Pressure Cooker Cheesy Ham & Broccoli Soup
Pressure Cooker Cheesy Ham & Broccoli Soup is an easy 20 minute dinner recipe made in your Instant Pot using leftover ham, whole milk and sharp cheddar cheese!
Servings: 8
Calories: 445kcal
Ingredients
- 2 c. whole milk
- 16 oz. extra sharp cheddar cubed
- 1/4 c. butter
- 1 medium yellow onion diced
- 1 Tbsp. minced garlic
- 1 tsp. paprika
- 1/4 tsp. black pepper
- 1/4 tsp. seasoning salt
- 2 c. chopped ham
- 2 c. matchstick carrot
- 4 c. broccoli florets
- 4 c. chicken broth
- 1/4 c. flour
Instructions
- Turn your electric pressure cooker to saute and add the butter to the inner pot.
- When the butter is melted, add the onion, garlic, ham, carrots, broccoli, seasoning salt, Paprika, black pepper, and chicken broth. Stir just until combined.
- Place the lid on the pressure cooker and lock in place. Turn the knob to seal and set to cook on high pressure for 5 minutes.
- When the cooking is complete, very carefully using oven mitts, turn the knob to vent. Allow all of the steam to release from the pot. When the pin has dropped and the pressure is released, open the lid.
- Remove 1 cup liquid from the pot. Whisk the flour into the liquid. Remove this flour slurry to the pot and stir until the soup is thickened a bit.
- Add the shredded cheese and milk and stir until all the cheese is melted and the soup is smooth.
- Serve immediately.
Notes
STOVETOP INSTRUCTIONS
If making this Broccoli Cheese Soup over the stovetop in a kettle, sauté the onion and garlic in the butter. Add the flour and cook for two minutes.
Add the remaining ingredients (except the milk and cheese) and cook on high for 10 minutes. Stir in the milk and cheese until melted. Enjoy!
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 20g | Protein: 25g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1385mg | Fiber: 5g | Sugar: 7g