Ingredients

The following ingredients have 5 Servings
  • 4 cups chopped broccoli florets ((Note 1))
  • 3 cups shredded cheddar cheese ((Note 2))
  • 2 cups heavy whipping cream ((Note 3))
  • 1.5 cups diced onions ((1/2 onion))
  • 1 cup diced carrots ((3 carrots))
  • 1 cup diced celery ((3 stalks))
  • 5 cloves garlic, minced
  • 2 tablespoons salted butter
  • salt and pepper, to taste

Instruction

  • Sauté Vegetables: Select sauté mode on pressure cooker (Note 4) for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off sauté mode.
  • Pressure Cook: Add chopped broccoli and 2 cups of water (Note 5), and stir. Secure lid and seal vent. Cook for 5 minutes at high pressure, immediately followed by quick pressure release.
  • Stir In Dairy: Uncover, select sauté mode, and stir in heavy whipping cream and garlic. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off sauté mode.
  • Serve: Add salt and pepper to taste — I usually add at least 1/2 teaspoon of table salt. Serve (Note 6) or save for later (Note 7).