4cupsbroccoli florets(or 14 oz frozen baby broccoli florets, thawed)
1cupmatchstick carrots
1teaspoonfreshly ground pepper
½teaspoonsalt
¼cupcorn starch
¼cupwater
2cupsshredded Sharp Cheddar cheese(8 ounce block)
2cupshalf and half
Instructions
Set the Instant Pot on the sauté setting. Melt the butter and add the chopped onion and cook until translucent and then add the garlic.
3 tablespoons butter, 1 clove garlic, 1 large onion
Pour in the chicken stock, broccoli, carrots, salt and pepper. Stir to combine. Lock the lid of the Instant Pot (make sure vent is set to seal) and cook on high pressure for 1 minute.
4 cups chicken stock, 4 cups broccoli florets, 1 cup matchstick carrots, 1 teaspoon freshly ground pepper, ½ teaspoon salt
While the soup is cooking, whisk together the corn starch and water in a small bowl.
¼ cup corn starch, ¼ cup water
When the 1 minute cooking time is done, use the quick pressure release. When the valve drops, remove the lid of the Instant Pot and turn on the sauté setting.
Stirring constantly, add the corn starch/water mixture and bring to a boil. Stir in half & half.
2 cups half and half
Add cheese by the handful, stirring until melted. Serve warm.
2 cups shredded Sharp Cheddar cheese
Notes
✘ Cut the broccoli into same-sized pieces so it cooks evenly. If you are using frozen broccoli, there is no need to defrost before cooking.✘ Short on time? You can skip the sautéing the onions in the first step and still get great results. We love the depth of flavor that is added by cooking the onions first.✘ Use half & half or whipping cream for the best results. The little bit of indulgence is balanced by the veggie-packed soup!✘ Be sure to buy a block of cheese and grate it yourself. Pre-shredded cheese is coated so it doesn't stick and won't melt as well.