Set the Instant Pot to the saute function. Add the butter and onion, saute for 2 minutes.
Add the flour and garlic, saute for an additional 2 minutes. Add the carrots, broccoli, nutmeg and vegetable stock.
Change setting to manual, high pressure and set for 15 minutes.
Use quick release method. Stir in the cream and cheddar cheese. Season to your liking with salt and pepper. Broccoli should easily break into small pieces. Serve hot.
If you've tried this recipe, make sure to come back and let us know how you liked it!
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Notes
Please note that you can easily double this soup by doubling the amount of ingredients, but you do not need to change the cooking time. However, this depends on the size of your pressure cooker.Generally speaking, never fill your pressure cooker more than 1/2 to 2/3 full, although with raw broccoli, there is a ton of air between, so this is hard to judge. You should be fine in a 6qt or larger pressure cooker.