Instant Pot Broccoli Cheese Soup

Summer here in Idaho means baseball, baseball and more baseball! With both of my boys playing we have 4 games a week.  Fortunately, this year they are at the same time.  Wahoo! It means we only go 2 nights a week for an hour.  So much easier.  In summers past we had gotten into a bad habit of eating out before or after games or eating ramen or cereal at home after since we aren't home until 7.  In an attempt to save money on eating out and to give my family a decent meal that isn't full of crap, I told my peeps that baseball night dinners would be in the crock pot, and most likely be soup.  Soup can be started in the morning and ready to eat after baseball with no work in between. AND, since it is raining today, we are having soup.  Rainy days call for soup at my house. This soup is INCREDIBLE!!! We love it.  I tell my family we are having it and everyone is thrilled.  AND, it's super easy! 

4 T butter

1 cup diced onion

6 cups broccoli

2 cups shredded carrots

8 cups chicken or veggie broth

1 t pepper

2 t salt

1/2 t crushed red pepper flakes

1/2 cup cold water

1/2 cup cornstarch

1 qt (4 cups) heavy cream

6 cups shredded SHARP cheddar

Place butter, onion, broccoli, carrots, broth, pepper, salt and red pepper flakes in the instant pot. Cook on "High Pressure" for 4 minutes.  Quick release the pressure.

In a small bowl, whisk together water and cornstarch.  Turn pressure cooker to "saute" and add cornstarch mixture. Also add whipping cream and cheese. Cook for 3-4 minutes while stirring constantly until soup thickens and cheese melts completely.

Notes:

-My family (the kids!) prefer the broccoli to be very finely chopped.  I use kitchen shears and cut the very tops of the broccoli florets off.  I usually use about 5 crowns of broccoli, depending on the size.  Note that a "crown" of broccoli and a "head" of broccoli are not the same thing. Purchase accordingly.  

-I usually use 3 fairly large carrots and shred them by hand.  I have seen matchstick carrots at several grocery stores.  These would work but are much more coarse than hand shredded. Do what you prefer.

-I use a full pound of cheese and I shred it using the attachment for my Kitchenaid mixture.  It makes 6 full cups.  ALWAYS use sharp.  I don't even like sharp cheddar unless it is going in a soup.

-Don't, please, oh please, omit the red pepper flakes.  I promise they don't make it spicy.  You can taste them and the flavor they add is amazing and makes the soup.

-To make this ahead I prepare the broccoli and carrots and leave them in a bowl in the fridge.  I shred the cheese and leave it in the fridge.  I add the onions, butter, spices and bouillon to my instant pot and leave it on the counter. When I start it I just throw in the veggies and water and turn it on.  This saves quite a bit of time.

-I have never frozen this.  It didn't seem worth it.  Carrots really need to be blanched before you freeze them.  I am going to freeze some after cooking and see how it goes.

-Even my kids that won't eat broccoli otherwise will inhale this!

-This recipe is actually double the original.  I make it in an 8-quart instant pot.

-Edited to add: Since I posted this my instant pot kicked the bucket.  I just make it on the stove.  Easy peasy.