Ingredients

The following ingredients have 4 Servings
  • 2 T butter
  • 1 C sweet onion, diced
  • 2 cloves garlic, minced
  • 1/2 C shredded carrot
  • 4 C chicken or vegetable broth
  • 24 oz broccoli florets
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 C cornstarch
  • 1/4 C cold water
  • 1/2 C heavy cream
  • 1 C milk (whole)
  • 2 C shredded sharp cheddar cheese
  • 1 C mild cheddar cheese

Instruction

  • Set Instant Pot to saute.
  • Melt butter in Instant Pot. Add onions and carrots. Cook, stirring occasionally just until starting to soften. Stir in garlic and cook just 30 seconds more.
  • Pour in broth. Add salt, pepper and then broccoli. Cancel saute function.
  • Cover, seal and set to high/manual pressure for 1 minute.
  • When 1 minute is up. Carefully, quick release the pressure.
  • Using a slotted spoon, remove approximately half of the broccoli. Set aside in a bowl.
  • Blend the soup mixture with an immersion blender. (See notes if no immersion blender)
  • Set the Instant Pot back to the saute function.
  • Stir together cornstarch and cold water and add to soup. Allow the soup to thicken, cooking 2-3 minutes. Stir in milk and heavy cream. Cook just 1 minute more. Cancel saute function.
  • Stir in cheese, a little at a time to avoid clumping. Stir reserved broccoli back into soup.
  • Serve warm.