Turn your Instant Pot to the sauté function and add 2 tablespoons of butter.
When the butter melted, add the diced onion and celery.Sauté until the vegetables are tender. Add garlic and cook for another 30 seconds.
Add chicken broth to the cooked onions, garlic, and celery.
Add broccoli and carrots to the Instant Pot. Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes. When the time is up, release the pressure and allow the steam to vent until you can open the lid.
In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour untilblended and creamy. Set aside.
Turn your Instant Pot on to the sauté function.Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue towhisk until blended.
Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.
Heat up your milk in microwave UNTIL VERY WARM. DO NOT BOIL. This will prevent the milk from curdling when adding it to the hot soup. Pour in to soup.
Add the shredded cheese and stir until melted. Season with salt and pepper.
Notes
How to Store:When soup has cooled, place in an airtight container and store in the refrigerator for 3-4 days.Can I freeze broccoli cheddar soup?Yes. It freezes really well, for up to 3 months. Just make sure to allow the soup to fully cool before placing in a freezer-safe container to freeze.