Easy and fast to make, this creamy soup is full of fiber, flavor and aroma. Seasonal veggies and sharp cheddar cheese make it an unbeatable duet. Feed your family. Fill your soul.
Turn on your Pressure Cooker or Instant Pot on the Saute option.
Add onions to saute for about 5 minutes. Add garlic to the mixture for another couple of minutes.
Add broccoli, carrots, celery, salt and pepper to the onions and garlic. Mix gently.
Add chicken or bone broth to the veggies and mix well. Turn off Saute function. Cover the pot with the lid.
Select High Pressure and set timer to 2 minutes to cook.
After 2 minutes of cooking time, allow Natural Pressure Release for 5 minutes. Then manually finish releasing the pressure in the pot.
In a bowl combine cornstarch and cream with a wisk.
Turn on Saute function and add the cream mixture to the soup.
Turn off the cooker. Separate approximately 1/2 of the soup for blending in a food processor. Be careful – the soup is very hot!
Return the blended part of the soup back into the pot.
Gently add the shredded Cheddar cheese to the pot with the soup. Mix with a wooden spoon, combining all the ingredients.
If the soup is too thick, add a little bit of broth and simmer the soup again for a few minutes.
Garnish with fresh herbs, green onions, additional slat and pepper if needed. Serve to enjoy while it's hot!