Fall = Soup time!
Now that the fall weather is finally here, I am ready for some soup. Not only is it warming to my tummy and my soul, many recipes are quick and simple (specially when you have an Instant Pot)!
Truth be told, until I got my Instant Pot I preferred to get my broccoli cheese soup from Panera. It was quick, easy and darn good. I could make a decent one on the stove, but it just never was quite right. Since I have experimented with making it in the electric pressure cooker, I haven’t been back to Panera.
But first, let’s talk cheese
Just when I think I have found the perfect mix of cheese for my soup, I make it again, with a different mix of cheese. That is the beauty of this recipe. You can make it different each time, or find the perfect mix for you.
The important thing is to use 3 cups of cheeses that melts well. After that, it is all up to you. Many times I am using whatever is in the fridge at the moment. You can see the note on the recipe below for my favorite (as of today) mix of cheese, but here is a partial list of what you can consider:
- Cheddar (sharp or mild)
- Colby Jack
- Pepper Jack
- American (I consider 5 slices = 1/2 cup)
- Shredded Parmesan
- Asiago
- Mexican blend
- Mozzerrella or Italian blend (this does tend to make the soup “stringy” if you use too much)
Mix and match to find your perfect combination!
Debs Best Cooking Tip
Get your ingredients together BEFORE you start cooking. Now I usually don’t set them out all nicely for a photo but I lost count of the times I have just started cooking something and had to redirect because I am missing some ingredient. This is why I need to start meal planning again!
Debs Best Prepping Tip
Find tools that make food prepping easier. I got my daughter this food chopper for Christmas. I think I use it more than she does!
You could also chop everything with a knife— but why? 🙂
Let’s get started
One of the great features of the Instant Pot is being able to saute or brown your ingredients in the same pot — less mess. Using the saute function, melt the butter, then saute the onions and carrots until the onions are translucent.
Mix in the flour and stir until completely blended in with the butter. Then add broth and stir constantly until well blended and no large lumps remain. Toss in the broccoli and you are ready to let the pressure cooker do it’s magic!
Instapot Magic
Set your electric pressure cooker to high pressure for 8 minutes. It should only take about 5 minutes to come to pressure and start counting down. This gives you about 10-15 minutes to do other things – like make a grilled cheese sandwich to eat with your soup!
Once it cooks under pressure for 8 minutes, carefully quick release the pressure. Toss a towel over the pressure release value to contain the steam.
Final Steps to amazing soup
Once unlocked, open the cooker and stir in the spices then the cheeses. While stirring, use your spoon to smash the larger pieces of vegetables against the side of the pot. Finally stir in the heavy cream or half-n-half until well blended.
So what do we do with leftovers?
Most everything in my house goes into mason jars. I was actually making this for a friend who had some oral surgery, so these were delivered still hot to her house to eat for the next few days.
Please feel free to leave your comments below and stay tuned for more of my kitchen concoctions coming soon!
Debs Best Broccoli Cheese Instapot Soup
Ingredients
- 4 Tbsp butter
- 1 Medium onion chopped
- 2 large carrots chopped
- 1 clove garlic minced
- 1/3 cup all-purpose flour
- 3 cup chicken or vegetable broth *See note 1
- 2 12oz. bags frozen broccoli florets
- 1 tsp smoked paprika
- 1 tsp dill weed
- 1/2 tsp onion salt
- 1/2 tsp black pepper
- 3 cups shredded cheese *See note 2
- 1 cup heavy cream or half-n-half
Instructions
- Press the Saute function and melt butter in Instant Pot.
- Add onions and carrots to the pot. Saute, stirring occasionally, for 5-6 mins or until the onions are translucent.
- Add garlic and cook for 30 seconds more.
- Add the flour and stir constantly 30-60 seconds until thoroughly mixed in.
- Add broth and stir until no large lumps are visible.
- Add broccoli then cover and seal Instant Pot. Set for high pressure for 8 minutes It will take 5-10 minutes to come to pressure before starting to countdown.
- When done, carefully quick release the pressure, then remove Instant Pot lid.
- Stir in spices until well blended.
- Add cheese and mix well, using the back of the spoon to press the vegetables and cheese on the side of the pot to blend together.
- Stir in heavy cream until well blended.
- Serve and enjoy!
Notes
- Note 1 – I recommend making your own broth. If using pre-packaged, you may want to use onion powder instead of onion salt.
- Note 2 – You can use any melting style cheese. My favorite combination is:
- 1/2 cup shredded parmesan
- 5 american cheese slices
- 1 cup pepper jack (gives it a kick!)
- 1 cup sharp cheddar