Cooking Instructions

• Set your Instant Pot to 'Sauté' mode. Add the butter and let it melt, then stir in the diced onion, cooking for 2-3 minutes until softened.
• Add the minced garlic and shredded carrot, sautéing for another minute until fragrant.
• Add the chopped broccoli florets, vegetable broth, kosher salt, pepper, smoked paprika (if using), and nutmeg. Stir to combine.
• Secure the Instant Pot lid and set valve to 'Sealing.' Cook on high pressure for 5 minutes.
• Once finished, do a quick release carefully, using a kitchen towel to avoid steam burns.
• For a chunkier soup, use a potato masher to break up the broccoli. For smooth soup, use an immersion blender directly in the pot until desired consistency is reached.
• In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the soup.
• Set Instant Pot to 'Sauté' again, bringing the soup to a gentle simmer for 3-4 minutes to thicken, stirring frequently.
• Turn off the Instant Pot. Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
• Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar if desired!