Broccoli
Cheddar Soup
prep time:
10 MINS
cook time:
2 MINS
total time:
12 MINS
Best Instant Pot Broccoli
Cheddar Soup is thick, creamy and extra cheesy. Very easy to make and loaded
with lots of veggies and cheddar cheese.
Ingredients
·
2 tablespoons butter
·
1 sweet onion diced
·
4 cloves garlic minced
·
3 cups broccoli florets chopped into smaller pieces
·
1 cup grated carrots
·
1 cup celery diced
·
4 cups chicken broth or veggie broth
·
1/4 teaspoon salt plus more to taste
·
1/4 teaspoon ground black pepper
·
1/4 teaspoon ground nutmeg
·
1/8 teaspoon red pepper flakes
·
1/4 cup cornstarch
·
2 cups light cream or half-and-half
·
2 cups freshly grated cheddar cheese or more
Instructions
1. Turn on your Instant Pot and
Select Saute with the option to cook on High.
2. Once it reads HOT, add the
butter and melt. Add onion and cook stirring for 2-3 minutes, until tender.
3. Add the minced garlic and
cook for about 30 seconds.
4. Add broccoli, carrots,
celery, salt, pepper, nutmeg, and red pepper flakes.
5. Add chicken broth, stir to
combine. Turn off Saute mode.
6. Cover with the lid and lock,
make sure the vent is set to seal. Select High Pressure and set the timer to
cook for 2 minutes.
7. When the cooking time ends,
do a 5 mins Natural Pressure Release, and release manually the remaining
pressure by moving the valve from seal to vent. When the valve drops, remove
the lid carefully.
8. In a bowl whisk together
cornstarch and cream until fully combined.
9. Select Saute mode again and
slowly add the cream mixture. Stir to combine.
10. Turn off the pressure cooker
and use an immersion blender to puree about half of the mixture, leaving some
veggies intact.
11. Slowly add the cheese a
handful at a time and stir well until it melts. If the soup is too thick, add
more broth or cream and simmer.
12. Adjust salt and pepper to
taste and serve hot with your favorite toppings.
0 Response to "Broccoli Cheddar Soup"
Posting Komentar