Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 8 ingredients for grocery delivery
On the Instant Pot press on SAUTÉ (on normal) and melt the butter. Add the diced onion and carrot, and sauté for a few minutes.
Switch off the sauté setting, and add broccoli, zucchini (if using), stock, bay leaves, salt and pepper.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.
Carefully remove the lid, pour in the milk, and add the cheddar. Stir until the cheese is completely melted, and everything is well combined. Have a taste and adjust seasonings to your preference.
If you want a thicker soup, press on the SAUTÉ setting and add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix that in, and stir until the soup is nice and thick.
Ladle into soup bowls, serve with extra cheddar cheese and crusty bread.