4 cups chopped broccoli florets
3 cups shredded cheddar cheese
2 cups heavy whipping cream
2 cups water
1.5 cups diced onions
1 cup diced carrots
1 cup diced celery
5 cloves minced garlic
2 tablespoons salted butter
Salt and pepper to taste
Using sauté mode, add butter and stir till melted. Additions, carrots and celery. Cook for 5 minutes until onions are translucent. Make sure to stir frequently to avoid burning.
Stir in water and broccoli.
Secure lid and place vent to sealing. Cook at high pressure for five minutes. Quick release at end of cooking cycle.
Once pressure valve drops, uncover and put pot back into sauté mode. Stir in cream and garlic. Gradually add cheddar, stirring until melted. Turn off sauté mode.
This recipe was originally posted by The Savory Tooth.