Ingredients
- 1/4 cup butter
- 1/2 cup diced yellow onion
- 1 tbsp minced garlic
- 4 cups chopped broccoli florets (chopped into small, bite size pieces)
- 4 cups chicken broth
- 1.5 cups matchstick carrots
- 1 tsp salt, or to taste
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 2 cups half and half
- 8 oz sharp cheddar cheese, grated
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- Put your instant pot on saute mode and add the butter, onion and garlic. Saute until the onion is translucent and garlic is fragrant, about 3 minutes
- Add broccoli, carrots, broth, salt, pepper and nutmeg to the instant pot. Place the lid on and set the IP for 1 minute on high pressure
- Do a quick release once finished and open the lid. Make your slurry by combining the starch and water in a small dish and stirring until the starch is dissolved in the water. Pour it into the instant pot
- Put the instant pot back onto saute mode, and begin stirring until it comes to a simmer and is thickening. Turn off saute mode
- Stir in the half and half and shredded cheese until melted and combined, and add any additional salt and pepper as needed
Notes
- You can use arrowroot flour or gluten-free 1:1 ratio flour instead of cornstarch, create a slurry as directed in instructions
- You can use heavy cream instead of half and half
- Cheese grated from the block, instead of pre-shredded and bagged cheese, combines into soup much better