Comments on: Instant Pot Broccoli Cheese Soup

By: Amanda

Amanda — Sun, 31 Dec 2017 21:22:08 +0000

Mine burned to bottom of pot. 🙁

By: Corinne Schmitt

Corinne Schmitt — Thu, 28 Dec 2017 14:25:48 +0000

In reply to Suzanne LaPageSuzanne. Thanks for the tips Suzanne!

By: Suzanne LaPageSuzanne

Suzanne LaPageSuzanne — Thu, 28 Dec 2017 14:09:30 +0000

Also milk and cheese should be added at the end. Use fresh broccoli too.

By: Suzanne LaPageSuzanne

Suzanne LaPageSuzanne — Thu, 28 Dec 2017 14:07:07 +0000

Preshredded cheese contains cellulose powder and creates the grainy lumpy look. Always use fresh grated cheese.

By: Corinne Schmitt

Corinne Schmitt — Tue, 19 Dec 2017 14:45:40 +0000

In reply to Rachel. I'm glad yours turned out. 2 tablespoons?! I thought you must have read it incorrectly since that would be WAY too much and when I checked, I see that is what I had! Not sure if I typed it wrong initially or if my recipe card converted it incorrectly when I switched to the new one a few months ago. Thanks for catching it. Changing it back to teaspoons (what it should have been).

By: Rachel

Rachel — Mon, 18 Dec 2017 20:02:56 +0000

I made it. Nothing curdled! I used heavy whipping cream instead of milk because I’m on Keto. Is the salt amount correct? 2 tablespoons? That seemed like a lot so I cut in half and still is WAY too salty. Other than that it’s great!

By: Rachel

Rachel — Mon, 18 Dec 2017 19:35:05 +0000

Has anyone made this and it turned out correct? I hope so, I’m making Now and really hope I haven’t waisted all this money in food

By: Rachel

Rachel — Mon, 18 Dec 2017 14:16:13 +0000

In reply to Corinne Schmitt. No problem! I’ll update once I try again with adding cheese last. My husband was VERY pleased with the overall taste of the soup though, he just said it looked weird ?

By: Corinne Schmitt

Corinne Schmitt — Mon, 18 Dec 2017 13:44:14 +0000

In reply to Rachel. Hi Rachel, thanks so much for the feedback. I'm not always able tor recreate the same problems so it's really helpful to have readers share their experiences with the recipe. Thank you!

By: Rachel

Rachel — Sun, 17 Dec 2017 14:37:31 +0000

I made this yesterday and had the same issue with the cheese curdling, even when adding the milk last. I think as others commented, next time I will add both the cheese and the milk after I quick release. The soup still tasted fine, it was just a bit chewy with all the globs of cheese in there!

By: Corinne Schmitt

Corinne Schmitt — Mon, 04 Dec 2017 12:47:22 +0000

In reply to Kay Lowe. You'd have to cook them separately and add them at the end. Both rice and chicken need more time to cook than the broccoli and if you cook the broccoli longer, it will get too mushy. That dish sounds delicious!

By: Kay Lowe

Kay Lowe — Sun, 03 Dec 2017 00:04:30 +0000

I always like to add chicken and rice to my broccoli cheese soup. Any ideas on how to add those?

By: Corinne Schmitt

Corinne Schmitt — Mon, 30 Oct 2017 19:29:11 +0000

In reply to Angie. Thank you so much for your feedback and suggestions! I'm going to try a new batch with your suggestions and update the recipe if the end result is good.

By: Angie

Angie — Mon, 30 Oct 2017 19:03:16 +0000

I was excited to try this recipe since my kids love broccoli cheese soup and I was excited to see this was made with no flour/thickening agent (I’m on a keto diet). Unfortunately as I suspected though, this does need either flour or corn starch (I ended up adding about two tablespoons after cooking) because there’s no thickness to the soup at all- and no way my kids will be interested without it.

I would also highly recommend adding both the cheese and the milk after the pressure cooking. I didn’t have the issue someone else reported of the cheese sticking to the bottom (my cheese was added last as suggested). And the cheese “mostly” didn’t curdle… but it did curdle to/around the broccoli. Which I’m afraid may gross out my kiddos (time will tell- they’re still at school right now).

Otherwise the base of the recipe is great and I really appreciate it since i’m brand new to pressure cooking. I would do it again adding the cheese and milk after cooking, as well as an additional 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon paprika.

By: Corinne Schmitt

Corinne Schmitt — Sun, 15 Oct 2017 11:55:39 +0000

In reply to Aggie. Oh no! I'm glad you salvaged it (and I hear you about being spoiled by Panera's amazing baguettes). I don't mix the ingredients, just pour them directly into the pot in the order they're listed in the recipe. I've had someone else write to me and tell me they stir the cheese in with the milk AFTER the soup has cooked. It will be plenty hot enough to melt the cheese. If you don't want to risk scorching, this might be the way to try it next round. If you do, come back and let me know so I can add those notes to the recipe for others.