This fantastic recipe is perfect for when you have leftover cheese in the fridge and want a quick midweek meal! The recipe uses an instant pot however you can get the same results in a pan over the stove!
3 tablespoons butter
1 whole small/medium onion finely diced
2 whole large carrots diced
1clove garlic minced
1/4 cup all-purpose flour
3 cup chicken or vegetable broth
15-6 cup broccoli florets
1 1/4 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon dijon mustard
1 teaspoon dried dill weed
1/2 teaspoon black pepper
CHEESE! This recipe calls for around 6-10 cups of cheese, whatever you have in the fridge but especially any cheddars, parmesan, blues. (anything that melts well and tastes cheesy!)
1 cup milk
Press the Saute button on the Instant Pot and add butter. When butter is melted stir in onion and carrots and cook until onion is translucent, about 2-3 minutes.
Stir in garlic and flour, and cook for 1 minute and stir in broth. Continue stirring until no flour lumps remain.
Add broccoli to the pot, cover, 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 lid and turn off the pot.
Stir in salt, paprika, dijon, dill, and pepper.
Stir in cheeses, mixing until fully melted and stir in half and half just before serving.
Recipe from https://heatherlikesfood.com