This is a favorite at our house but I make a few adjustments to keep the carbs low.

INGREDIENTS

• 2 tablespoons butter
• 1 cup diced onion
• 2 cloves garlic
• 4 cups (I use 5-6 cups) vegetable broth (or chicken stock if not vegetarian)
• 4 cups (I use 5-6 cups) bite-sized broccoli florets
• 1 cup matchstick or grated carrots (High carb veg (11g) with little added taste and nutritional value.)
• 1/4 teaspoon salt, plus more to taste (Remember that cheese is high sodium so don’t add any more until after you taste the finished product.)
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/4 cup corn starch (Empty carbs (29g) and the added broccoli makes it thick enough.)
• 1/4 cup cold water
• 2 cups 1/4 cup cream or half-and-half (Added broth so there’s enough liquid; Half & Half has 21 g carbs)
• 2 cups grated cheddar cheese (Will sometimes add more after tasting.)

INSTRUCTIONS

1. Select browning/sauté to preheat the pressure cooker. Add the butter and onion and sauté until the onion is tender, about 3 minutes.
2. Add the garlic and cook until the garlic is fragrant, about 30 seconds.
3. Stir in the chicken (or vegetable) stock, broccoli, carrots, salt, pepper, and red pepper flakes.
4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 TWO minute cook time.
5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
6. Use immersion blender to smooth out vegetables. In a small bowl whisk together the corn starch and cold water until smooth.
7. Set the pressure cook to sauté/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
8. Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
9. Add the cheese a handful at a time and stir until it melts.
10. Adjust salt and pepper to taste and serve hot.

The original recipe came from here: https://www.blessthismessplease.com/best-instant-pot-broccoli-cheese-soup/