Set Instant Pot to saute function. Add butter and chopped onion, saute for 2 minutes.
Add flour and garlic, saute for an additional 2 minutes.
Add carrots, broccoli, nutmeg and vegetable stock.
Change setting to manual, high pressure and set for 15 minutes.
Use quick release method.
Stir in cream and cheddar. Season to your liking fine sea salt and freshly ground pepper. Broccoli will easily break into small pieces.
Serve hot with crusty bread.
If you've tried this recipe, make sure to come back and let us know how you liked it!
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.