This is from Whole Food Bellies but I have changed the format, so for more professional looking recipe with better instructions, go to the link. I also added my notes on the side. I liked that I had everything in my kitchen for this already! It did take longer to saute than I expected. She also has the non-Instant Pot version on her blog.
Saute in Instant Pot:
3 tbsp butter
1 medium onion finely diced
2 cups diced carrots
2 cloves garlic minced
When onions are beginning to become translucent, add:
1/4 cup all purpose flour
Once it is stirred in, add:
3 cups vegetable stock (I only had chicken broth, so I used that)
6 cups broccoli florets
Cook on high pressure for 8 minutes. Quick release steam, then add:
1 tsp paprika
1 tsp dijon mustard (I had ground mustard, so I added that... no idea if that's a kosher substitute in the cooking world but tasted fine to us!)
Once the seasonings are mixed in, add:
1 1/2 cups monterey jack cheese shredded (I only had monterey jack, so I added 3 cups of that and a few slices of American cheese)
1 1/2 cups sharp cheddar cheese shredded
Once cheese is melted in, add:
1/2 cup milk
1/2 cup heavy cream (or sub more milk instead) (I used 1 cup of heavy cream and no milk)
salt and pepper to taste (Because we didn't have sharp cheddar cheese and my chicken broth was low-sodium, some of us ended up adding quite a bit of salt and pepper at the table)
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