Instant Pot Broccoli Ham Cheese Soup Recipes

PRESSURE COOKER CHEESY HAM & BROCCOLI SOUP

Steps:

• Turn your electric pressure cooker to saute and add the butter to the inner pot.
• When the butter is melted, add the onion, garlic, ham, carrots, broccoli, seasoning salt, Paprika, black pepper, and chicken broth. Stir just until combined.
• Place the lid on the pressure cooker and lock in place. Turn the knob to seal and set to cook on high pressure for 5 minutes.
• When the cooking is complete, very carefully using oven mitts, turn the knob to vent. Allow all of the steam to release from the pot. When the pin has dropped and the pressure is released, open the lid.
• Remove 1 cup liquid from the pot. Whisk the flour into the liquid. Remove this flour slurry to the pot and stir until the soup is thickened a bit.
• Add the shredded cheese and milk and stir until all the cheese is melted and the soup is smooth.
• Serve immediately.

INSTANT POT® BROCCOLI-CHEESE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

THE BEST INSTANT POT BROCCOLI AND CHEESE SOUP

Steps:

• Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
• Add the garlic and cook until the garlic is fragrant, about 30 seconds.
• Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
• Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
• When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
• In a small bowl whisk together the corn starch and cold water until smooth.
• Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
• Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
• Add the cheese a handful at a time and stir until it melts.
• Adjust salt and pepper to taste and serve hot.

INSTANT POT BROCCOLI-HAM & CHEESE SOUP

Steps:

• Select the SAUTE button on your Instant Pot.
• Melt butter, add ham, garlic and onion. Saute until ham is starting to brown.
• Press CANCEL on Instant Pot.
• Add broccoli and broth to Instant Pot.
• Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• HIGH pressure for 3 minutes.
• When cook time is finished, use quick release. When pressure is released, remove lid.
• Strain Broccoli out and finely chop. Then return broccoli to pot.
• Select the SAUTE button and bring broth back to a simmer.
• Mix cornstarch and milk together until smooth, add milk and velveeta to pot. Continue to stir until smooth and thickened.
• Salt and pepper to taste if needed.
• Press CANCEL on Instant Pot.
• Ladle soup into bowls and serve!