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Air Fryer Lid - Quick Crab Cakes
Broccoli Cheddar Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
Pot Mixture:
- 5 tbsp butter
- 1.5 cups Broccoli , cut into florets
- 2 cups chicken broth (or vegetable broth)
- 1 onion , finely diced
- 12-15 baby carrots , diced (or
2 whole carrots , diced) - 2 ribs celery , diced
- 2 cloves garlic , minced
- 1 1/2 tsp kosher salt
- 1 tsp pepper
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 2 cups heavy cream
Finishing Mixture:
- 10-12 ounce sharp Cheddar cheese , shredded
- hot sauce to taste (optional)
Ingredients
Pot Mixture:
Finishing Mixture:
|
Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add the remainder of the Pot Mixture ingredients and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Use an immersion blender to process until smooth.
- Add cheese in
1/2 cup increments stirring between each addition until melted. - Add hot sauce to taste (optional). Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Yum. Flavorful. Easy. Big hit at my house.
Amazing! I’ll be making this over and over again.
We altered the recipe a little, we substituted cauliflower for the carrots and celery. It turned out really good, we also doubled the cheese becuase, why not? Next time we will add ham!
Flavour is good, but super thin, not creamy at all
Great flavor!
I altered the recipe by adding more broccoli & cheese. I added the cream & cheese just before my guests arrive. I put the soup on saute low setting & stirred constantly until cheese was melted. This recipe is a keeper in my household.
Easy and delicious!! I made this for a company potluck and got rave reviews.
Easy to make and yummy
Great taste however the cheese and milk curdled. What did I do wrong?
I altered the recipe a nit but its great.
Great recipe!! Super easy as well
Excellent soup. Only had beef broth still tasted great.
Soooo delicious!!
Very tasy yummm!
Super easy and delicious!
Super easy and yummy. Next time I would remove some of the broccoli flowers before blending and add back to the soup for some texture.
I used 2 % milk instead of cream. Easy and very good.
Amazing recipe! Super easy. I didn’t have an immersion blender, but I diced the veggies and left it chunky. It was the perfect texture. Definitely making it again!
Left it chunky!!
Loved the recipe.
Did a rough chop on broccoli & shredded the carrots.
Added cream cheese cubes at the end to make it creamier.
Super easy to make. I don’t have an emersion blender so i transfered it to the vita mix.. was smooth and creamy.. yummy and good dinner for cold nights!
This was a hit! Loved it. Next time i make it I am going to use 1C Heavy Cream and 1C milk. I added the cream after cooking.
It was very good. Will make again.
So tasty. Will use less pepper next time. This was my first soup in my instant pot!
Amazing flavours
Amazing flavours. I didn’t use an immersion blender, and it was great.
Wow. Amazing.
Very good! I did double the broccoli and used fat free half and half instead of heavy and added that at the end. I thought 12 oz of cheese was just right. Next time I will leave it partly chunky to add some texture. This would be great in a bread bowl!
Is the 2 min cook time in normal or high pressure?
Good flavor, but cream curddled in the pressure cook. Will try again, but will add cream later.