Even though I named this Broccoli/Cheese Soup, in reality, this is whatever veggies you have in your veggie bin that you have to use up! I used broccoli, bok choy, scallion greens, and chopped onion.
Loosely adapted from: Adventures of a Nurse
You can either freeze leftovers in Freezer Bags or it will stay fresh in the refrigerator for 3 days. Great heated for lunch!
Saute veges for 2 minutes Add chix or veggie broth. Add cream cheese. Set Manual High Pressure cook for 15 min…oops, late photo! Quick release, add 1/2 & 1/2 or cream….back on Saute for 5 min Add hot sauce & chedder
A delicious soup which can be on the table in less than 30 minutes. And you can substitute any other vegetable you have in the veggie bin if you don't have enough broccoli. Press Saute and place chopped onion, broccoli, and/or any other vege you are adding and nutmeg into the Instant Pot and saute for 2 minutes. Add chicken broth or vegetable broth. Add 8 oz Cream Cheese, break this up into chunks Place on Manual high pressure for 15 minutes. Do a quick release and stir in milk or heavy cream. Place pot back on saute until for about 5 minutes. Do not bring to boil. Stir in cheese and hot sauce after cheese is melted. Top with bacon crumbles (optional) The cream cheese acts as a thickener. After you're finished cooking, break up the cream cheese even more. It will still have tiny chunks but this is fine...and tasty!Broccoli / Cheese Instant Pot Soup
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