Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
1 head broccoli, chopped very small, about 3 cups
32 oz chicken broth
½ teaspoon black pepper
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup cold water
¼ cup cornstarch
2 cups heavy whipping cream
3 cups sharp cheddar cheese, shredded
Instructions
Add butter, diced onion, diced broccoli, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to sealing. Select High Pressure or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release. In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to saute and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese. Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely.
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