1 lb or 4 cupsBroccolicut into small florets (no stems)
2cupsVegetable broth
2tablespoonsCorn flour (corn starch)
½cupMilk
½cupHeavy cream
2cupsSharp cheddar cheeseShredded
Instructions
Turn the instant pot on with saute mode. Once hot add butter and let it melt.
Add chopped onions, sprinkle a little salt and cook until onions get soft and translucent.
Add minced garlic and saute for 30-40 seconds or until the raw smell of garlic goes away.
Add pepper, paprika and dry mustard powder. Mix well.
Add carrot, broccoli, remaining salt, and vegetable stock.
Cover the instant pot with lid, keep the vent to sealing. Cancel the saute mode and cook on manual (high pressure) for 2 minutes.
Meantime it’s cooking, combine milk and cornstarch to make smooth (lump-free) slurry and keep it aside.
Once instant pot beeps, do the QPR (quick pressure release) and open the lid.
Now stir the milk+corn starch slurry and add into the soup. Turn the saute mode on.
Also, add heavy cream and mix. Let the soup simmer for 1-2 minutes or until it thickens well.
Now turn off the saute mode, add cheese in 3 additions. Meaning add ⅓ of cheese, stir until melted and well combined, repeat 2 times.
Video
Notes
Add cheese after turning the heat off (saute mode) to avoid curdling the cheese. The soup itself is hot enough to melt the cheese.
Add cheese in parts, so it melts faster and blends evenly into the soup. Do not overboil after adding corn starch slurry. As soon as it thickens turn off the instant pot.
Seasoning with salt: Start with very little amount. Keep in mind that cheese is salty. Plus, your stock may already have some salt added. So taste test and adjust as needed.
Don’t use broccoli stems: those are tough and fibrous. Only use florets.
Save prep time: Do some prep while other stuff is cooking. E.g. make slurry & grate cheese while the soup is pressure cooking.
Buy the block of cheese and grate yourself using a box grater. Not only it’s cheap, it also melts nicely without being grainy. The pre-shredded cheese does not melt well.