Directions:

Chop broccoli, carrots and onions into smaller chunks and add them to the instant pot.

Add the stock.

Add the light cream cheese.

Place the lid on the instant pot and seal.

Use the manual setting, and set the timer for 4 minutes.

It will take about 10 minutes to reach pressure.

When the timer sounds, use the quick-release valve.

Remove lid, add cheddar cheese and stir.

Turn the instant pot to saute.

Allow the soup to cook for about 3 minutes, but keep an eye on it and do not let it boil!

Turn the instant pot off, and serve immediately.

Allow leftovers to cool to room temperature before stirring in an airtight container in the fridge.