Recipes
Broccoli Cheddar Soup
2 people
15-30 min
Medium
INSTRUCTIONS
- Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
- While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
- Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
- Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
- Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.
Notes
Manual and Pressure Cook buttons are interchangeable.
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About the chef
Ruth McCusker
Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.
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