Instant Pot Broccoli and Cheese Soup
Ingredients
-
16
oz
Baby Broccoli Florets
-
2
cup
Chicken Stock
-
2
cup
Heavy Whipping Cream
-
8
oz
Shredded Cheddar Cheese
-
4
oz
Shredded Monterey Jack Cheese
-
11
oz
Chopped Onion
-
¼
cup
Butter
-
3
tsp
Minced Garlic
-
1
tbsp
Cornstarch
-
1
tsp
Black Pepper
-
1
tsp
Paprika
-
¼
tsp
Sea Salt
Instructions
- Chop the onions and set them aside.
- Turn the Instant Pot to 'Saute' mode until it shows 'Hot'.
- Add butter, onions, and garlic to the pot and cook for 5 minutes.
- Mix all seasonings in a bowl, then pour over the ingredients in the pot and stir.
- Add broccoli and chicken stock to the pot.
- Switch to 'Pressure Cook' mode for 5 minutes.
- After cooking, let it cool for 5 minutes and use quick release.
- Remove the lid, switch to 'Saute' mode, and mash the mixture until slightly smooth.
- Stir in the cheeses, then add cream and cornstarch, stirring until combined.
- Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
22g
Total carbohydrates
24g
Total protein
14g
Sodium
800mg
Cholesterol
100mg
You might also like