Instant Pot Broccoli and Cheddar Jack Soup
from butterYum
makes 4 servings
INGREDIENTS
2 tablespoons unsalted butter
2 cups diced onions
1 cup diced celery
1 cup shredded carrots
4 cups bite-size broccoli florets
3 cups chicken stock (try my homemade)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
12 ounces pepper jack cheese, shredded
1 teaspoon dijon or spicy brown mustard
salt and pepper to taste
DIRECTIONS
Using the “sauté” function, place the butter and onions in the inner pot and cook, stirring frequently, until the onions are translucent, about 3 or 4 minutes.
Add the celery and carrots and sauté for another couple of minutes, stirring frequently; press “cancel” on the instant pot to stop the sautéing process.
Add the broccoli florets and chicken stock to the inner pot and cover with lid (locked and vent set to “sealing”); press the “manual” or “pressure” button and select a cook time of 1 minute.
Manually release the pressure from the instant pot.
On the stovetop over medium-high heat, melt 4 tablespoons butter in a 10-inch skillet or 2-quart saucepan, then add 4 tablespoons of flour and whisk together until no dry flour remains; continue whisking for 3 or 4 minutes.
Slowly whisk the milk into the butter/flour mixture and continue whisking until the mixture reaches a full boil and thickens; remove from heat.
Pour the butter/flour/milk mixture into the instant pot; add the shredded cheese and mustard and stir until the cheese is completely melted.
Taste the soup and add salt and pepper as needed.