- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 173.80 (Kcal)
- Carbohydrates 23.87 (g) of which sugars 4.34 (g)
- Proteins 6.21 (g)
- Fat 7.76 (g) of which saturated 1.13 (g)of which unsaturated 0.13 (g)
- Fibers 5.59 (g)
- Sodium 573.40 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
From the pan to the jar recommends…
Broccoli and Potato Soup with Instant Pot
Once the broccoli and potatoes are cooked, you can open the instant pot, add rice (with a 10-minute cooking time), and cook it for 5 minutes at low pressure, then let it rest with the pot closed, not depressurized, for another 5 minutes.
Alternatively, you can add barley and cook it for 8 minutes, also at low pressure, and then let it rest for another 5 minutes, again with the pot closed.
The broccoli soup with instant pot can be stored for two days in the refrigerator in an airtight food container.
