Ingredients
30 ml salted butter
1 small onion, diced
1 head of broccoli, chopped
720 ml chicken broth
240 ml heavy cream
170 g sharp Cheddar cheese, grated
60 ml salted Mexican-style sour cream
5 ml garlic powder
salt and ground black pepper to taste
Directions
Step 1
Heat the Instant Pot using the Sauté function. Add butter and onion, and sauté for about 5 minutes until fragrant. Add the broccoli, chicken broth, and heavy cream.
Step 2
Lock the lid and set the Instant Pot to high pressure for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
Step 3
Use the natural-release method for 5 minutes, then perform a quick release to release the remaining pressure, about 5 more minutes. Unlock and remove the lid.
Step 4
Stir in the Cheddar cheese, Mexican-style sour cream, and garlic powder. Season with salt and pepper, and serve immediately.