Ingredients

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2 Tbsp butter
1 onion, chopped
2 garlic cloves, minced
1 1/2 tsp salt
1 1/2 tsp dry mustard
4 heaping C broccoli florets
4 C chicken broth
2 C spinach
1 C shredded cheddar cheese
1/2 C shredded Parmesan cheese

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Instructions

1. Melt butter in the Instant Pot on Saute. Add the onion and spices and sauté for 2 minutes. Stir in the garlic, then the broccoli florets. Stir to combine ingredients.

2. Pour in the chicken broth. Cover the IP, close the valve, and set IP to 4 minutes on manual high pressure.

3. After 4 minutes on high pressure, quick release pressure. Return the IP to Saute, and add the spinach. Stir in the spinach until the leaves are wilted.

4. Blend the soup in a blender or food processor. Add the cheeses and blend again to incorporate.

5. Serve immediately with croutons and extra Parmesan cheese (optional).

Notes

Adapted from Cooks Illustrated