Ingredients

The following ingredients have 4 Servings
  • ¼ cup butter
  • 1 cup onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups chicken stock
  • 5 cups fresh broccoli florets
  • 1 cup carrots (grated)
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons cornstarch (or arrowroot powder)
  • ¼ cup cold water
  • 2 cups heavy cream (or half-and-half)
  • 2 ½ cups sharp cheddar cheese (grated)

Instruction

  • Select Saute on your electric pressure cooker. Melt butter then add diced onion and sauté until it’s translucent.
  • Add minced garlic and cook until fragrant.
  • Stir in the chicken stock, broccoli, carrots, sea salt and black pepper.
  • Cook on High Pressure for 1-2 minutes. When the cook time is up, use a quick pressure release, then open the lid.
  • Whisk the cornstarch and cold water together in a small bowl.
  • Turn your Instant Pot onto Saute (high if possible) and slowly add the cornstarch slurry, stirring constantly, until the soup comes boils then thickens.
  • Stir in the heavy cream or half-and-half.
  • Add the cheese about ½ cup to the soup, and stir until the cheese melts. Taste and adjust salt and pepper, if needed.
  • Top with grated cheese and serve while hot.