Servings: 8 Ingredients:
3 tbsp olive oil
1 medium onion, finely diced
2 carrots, diced
2 cloves garlic, minced
1/4 cup all purpose flour
3 cups vegetable or chicken stock
6 cups broccoli florets (I like to use frozen)
1 tsp paprika
1 tsp dijon mustard
1 1/2 cups monterey jack cheese, shredded
1 1/2 cups sharp cheddar cheese, shredded
1 cup milk
salt and pepper to taste
Press the Sauté button on the Instant Pot and add the oil. When the oil is hot, stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent
Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. (Make sure to scrape the bottom of the pot to make sure none of the flour mixture has stuck to the bottom.)
Add the broccoli to the pot, put on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.
At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and mustard and stir until incorporated.
Stir in the cheeses, mixing well until fully melted. Once melted, add in the milk and season with salt and pepper to taste.
Optional: I like to use my immersion blender to blend the soup so some of it is smooth and some chunky. You can also take half of the soup and put in a blender. Blend until smooth and creamy and then add it back to the pot. This will make a thicker soup.