Instant Pot Broccoli Ham Cheddar Soup

Broccoli and Cheddar Soup is one of my favorite soups of all time.  It’s full of yummy cheesy goodness that I love but I feel like I’m eating a bit better since there is broccoli in there too!  With Easter on the horizon, and ham on our Easter menu, I’m already thinking about how to use the leftover ham we will have.

As a 4th generation hog farmer, ham is always on our families Easter menu.  And there is great selection at my grocery store.  Ham is a great buy around Easter.  I like to buy a spiral sliced ham.  I usually don’t use the sauce packet that is included.  I like to make my own sauce to baste the ham!

In this case, the leftover ham is going in my Broccoli Ham Cheddar Soup being made in my Instant Pot!

If you’ve seen my last few recipes, it’s all been Instant Pot creations!  And they are filling soups, comfort food, and better than anything I can buy in a restaurant.

How does your family use leftover Easter ham?  Try this soup and let me know what you think!

 

Instant Pot Broccoli Ham Cheddar Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
An easy, comforting soup that can be made in minutes!
Ingredients
  • 2 pounds fresh broccoli, chopped
  • 1 pound ham, chopped
  • 8 oz cheddar cheese
  • 1 small onion chopped
  • 4 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup shredded carrots
  • 2 tbs hot sauce (optional)
Instructions
  1. Place chopped broccoli, ham, onion, chicken broth and carrots in the Instant Pot.
  2. Place on Manual high pressure for 15 minutes. Make sure the valve is turned to sealed.
  3. Do a quick release and stir in milk or heavy cream.
  4. Place pot back on saute until for about 5 minutes. Do not bring to boil
  5. Stir in cheese until melted. Add hot sauce as desired.

 

 

Instant Pot Yogurt

We eat a ton of yogurt in our house.  My kids favorite has M&M’s or Oreo’s that are in the lid and can be sprinkled over the top.  I’m not convinced that’s the best breakfast for them in the morning!  And they are expensive!  Those little cups of yogurt masquerading as dessert cost over $4!  As the proud owner of an Instant Pot and having seen a ton of yogurt recipes, I decided it was time to give yogurt a try!

 

There doesn’t seem to be a ton of ways to make yogurt in a pressure cooker or Instant Pot.  I drew inspiration from This Old Gal’s recipe.  She seems to have alot of options!

I started with Fairlife milk.  Have you tried their milk?  If not, you should buy some!  Their chocolate milk is fantastic!  Fairlife is made from cows at Fair Oaks Farms in Northwest Indiana. This agritourism destination is a favorite of my family and a personal interest of mine.  Fair Oaks has a dairy adventure, where guests can tour a real working dairy farm.  We love watching the cows be milked!  But I’m also really excited about the Fair Oaks Pig Adventure!  I serve on the Board of Directors for the Pig Adventure and love to encourage people to visit and see baby pigs, learn about pig health, and even give a pig an ultrasound!  (It’s a plastic pig, but it’s still fun to learn about pig pregnancies!)  Visitors get a chance to visit a working pig farm, and leave without ever getting their shoes dirty!

Every yogurt recipe I read called for ultra pasturized milk.  What does ultra pasturized mean? Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the process of heating milk to approximately 280 °F for just 2 seconds and then chilling it back down rapidly. This gives it a longer shelf life!

I used Fairlife Ultra Pasturized Whole Milk for this recipe.  A half-gallon was $3.99.  I also needed a yogurt with active cultures.  I bought a 5 ounce container of plain Chobani yogurt and used half of it.  That only cost me $1!  My yogurt only cost me $5!

The process was simple.  Put the half-gallon of milk in the Instant Pot pan.  Add a few tablespoons (or in my case, a couple of spoonfuls) of the yogurt and whisk.  Set the Instant Pot to Yogurt, making sure your valve is closed, and cook for 8 hours!  That’s it!  The pot doesn’t come up to pressure.  So the lid can be removed at any time.  The longer you cook the yogurt, the tangier it gets.  You could cook it for 10 hours and have a tangy yogurt.  I opted for 8 hours so it would have a bit less tang.

After 8 hours, put in the fridge and let cool for at least 4 hours.  And then doctor it up however you want!  I added vanilla and honey to sweeten my yogurt a bit.  The kids love to eat yogurt with fruit and granola.  I love Kind granola.  I don’t care that they promote organic ingredients.  That’s not important to me.  I just love the taste and the price!

 

A half gallon of milk makes a lot of yogurt!  I will have at least 16 1/2 cup servings of yogurt from this recipe.  I estimate I will save at least $8 by making my own.  The kids can add their own toppings.  I may even take some of my savings and let them add a few M&M’s.

 

5.0 from 1 reviews
Instant Pot Yogurt
Author: 
Recipe type: Instant Pot Yogurt Cold Start
Prep time: 
Cook time: 
Total time: 
Serves: 16½ cups
 
A super simple, cost effective way to make your own yogurt!
Ingredients
  • ½ gallon ultra-pasturized milk. I use Fairlife Whole Milk
  • 2 tbsp. yogurt with active cultures
Instructions
  1. Add milk and yogurt to Instant Pot. Whisk together and put lid on.
  2. Push the yogurt button and use the +/- buttons and set time to 8 hours. The Instant Pot will start at 0 and count up to 8 hours.
  3. When Yogurt cycle is finished, remove cooking pot and transfer to refrigerator to chill for at least 4 hours.

 

 

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