{5 Minute} Pressure Cooker Cheesy Broccoli Chowder

One of the best and worse part of the Thanksgiving holiday is leftovers. And while noshing on leftovers for days after the big feast is a great way to get break from cooking, it quickly becomes boring. The last of the leftovers I have to deal with is always my Turkey Broth, which is perfect to use in my {5 Minute} Pressure Cooker Cheesy Broccoli Chowder!

So, technically, while it is Thanksgiving leftovers, it doesn’t taste like it.

Creamy, cheesy and loaded with veggies, this easy chowder will be your family’s new favorite quick meal.

Of course to make the 5-mintue magic happen, you’re going to need a Pressure Cooker. If you are looking for a easy to use and budget friendly electric pressure cooker, I recommend THIS one >> GoWise USA 8 Quart, 8 in 1 Multi-Cooker (the 6 quart is fab too, but trust me the bigger model is definitely better, I have both and speak from experience)

I love my pressure cookers to the moon & back, I use them several times a week. (P.S. I’ve been a pressure cooking fool for over 20 years now, I’m not a newbie. The new electric must-cooker models are safe and easy to use.) For more of my delicious pressure cooker creations, click HERE

Many people are fans of the Instant Pot Brand, while all pressure cookers work basically the same and you can use them interchangeable in recipes like this, when I tried one out in my kitchen head-to-head against my GoWise, the Instant Pot brand was roughly 10% longer cooking times (including preheat and depressurize), significantly more expensive and only came in a claustrophobic 6 quart, not the larger 8 quart size.

When I was creating this recipe, I looked at a few recipes on the internet and I was SHOCKED to see how many times people said to discard the broccoli stems/stalks, using only the florets.

It’s wasteful and silly. The stalks and stems are WONDERFUL to use in soups! Even saved up and used in making bone broth.

{5 Minute} Pressure Cooker Cheesy Broccoli Chowder

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Servings: 4 servings

Ingredients

• 1/4 cup Butter (or ghee)
• 1 medium Onion
• 3 cloves Garlic
• 2 ribs celery, chopped
• 2 medium carrot, peeled & chopped
• 3 cups red skinned potatoes, peeled & cubed
• 1 large head of Broccoli or 2 sm/medium
• - Sea Salt
• - Black Pepper
• 4 cups Chicken Bone Broth or Turkey
• 2 cups Heavy Cream
• 2 teaspoons Dry Mustard Powder
• 2 tablespoons organic potato starch
• 2+ cups Shredded Cheddar Cheese

Instructions

• While cooking your onions, garlic and celery in butter using your pressure cooker's saute function, prepare your broccoli by separating the florets from the stalk.
• Set the broccoli florets aside. Chop the stalks and stems
• Once your onions/garlic/celery are soft and translucent, add broccoli stems, carrots and potatoes. Season liberal with sea salt and pepper.
• Add broth and cook under pressure for 5 minutes.
• Use the quick depressurize method to release pressure.
• Add mustard powder and potato starch to your heavy cream and mix well.
• Add cream mixture, cheese and broccoli florets to your soup.
• Using the warm function, allow your soup to thicken and broccoli florets to cook for roughly 5 minutes before serving. Season to taste with additional sea salt and pepper, as desired.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!