Step 1

Select Sauté to preheat the pressure cooking pot. When hot, add the butter and onion. Sauté for about 3 minutes until tender. Add the garlic and sauté for 1 minute more. Stir in the chicken broth, broccoli, carrots, salt, pepper, and red pepper flakes.

Step 2

Lock the lid in place. Select High Pressure and 1 minute cook time.

Step 3

When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.

Step 4

In a small bowl, whisk the cornstarch and cold water until smooth. Select Sauté and add the slurry to the pot, stirring constantly until the soup comes to a boil and thickens.

Step 5

Turn off the pressure cooker. Gradually stir in the half-and-half. Add the Cheddar a handful at a time, stirring until it melts. Season with additional salt and pepper to taste.