Instant Pot Broccoli Cheddar Soup
Ingredients:
8 cups of Broccoli florets
1 large sweet onion – chopped
1 teaspoon of minced garlic
1/3 cup of Italian flat leaf parsley – finely minced
6 cups of chicken broth
1 Tablespoon of coarse ground garlic salt
1 Tablespoon of seasoned pepper
1 teaspoon of seasoned salt
1 teaspoon of Paprika
1 Tablespoon of butter
AFTER SOUP IS COOKED:
2 cups of half n half
4 cups of Colby Jack cheese – shredded
2 cups of Parmesan cheese – shredded
1 cup shredded Swiss cheese
Directions:
Press the Saute button on the Instant Pot, and melt the butter. Add the chopped onion, and Saute until onion turns golden brown. Add the minced garlic and cook for 2 minutes. Turn off the saute setting.
Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
Add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together. Place the lid on the Instant Pot until it beeps and locks.
Make sure the pressure valve is set to ‘SEALING’, and press the MANUAL button, and set the time for 8 minutes. Let the pressure build and release naturally.
When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING. Make sure the float valve is down, and remove the lid to the Instant Pot.
Stir the soup, then add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese
Allow the soup to sit for 10 minutes. Stir again, and serve.
