2 tablespoons butter 1 cup diced onion 2 cloves garlic 4 cups chicken stock 4 cups bite-sized broccoli florets 1 cup matchstick or grated carrots 1/2 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper 1/4 teaspoon red pepper flakes 1/4 cup flour or corn starch 1/4 cup cold water 1 cup cream or half-and-half 3 cups grated cheddar cheese

Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes. Add the garlic and cook until the garlic is fragrant, about 30 seconds. Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully. In a small bowl whisk together the corn starch and cold water until smooth. Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens. Turn off the pressure cooker. Slowly stir in the cream or half-and-half. Add the cheese a handful at a time and stir until it melts. Adjust salt and pepper to taste and serve hot.