instant pot recipes

Forget Panera! Just get some broccoli, some zucchini, and sharp cheddar cheese, …


Forget Panera! Just get some broccoli, some zucchini, and sharp cheddar cheese, add everything to your instant pot, set the timer, and in under thirty minutes youll have the creamiest, most delicious bowl of cozy broccoli cheddar soup. .

Instant Pot Broccoli Cheddar and Zucchini Soup

INGREDIENTS

  • 2tablespoonsextra virgin olive oil
  • 3tablespoonsbutter
  • 1small yellow onion, chopped
  • 1carrot, chopped
  • 2medium zucchini, chopped
  • 2tablespoonsfresh thyme leaves, plus more for serving
  • 1/4teaspoonfreshly grated nutmeg
  • 1/4teaspooncayenne, or more to taste
  • kosher salt and pepper
  • 3cupslow sodium veggie or chicken broth
  • 4cupsbroccoli florets
  • 2bay leaves
  • 1cupwhole milk
  • 2-3cupsshredded sharp cheddar cheese

INSTRUCTIONS

  1. 1. Set Instant pot to saut矇. Add the butter, olive oil, andonion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves.Cover, select the manual setting, and cook on high pressure for 8 minutes.

    2. Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pur矇ed). Return to the instant pot.

    3. Set the Instant pot to saut矇. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted.

    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

SLOW COOKER

  1. 1. To the slow cooker,add the butter, olive oil, onion, carrots, zucchini, thyme, nutmeg, cayenne and large pinch each of salt and pepper. Stir to combine. Pour in the broth. Add the broccoli and bay leaves. Cover, cook on high for 3-4 hours or low for 4-6 hours.

    2.Once done cooking, carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker and turn the heat to high.

    3. Stir in the milk and cheese, and cook 10 minutes or until the cheese has melted.

    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

STOVE TOP

  1. 1. In a large soup pot, melt together the butter and olive oil. Add the onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth. Add the broccoli and bay leaves.Cover, and cook for 12-15 minutes, until the broccoli is tender.

    2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally pur矇ed). Return to the pot.

    3. Stir in the milk and cheese, and cook over medium-low heat for 5 minutes or until the cheese has melted.

    4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

RECIPE NOTES

*Some people have had issues with their cheese not melting into the soup. This is because there is no flour in the soup. I don’t have any issues with my cheese not melting into the soup or curdling, but if you are having trouble, add 2-3 tablespoons flour during the last minute of cooking the onion in the very first step. This will help to bind the soup together.

 


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