instant pot panera broccoli cheddar

prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
yields 6 servings

ingredients
7 c broccoli (3 broccoli heads)
1 c carrots, sliced in slanted coins
1 onion, chopped
2 cloves of garlic
6 T unsalted butter
6 T all-purpose flour
4-5 c chicken stock
3 c half and half (or yogurt)
3 c cheddar cheese (extra sharp, recommended)
1 t paprika
2 t black pepper
1 t dijon mustard
salt, to taste
cheddar cheese, to top

directions

1. set the instant pot on saute at normal heat settings. add butter and when it melts immediately, add the onion and garlic. saute for about 1 minute or until they begin to turn limp.
2. reduce the heat to low. add the flour now only if you own an older model instant pot as newer models are sensitive (newer model instant pot owners skip this step and move to the next step and add the roux after the pressure cooking cycle is over at step #8). stir briskly and saute for 30 seconds. **newer model instant pot owners read notes below for roux instructions.
3. now add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. there should not be any lumps at all.
4. next, add the carrots and all the seasonings. deglaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits and crumbs stuck at the bottom of the pot. this will prevent the burn notice !
5. cancel the saute function. add the broccoli florets and give everything a very good mix.
6. close the lid. seal the valve and pressure cook on high for 1 minute.
7. once the pressure cooking cycle is over the instant pot will begin to beep. immediately perform a quick pressure release (QPR) by moving the valve manually from the sealing to the venting position.
8. when the floating pin drops, open the lid carefully and add the room temperature or warm half and half (warm it up slighly in the microwave oven). do not add fridge cold dairy.
9. turn back the saute function and set it on low. give everything a good mix and grab a potato masher and mash a few cooked broccoli. this will add a lot of body to the soup. bring the soup to a simmer.
10. when the soup begins to just simmer, immediately turn off the instant pot.
11. now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.
12. check for seasoning. add salt and pepper to taste.

**new model instant pot owners roux instruction: as newer model instant pots are sensitive, i would recommend that you do not add the roux before pressure cooking cycle. prepare the flour+butter mixture in a skillet over medium low heat. add this roux once the pressure cooking cycle is over (step #8) just before adding the half and half. bring the soup to a simmer, then add the dairy and follow the recipe as such. in this case you need about 2 more tablespoons of butter to saute the onions and garlic.

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instant pot chicken congee

prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
makes 6 servings

ingredients
4-6 half inch thick chunks of peeled ginger
1 small yellow onion, chopped
6-8 garlic cloves, chopped
1.5 lbs chicken thighs
1 c white rice, rinsed
10 c liquid (broth and water)*
1 bunch collard greens or kale or some other hearty greens, chopped into small pieces
4-5 shiitake mushrooms, sliced

toppings
fish sauce, soy sauce, scallions, cilantro, spicy bamboo shoots, pickled vegetables, dried shrimp, dried pork shreds (ro sung)

directions

1. use saute setting on pot to saute aromatics (ginger, onion, cloves) in a little oil over medium-low heat until fragrant.
2. push aromatics to one side and place the chicken in the pot. season everything with salt and pepper while in the pot.
3. flip chicken and season the other side. once both sides of the chicken are lightly browned, stir in the uncooked grains of rice until it’s well coated by the aromatics and oil.
4. add in the liquid and collard greens (or other hearty veggies).
5. cover and cook using the porridge setting for 20 minutes and allow natural release.

*important to use at least some broth and not all water. we make this with 4 cups of beef broth, then water for the remainder amount.

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