Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep Instant Pot on saute so it can start heating up the broth.
3. Add in carrot, broccoli, chicken, noodles, garlic powder, pepper, red pepper and salt.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW PRESSURE to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Stir it into the Instant Pot. Turn Instant Pot to saute setting. Let thicken for a couple minutes. Then turn off saute setting.
6. Pour a cup of the hot soup in with the half and half to temper it. Pour the mixture into the pot and then stir in the cheddar. Taste test and add salt and pepper to taste, if needed.
7. Ladle into bowls and enjoy!

Slow Cooker Instructions

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Transfer to the slow cooker.
2. Stir in the broth, carrot, broccoli, chicken, garlic powder, pepper, red pepper and salt.
3. Cover and cook on high for 2 hours. Add in the noodles and cook for 20 more minutes.
4. In a small bowl stir together the cornstarch with 3 Tbsp cold water until smooth. Stir it into the slow cooker.
5. Pour a cup of the hot soup in with the half and half to temper it. Pour the mixture into the slow cooker and then stir in the cheddar. Taste test and add salt and pepper to taste, if needed.
6. Ladle into bowls and enjoy!