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January 16, 2018 · Leave a Comment

Instant Pot Broccoli and Cheese Soup

Blog· Food and Drinks

Some families only eat soup when it’s cold outside, but my family eats it all year round. We usually eat soup once or twice a week as a full dinner. Since we’re finally getting some cold weather in Texas this year, I wanted to try some new soups in the instant pot.

My sister introduced me to the instant pot 2 years ago and I never really thought much of it. Then I noticed that every time we would go to her house, she would always have some amazing dish made in the small appliance from Mexican rice to beans to buffalo chicken dip. It made me realize that I needed one in my life. Since the day I bought it, I’ve used it at least twice a week. We love to make all sorts or recipes in it from desserts to full meals. We love using our Instant Pot for many meals, especially soups because it’s so easy! I love to be able to dump everything into the instant pot and walk away. Nothing is more distracting than having to watch a pot all night long to make sure your food is being cooked properly.

One of our favorite soups quickly became the Instant Pot Broccoli and Cheese soup. It’s very filling, delicious and fast to make!

Instant Pot Broccoli and Cheese Soup Recipe

Ingredients

  • 1 pound fresh broccoli chopped
  • 8oz cheddar cheese
  • 1 small onion chopped
  • 3 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup shredded carrots

Directions

  1. Place chopped onion, carrots, broccoli, and chicken broth in the Instant Pot.
  2. Place on Manual high pressure for 15 minutes.
  3. Do a quick release
  4. Stir in milk or heavy cream
  5. Place pot back on saute until comes to a low boil for about 5 minutes.
  6. Stir in cheese.
  7. Serve with bread.

Bread bowl Recipe:

  1. Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
  2. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  3. Scoop soup into each bread bowl.
  4. Serve as is or top with additional grated cheese.

This recipe is a crowd pleaser! Don’t have an instant pot? No worries! I also have the recipe that you can make on your stove top below.

Broccoli Cheddar Soup

Ingredients:

  • 6 TBSP unsalted butter
  • 1 small white onion chopped
  • 1/4 C flour
  • 2 C heavy cream
  • 3 C chicken broth
  • 2 bay leaves
  • salt and pepper to taste
  • 4 7 -inch sourdough bread boules (round loaves)
  • 1 bag of frozen broccoli
  • 1 C of matchstick cut carrots
  • 2 1/2 C grated sharp cheddar cheese

Directions:

  1. Melt butter in a large pot over medium heat. Saute onion until translucent, about 5 minutes.
  2. Whisk in the flour cooking until the color becomes golden, adding 1 to 2 tablespoons of heavy cream if necessary to keep the flour from burning, about 3 to 4 minutes.
  3. Slowly pour the heavy cream into flour mixture while whisking constantly. Stir chicken stock into the heavy cream mixture.
  4. Bring this to a simmer;continuing to cook until the mixture has thickened, about 20 minutes.
  5. Add carrots; simmer until they are tender, about 10 minutes. Add the frozen broccoli and continue to cook for an additional 10 minutes.
  6. Stir Cheddar cheese into vegetable mixture until cheese melts.
  7. Season with salt and pepper to taste.

Bread bowls:

    1. Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
    2. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
    3. Scoop soup into each bread bowl.
    4. Serve as is or top with additional grated cheese.

 

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