Directions

1. Set pressure cooker to "sear", press "start/stop", and add butter. When butter is melted, add onion and jalapeño peppers. Sauté until onion is translucent, then add flour and stir to make a roux. Cook until roux is golden in color, about 5 minutes.

2. Slowly whisk in milk. Whisk until smooth then add paprika and cheese, continually whisking until cheese is melted.
3. Close and lock the lid. Set the pressure cooker to "soup", adjust the time for 7 minutes, and press "start/stop".
4. When done, do a quick release and make sure all pressure is released before opening the lid.
5. Carefully open the lid and check the sauce for seasoning. Add salt and pepper, if needed. Serve immediately.