Pressure Cooked Cheesy Broccoli and Potato Chowder with Sharp Cheddar Cheese
Oh my goodness. It sure is hot outside. Too hot you’d think for a bowl of soup or chowder. But, since I like to cook with what I have on hand, sometimes the weather doesn’t matter. It’s fun to try to come up with something new to cook using just what’s already here. When I went on my little “hunt” I had all the ingredients for a wonderful new “go to” recipe that we will enjoy over and over again. Introducing Quick Pressure Cooked Cheesy Broccoli and Potato Chowder!
This is possibly one of the easiest recipes I’ve ever made. All but one of the ingredients are literally thrown into the pressure cooker and cooked for 5 minutes, then blended before adding a large quantity of cheese. I used Extra Sharp Cheddar but you can use the cheese of your choice. I think Monterrey Jack or Gruyere would be excellent choices too. It does take longer than 5 minutes to cook it. You will need to factor in the prep time for chopping. And don’t forget your pot will take a few minutes to get to pressure before the actual cooking starts. All in all, it’s still a pretty quick and delicious meal to put on the table for your family!
This chowder would be great for lunch paired with a hearty sandwich or with a small salad for a light and easy nighttime meal. The recipe made one meal for my husband, my mother and myself with enough left over to freeze for later. If you have a large family, double the recipe so you can freeze some for the next time you are crunched for time.
Instant Pot Tip:
Did you know that if you freeze leftovers in a ziplock bag or food saver bag, you can easily cut the bag away and add the frozen food to your Instant Pot for a really quick defrost and heat up? It’s so easy, I do it all the time!
I really think you will enjoy this chowder no matter what the temperature is outside. Quick, easy, one pot recipes are always the best in my opinion!
See you soon!
Quick Pressure Cooked Cheesy Broccoli and Potato Chowder
- 3 large potatoes peeled and cubed
- 2-3 cups frozen or fresh broccoli
- 4 cups chicken broth or stock
- 1/2 cup chopped onion
- 1/2 cup green or red bell pepper chopped
- 1/2 cup chopped celery
- 2 teaspoons salt
- 1 teaspoon pepper
- 8-12 oz. sharp or extra sharp cheddar cheese
- 1 cup milk or water (optional to add at the end if you want a thinner chowder)
- Set the cheese to the side.
- All all other ingredients to your pressure cooker.
- Lock lid and cook on manual high pressure for 5-8 minutes.
- When the pressure has released, carefully open and using an immersion blender or potato masher, gently mix leaving some small chunks of potato and broccoli. If you want a smoother finish, blend until all lumps are totally gone.
- Next, add the cheese and stir.
- You will now need to heat the soup a bit more to incorporate the cheese and thicken it up a bit. If you are using an electric pressure cooker, you can turn on the saute function and heat it up that way until it's bubbly hot.
- If you'd like it a bit creamier or thinner, add the optional water or milk at this point.
- Serve with crusty bread for dipping or croutons on top.
Copyright MelClaire.com 2017
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Easy Cajun Red Beans and Rice Recipe-It’s a taste of Louisiana in every bite!
There’s just something about a big bowl of hot, spicy red beans and rice any day of the year! If you’ve never tried them, you are missing out. I want to help you experience this delectable dish by providing you with an easy to follow recipe. Easy Cajun Red Beans and Rice is simple to make, inexpensive and extremely versatile. You can prepare it stove top, in your slow cooker or in your Instant Pot/Pressure Cooker. The spices can be adjusted to your own tastes so if you don’t care for spicy, just add less. You have so many options with this recipe.
If you live in a high altitude, the beans will take much longer to cook than they do down south. Living in Colorado for a while proved quite a challenge for me when cooking dried beans. The beans never got soft enough! They were too firm and hard, even after cooking all day after pre-soaking and following directions to a “t”.
So take it from me and my first hand experience, if you live at a high altitude, plan to add some cooking time (quite a bit) to your recipe so that the beans will get nice and soft. I found a great blog post on ‘Simply Being Well’ and you can find it right here for more information on this subject.
I’m happy to say that a few years ago, we moved back to sea level and my days of hard red beans were over. 🙂
Alternative Cooking Methods
This recipe can be cooked on the stove top cooking low and slow over several hours. Using the Slowcooker? Brown everything up on the stovetop then transfer it to a Crockpot or Slow Cooker for 6-8 hours. Another option is to use a Pressure Cooker. Come to think of it, if I had my Instant Pot back in Colorado, I bet that my beans would have cooked beautifully. I haven’t cooked red beans in my Instant Pot yet, but I would start by sauteing the vegetables, then adding the beans and broth. The I would set it on the Automatic Bean Function or manual pressure for 20-30 minutes.
Disclaimer- I don’t have the exact timing for the Pressure Cooker. I personally would start with 20-30 minutes on high pressure and go from there. Just remember the pressure cooking is an option if you’re in a hurry!
I love to shower my bowl of Cajun Red Beans in Hot Pepper Sauce which finishes it off just perfectly. Serve red beans and rice with a nice salad and some hot garlic bread for a full and filing meal. Your family will love it!
Whatever method you decide to use, I hope you find them just as delicious as I do! I’d love to hear what you think about my recipe! Please leave a comment below – I love comments!!
- 1 pound dried Red Beans
- 1 large onion chopped
- 1 large bell pepper chopped
- 2 cloves chopped garlic
- 3 stalks celery chopped
- 2 tbsp. vegetable oil
- 1 pound Cajun or smoked sausage sliced
- 2 quarts water or chicken broth
- Salt, pepper and Cajun seasoning to taste (be careful using both salt and Cajun seasoning as it may become too salty)
- About 5 cups cooked rice
- Tabasco or other Hot sauce but Tabasco is the best!
- 1. Soak the red beans prior to use according to package directions. (Do not skip this step, or the beans will not soften.) After soaking, drain, pick through for rocks or other nonbean things and set aside.
- 2. In a large pot, heat vegetable oil over medium heat until sizzling. 3. Sauté onion, bell pepper, garlic, and celery until slightly brown. 4. Add in the sliced sausage and brown for 2-3 minutes
- 5. Remove from heat and let cool slightly.
- 6. Add the chicken broth, beans, and seasoning and bring to a boil on high heat. 7. Turn heat to a low simmer for at least 2 hours and up to 6 hours or until beans are tender. 8. Enjoy! Note: This can also be made in your slow cooker or Instant pot.
Copyright MelClaire.com 2017
Welcome to the Slow & Pressure Cooker Link Party!
With Electric Pressure Cookers all the rage nowadays and Slow Cookers still going strong, we knew that there needed to be a place where only those types of recipes are shared.
The place needed to be special because, let’s face it these little kitchen appliances save us hours of time that can be better used taking care of and spending time with our families.
So we decided to host a biweekly Link Party dedicated only to Pressure Cookers and Slow Cookers. Sounds fun, right? We all need new ideas and recipes and you’re sure to find some here!
You can share as many Slow & Pressure Cooker recipes with us as you would like. No limits! The more the better. We will be pinning and sharing them through out the week. Don’t forget to share the love as well about the party!Have fun and enjoy!
Please remember to only share Slow & Pressure Cooker recipes, ideas and tips!
The Party Goes Live Wednesdays at 10 Am MST every other week. The link up will be open until Sundays at 10 Am MST.
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