1largecarrotgrated (using thicker side of the grater)
3cupsbroccoli florets230 grams by weight
1/2 to 3/4teaspoonsaltadjust to taste
18 to 1/4teaspoonblack pepperor to taste
2cupsvegetable broth or water16 oz
2tablespoonsall purpose flour
1/2cupwhole milk
1/2cupheavy cream
2 cupsgrated cheddar cheeseI used medium cheddar, 5 to 6 oz grated cheese from a block of cheese
Instructions
Start by pressing the sauté button on the Instant Pot. Once it displays hot, add 1 tablespoon butter and 1/2 tablespoon oil to it. Then add the chopped onion minced garlic to it. Stir and cook for 2 to 3 minutes until the onions are soft and translucent.
Add in the diced celery, grated carrots and small broccoli florets. Stir and add 2 cups vegetable broth or water. Add salt, pepper to taste and close the pot with the lid.Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally or you can manually release the pressure if it still hasn't released after 20 minutes.
Start making the roux on stove-top when around 5 minutes are left for the pressure to come off. Heat remaining 2 tablespoons of butter in a pan on stove-top. Once it melts, add the flour and stir using a wire whisk. Continue to stir and cook the flour for around 1 minute.
Then add in 1/2 cup whole milk and 1/2 cup heavy cream to the pan (or use 1 cup whole milk).Stir using the wire whisk until it is all smooth and there are no lumps. Let it cook a bit, until you see bubbles forming on the edges (just about beginning to boil). Turn off heat, the roux would have thickened by now. Remove pan from heat.
Once the pressure has released, open the pot and press the sauté button again. Add the prepared roux to the instant pot and stir until it is well combined.
Now, add in the grated grated cheddar cheese (you can add 2 to 2 & 1/4 cups grated cheese). Remember to grate the cheese yourself from a block of cheddar cheese. I used medium cheddar but sharp cheddar also works well. Stir until the cheese melts. Let simmer for 1 more minute. Serve the soup immediately with a crusty bread!
Notes
Remember it's important to use a good quality block of cheddar cheese here. The cheese which is already grated had added preservatives in it and that might not melt into the soup as nicely as the cheese from the block would melt. Also, when you grate the cheese yourself, it tasted so much better. You can use either medium or sharp cheddar in this recipe.
You can use vegetable broth or water in this recipe. If using water, consider adding a cube of vegetable bouillon. But it's good even with just water.