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Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.
Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
Once heated, gradually stir in the parmesan and cheddar cheeses.
Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.