BROCCOLI AND CHEDAR SOUP IN INSTAPOT

Ingredients

• 5 cups of vegetable broth or water

• 1 - 2 stalks of celery (thinly sliced)

• 1 pound broccoli (cut into large pieces)

• 2 crushed garlic cloves (optional)

• 1 medium onion (chopped)

• ½ teaspoon pepper

• 1 teaspoon salt

• 1 teaspoon dried basil (or 2 teaspoons fresh basil; optional)

• ¼ cup flour

• 2/3 cup water

• 1 - 2 cups shredded cheddar cheese

• ½ cup heavy cream (or milk)

• 1 teaspoon sugar (optional but adds extra flavor)

Preparation

• Combine the broth or water with the 7 ingredients listed below in the Instant Pot.

• Securely close the pot lid, making sure the vent valve is set to "Sealing." Press "Pressure Cook/Manual" and set the time to 5 minutes.

• Meanwhile, combine the flour and water and mix until smooth.

• When the Instant Pot beeps, quickly release the pressure by moving the valve to "Vent." Remove the lid when the pin drops.

• Select "Sauté" and bring the mixture back to a boil, stirring frequently. Whisk the flour and water together for the last time and pour about half of the mixture into the soup. Continue stirring until it boils and thickens. Add a little more mixture for a thicker soup and continue to boil.

• Puree the soup using an immersion blender or pour it into a food processor and blend thoroughly, then return it to the pot.

• Add the cheese and stir until melted and smooth. Press "Cancel" to turn off the pot. Add the cream (or milk) and sugar. Taste, and if you need more pepper or salt, add more.

• Serve and sprinkle with broccoli, cheese, florets or croutons

Yield: 2 servings.