PRESSURE COOKER BROCCOLI CHEESE SOUP

By gbvampy1

DOES NOT need pureeing. add addl 3/4 broth if leaving veg whole and addl 1/2 c heavy cream.

Ingredients

• 2 cups chicken broth
• 12 ounces broccoli florets
• 1/2 cup grated carrot
• ½ cup instant mashed potato flakes
• 2 cups grated cheddar
• ½ cup heavy cream
• 1 teaspoon hot pepper sauce
• salt and pepper, to taste

Details

Servings 4
Preparation time 2mins
Cooking time 7mins

Preparation

Step 1

Add the chicken broth, broccoli, and carrot to an electric pressure cooker. Close the lid and set the vent to sealing.
Cook on high pressure for 4 minutes. Let pressure release for 5 minutes before carefully turning the valve to venting.
When all pressure has released, carefully open the lid of the pressure cooker. Use an immersion blender to puree the soup. Alternately, transfer the mixture to a blender and carefully puree.
Stir in the instant mashed potatoes until well combined.
Stir in the grated cheddar, cream, and hot sauce. Continue stirring until cheese has melted. Salt and pepper to taste.
Serve hot.