add the cream and cheese to the hot soup. Stir constantly until the cheese has melted and the soup is smooth and creamy.

Serve immediately with additional grated cheese and crumbled bacon, if desired.

Servings: 1 cup

Nutritional Information: Calories: 455, Fat: 38g, Carbohydrates: 10g, Fiber: 3g, Protein: 19g