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

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 (*meanwhile steam finely chopped broccoli separately), stir until combined.
Turn the instant pot to “Soup” setting and cook for 18-20 minutes.
Allow pressure to release for 10-15 minutes or quick release with the vent.
Add steamed broccoli and stir in the cheese until melted, add salt & pepper to taste and serve!