Saute Veggies: Heat up Instant Pot using Sauté Normal Function. Wait until the indicator says HOT. Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in Instant Pot. Ensure to coat oil & butter over whole bottom of the pot. Add in chopped onions, then lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not browned. Add in chopped garlic, then saute until fragrant (~30 seconds). Add in about 16 broccoli florets, then saute until it smells earthy (~90 seconds). Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard. Give it a few quick stirs.
Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2½ cup (625ml) unsalted chicken stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 10 minutes. After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.
Grate Cheddar Cheese: While the soup is pressure cooking, freshly grate the cheddar cheese.
Blend & Create Broccoli Soup: In a bowl, reserve 16 - 18 broccoli florets. Pour in 2 cups (500ml) whole milk to slightly cool down the broccoli soup. Blend broccoli soup into a smooth consistency with an immersion hand blender. *Optional Smoothness Tip: Strain the broccoli soup over a fine mesh strainer for maximum smoothness. Add & Melt Cheddar Cheese: With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts. Taste and adjust accordingly as you may not need all the cheddar cheese. Add in the reserved broccoli florets and break them down a little with wooden spoon. Taste the soup, then season with salt & ground black pepper.
Serve: Enjoy immediately with some golden grilled cheese sandwiches on the side.
Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results.
Fish Sauce (Optional): Fish sauce is an optional ingredient that helps balance & adds depths to the overall flavor profile by cutting down the cheddar cheese’s sharp aftertaste. Using high-quality fish sauce won’t make the soup tastes fishy at all.
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Calories: 445kcal | Carbohydrates: 25g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 949mg | Potassium: 794mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4625IU | Vitamin C: 115.1mg | Calcium: 586mg | Iron: 1.8mg