Creamy broccoli and cheddar cheese soup


° 2 tablespoons of butter

° 1 cup diced onion

° 2 cloves garlic

° 4 c vegetable broth 

° 4 c broccoli florets

° 1 cup matchsticks or grated carrots

° 1/4 tsp salt, plus more to taste

° 1/4 teaspoon ground black pepper

° 1/8 teaspoon red pepper flakes

° 1/4 cup cornstarch

° 1/4 cup cold water

° 2 cups of cream or half and half

° 2 cups grated cheddar cheese


1. Select brown/sauté to preheat the pressure cooker. Add butter and onion and sauté until onion is tender, about 3 minutes.
2. Adding garlic also cooking to garlic is fragrant, about 30 sec.
3. Stir in chicken broth, broccoli, carrots, salt, pepper and red pepper flakes.
4. Lock lid in place, ensure vent is set to seal and select high pressure and 1 minute cook time.
5. When the cooking time is over, use the quick pressure release. When the valve falls off, carefully remove the cover.
6. In a small bowl, whisk together cornstarch and cold water until smooth.
7. Set the pressure cooker to sauté/brown and slowly add the cornstarch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
8. Switch off the pressure cooker. Slowly incorporate the cream or half and half.
9. Add cheese a handful at a time and stir until melted.
10. Adjust salt and pepper to taste and serve hot.