Instant Pot Best Broccoli Cheddar Cheese Soup

pressureluckcooking.com

Mickey

8 tablespoons (1 stick) salted butter

1 red onion, diced

1 red bell pepper, diced

2 medium carrots, peeled and diced

3 ribs celery, diced

8 ounces baby Bella mushrooms, sliced (optional, but adds some serious flavor)

½ cup all-purpose flour

48-ounces (3 pounds) frozen or fresh broccoli florets, divided (1 pound before pressure cooking and 2 pounds after)

6 cups chicken, garlic or vegetable broth

1 cup heavy cream or half & half

1 tablespoon dried thyme

1 teaspoon garlic powder

2 teaspoons of either seasoned salt, Tony Chachere’s Creole seasoning or 1 teaspoon of each

16 ounces (4 cups) shredded sharp Cheddar cheese (you can even add up to one more cup if you want it crazy, crazy cheesy)

5.2 ounce package of Boursin spreadable herb cheese (any flavor and also totally optional for extra flavor)

1 tablespoon Worcestershire sauce

Croutons, for topping (I like pumpernickel and/or rye)

Directions at pressureluckcooking.com

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