Instant Pot Broccoli Cheddar Soup

0 Set the Instant Pot to the “Saute” mode and melt the butter. Add the chopped onion and cook for about 2-3 minutes until it’s translucent. 
1  Add the minced garlic and saute for another 30 seconds until fragrant. 
3 Add the chopped broccoli florets and shredded carrot to the Instant Pot. Stir in the smoked paprika, nutmeg, dry mustard, salt and pepper. 
4 Pour in the vegetable broth. Stir well to combine all the ingredients.
5 Close the Instant Pot lid and set the valve to the “sealing” position. Cancel the “Saute” mode and select the “Soup” mode. Set the cooking time for 5 minutes at high pressure. 
6 Once the cooking cycle is complete, do a quick release of pressure by carefully turning the steam valve to “venting”.
2 If you are using the cornstarch or flour to thicken the soup, mix in 1 tablespoon of cornstarch and 2 tablespoons of water. This will create a slurry that helps thicken the soup evenly. Set aside.
7 Once the pressure has fully released, carefully open the lid. Stir in the cornstarch slurry and cream to allow it to come to a simmer.
8 Add the shredded cheddar cheese and stir until the cheese is melted and the soup is creamy.
9 Taste and adjust seasoning as needed. If the soup is too thick, you can add a bit more broth to achieve your desired consistency.