Post by flanz on Feb 19, 2017 1:43:10 GMT
thanks in advance if you can answer this for me.
Off to prep the ingredients and hopefully hear the verdict.
Is there a rule of thumb to determine this?
Thanks!
here's the recipe i'd like to double:
Instant Pot Cheddar Broccoli & Potato Soup
Prep Time: 10mn
Cook Time: 15mn
Total Time: 25mn
· 2 tbsp butter
· 2 cloves garlic, crushed
· 1 medium sized broccoli head, broken into large florets
· 2 lbs Yukon Gold Potatoes, peeled and cut into small chunks
· 4 cups vegetable or chicken broth, plus more if needed
· Salt and Pepper to taste
· 1 cup half and half
· 1 cup shredded cheddar cheese
· 6 slices of bacon (optional)
· Chopped green onion or chives for garnish
DIRECTIONS
1. Select the sauté function on the Instant Pot.
2. Once hot, add butter and crushed garlic. Saute about one minute, or until garlic begins to brown.
3. Add broccoli, potatoes, and broth. Season with extra salt and pepper. Secure the lid and select manual. Cook at high pressure for 5 minutes.
4. Once cooking is complete, select cancel and use the natural release for 10 minutes. Remove any remaining steam.
5. If using bacon, microwave or cook the bacon until desired crispiness. Set aside to cool.
6. Add the half and half and 1/2 cup of cheddar cheese. Blend with an immersion blender until smooth, or blend in batches in a large blender. If you want a thinner soup, add more broth. Add salt and pepper to taste.
7. Serve hot with remaining cheddar and bacon (if using).
Servings: 4-6 servings
Printed from: www.centercutcook.com
Recipe URL: www.centercutcook.com/instant-pot-cheddar-broccoli-potato-soup/
Off to prep the ingredients and hopefully hear the verdict.
Is there a rule of thumb to determine this?
Thanks!
here's the recipe i'd like to double:
Instant Pot Cheddar Broccoli & Potato Soup
Prep Time: 10mn
Cook Time: 15mn
Total Time: 25mn
· 2 tbsp butter
· 2 cloves garlic, crushed
· 1 medium sized broccoli head, broken into large florets
· 2 lbs Yukon Gold Potatoes, peeled and cut into small chunks
· 4 cups vegetable or chicken broth, plus more if needed
· Salt and Pepper to taste
· 1 cup half and half
· 1 cup shredded cheddar cheese
· 6 slices of bacon (optional)
· Chopped green onion or chives for garnish
DIRECTIONS
1. Select the sauté function on the Instant Pot.
2. Once hot, add butter and crushed garlic. Saute about one minute, or until garlic begins to brown.
3. Add broccoli, potatoes, and broth. Season with extra salt and pepper. Secure the lid and select manual. Cook at high pressure for 5 minutes.
4. Once cooking is complete, select cancel and use the natural release for 10 minutes. Remove any remaining steam.
5. If using bacon, microwave or cook the bacon until desired crispiness. Set aside to cool.
6. Add the half and half and 1/2 cup of cheddar cheese. Blend with an immersion blender until smooth, or blend in batches in a large blender. If you want a thinner soup, add more broth. Add salt and pepper to taste.
7. Serve hot with remaining cheddar and bacon (if using).
Servings: 4-6 servings
Printed from: www.centercutcook.com
Recipe URL: www.centercutcook.com/instant-pot-cheddar-broccoli-potato-soup/
