Pressure Cooker 5 Ingredient Broccoli Cheese Soup: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=~20 min (10 min @ high pressure) |Source=[https://www.kitschencat.com/pressure-cooker-5-ingredient-broccoli-cheese-soup/ KitschenCat..." |
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| Line 15: | Line 15: | ||
* 1 1/2 teaspoons salt | * 1 1/2 teaspoons salt | ||
* 1/2 teaspoon pepper | * 1/2 teaspoon pepper | ||
* | * 12oz can evaporated milk | ||
* 8oz sharp cheddar cheese, grated | * 8oz sharp cheddar cheese, grated | ||
Latest revision as of 16:39, 5 October 2018
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~20 min (10 min @ high pressure) |
| Source | KitschenCat.com |
| Yield / serves | 4-6 servings |
| Rating | Good |
Note that this is not a thick soup.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 small heads broccoli, roughly chopped
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 12oz can evaporated milk
- 8oz sharp cheddar cheese, grated
Preparation
In your pressure cooker, saute onion in olive oil for 4-5 minutes.
Add broccoli, chicken broth, and salt and pepper.
Stir, lock lid, and set to high pressure for 5 minutes.
When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
Ladle into bowls and serve by itself or with crusty dipping bread.
