Broccoli and Cheese soup
Rich, creamy, and oh-so-cheesy, this is a favorite quick meal any time of year!
Equipment
- Instant Pot
- Measuring Devices
- Chef's Knife
- Cutting Board
Ingredients
- 2 tbsp Butter
- 1 Cup Onion Diced
- 2 Cloves Garlic Minced
- 4 Cups Vegetable Broth (Can use Chicken Broth as replacement)
- 4 Cups Bite sized Broccoli Florets
- 1 Cup Grated carrots
- 1/4 tsp Salt (Or to taste)
- 1/4 tsp Ground black pepper (Or to taste)
- 1/8 tsp Red pepper flakes
- 1/4 Cup Corn starch
- 1/4 Cup Cold water
- 2 Cups Heavy cream 35 % preferred but half and half will work
- 2 Cups Grated cheese Medium or Old is best
Instructions
- Select sauté to preheat the pressure cooker. Add the butter and onion and sauté 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. (I put corn starch and water into a container with an air tight lid and shake vigorously until smooth)
- Set the pressure cook to sauté 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.
Notes
Feel free to use 1 cup of beer and 3 cups of broth for a little added flavor. Or 2 cups of beer and 2 cups of broth if you really want to enhance the flavor.
Recommend to use an ALE or a LAGER or possibly a STOUT
Not recommended to use IPA with a high IBU as it will taste very hoppy and bitter.