BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
INSTANT POT CHICKEN & BROCCOLI
Chicken & Broccoli is a total staple in any Chinese-American restaurant. And if you make this recipe, this is one time you can turn your kitchen into a Chinese restaurant instead.
Provided by Jeffrey
Categories Poultry
Time 23m
Number Of Ingredients 14
Steps:
- Add the vegetable, sesame oils and Shaoxing wine (which should NOT be cold but at room temperature) to the Instant Pot, hit "Sauté" and adjust so it's on the "More" or "High" setting. Allow it to heat up for 3 minutes
- Once heated, add in the onions and scallions and cook for 2-3 minutes until lightly softened. Add the garlic and cook for another minute more
- Next, add the chicken and stir for a minute more until the edges become pinkish-white in color (it should not be fully cooked). Add in the hoisin sauce and stir to coat all the chicken with it
- Lastly, add in the beef broth, soy sauce, oyster sauce and brown sugar and stir well
- Secure the lid, hit "Keep Warm/Cancel" and then hit "Pressure Cook" or "Manual" High Pressure for 4 minutes. Quick release when done
- As the chicken is cooking, put the broccoli florets in a microwave-safe bowl with 1/4 cup of water poured over it, cover loosely and microwave for 3-4 mins until it's slightly tender, but still firm (see the "Jeffrey Sez" section why we don't pressure cook the broccoli with the chicken). Also, create the cornstarch slurry during this time
- Once the quick release is done and the lid comes off the Instant Pot, hit "Keep Warm/Cancel" and then hit "Sauté" again. When the sauce begin to bubble, add in the cornstarch slurry and stir immediately. Then, add in the steamed broccoli and stir it in so it's nice and combined with the chicken and the sauce. Allow it to bubble for 1-2 minutes and then turn the Instant Pot off
- Enjoy! Goes GREAT with my famous Hibachi Fried Rice (or White Rice or Brown Rice) and Egg Drop Soup, Hot & Sour Soup and Soup Dumplings!
Nutrition Facts : Calories 468 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 52 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1032 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
INSTANT POT BROCCOLI CHEDDAR SOUP
Reminiscent of Panera Bread's broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
Provided by Karen
Categories Soup
Time 21m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
- Add in the celery, carrots, broccoli and chicken broth.
- Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
- While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
- When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
- Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
- Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.
Nutrition Facts : ServingSize 1 cup of soup, Calories 320 calories, Sugar 6 g, Sodium 630 mg, Fat 22 g, Carbohydrate 15 g, Protein 16 g
INSTANT POT BEST BEEF & BROCCOLI
This raved about Beef & Broccoli is going to rival the best of Chinese restaurants with all easy-to-find ingredients.
Provided by Jeffrey
Categories Meat
Time 48m
Number Of Ingredients 13
Steps:
- Place the oil and wine in the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Heat for 3 minutes.
- Add the onion and scallions and cook for 2 minutes, until beginning to soften. Add the garlic and cook for 1 minute more.
- Add the beef and sauté, stirring until the edges are lightly browned in color, but not fully cooked, about 2 minutes.
- Then, add the broth, hoisin sauce, soy sauce, oyster sauce and brown sugar (if using). Stir until well combined.
- Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook at high pressure for 10 minutes. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release.
- While the beef's releasing, place the broccoli florets in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh (or do it right in the bag if you got that kind). When done, remove the plastic wrap, drain and set aside.
- When the lid comes off, hit Keep Warm/Cancel and then hit Sauté again. Once bubbling, stir in the cornstarch slurry, let bubble for 15 seconds and then hit Keep Warm/Cancel to turn the pot off again. The sauce will have thickened perfectly by now. Add in the steamed broccoli, stir into the sauce and then serve over white rice, brown rice, or Hibachi fried rice!
Nutrition Facts : Calories 504 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 47 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1005 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
INSTANT POT BEST BROCCOLI CHEDDAR CHEESE SOUP
Personally, I feel like Broccoli Cheddar Soup is THE best soup to have on those frigid days and nights. This one is going to take it to the next level.
Provided by Jeffrey
Categories Soups & Stews
Time 27m
Number Of Ingredients 17
Steps:
- Add the butter to the Instant Pot, hit Sauté and adjust so it's on the More of High setting. Once the butter's melted, add in the onion, pepper, carrot, celery and mushrooms (if using). Sauté for 7 minutes, stirring often. Then, add in the flour and stir well so it coats all the veggies.
- Once the veggies are coated with flour, immediately pour in the broth and stir well, scraping the bottom to make sure no flour is stuck on it. Then, add in 16 ounces (1 pound) of broccoli florets (either frozen or fresh). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 5 minutes. Quick release when done.
- Meanwhile, as the soup is cooking, take the other 16-32 ounces (1-2 pounds) of broccoli florets, place in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh. When done, remove the plastic wrap, drain and set aside. If you want smaller pieces of broccoli, simply cut them into the desired size.
- When the lid comes off the pot, give everything a stir. Pour in the cream, add the seasonings and then, in batches, whisk in the Cheddar until nicely combined. Then, take an immersion blender (or, in batches, transfer to a blender) and blend everything until it becomes silky smooth.
- If you're using the Boursin (which I suggest for even more outrageous flavor), add it now and give it a final blend with the immersion blender.
- Add in the Worcestershire sauce along with the other 1-2 pounds of microwaved broccoli florets and stir well.
