We are not usually big soup eaters - although I do love the Broccoli and Cheese Soup from our local sandwich shop.
On a cold and blistery day recently, I decided to try my hand and this little beauty - and it has officially become a family favourite! And it's quick and easy!
Serves 4 - 6
2 Tbsp. Oil
1 clove Garlic, minced
1 cup Onion, chopped
1 cup Carrots, shredded
1/2 tsp. Salt
4 cups Chicken Broth
3 cups Broccoli, chopped into bite size pieces
1/4 cup Flour
1 and 1/2 cups Milk
3 cups Cheddar Cheese, shredded
1. Using the Saute function on the Instant Pot, saute the Oil, Garlic, Carrots and Onions for a few minutes, until the Onion is translucent. Turn off the Saute function.
2. Add the Broth, Broccoli and Salt. Lock the lid and close the steam vent. Program the Instant Pot to Pressure Cook for 0 minutes. Yes - zero minutes. The pressure built up to begin the timer is enough to cook the Broccoli through. When it is done, vent until you can safely open the lid. Return to the Saute function.
3. Whisk the Milk and Flour together. When the soup has come to a simmer, add the Milk and Flour mixture. Return to a simmer to thicken.
4. Turn off the Instant Pot and stir in the Cheese. Stir to melt and serve hot!