Instant Pot Broccoli Cheddar Soup

• porties: 6 servings
• actieve tijd: 15 minutes
• totale tijd: 25 minutes

Ingrediënten

½ tablespoon olive oil

2 tablespoons unsalted butter

1 small yellow onion (minced)

1 medium carrot (peeled and shredded or grated)

3 cups low-sodium broth (chicken or vegetable)

½ teaspoon kosher salt (+ more to taste)

½ teaspoon garlic powder

½ teaspoon black pepper

4 cups fresh broccoli florets (about 1 head of fresh broccoli)

2 tablespoons cornstarch

2 cups half and half

2 cups sharp cheddar cheese (grated by hand)

Chicken breast

Instructies

Turn the Instant Pot to sauté. Add in ½ tablespoon olive oil and 2 tablespoons unsalted butter and let the butter melt. Once the butter has melted, add in the diced onion and grated carrot and sauté for 3-4 minutes, or until the onions just begin to soften and are glistening. You aren't looking to brown them. Hit cancel on the Instant Pot to turn off the sauté function.

Add in 3 cups low-sodium broth to the inner pot and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot. Add in the ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper and stir to incorporate.

Add 4 cups fresh broccoli florets to the inner pot. No need to stir in the broccoli.

Place the lid on the inner pot and be sure the venting knob is pointed towards sealed. Set the cooking time to zero minutes. Hit manual or pressure cook and use the +/- buttons to adjust until it reads "0."

Once the cooking time has elapsed, allow the pressure to release for exactly 5 minutes, and then do a quick release of the remaining pressure. To do a quick release of pressure, use a long wooden spoon or spatula to knock the venting knob from the sealed to the venting position. Stand back, so as not to burn yourself.

Once the pressure has been released, open up the inner pot and turn the Instant Pot back to saute. While the soup is heating, mix together 2 tablespoons cornstarch with 2 cups half and half until the cornstarch is dissolved. Add to the broccoli soup, whisking often, until the soup has thickened slightly. You can expect the broccoli to break down when stirred. This will take just a few minutes. Once thickened, turn the Instant Pot off by hitting cancel.

Slowly stir in the cheese a handful at a time. Place the lid back on the inner pot and let it sit for 3-5 minutes, allowing it to heat through and the cheese to melt. Then serve immediately.

Voedingswaarde

• Calorieën: 363 kcal
• Totale vet: 28 g
• Verzadigd vet: 16 g
• Onverzadigd vet: 9 g
• Transvet: 0.2 g
• Cholesterol: 76 mg
• Natrium: 553 mg
• Totale koolhydraten: 15 g
• Voedingsvezels: 2 g
• Totale suikers: 6 g
• Eiwit: 16 g