- Ladle into bowls topped with croutons, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 43.4 grams fat, Protein 28.9 grams protein, SaturatedFat 24.9 grams saturated fat, ServingSize 1, Sodium 2206.7 grams sodium, Sugar 13.2 grams sugar
INSTANT POT BROCCOLI CHEDDAR CHICKEN
Picture Broccoli Cheddar Cheese Soup, but as a sauce spooned over chicken and then finished off with a buttery Ritz cracker crust. Dreams do come true.
Provided by Jeffrey
Categories Poultry
Time 28m
Number Of Ingredients 12
Steps:
- Dredge all the chicken in the flour mixture and set aside
- Add the vegetable oil to the Instant Pot. Hit "Sauté" and Adjust to the "More" or "High" setting and wait for it to read "Hot."
- Add the chicken in batches and lightly brown for about 45-60 seconds on each side. Remove, set aside on a paper-towel lined plate and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
- Melt 1 tbsp of the butter in the pot while deglazing (scraping) the bottom of it. Add the shallots and stir and set for 3 minutes or until slightly browned
- Add the chicken broth and then add the chicken back to the pot. Top with the larger 2/3 group of the broccoli, secure the lid and hit "Keep Warm/Cancel" and then "Manual" or "Pressure Cook" High Pressure for 5 minutes.
- As the chicken's cooking in the Instant Pot, preheat the oven to 400 degrees and create the Ritz Cracker topping by adding the crushed crackers along with the other 3 tbsp of butter in a bowl. Microwave for 30 seconds and then mix together well. Set aside
- When the chicken's done, quick release, remove with tongs and place in a 9×13 casserole dish. Hit "Keep Warm/Cancel" and then hit "Sauté" again. Stir the broccoli already in the pot and mix with the broth. It will basically break apart (which we want) so make sure it's nice and combined. Then add in the other reserved 1/3 of broccoli which will give the sauce some substantial broccoli presence and crunch as well. Stir for 2-3 minutes so the additional broccoli heats up and slightly softens
- Add in the heavy cream and stir and then add the shredded Cheddar in batches and stir until fully blended stirring constantly so the cheese doesn't stick to the bottom of the pot.
- Once everything begins to bubble, add the cornstarch slurry and stir well. Allow for about 2 minutes of bubbling while stirring frequently and then turn the pot off and let cool as it will thicken. Once the bubbles die down, spoon the sauce all over the chicken in the casserole dish and sprinkle the Ritz Cracker topping over it
- Pop in the oven for 5-10 minutes until the Ritz topping has become a nice golden brown (keep an eye on it so it doesn't burn as all ovens vary).
- Remove from the oven, let cool for a few minutes and serve with a rice of your choice
- Enjoy!
Nutrition Facts : Calories 1246 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 400 milligrams cholesterol, Fat 69 grams fat, Fiber 7 grams fiber, Protein 82 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 1269 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BROCCOLI CHEESE SOUP IN THE PRESSURE COOKER
This broccoli cheese soup is so easy in the pressure cooker and tastes amazing, using only real cheese.
Provided by Jamie
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- You will start with the lid off of your pressure cooker. Add butter and heat to high or brown until melted and sizzling. If you are going to use diced onion you can add it now and saute until translucent.
- Add your broccoli florets, carrots, chicken stock, garlic powder, onion powder, salt and pepper to the pressure cooker pot. Put the lid on securely and set for 5 minutes on high.
- Perform a quick steam release to release the pressure from the cooker.
- Stir in the heavy cream and the sharp cheddar cheese.
- Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 17 g, Protein 17 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 109 mg, Sodium 948 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT BROCCOLI CHEESE SOUP
Homemade broccoli cheese soup made in under 15 minutes thanks to the Instant Pot (or electric pressure cooker of choice).
Provided by Kristin Marr
Categories Main Course Soup
Time 25m
Number Of Ingredients 17
Steps:
- Turn on the Instant Pot to Saute. Once hot, add the butter.
- Once melted, add the onions and carrots. Cook until the veggies begin to soften, about 4-5 minutes.
- Add the garlic and all seasonings, except nutmeg. Press Cancel to turn off the heat.
- Add the broccoli and cover everything with the chicken broth.
- Secure the lid and set to Sealing. Set to Manual, High Pressure for 5 minutes. Shred the cheese during this time.
- Perform a controlled quick release (use a towel or hot pad holder) - if it starts to sputter, close the valve to let it rest before opening again.
- Once pressure is released, remove the lid and stir in the cream. This helps cool it down just a bit so the cheese won't "break" once added.
- Gradually stir in the cheddar to melt.
- Mix together the cornstarch (or arrowroot) and water, if a thicker soup is desired. Stir the mixture into the soup. It will take the soup a few minutes to thicken.
- Add a pinch of nutmeg and serve.
Nutrition Facts : Calories 446 kcal, Carbohydrate 22 g, Protein 17 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 109 mg, Sodium 1350 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
PRESSURE COOKER BROCCOLI CHEESE SOUP
Steps:
- Use your pressure cooker's saute function to melt the vegan butter or heat the olive oil. Add the onion and cook, stirring, until the onion becomes translucent.
- Press the cancel button, then add the carrots, potato, broccoli, water and broth cubes. Cook at high pressure for 5 minutes with a 10 minute natural release.
- Use an immersion blender to puree the soup. If you don't have an immersion blender, you can do this in an upright blender, but don't blend the soup while it's still boiling hot! Let it cool for a bit.
- Add the vegan milk and cheddar shreds to the potful of soup, and press the saute button. Cook, stirring until the cheese melts. Season with salt and pepper and serve.
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
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