I’ve made this four or five times and it’s delicious:
It’s kind of soupy but it’s very nasal-clearing. There is no stock involved; the peppers have enough liquid in them so it’s not needed.
I know we have another Instant Pot thread right? Can anyone direct me to it? This one is great but I swear we have another one…
Two things:
- I would love to hire an intern to make us a list of recipes and links from the Instant Pot threads! 62 pages here alone!!
- D got an instant pot and we made this for her first effort - very good. Great the second day too! https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
@abasket I think this is THE thread.
@thumper, you are entirely right. But for some reason when I pulled it up it wasn’t showing (or I wasn’t seeing) the recent fall 2018 posts - I was seeing last, February 2018 posts - and I knew that wasn’t the lastest Instant Pot talk!
Well then, let’s hire an intern to make an index for this thread. 
Hello Instant Potters.
I am looking for a tried and true broccoli cheddar soup for the IP. I did a search in this thread but only came up with a broccoli cheddar quiche.
I would like a recipe that is not over the top in processed cheese and perhaps that uses broccoli and other veggies like carrots, onion, etc. I don’t want it to be mega thick but creamy. I’m guessing that I might end up using a hand blender on the final product (???)
If you’ve tried one, please share!
My experience has been that any recipe that works on the stove top works in the IP – only it is faster in the IP, and the IP will retain more liquid – so if you are going for a thick soup, you might want to reduce amounts of liquid.
The tricky part is with ingredients like cheese & milk figuring out whether you want to dump everything in at the beginning, or whether you want to stir those in at the end after cooking.
The secret of the IP is you need to be willing to experiment.
I research similar recipes on the Facebook groups. I pick a couple that are close and then use my own with their techniques. It usually works. Sometimes seasoning needs adjusting.
Hey all. I have a two pound chuck roast burning a hole in my pocket. How should I cook it in the Instant Pot?
What type of meal are you thinking?
Pot roast? Barbacoa for tacos? Vegetable beef soup? Beef stew? Beef curry? Korean beef? Shepherd pie? Beef ragu? Beef stroganoff? Beef pot pie? BBQ beef sandwiches? Pot-a-Feu? Beef barley soup? Beef Bourguignon?
@calmom I hear you on the experimenting - but my time is not plentiful so I was hoping to find a tried and true. I’ll check the FB instant pot group.
Chuck roast? I’d brown it on saute, add the veggies and herbs, a little liquid and do manual for 30-35 with natural release.
^^This is what I just did. Place the roast on the rack, pour some broth over, sprinkle with chopped garlic and onion, add a couple of bay leaves, and cook as @abasket said. Veggies were roasted in the oven. Made gravy from the liquid, and Mr. is literally licking the plate.
@abasket – try this: https://www.wholefoodbellies.com/instant-pot-broccoli-cheese-soup/
It uses a combo of jack & cheddar cheese but I’m sure if you want only cheddar the recipe will work as well.
The big question for me isn’t ingredients but timing & sequence of various ingredients.
Bookmarked. Thanks @calmom!
That’s a perfect one to start with - thanks @calmom!
@“Cardinal Fang” , somewhere I posted a recipe for “pot roast for pasta.” I tried making it in the IP, and it was great! Chuck roast is the ideal cut.
Edited to add: it is post #905 on this thread. I used bottom round, but I often use chuck roast.
Thanks for the recommendation. I had noted that recipe when you first posted it, and planned to try it. I discovered that although I like cinnamon, I don’t like it in my pot roast.
There is a young man on YouTube, Pinterest, Facebook etc that has a wonderful way of demonstrating how to cook with the IP. His You Tube channel is called PRESSURE LUCK. He makes everything from soups to pot roasts to briskets. He goes into detail on how to use the IP and tips for cleaning. I’ve made a few of his recipes and they’ve turned out great. After watching some of his videos I feel more confident using the IP.
Made the broccoli cheddar soup in post #931 this morning - very easy - didn’t need to even hand blend it at the end - broccoli fell apart on its own!
I increased the spices a bit and added some red pepper flake.
I also love Pressure Luck’s recipes!
I stayed up too late last night looking at Pressure Luck’s recipes. So many of them look so good! And he has lots of comments raving about them. I just got back from the grocery store, ready to try a few… Thanks for mentioning that site!