Instant Pot Broccoli Cheddar Jack Soup

I’m a huge fan of broccoli cheese soup, especially when pepper jack cheese is involved! I streamlined my old stove-top method to speed up the process using my Instant Pot to do most of the work, then I stir in copious amounts of shredded cheese, and a quick roux made on the stovetop to thicken the soup up.

Items used to make this recipe:

(affiliate links)

• 6 quart instant pot https://amzn.to/33rIs7L

• cheese grater https://amzn.to/3l81JBp

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Instant Pot Broccoli Cheddar Jack Soup

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups diced onions

• 1 cup diced celery

• 1 cup shredded carrots

• 4 cups bite-size broccoli florets

• 3 cups chicken stock (try my homemade)

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk

• 12 ounces pepper jack cheese, shredded

• 1 teaspoon dijon or spicy brown mustard

• salt and pepper to taste

Directions

1. Using the “sauté” function, place the butter and onions in the inner pot and cook, stirring frequently, until the onions are translucent, about 3 or 4 minutes.

2. Add the celery and carrots and sauté for another couple of minutes, stirring frequently; press “cancel” on the instant pot to stop the sautéing process.

3. Add the broccoli florets and chicken stock to the inner pot and cover with lid (locked and vent set to “sealing”); press the “manual” or “pressure” button and select a cook time of 1 minute.

4. Manually release the pressure from the instant pot.

5. On the stovetop over medium-high heat, melt 4 tablespoons butter in a 10-inch skillet or 2-quart saucepan, then add 4 tablespoons of flour and whisk together until no dry flour remains; continue whisking for 3 or 4 minutes.

6. Slowly whisk the milk into the butter/flour mixture and continue whisking until the mixture reaches a full boil and thickens; remove from heat.

7. Pour the butter/flour/milk mixture into the instant pot; add the shredded cheese and mustard and stir until the cheese is completely melted.

8. Taste the soup and add salt and pepper as needed.

Simple Fried Okra with Sriracha Mayo

You’re just 6 simple ingredients away from enjoying these addictively crunchy fried okra with spicy sriracha mayo dipping sauce. Pile them high on a platter and watch ‘em disappear!

Start with fresh okra pods. I get mine at the farmer’s market. Try to choose pods that are 3 to 4 inches long. Longer lengths may be too tough - if you have any trouble cutting through one, save it for compost or feed it to the chickens and move on to the next pod.

Wash and dry the okra, then cut into 1/2 to 3/4-inch pieces, discarding the tips and stem ends.

Place the cut okra in a bowl of buttermilk. They don’t need much time - just get them coated.

Immediately transfer the okra to a bowl of cornmeal - any kind of cornmeal is fine, but stoneground is particularly good.

Heat a neutrally-flavored oil to about 350 to 365F. Working in small batches, use a “spider” to transfer the prepared okra into the hot oil and fry for several minutes, stirring gently once or twice, until they’re golden brown.

Transfer the fried okra to a paper towel-lined sheet pan to drain and immediately sprinkle with fine salt - I particularly like unflavored popcorn salt. If you don’t have fine salt, use table salt. Kosher and flaked salt can work in a pinch, but their larger size makes the crystals hard to stick to the okra.

Pile high on a platter and serve with a quick sriracha/mayo dipping sauce (recipe below). Enjoy!

Items used to make this recipe:

(affiliate links)

• spider https://amzn.to/3jozsWT

• stoneground cornmeal https://amzn.to/3d34T6N

• popcorn salt https://amzn.to/33nx8K5

• digital thermometer https://amzn.to/34VQtFv

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Simple Fried Okra with Sriracha Mayo

make as little or as much as you like

Printable Recipe

Ingredients

• 3 to 4-inch long okra pods, cut into 1/2 to 3/4-inch pieces

• buttermilk

• cornmeal

• fine or popcorn salt

• neutrally flavored oil

Sauce:

• 1 part Sriracha

• 1 part mayonnaise

Directions

To Make the Dipping Sauce:

1. Whisk together equal parts of Sriracha and mayonnaise; refrigerate until needed.

To Make the Okra:

1. Wash and dry 3 to 4-inch long okra pods; cut into 1/2 to 3/4-inch pieces (discard the tips and stem ends).

2. Coat the okra pieces with buttermilk; immediately transfer to a bowl of cornmeal and toss to coat.

3. Heat oil to 350 to 365F.

4. Working in small batches, fry okra for several minutes, gently stirring once or twice, until golden brown.

5. Remove from oil and drain on paper towel-lined sheet pan; immediately sprinkle with fine salt.

6. Serve with Sriracha/mayo dipping sauce.