Servings: 8

5 cups chicken broth (or vegetable broth) 5 cups chicken broth (or vegetable broth)
1 small onion, diced 1 small onion, diced
2 stalks of celery, diced 2 stalks of celery, diced
2 cloves of garlic 2 cloves of garlic
2 small heads of broccoli, chopped 2 small heads of broccoli, chopped
1 tsp onion powder 1 tsp onion powder
1 tsp salt 1 tsp salt
½ tsp pepper ½ tsp pepper
1 tsp dried basil or 2 tsp fresh basil 1 tsp dried basil or 2 tsp fresh basil
 
¼ cup all-purpose flour ¼ cup all-purpose flour
⅔ cup water ⅔ cup water
 
4 medium potatoes, diced 4 medium potatoes, diced
1 cup carrots, diced 1 cup carrots, diced
 
1 cup milk or cream (or combination of both) 1 cup milk or cream (or combination of both)
2 cups shredded cheddar cheese plus more for topping (optional) 2 cups shredded cheddar cheese plus more for topping (optional)
1 tsp sugar (optional) 1 tsp sugar (optional)
 
Cooked crispy bacon bits (optional) Cooked crispy bacon bits (optional)

Put the first 9 ingredients (up to and including the basil) into the instapot. Put valve to seal and pressure cook on high for 5 minutes. Release pressure immediately and when the pin drops press Cancel and remove the lid. Purée with an immersion blender.
While it cooks, combine flour and water and set aside.
Press sauté and bring back to boil. Turn down to medium low. Add diced carrots and diced potatoes. (If you have cooked potatoes, add them just before you add the milk). Simmer for about 10 to 15 minutes to cook carrots.
Turn heat up to medium and whisk in enough flour mixture to get to the desired thickness. Cook, stirring for 5 minutes. If using cooked potatoes, add now. Heat for a minute or two. Turn off heat.
Add milk/cream. Add cheese and stir until it is all melted. (Do not bring back to a boil). Add sugar if desired.
Add more milk if you like a thinner consistency.
Garnish with shredded cheese and bacon bits if using.

Adjust the Texture: Use heavy cream or half-and-half instead of milk for a creamier soup. For a lighter texture, thin it out with extra broth or water.  Adjust the Texture: Use heavy cream or half-and-half instead of milk for a creamier soup. For a lighter texture, thin it out with extra broth or water.