Preparation Time: 10 MINUTES
Cooking Time: 38 MINUTES
Serving: 6
Ingredients:
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1 tablespoon extra-virgin olive oil
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1 medium yellow onion, chopped
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2 garlic cloves, minced
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3 cups low-sodium chicken broth
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1 pound fresh or frozen broccoli florets (about 3½ cups)
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3 cups shredded Cheddar cheese
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2 cups low-fat milk
Direction:
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Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion and garlic and sauté for about 2 minutes.
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Press Cancel and add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the broccoli to the pot.
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Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes (6 minutes if using frozen broccoli). Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Select Sauté. Stir in the cheese until melted and combined. Stir in the milk.
Nutrition: Calories: 324; Fat: 22g; Carbohydrates: 12g; Fiber: 2g; Protein: 20g; Sodium: 447mg