Cut off stalks (the thick part) from the broccoli, setting aside the florets from the crown. Break the florets into smaller sections; these will be microwaved separately from the main soup.
Chop the broccoli stalks into small pieces and set them aside. Chop the onion; set aside. Mince the garlic, if using fresh.
Add the onion and cook until it browns on the edeges.
Add the white wine. Cook for about a minute until about half has evaporated off. *If using lemon, skip this step.
Stir in the parsley, basil, celery, and chopped stalk pieces.
Add the chicken broth (increase heat if needed) and bring to a boil. Add the remaining salt, the broccoli florets, ground pepper, and the lemon juice.
Cover the IPot and set to Pressure — High. Set the timer for 3 minutes. Turn off the “Keep Warm” function.
Let the soup sit while the Broccoli florets are microwaved.
Blending Steps
Break the broccoli florets into small sections. Put them in a covered, microwaveable dish with 1/4 cup of water. Microwave them on high for about 4 minutes (900 watts). They should be tender and cooked but still bright green.
While the florets cook, manually reduce the IPot pressure. Use an immersion blender to smooth the soup base. Taste and adjust seasonings as needed.
Shredded Parmesan Cheese and/or garlic croutons are a nice addition.
Add the florets to the soup base. Blend until smooth.
*Note: if using lemon, stir it in now.
Continue to blend while adding the sour cream. Taste and adjust seasonings again. Serve with grated parmesan cheese.