Ingredients
- 12 ounces frozen broccoli flowerets
- 1 tablespoon minced garlic
- 8 ounces Philadelphia Light Cream Cheese — softened well
- 3 cups Beef Bone Broth
- 1 teaspoon onion powder or 1 large onion
- 1 teaspoon Italian seasoning
- 2 teaspoon Paprika — (smokey paprika if you have it)
- 4 ounces smoked cheddar, red apple cheese — shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.
Directions
- Place broccoli in the food processor and pulse until you have small pieces of broccoli.
- Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.
- Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.
- Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up, do a quick release.
- Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.
Yield: 4-4.5 Servings