Place all of the ingredients for the soup into the base of the instant pot and secure the lid. Set the steam valve to sealed and cook on ‘soup’ or ‘manual’ for 45 minutes.

While the soul is cooking, melt the 6 tbsp. butter in a small sauce pan.

Whisk in the 1/2 C. flour and cook for a minute or two.

Slowly whisk in the 1 1/2 C. almond milk until smooth and creamy; remove from the heat and set aside.

Once the instant pot is done, do a quick release of the pressure and add the roux to the soup, stirring to combine.

Serve right away and enjoy!

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