This soup is so easy to make. It is creamy and loaded with cheese. A great addition to a meal or on its own to warm up in soup season.
Start by chopping the broccoli, onions, and carrots into small chunks. After you have them chopped add them to the Instant Pot.
Next, add the broth and the block of cream cheese.
Put the lid on the Instant Pot and make sure it is locked. Turn the valve to seal. Push the manual button, and set the timer for high 4 minutes.
When beeps that it is done, open the valve to venting for quick release.
When pressure is released, remove the lid.
If you like a slightly chunky soup you can leave it as is. If you like creamer soup, you can use an immersion blender to mix before adding the cheese.
Mix in the cheddar cheese. Make sure you stir well.
Turn the instant pot to saute. Then allow it to cook for about 3 minutes while making sure you keep a close eye on it and give it a stir every little bit. You do not want it to boil or scorch.
Turn off the Instant Pot and serve immediately.