Back
Plan This Recipe
Print
Instant Pot Queso Soup with Broccoli and Potato - Traditional - Ready to Eat Dinner
Instant Pot Queso Soup with Broccoli and Potato - Traditional - Ready to Eat Dinner
4
Servings
15
Ingredients
0
Comments
Broccoli and cheese. Potato and cheese. Two delicious combos – why not combine them in the same soup? Add some red peppers for color and green chiles for a queso-like kick, and you will have one happy family.
4
Servings
15
Ingredients
0
Comments
Ingredients
- ⅛ cups Butter
- ⅔ cups dice Bell Pepper, Red
- ⅔ cups dice Onion
- 1 ⅓ teaspoons mince Garlic, Cloves
- 2 ⅔ ounces drain Mild Green Chiles, Diced, Canned
- ½ cups peel and grate Yukon Gold Potato
- ⅛ teaspoons Cumin
- 2 ⅓ cups Chicken Broth/Stock
- ¼ cups Flour, All-Purpose
- 1 ⅔ cups Whole Milk
- ⅔ cups Monterey Jack Cheese, Shredded
- ⅔ cups Cheddar Cheese, Mild - Shredded
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 cups dice and cook Broccoli
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- 2690977 Upgrade to a paid membership 1359 to unlock all instructions 93804
- 2808556 Upgrade to a paid membership 60428 to unlock all instructions 46921
- 3349385 Upgrade to a paid membership 15681 to unlock all instructions 43292
- 6332766 Upgrade to a paid membership 72196 to unlock all instructions 55235
- 9878645 Upgrade to a paid membership 85257 to unlock all instructions 50320
- 6282349 Upgrade to a paid membership 79132 to unlock all instructions 68217
- 555299 Upgrade to a paid membership 86412 to unlock all instructions 69935
- 6858710 Upgrade to a paid membership 37814 to unlock all instructions 64998
- 5917110 Upgrade to a paid membership 75221 to unlock all instructions 56745
- 120827 Upgrade to a paid membership 31612 to unlock all instructions 46811
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 3844631 Upgrade to a paid membership 29816 to unlock all instructions 26599
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place butter, peppers, onion, garlic, chiles, potatoes, and cumin and broth in the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 3 minutes.
- Let pressure release naturally for 10 minutes then release any remaining pressure.
- Meanwhile, whisk together flour and milk in a bowl.
- Stir in milk mixture and cheeses. Season with salt and pepper.
- Set to saute and stir, until the cheese has melted and the soup has thickened.
- Stir steamed broccoli into soup.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 337
- Total Fat
- 21g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 61mg
- Sodium
- 876mg
- Total Carbohydrates
- 22g
- Fiber
- 2g
- Sugar
- 8g
- Protein
- 16g
- WW Freestyle
- 12