Add chicken broth, onions, broccoli, carrots,
garlic, salt and pepper to the instant pot
Pressure cook high for 2 minutes. Allow for 3
minute NPR before releasing the pressure manually.
Remove lid and stir in the heavy cream. Set
instant pot to saute low and heat until it almost
begins to sinmmer. Turn the instant pot off.
Once heated gradually stir in the parmeasan and
cheddar cheese.
Make a slurry with the cornstarch and water.
Slowly add it to the soup until it thickens to
your liking.
Originally Submitted
8/31/2022
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