1 medium head broccoli, chopped into very small florets
1 cup shredded carrots
2 vegetable bouillon cubes
1 tbsp paprika
1 tsp black pepper, freshly ground
1 cup half and half
1 cup sharp cheddar cheese
Switch on the instant pot to sauté (normal) and melt the butter. Add the flour and stir continuously until the flour is cooked and looks golden. Add a few tablespoons milk to loosen it slightly.
Add the broth, onions, garlic, broccoli, carrots, paprika, black pepper, vegetable bouillon cubes. Mix everything well and cancel sauté. Fit the lid and make sure the steam release handle is sealed. Press the pressure cooking button and set the timer to 4 minutes.
When the timer beeps, let the pressure release naturally and then open the pot. Switch to sauté again and add the half and half cream and cheese. Cook until the cheese has melted and the soup thickens (5 minutes). Take the soup out into bowls and top with more grated cheese and carrots if you want and serve hot.
Sometimes flour makes the soup thick while it is being pressure cooked and triggers the burn notice. If you do not want to add the flour in step 1, make the roux with half the butter (2 tbsp) in a small frypan on low heat and keep aside. You can add it after the pressure cooking cycle is over along with half and half cream and cheese. In this case, melt the other half of the butter (2 tbsp) and add the garlic and onions first followed by the other ingredients in the recipe.
Add a tablespoon Madras curry powder if you have it along with the other ingredients. Use just 1 bouillon cube if you decide to add curry powder.
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