Step 1

Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.

Step 2

Add the garlic and cook until the garlic is fragrant, about 30 seconds.

Step 3

Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.

Step 4

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.

Step 5

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Step 6

In a small bowl whisk together the corn starch and cold water until smooth.

Step 7

Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.

Step 8

Turn off the pressure cooker. Slowly stir in the cream or half-and-half.

Step 9

Add the cheese a handful at a time and stir until it melts.

Step 10

Adjust salt and pepper to taste and serve hot.