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*Ingredients
° 2 tablespoons of butter
° 1 cup chopped onion
° 2 cloves garlic
° 4 c vegetable broth
° 4 cups small broccoli florets
° 1 cup shredded matches or carrots
° 1/4 teaspoon salt, plus more to taste
° 1/4 tsp black pepper
° 1/8 tsp red pepper flakes
° 1/4 c cornstarch
° 1/4 c cold water
° 2 cups of cream or half and half
° 2 c cheddar cheese
*directions
1. Choose browning/frying to heat up the pressure cooker. Add the butter and onions and sauté until the onions soften, about 3 minutes.
2. Add garlic and cook until garlic is fragrant, about 30 seconds.
3. Add chicken broth, broccoli, carrots, salt, pepper, and red pepper flakes.
4. Lock the lid in place, making sure the hatch is set to close, and set a high pressure and 1 minute cooking time.
5. When the cooking time is up, use the quick pressure release. When the valve falls off, carefully remove the cap.
6. In a small bowl, whisk together the cornstarch and cold water until smooth.
7. Set the pressure cooker to frying/browning and slowly add the cornstarch mixture to the saucepan. Stir constantly until the soup boils and becomes thick.
8. Close the pressure cooker. Slowly stir in cream or half and half.
9. Add the cheese a handful at a time and stir until melted.
Enjoy !
