Instant Pot Broccoli Ham Cheese Soup Food

PRESSURE COOKER CHEESY HAM & BROCCOLI SOUP

Steps:

• Turn your electric pressure cooker to saute and add the butter to the inner pot.
• When the butter is melted, add the onion, garlic, ham, carrots, broccoli, seasoning salt, Paprika, black pepper, and chicken broth. Stir just until combined.
• Place the lid on the pressure cooker and lock in place. Turn the knob to seal and set to cook on high pressure for 5 minutes.
• When the cooking is complete, very carefully using oven mitts, turn the knob to vent. Allow all of the steam to release from the pot. When the pin has dropped and the pressure is released, open the lid.
• Remove 1 cup liquid from the pot. Whisk the flour into the liquid. Remove this flour slurry to the pot and stir until the soup is thickened a bit.
• Add the shredded cheese and milk and stir until all the cheese is melted and the soup is smooth.
• Serve immediately.

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!).

BROCCOLI HAM AND CHEESE SOUP

Steps:

• Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium heat. Add ham, and cook, stirring occasionally, until lightly browned, about 3-4 minutes; set aside. Melt remaining 3 tablespoons butter. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in potato. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until potato is tender, about 10-15 minutes. Using a potato masher, mash potatoes until desired consistency is reached. Stir in ham, broccoli and heavy cream. Cover and simmer until broccoli is tender, about 5-6 minutes. Remove from heat. Gradually stir in cheese until smooth; season with salt and pepper, to taste. Serve immediately.

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!

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.

AMAZING BROCCOLI CHEESE SOUP WITH HAM

Steps:

• Melt butter in a large pot.
• Add flour, salt, and pepper when butter is melted and bubbly.
• Over med. heat, mix until it becomes a smooth, bubbly paste.
• Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil.
• Add chopped broccoli and ham, and cheeses.
• Stir until cheeses are melted and Serve!
• Yum!