2 tsp butter
1 medium yellow onion, diced
2 medium carrots, chopped
4 cups low-sodium chicken broth
4 cups broccoli, roughly chopped
1/2 tsp salt & pepper, to taste
2 cups shredded reduced-fat sharp cheddar cheese
1/2 tsp salt & pepper, to taste

**optional**
Add 1/2 cup heavy whipping cream to thicken

Turn your instant pot to saute and add butter in your pot and cook the onions and carrots until tender.
Next, add 1/2 tsp salt, broth, and roughly chopped broccoli
Turn the instant pot to “Soup” setting and pressure cook for 2 minutes.
Allow pressure to release with the vent. Using an immersion blender – blend everything right in the pot, or blend in batches in a regular blender. Add the cheese until melted – stir in salt & pepper to taste. Enjoy!