instant pot - broccoli cheddar soup

• 3 cups low sodium chicken broth
• 1 medium finely diced onion
• 2 cloves minced garlic
• 4 to 5 cups broccoli florets
• 1 medium to large carrot, finely diced or cut into matchsticks
• salt and pepper, to taste
• 1/2 tsp cayenne pepper (or more to taste)
• 2 cups whipping cream
• 1 cup freshly grated parmesan cheese
• 1 cup sharp cheddar cheese
• 3 tbsp cornstarch
• 3 tbsp water

Add the chicken broth, onion, broccoli, carrots, garlic, cayenne, salt and pepper to the Inner Pot.

Put on the pressure lid and set valve to Sealing. Cook on Manual/Pressure Cook (on high pressure) for 2 minutes. Do a 3 minute NPR, followed by a QR to release any remaining pressure. Turn off the Instant Pot.

Carefully remove lid and stir in the whipping cream.

Using the saute button, toggle until the setting is low. Heat until it starts to simmer. Turn off the Instant Pot.
Gradually stir in the parmesan and cheddar cheeses.

Make a slurry with the cornstarch and water. Slowly add it to the soup, stirring constantly, until it thickens.
Serve hot!

Recipe Hints

• You can use a food processor to finely chop the onion, garlic and carrot
• You can use coffee cream, half & half or whole milk instead of the whipping cream
• Try regular or mild cheddar cheese instead
• If you are preparing this soup in a Lux model, MORE is the only option available during saute
• Separately steam some extra florets to garnish the top of each bowl when serving
• Add some additional cheddar & parmesan cheeses to the top of each soup bowl as garnish

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