Leave a Reply
Want to join the discussion?Feel free to contribute!
Maple Bread Pudding
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
2 people
|
Ingredients
- 5 cups vegetable or chicken broth or water
- 1 medium onion chopped
- 1 - 2 stalks celery thinly sliced
- 2 cloves garlic crushed (optional)
- 1 lb Broccoli cut in big chunks
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil or
2 tsp fresh basil (optional) - 1/4 cup flour
- 2/3 cup Water
- 1 - 2 cup cups grated sharp cheddar
- 1/2 cup heavy cream Half & Half or milk
- 1 tsp sugar optional but it makes the flavour pop
Ingredients
|
|
Instructions
- Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
- While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
- Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
- Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
- Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.
Recipe Notes
Manual and Pressure Cook buttons are interchangeable.
Cook like a grandma with your Instant Pot!
* Enjoy a grandmother’s tried and true comfort food recipes.
* Feel more confident and adventurous with your Instant Pot.
* Watch your family smile at your dependable, consistent results.
Here’s what Rootitoot’s followers are saying:
“The Instant Pot and Rootitoot turned me into a good cook.”
– Tammy Rosser
“The more of your recipes I make, the more confident I feel!.”
– Ruth MacDonald
“My husband told me to throw all my other cheesecake recipes away!”
– Pat Kelly Bain
“Seriously, your recipes are so solid EVERY TIME I try a new one.”
– Margaret Garbarino
“You make cooking in the Instant Pot a pure joy.”
– Margie McDaniel Miller
Ruth “Rootitoot” McCusker has converted her treasured family recipes into Instant Pot masterpieces. This book is like having a loving grandmother at your side in the kitchen. Her step-by-step instructions, gentle humour and mouth-watering recipes will have you cooking with confidence in no time.
You might also like
Feel free to contribute!
Download Recipe App
You need to add some liquid to cook the broccoli. I added 2 cups of chicken broth. Instead of water with the flour I used chicken broth as well.
You definitely need liquid with the first step. I used chicken stock. I made s double batch and it came out delicious! Definitely gonna be a staple in my household.
I doubled the recipe as well as added a cup of broth with the first ingredients. I used heavy creme with a tsp of sugar. If anything to change next time, i would add some carrots to cook with the broccoli. It turned out delicious and i will make again!
Thank you for the letting us know!
You were correct we forgot to list 5 cups of broth as the first ingredient! Great catch thank you!
Yes you do.
We accidentally left out 5 cups of broth. We have updated the recipe now.
Thank you for noticing!
How much cheese???
Loooove
I want to make this but I’m not certain how much celery or cheese to use. My screen view shows 12 for both and I know that can’t be correct.
I assume it is trying to say…
1 to 2 cups
of grated chedder cheese
and…
1 to 2 stalks of celery
This was really, really good. I was a bit confused about the portions of ingredients however. Mine turned out a little darker and thinner than expected, I’d like to try it again. Bit too heavy on the pepper so watch for that.
This is definitely a do again. Thanks for the ingredient amounts clarification. Worked out well.
Really amazing. Perfect every time!
Im ready to make this but still Dont know how much cheese and celery..
I made it. Pretty simple to make. Hard to measure a pound of broccoli. Also a few confusing measurements like 1 2 celery stalks? Is it 1-2? 12?
Tastes ok, I won’t be making it again.
Came out great!!!
Came out amazing! Chicken broth is key, as well as, a little bit more salt than what they recommend. We opted out of blending the soup and loved how it turned out!
Added a bayleaf in the beginning stages, parmesan near the end and went without blending. So yummy!! Next time I would opt to make it a bit thicker, but tasty nonetheless.
So easy & sooo good! This recipe is a keeper!
Very yummy! I added more salt than it called for, skipped the puree step, and added all of the flour/water mixture for perfect consistency! Will definitely make again
Can somebody clarify the pressure level? High pressure or low pressure?
Can someone quesstimate 1.5lbs of broccoli. I measured 4cups.
I made this last night with toasted cheese sandwiches awesome!!!
Made this today for lunch and it was delicious. I didn’t use 1/2 and 1/2 but 1% milk and it didn’t need to be put in the blender. I also added some thinly sliced carrots.
Dang, I followed to page thinking I would have a recipe for my Ace Blender. It was too late, as I already have my ingredients and following the recipe that doesn’t work with my appliance. I kinda got something.
Anyone know where I can find recipes for my blender?