Instant Pot Broccoli & Cauliflower with Mustard & Red Cheddar Cheese

A smooth broccoli and cauliflower soup with English mustard and melted red Cheddar.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 small cauliflower, about 500g, cut into small florets
  • 1 head broccoli, about 350g, cut into small florets
  • 1 potato, about 200g, peeled and cut into 2cm chunks
  • 750ml hot vegetable stock (2 stock cubes)
  • 2 tsp English mustard
  • 100ml whole milk
  • 150g mature red Cheddar (vegetarian), grated
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic and cook for 1 minute.

  2. Add the cauliflower, broccoli, potato and stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 4 minutes.

  4. When the time is up, carefully turn the valve to Venting for a quick release.

  5. Add the mustard and milk and blend the soup in the pot with a stick blender until smooth.

  6. Press Cancel, then stir in the Cheddar a handful at a time until melted. Season to taste and serve hot.