for the
VEGETABLES
1 tbsp unsalted butter
½ medium sweet onion approx ½ cup, diced small
1 clove garlic minced
¾ tsp ground black pepper or to taste
¼ tsp nutmeg
2 cups unsalted chicken stock
½ tsp kosher salt or to taste
1 lb broccoli florets approx 5 to 5 ½ cups, rinsed and chopped into bite-sized pieces
1 cup carrots shredded, about 2 medium-sized carrots
for the
CREAM SAUCE
¼ cup unsalted butter ½ a stick, melted
¼ cup corn starch
½ cup heavy whipping cream warmed
1 ½ cups whole milk warmed
½ tsp kosher salt or to taste
the
CHEESE
2 cups extra-sharp cheddar freshly shredded
DIRECTIONS
sauté the
ONION, GARLIC, AND SPICES
Sauté Onion: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’. Add the tablespoon of butter to the pot and allow it to melt. Add the chopped onions to the pot and toss until thoroughly coated in the butter. Sauté, tossing occasionally, until the onions become soft, translucent, and slightly browned on the edges. About 3 to 4 minutes.
Add Garlic and Spices: Add the minced garlic, nutmeg, and pepper to the pot, mix into the onion, and continue to sauté for another 30 seconds, tossing frequently. Turn off ‘Sauté’.
add the
STOCK AND VEGETABLES
Add the chicken stock and salt to the pot, stir and deglaze any onion or garlic that may have gotten stuck to the bottom of the liner. Add the broccoli and shredded carrots to the pot and toss in the stock to mix.
set the
COOK TIME
0-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 0 minutes.
prepare the
CREAM SAUCE
While the broccoli is cooking, prepare the cream sauce by melting ¼ cup of butter1 in the microwave. Add the butter to a medium-sized mixing bowl and slowly whisk in the cornstarch until a thick creamy mixture is formed.
Warm the cream2 and milk3 in the microwave. Add the warmed cream and salt to the bowl and mix until the sauce is smooth and creamy. Wisk in the warmed milk until completely incorporated.
perform a
NATURAL PRESSURE RELEASE
2-minute NPR: Once the cooking time has completed, allow for a 2-minute Natural Pressure Release. After the 2-minute NPR has finished, open the pressure release valve to release the remaining pressure.
add the
CREAM SAUCE AND CHEESE
Open the pot and then set it to ‘Sauté’ and adjust the heat level to ‘Less’. Add the cream sauce to the pot and bring to a simmer, stirring occasionally, to allow the soup to warm and thicken.
Once the soup is warmed through and has reached your desired thickness, slowly add the shredded cheese, one cup at a time, stirring in until it melts. Once all the cheese has melted, turn off the Instant Pot.
Serve and enjoy!
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