- 5 tbsp butter
- 1.5 cups Broccoli , cut into florets
- 2 cups chicken broth (or vegetable broth)
- 1 onion , finely diced
- 12-15 baby carrots , diced (or
2 whole carrots, diced)
- 2 ribs celery , diced
- 2 cloves garlic , minced
- 1 1/2 tsp kosher salt
- 1 tsp pepper
- 1 tsp ground mustard
- 1/4 tsp ground nutmeg
- 2 cups heavy cream
- 10-12 ounce sharp Cheddar cheese , shredded
- hot sauce to taste (optional)
Add butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add the remainder of the Pot Mixture ingredients and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Use an immersion blender to process until smooth.
Add cheese in
1/2 cupincrements stirring between each addition until melted.
Add hot sauce to taste (optional). Serve warm.