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Export 12 ingredients for grocery delivery
Set the Instant Pot on SAUTE at NORMAL heat settings. Add butter and when it melts immediately add the onion and the garlic. Saute for about 1 min or until they begin to turn limp.
Reduce the heat to LOW. Add the flour now only if you own an older model Instant Pot as newer models are sensitive (newer model Instant Pot owners skip this STEP & move to the next step and add the roux after the pressure cooking cycle is over , at #STEP 8). Stir briskly and saute for 30 seconds. **Newer model Instant Pot owners Read NOTES. below for roux instructions.
Now, add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. There should not be any lumps at all.
Next, add the carrots and all the seasonings. De-glaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits & crumbs stuck at the bottom of the pot. This will prevent the BURN error!
CANCEL the SAUTE function. Add the Broccoli florets and give everything a very good mix.
Close the lid. Seal the Valve and PRESSURE COOK on HIGH for 1 min.
Once the pressure cooking cycle is over the Instant Pot will begin to beep. Immediate perform a Quick pressure Release (QPR) by moving the valve manually from the SEALING to the VENTING position.
When the floating pin drops open the lid carefully and add the room temperature or warm half & Half (warm it up slightly in the microwave oven). Do not add fridge cold dairy.
Turn back the SAUTE function & set it on LOW. Give everything a good mix and grab a potato masher and mash a few cooked broccoli. This will add a lot of body to the soup. Bring the soup to a simmer.
When the soup begins to just simmer, immediately Turn OFF the Instant Pot.
Now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.
Check for seasoning. You can always add more black pepper & salt according to your preference. Serve hot. Enjoy!