1head broccolichopped very small (florets only), about 3 cups
1cupshredded carrots
32ozchicken brothor vegetable broth
½teaspoonblack pepper
1teaspoonkosher salt
¼teaspooncrushed red pepper flakes
¼cupcold water
¼cupcornstarch
2cupsheavy whipping cream
3cupssharp cheddar cheeseshredded
Instructions
Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.
Video
Notes
Using heavy whipping cream keeps the soup from curdling.
You don't want the soup boiling at the end. A gentle heat will melt the cheese.
Recipe tested in a 6-quart Instant Pot.
Use pre-cut or frozen veggies. To save time, skip washing and veggie prep, try using pre-cut or frozen veggies instead.
Add chicken bits. To make the soup rich in protein, add bits or shreds of cooked chicken breast or thigh.
Make it smooth or chunky. Depending on your preference, you can leave the soup chunky or make it smooth by blending it using an immersion blender. Blending it also helps hide the broccoli, which can sometimes be helpful if you’re trying to feed kids.
Adjust the consistency while reheating. Refrigerating the soup can make it very thick. Add some water or stock while reheating to adjust the soup’s consistency. I would also recommend reheating it on the stovetop on medium-low heat to prevent the cream and cheese from splitting.
Add onion or garlic powder. If you want to skip the red pepper flakes or make the soup more flavorful, add onion powder and garlic powder along with the other seasonings.