Cream of Broccoli Soup

In a small pan, saute onion and minced garlic with butter until onion is transluscent.

1 yellow onion, chopped
1/2 t. garlic, minced
1/4 c. butter

Add to Instant Pot, then add:

2 -32 oz. cartons Chicken broth or stock (optional: low sodium)
3 crowns fresh broccoli, cut up, or about 4 c. chopped broccoli
1 bag matchstick carrots
1 c. sliced celery
4 Russet potatoes, skinned & chopped, optional
black pepper
Red pepper flakes

Pressure cooked for 8 minutes. Let sit for 10 minutes before releasing pressure.
Test potatoes to make sure they are tender and soft enough to press a fork through before moving on.

Stir in grated cheddar cheese until melted. Then add milk mixture.

Then dissolve 2 T. corn starch into milk, then add to Instant pot.

2 c. grated cheddar cheese

2 T. corn starch
2 c. milk

Cover pot for 5 minutes while on warm setting.

Using a hand blender, partially blend soup leaving some vegetable chunks for texture.