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Instant Pot Queso Soup with Broccoli and Potato - Traditional - Ready to Eat Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1/8 cups Butter
  • 2/3 cups dice Bell Pepper, Red
  • 2/3 cups dice Onion
  • 1 1/3 teaspoons mince Garlic, Cloves
  • 2 2/3 ounces drain Mild Green Chiles, Diced, Canned
  • 1/2 cups peel and grate Yukon Gold Potato
  • 1/8 teaspoons Cumin
  • 2 1/3 cups Chicken Broth/Stock
  • 1/4 cups Flour, All-Purpose
  • 1 2/3 cups Whole Milk
  • 2/3 cups Monterey Jack Cheese, Shredded
  • 2/3 cups Cheddar Cheese, Mild - Shredded
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 cups dice and cook Broccoli

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 337 Calories
  • 21g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 61mg Cholesterol
  • 876mg Sodium
  • 22g Total Carb
  • 2g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Place butter, peppers, onion, garlic, chiles, potatoes, and cumin and broth in the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 3 minutes.
  5. Let pressure release naturally for 10 minutes then release any remaining pressure.
  6. Meanwhile, whisk together flour and milk in a bowl.
  7. Stir in milk mixture and cheeses. Season with salt and pepper.
  8. Set to saute and stir, until the cheese has melted and the soup has thickened.
  9. Stir steamed broccoli into soup.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. Place butter, peppers, onion, garlic, chiles, potatoes, and cumin in the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 3 minutes.
  5. Let pressure release naturally for 10 minutes then release any remaining pressure.
  6. Whisk together flour and milk in a bowl.
  7. Stir in milk mixture and cheeses. Season with salt and pepper.
  8. Set to saute and stir, until the cheese has melted and the soup has thickened.
  9. Stir steamed broccoli into soup.
  10. Cool soup completely.
  11. Divide among freezer bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup in microwave until heated through.

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