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OUR PRODUCTSTurn on Sauté mode (Instant Pot) or heat a pot on the stove. Melt butter and cook onions 3–4 minutes until lightly browned.
Add garlic, celery, and seasoning. Cook 1–2 minutes to open up the flavors.
Stir in broth, roasted pecans, and chipotle.
Instant Pot: Pressure cook 20 minutes, natural release 10 minutes. Stovetop: Simmer gently for about 40 minutes.
Add honey, cream, and brandy. Warm gently without boiling.
Blend until creamy using an immersion blender or regular blender (carefully!).
Taste and season. Serve in small cups or bowls, topped with parsley and chopped pecans.