Let me start by saying a few things. No, I do not intend on suddenly becoming a food blogger and I am not a chef. I do however enjoy cooking and I love to share good things!
I gave my wife an Instant Pot for Christmas. Learning to use it was, shall we say, fodder for a very funny post that I must write at some point.
After a few test runs with water, as suggested in the instructions, we cooked a pork loin and then chicken and both turned out tender and fabulous.
I love making stews in our slow cooker. I started searching for Instant Pot recipes and noticed many soup recipes. One that caught my eye right away was Instant Pot Cauliflower Soup by Easy Family Recipes. It was amazing and very easy to make. It was my first soup in the Instant Pot. Thank you Kimber for sharing that recipe.
I have made a few others since, experimenting with this and that and they both turned out super yummy! So last night I went back to that first recipe and tweaked it a bit.
It too was very very good and easy to make.
Here is the recipe:
- 6 cups of cauliflower florets
- 6 cups of broccoli florets
- 1/2 onion – chopped
- 8 garlic cloves – minced
- 1 TSP sea salt
- 1 TSP black pepper
- 1 TBSP lemon juice
- 2 TBSP virgin olive oil
- 2 cups of chicken broth
- 125 g cream cheese (1/2 a block)
- 2 cups shredded aged cheddar
Sauté the garlic and onions in the olive oil for 5 minutes stirring lots. Turn off, close the lid and let sit for an hour or more. It opens up!
When you are ready to cook, add all the other ingredients other than the cream cheese and cheddar cheese and give it a good stir.
Set the instant pot to 6 minutes cook time at high pressure. When done, allow 15 mins of natural release.
Release remaining pressure (carefully!). Open pot. Add cream cheese and cheddar cheese. Use an immersion blender to blend / thicken.
I served with a dollop of sour cream, bacon bits, shredded carrot and a warmed Ciabatta, buttered of course.
Very yummy. Very filling! Hope you enjoy it as much as we did!
Photo by Colleen Namur – All Rights Reserved