instant pot | veryDelicious

Ingredients

1 Large Yellow Onion

As much garlic as you can muster to dice + more for topping

1.5 Tbsp of Annato Powder

1/2 cup of Neutral oil (grapeseed or canola)

White Pepper to taste

Fish Sauce to taste

2 cups of short grain rice (rinsed)

7 cups of water or pork/shrimp broth

1 Pork Bouillon cube + 1 shrimp cube if you have it

1/8-1/4 cup of Tinapa Flakes or smoked anchovies

Chicharron and calamansi for topping

Instructions

Add the oil and garlic to the instant pot and sautee until the garlic is lightly golden brown

Add the Annato powder and let cook for a minute

Add onions and cook until translucent

Add the Tinapa Flakes until well distributed

Add some fish sauce and white pepper

Add the rice and coat in the oil and let cook for a few minutes

Add the water/broth and turn on instant pot for setting: Porridge

Top with crispy, brown garlic, chicharron and calamansi

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.

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