Ingredients

The following ingredients have 4 Servings
  • 3 cups chicken broth
  • 3/4 cups minced yellow onion
  • 4 cups broccoli florets
  • 1 1/2 cups matchstick carrots
  • 1 tsp minced garlic (dried)
  • salt and pepper (to taste)
  • 2 cups heavy cream
  • 1 cup shredded parmesan cheese
  • 1 cup mild cheddar cheese
  • 2 tbsp cornstarch
  • 1/4 cup water

Instruction

  • Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
  • Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
  • Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
  • Once heated, gradually stir in the parmesan and cheddar cheeses.
  • Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
  • Serve hot!