Select Saute, Medium heat, and preheat your pressure cooker.  Melt 2 tablespoons of butter, place bratwurst in the pot, and cook only until brats get a golden brown. Make sure to turn as needed to brown evenly. If brats are not browning fast enough, increase heat to High.

Remove brats and set them aside until later.

Add the remaining 2 tablespoons of butter to the pot then add onions and sauté until tender. Add garlic and cook for 2 minutes until fragrant.

Turn the saute setting off. Add brats back to the pan and pour beer over the top. Cover, reduce heat to a simmer until the bratwurst is cooked all the way through. Secure lid and select High pressure, 5 minutes cook time. Once cooking is complete, allow pressure to release naturally for approximately 7 to 8 minutes, then a quick pressure release. Once the valve drops, carefully remove the lid.  Remove bratwurst and set aside. Remove the brats and set them aside.

Add chicken broth and broccoli to the pot. Secure pressure cooker lid, set on High pressure and 1 minute cook time. While you are waiting, slice bratwurst into 1/2" slices. Once the cycle is complete use a quick pressure release until the valve drops. Carefully remove the lid.

Using a slotted spoon remove 3/4 of broccoli and set aside. Using an immersion blender directly in the pot, blend the broccoli that remains in the pot with the broth until there are no more chunks.

Turn pot on Saute Low. Whisk in 1/2 teaspoon of xanthan gum (optional thickener) until there are no chunks.

Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.

Add the sliced bratwurst and remaining broccoli back into the pot. Add the salt and pepper and stir.

Turn the pressure cooker on Saute Low, and heat until the soup reaches your desired temperature, stirring frequently. The soup will thicken slightly as it cools.

Turn the pressure cooker off. Ladle into bowls, adjust seasoning, and sprinkle with additional cheese if desired.

In a 6 to 8-quart stockpot, melt 2 tablespoons of butter over medium-high heat. Add bratwurst and sauté just until golden brown on the outside. If brats are not browning fast enough, increase heat to High.

Remove brats and set them aside until later.

Add the remaining 2 tablespoons of butter to the pot then add onions and sauté until tender. Add garlic and cook for 2 minutes until fragrant.

Add brats back to the pan and pour beer over the top. Cover, reduce heat to a simmer until the bratwurst is cooked all the way through. Remove the brats and set them aside.

Add chicken broth and broccoli to the pot. Cover and bring to a simmer. Continue simmering until the broccoli is very tender.

While the broccoli is cooking, slice the bratwurst into 1/2" slices.

Using a slotted spoon remove 3/4 of broccoli and set aside. Using an immersion blender directly in the pot, blend the broccoli that remains
in the pot with the broth until there are no more chunks.

Reduce heat to low. Whisk in 1/2 teaspoon of xanthan gum (optional thickener) until there are no chunks.

Stir in cheeses and allow to melt. Slowly whisk in half and half, until blended.

Add the sliced bratwurst and remaining broccoli back into the pot. Add salt and pepper and stir.

Continue to heat until the soup reaches your desired temperature, stirring frequently. The soup will thicken slightly as it cools.

Remove from the heat. Ladle into bowls, adjust seasoning and sprinkle with additional cheese if desired. Enjoy!