Read over the entire recipe before beginning.
Place into the Instant Pot:
- 1 yellow onion, chopped
- big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
- 1 large celery stock, chopped
- large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
- 3/4 tsp salt
- freshly ground pepper
- 1 cup water
Set the Instant Pot to “Soup” for 7 minutes (most recently, I’ve been manually setting on High for 4 minutes, and it works very well). When the cycle ends, do a quick release of the pressure valve, and remove the lid.
Using a hand blender, or potato masher, puree the contents of the instant pot. If desired, add about:
- 1/2 cup whipping cream
and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water. Add:
- 2 – 3 cups of shredded sharp cheddar cheese
Let sit for a moment in order to melt, then stir the soup or use the hand blender again.
Adjust the salt and pepper to taste.