Ingredients

The following ingredients have 5 Servings
  • 4 cups broccoli florets (cut into small bite sized pieces)
  • 1/2 yellow onion (diced small)
  • 2 cups shredded carrots
  • 3 cups chicken stock ((or vegetable stock) divided)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 3 tablespoon unsalted butter
  • 1/3 cup all purpose flour
  • 1 cup half and half
  • 2 cups shredded cheddar cheese (see note)

Instruction

  • Combine the broccoli, onion, shredded carrots, 2 1/2 chicken stock, salt, pepper, and nutmeg in the Instant Pot. Close and make sure the valve is set to sealing.
  • Set the Instant Pot to manual, high pressure for 5 minutes. Allow the pressure cooker to come to pressure. After the time counts down, use a quick pressure release to relsease the pressure. Once the float valve drops, open the pressure cooker.
  • While the soup is cooking in the Instant Pot, in a small saucepan melt the butter.  Slowly whisk in the flour.  Add 1/2 cup chicken stock very slowly to the sauce pan whisking it in as you go. Add just a few tablespoons at a time, only adding more once it is absorbed. The more you add the faster you can go; the whole process should take less than a minute. 
  •  Then very slowly whisk in the half and half. Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
  • Add the cheese sauce to the finished soup in the Instant Pot and stir it in to combine.  
  • After it is fully combined, serve and enjoy!