Tuesday, May 16, 2017

Instant Pot Broccoli & Potato Soup

I'm clearly loving my Instant Pot lately.  This soup was absolutely delicious and for a quick weeknight meal it's a winner....and did I mention it's DELICIOUS?! 

Serves 4-6

  • 2 tbsp butter
  • 2 cloves garlic, crushed
  • 1/2 red onion, chopped 
  • 1/2 red bell pepper, chopped 
  • 1 medium sized broccoli head, broken into large florets
  • 3 medium sized Russet potatoes, peeled and cut into small chunks
  • 3 cups vegetable or chicken broth, plus more if needed
  • 1 cup white wine (Sauvignon Blanc or Chardonnay)
  • Salt and Pepper to taste
  • 1/2 cup half and half
  • 1 cup shredded cheddar cheese
  • 6 slices of cooked bacon, chopped (optional)
  • Chopped green onion or chives for garnish

  1. Select the saut√© function on the Instant Pot.  
  2. Once hot, add butter, crushed garlic, red onion, red bell pepper. Saute about 2 minutes, or until vegetables begin to soften.
  3. Add broccoli, potatoes, wine and broth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Secure the lid. Select manual and cook at high pressure for 5 minutes.
  4. Once cooking is complete, select cancel and use the natural release for 10 minutes. Remove any remaining steam.
  5. Blend with an immersion blender until smooth, or blend in batches in a large blender. Add the half and half and 1/2 cup of cheddar cheese. If you want a thinner soup, add more broth. Add salt and pepper to taste.
  6. Serve hot with remaining cheddar, green onions and bacon (if using).  Can serve with crusty French bread or side salad.

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