Broccoli Cheese Soup
Delicious, easy, fast, dinner….here ya go, broccoli cheese soup!
Ingredients
4 tbsp butter
1 medium onion, diced
2 carrots, diced
1 tbsp minced garlic
1/3 cup flour
3 cups chopped broccoli
4 cups vegetable stock
2 tsp paprika
1/4 cup whole grain dijon mustard
2 cups milk
2 cups shredded cheddar/monterey jack cheese mixture
Salt and pepper to taste
Instructions
1
Heat your instant pot on sauté mode and add the butter, diced onion, carrot and garlic. Sauté the mixture for about 2 minutes.
2
Sprinkle the flour over the mixture and stir to incorporate the flour into the fat.
3
Add the broccoli and sauté for an additional 2 minutes.
4
Add the vegetable stock, paprika, whole grain dijon mustard, and milk. Mix everything together until combined. Adjust salt and pepper as needed.
5
Put the lid on your instant-pot and pressure cook on high for 5 minutes.
6
Be very careful and do a quick release of the pressure or allow the pressure to release naturally. If you are doing a quick release, use extreme caution because depending on the size of your instant-pot you may have enough liquid that it may shoot out of the pressure release valve. Also do the quick release with a dish towel over the instant-pot to prevent hot liquid from shooting out. If this happens, stop the quick release method and let the pressure release naturally for about 30 minutes.
7
Once the pressure is release, remove the lid and add the cheese, stirring to incorporate and melt the cheese into the soup. If needed, thicken soup with a slurry (flour and milk) to desired consistency. Enjoy!
Tags:
Broccoli Cheese SoupChef BryanCooking with Chef BryanEasy DinnerEveryday Instant Pot CookbookInstant Pot Recipes
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