Broccoli Soup. This is my favorite thing to make in the Instant Pot. The original recipe was from The Healthy Meal Prep Instant Pot cookbook. I loved the concept, but it was unseasoned and light on produce. My version tastes a lot like that mall restaurant we all used to know and love, Olga’s. If you know that name, you were probably a teenager in the 80s, too! LOL!
I’ve made two batches in a row a few times so I can fill a few Mason jars to find in the fridge later. So good!
Jen’s Broccoli Soup
Hit the saute function on your IP. Add:
1 Tablespoon olive oil or butter
1 chopped onion, and stir for a few minutes.
4 cloves of garlic, chopped – Add and saute for another minute.
Add and scrape the bottom:
3 cups of chicken or veggie broth
2 pounds fresh or frozen broccoli (no need to thaw) – This is a great place to use up broccoli stems if you just use the florets normally.
Toss in and pressure cook on high for 3 minutes (fresh) or 6 minutes (frozen). Let the pressure release naturally for 10 minutes, and then quick release.
12 ounces shredded cheddar (hopefully extra sharp)
2 cups of milk (whatever % you like)
Add salt and pepper to taste. (1 T salt and 1 t pepper was right for me).
Stir or puree with a stick blender. Yum!
Bacon garnish – optional, but oh so good!
Need an Instant Pot? I’m an Amazon affiliate. Any time you use one of my links to get over to Amazon to make a purchase, Amazon gives me a tiny percentage. I put that back into next year’s blog fees. Thank you!
My first pressure cooker was a 6 qt Cuisinart. Very nice. Then I came across a recipe in Ready or Not (Nom Nom Paleo’s second book) for a big Sunday gravy (delicious pot of Italian meat and tomatoes!) that wouldn’t quite fit. So I bought an 8 qt Instant Pot. They’re both awesome.