Instant Pot Cream of Broccoli Soup

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Make an easy Cream of Broccoli Soup in under an hour with an Instant Pot! This delicious meal is perfect for busy weeknights and requires minimal prep work. Get started now and enjoy a warm and comforting bowl of soup in no time.

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INGREDIENTS

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Add the broccoli, onion, garlic, salt, pepper and bay leaf in the inner pot of a 8 quart instant pot. Pour the wine, and broth into the pot. Stir. Place the lid on. Push the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes.

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Once the 5 minutes of pressure cooking has ended press the cancel button to turn the pressure cooker off. Allow 15 minutes for it to naturally release the steam before carefully opening the lid away from your face. Discard the bay leaf.

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Press the sauté button to turn it on. Add the heavy cream, shredded cheese and the cornstarch slurry to the inner pot. Allow the soup to come to a low simmer as you occasionally stir the creamy soup to keep it from scorching on the bottom of the pot.

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Once the soup has thickened to a thick creamy consistency it is done. Press the cancel button to turn the appliance off. Serve in a soup bowl with buttered bread or soup crackers. Makes about 8 servings.

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Instant Pot Cauliflower Broccoli Soup

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Instant Pot Cream of Broccoli Soup

Make an easy Cream of Broccoli Soup in under an hour with an Instant Pot! This delicious meal is perfect for busy weeknights and requires minimal prep work. Get started now and enjoy a warm and comforting bowl of soup in no time.

INGREDIENTS

Fresh Broccoli Florets Onion Garlic Salt Black Pepper Bay Leaf White Cooking Wine Broth Heavy Cream

Add the broccoli, onion, garlic, salt, pepper and bay leaf in the inner pot of a 8 quart instant pot. Pour the wine, and broth into the pot. Stir. Place the lid on. Push the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes.

Once the 5 minutes of pressure cooking has ended press the cancel button to turn the pressure cooker off. Allow 15 minutes for it to naturally release the steam before carefully opening the lid away from your face. Discard the bay leaf.

Press the sauté button to turn it on. Add the heavy cream, shredded cheese and the cornstarch slurry to the inner pot. Allow the soup to come to a low simmer as you occasionally stir the creamy soup to keep it from scorching on the bottom of the pot.

Once the soup has thickened to a thick creamy consistency it is done. Press the cancel button to turn the appliance off. Serve in a soup bowl with buttered bread or soup crackers. Makes about 8 servings.

Instant Pot Cauliflower Broccoli Soup

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