Ingredients
- 1 cup onion diced
- 2 tablespoons butter
- 2 teaspoons garlic minced
- 4 cups broccoli cut into small florets
- 2 cups chicken broth
- 1 cup carrot diced
- 4 tablespoons cornstarch
- 1/4 cup warm water
- 2 cups (8oz) sharp cheddar cheese grated
- 2 cups whipping cream
- Sea salt to taste
Instructions
- Heat the butter in the Instant Pot on 'Sauté' mode. Add in the onion and garlic and cook until soft, about 3 to 4 minutes.
- Add in the broccoli, chicken broth and carrot.
- Cover and set to 'Sealing'. Cook on manual high pressure for 10 minutes. Do an instant steam release.
- In a small bowl, whisk the cornstarch with 1/4 cup of warm water.
- While stirring constantly, whisk the mixture back into the soup. Turn to 'Sauté' mode and cook until thickened, about 2 to 4 minutes.
- Turn off the Instant Pot and stir in the cheese a little bit at a time until fully melted.
- Stir in the cream and season to taste with salt
