Step 1

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.

Step 2

Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.

Step 3

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.

Step 4

Once heated, gradually stir in the parmesan and cheddar cheeses.

Step 5

Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.

Step 6

Serve hot!