Copycat Panera Broccoli Cheddar Soup Meg S Everyday Indulgence Place chopped onion, carrots, broccoli, nutmeg, and chicken broth in the pressure cooker. add 8 oz cream cheese. place on manual high pressure for 4 minutes. do a quick release and stir in milk or heavy cream. place pot back on saute’s until for about 5 minutes. do not bring to boil. Melt the 1 tablespoon of butter and oil then add the onion, and cook for 2 3 minutes until starting to soften. add the carrot, garlic, and broccoli, and saute another 2 3 minutes. pour in the chicken or vegetable broth, (making sure valve is sealed) then turn the instant pot on high pressure for 4 minutes.
Easy Instant Pot Broccoli Cheddar Soup Mommy S Home Cooking In a pot over medium heat, add the butter, onion and garlic. saute for 5 minutes. add the broccoli and stock. turn the heat to high to bring to a boil. once boiling, place the lid on and turn the heat to medium low. simmer until the broccoli is tender, about 10 minutes. mix the half and half and starch in a small bowl. Instructions. add the liner to your instant pot, add the butter, and press the 'saute' button. once the butter's melted stir in the onion, carrot, and celery. cook, stirring often, just until the veggies have begun to soften roughly 5 minutes. 1 tbsp butter, 1 small yellow onion, 1 large carrot, 1 stalk celery. Once thickened, turn the instant pot off by hitting cancel. stir in the cheese and half and half. place the lid back on the inner pot and let it sit for 3 5 minutes, allowing it to heat through and the cheese to melt. once the cheese has fully melted, serve the broccoli cheddar soup. Step 3: stir in the cream of chicken soup, hot sauce, and dijon mustard. stir well to combine. step 4: add in the diced broccoli florets and place the lid on the instant pot. set the vent to "seal" and press the "manual" pressure cook button. set the timer for 1 minute and allow it to pressurize.
Copycat Panera Broccoli Cheese Soup Recipe вђ Artofit Once thickened, turn the instant pot off by hitting cancel. stir in the cheese and half and half. place the lid back on the inner pot and let it sit for 3 5 minutes, allowing it to heat through and the cheese to melt. once the cheese has fully melted, serve the broccoli cheddar soup. Step 3: stir in the cream of chicken soup, hot sauce, and dijon mustard. stir well to combine. step 4: add in the diced broccoli florets and place the lid on the instant pot. set the vent to "seal" and press the "manual" pressure cook button. set the timer for 1 minute and allow it to pressurize. Instructions. set the instant pot to the saute function. add the butter and onion, saute for 2 minutes. add the flour and garlic, saute for an additional 2 minutes. add the carrots, broccoli, nutmeg and vegetable stock. change setting to manual, high pressure and set for 15 minutes. use quick release method. Press “saute” button on instant pot with inner pot placed in instant pot. add butter and diced onions. saute 2 minutes and then add minced garlic. press “cancel” button to turn off heat. add flour and stir with a whisk or spoon until all the flour is absorbed by the butter. it will look like wet sand.
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