Hit “saute” to preheat your instant pot. Add butter, chopped onion, garlic, and sea salt. Saute for 3-4 minutes or until the onion is translucent.
Pour in the chicken broth and add nutmeg and broccoli florets. Cover and cook on manual, high-pressure mode, for 3 minutes.
When time ends, hit “cancel” and use the quick pressure release. Take the lid off and pour in heavy cream.
Stir in cheddar. Add it in batches, stirring constantly until cheese is melted and everything is incorporated.
If you like the soup to be much thicker, use xanthan gum. Whisk xanthan gum with 3 tablespoons of warm water, broth or a little bit of soup until well blended. Add the mixture to the pot and stir the soup.
Serve broccoli cheese soup in a bowl garnished with some more shredded cheddar.
Video
Notes
*You can use an electric hand mixer to blend the soup for extra creaminess. If you want to make this a complete meal, simply add some chicken (chopped chicken breast or ground chicken) and saute it with onion and butter in the beginning. This will give you a complete macros for your meal.