1teaspoonof dry thyme (or a couple of fresh sprigs of thyme)
1teaspoonof paprika
4cupsof vegetable broth or chicken broth
1cupshredded sharp cheddar cheese
1½cupheavy cream
Some minced fresh parsley to garnish
Instructions
Step 1: Peel broccoli
Separate the broccoli stem from the florets. Set the florets aside.Peel the stems, removing the thick skin. Dice the stems.
Step 2: Sautée
Set the Instant Pot to SAUTE. Add the butter and heat to melt.Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1 ½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.
Step 3: Boil
Pour in the broth.Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.
Step 4: Add cream
When the timer stops, carefully release the pressure by turning the valve to VENTING.Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted. Season with salt and pepper to taste and serve garnished with minced fresh parsley.