Instant Pot Broccoli Cheese Soup Food

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot on and press the Sauté setting. Let it heat up slightly. Add butter and once melted, add the onions, carrots and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened. Stop the Sauté by pressing Keep Warm/Cancel button.
• While still hot, add flour and stir briskly for 30 seconds.
• Now, add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
• Add the seasonings and mustard, stir through and add the broccoli florets.
• Close and seal the Instant Pot. Check the Steam Release handle at the top is pointing to Sealing. Press Manual/Pressure Cook button and adjust the time to 1 minute, it should say HIGH pressure. After 3 beeps, the Instant Pot will be ON and it will take about 10-15 minutes to build up the pressure, as there is quite a bit of liquid and ingredients inside. The floating valve will pop to the top once the pressure is built and the timer will start. Note, that cooking begins during the pressurizing stage.
• Once the timer is done, use the Quick Release method to let the steam off and open the lid. Simply point the Steam Release handle to Venting and step away. The jet stream will take a minute or two and the top floating valve will drop down once the lead is ready to be open.
• Open the lid and stir the soup. Add half and half cream (make sure it's not too cold, microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
• Press the Sauté function key again to the soup back bring to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it's fully melted and combined into the soup.
• Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on.

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
• Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
• Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).

INSTANT POT® BROCCOLI-CHEESE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

THE BEST INSTANT POT BROCCOLI AND CHEESE SOUP

Steps:

• Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
• Add the garlic and cook until the garlic is fragrant, about 30 seconds.
• Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
• Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
• When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
• In a small bowl whisk together the corn starch and cold water until smooth.
• Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
• Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
• Add the cheese a handful at a time and stir until it melts.
• Adjust salt and pepper to taste and serve hot.

INSTANT POT BROCCOLI-HAM & CHEESE SOUP

Steps:

• Select the SAUTE button on your Instant Pot.
• Melt butter, add ham, garlic and onion. Saute until ham is starting to brown.
• Press CANCEL on Instant Pot.
• Add broccoli and broth to Instant Pot.
• Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• HIGH pressure for 3 minutes.
• When cook time is finished, use quick release. When pressure is released, remove lid.
• Strain Broccoli out and finely chop. Then return broccoli to pot.
• Select the SAUTE button and bring broth back to a simmer.
• Mix cornstarch and milk together until smooth, add milk and velveeta to pot. Continue to stir until smooth and thickened.
• Salt and pepper to taste if needed.
• Press CANCEL on Instant Pot.
• Ladle soup into bowls and serve!

BROCCOLI CHEESE SOUP

Steps:

• Combine the onion, carrots, cauliflower, broccoli, mustard, water, and 2 teaspoons salt in the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 3 minutes.
• When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the pressure. When the floating valve drops, remove the lid. Use an immersion blender to blend the soup, leaving as much texture as you like.
• Add the Cheddar, Parmesan, and almond milk and stir until combined. Season with salt and pepper to taste, then serve warm. Store leftovers in an airtight container in the fridge for 5 days.

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn on the Instant Pot to Saute. Once hot, add the butter.
• Once melted, add the onions and carrots. Cook until the veggies begin to soften, about 4-5 minutes.
• Add the garlic and all seasonings, except nutmeg. Press Cancel to turn off the heat.
• Add the broccoli and cover everything with the chicken broth.
• Secure the lid and set to Sealing. Set to Manual, High Pressure for 5 minutes. Shred the cheese during this time.
• Perform a controlled quick release (use a towel or hot pad holder) - if it starts to sputter, close the valve to let it rest before opening again.
• Once pressure is released, remove the lid and stir in the cream. This helps cool it down just a bit so the cheese won't "break" once added.
• Gradually stir in the cheddar to melt.
• Mix together the cornstarch (or arrowroot) and water, if a thicker soup is desired. Stir the mixture into the soup. It will take the soup a few minutes to thicken.
• Add a pinch of nutmeg and serve.

KETO INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Add the broccoli, onion, garlic, and chicken broth, ground mustard, salt, pepper, and red pepper flakes to your Instant Pot.
• Cover, set the valve to sealing, and cook on high pressure for 5 minutes.
• Let the pressure release naturally for 5 minutes and then release the remaining pressure.
• Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam.
• Set the pot to sauté and add the cream and cheese to the hot soup. Stir constantly until the cheese has melted and the soup is smooth and creamy.
• Serve immediately with additional grated cheese and crumbled bacon, if desired.