Homemade broccoli cheese soup made in under 15 minutes thanks to the Instant Pot (or electric pressure cooker of choice).
Turn on the Instant Pot to Saute. Once hot, add the butter.
Once melted, add the onions and carrots. Cook until the veggies begin to soften, about 4-5 minutes.
Add the garlic and all seasonings, except nutmeg. Press Cancel to turn off the heat.
Add the broccoli and cover everything with the chicken broth.
Secure the lid and set to Sealing. Set to Manual, High Pressure for 5 minutes. Shred the cheese during this time.
Perform a controlled quick release (use a towel or hot pad holder) - if it starts to sputter, close the valve to let it rest before opening again.
Once pressure is released, remove the lid and stir in the cream. This helps cool it down just a bit so the cheese won’t “break” once added.
Gradually stir in the cheddar to melt.
Mix together the cornstarch (or arrowroot) and water, if a thicker soup is desired. Stir the mixture into the soup. It will take the soup a few minutes to thicken.
Add a pinch of nutmeg and serve.
Recipe by Live Simply | https://livesimply.me/instant-pot-broccoli-cheese-soup-pressure-cooker-recipe/