Broccoli And Leek Soup In Instant Pot Recipes

Steps:

• Select saute on Instant pot. Place 1 tbsp. butter in pot. Add the leeks and garlic and saute for 5 minutes. Add the broccoli, stock, salt and red pepper flakes. Secure the lid and select manual. Toggle up to 8 minutes on pot. Use quick release. Remove lid.
• Meanwhile melt the remaining 3 tbsp. butter to a small pan on stove. Add the flour and make a roux. Slowly add the milk and cook until thickened stirring constantly.
• After removing the lid of the instant pot. Select saute again and add the milk mixture to the pot. Let it saute for 3 minutes. Serve with parmesan cheese sprinkled on top.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

Steps:

• Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
• Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Steps:

• Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
• Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.