Turn your Instant Pot on and press the saute function (“more”) and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes until onions are translucent, or 3-4 minutes.

Add in the carrots, broccoli, garlic powder and chicken broth.

Cover the Instant Pot and lock the lid in place. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 1 minute.

While the pot heats up and reaches pressure melt your 1/4 cup of butter in a large stockpot. Slowly whisk in the flour to form a roux.  Set aside. Heat up the milk while the Instant pot time finishes. 

When the timer beeps indicating the time is up on your Instant Pot, do a quick release and remove the lid when you can.

 Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens.

Stir in the milk and half the cheese, until it melts. Stir in the rest of the cheese until completely melted.   Add shredded chicken and stir to combine.

Stir in the salt and pepper.  Remove a ladle full of soup and place in a small bowl.  Mix in 2 Tbsp of cornstarch and whisk to create a slurry.  Add back into the pot and stir until the soup thickens.

Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week.  This soup also freezes well.