Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 13 minutes
Ingredients:
- 2 tablespoons butter
- 2 small carrots, peeled and chopped
- 1 small yellow onion, chopped
- 2 tablespoons almond flour
- 1 garlic clove, minced
- 3 cups homemade vegetable broth
- 5 cups broccoli florets
- 1 teaspoon dill weed
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 American cheese slices, cut into pieces
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Pepper Jack cheese
- ½ cup shredded Parmesan cheese
- 1 cup half-and-half
Directions:
1. Place the butter in the Instant Pot and select “Sauté.” Then add the carrot and onion and cook for about 2-3 minutes.
2. Stir in the flour and garlic and cook for about 1 minute, stirring continuously.
3. Stir in broth and cook for about 1 minute or until smooth, stirring continuously.
4. Select “Cancel” and stir in the broccoli.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 8 minutes.
7. Select “Cancel” and carefully do a “Quick” release.
8. Remove the lid and immediately stir in the dill weed, paprika, salt, and black pepper.
9. Add cheeses and half-and-half and stir until melted and well combined.
10. Serve immediately.
Nutrition Information per Serving:
Calories: 372
Fat: 27.3 grams
Carbohydrates: 12 grams
Protein: 19.8 grams
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