Add some olive oil to the Instant Pot, and turn on the SAUTÉ setting. Add diced onion and garlic, and sauté for a few minutes, until soft and translucent. Turn off the Instant Pot by pressing cancel.
4 garlic cloves, 1 onion
Use a wooden spoon or spatula to scrape the bottom of the pot to loosen up any stuck bits of onion.
Add broccoli florets, diced carrots, diced potatoes, seasoning and vegetable stock. The liquid will not cover the vegetables. Seal the lid on the pressure cooker, and turn on the MANUAL or PRESSURE COOK setting. Set the timer to 4 minutes.
2 heads broccoli, 3 cups vegetable stock, 2 medium carrots, 3 medium potatoes, 1 bay leaf, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, ¼ teaspoon salt, ½ teaspoon dried thyme
Leave the Instant Pot to naturally release pressure for 5 minutes, before you turn the valve and perform a quick release.
Remove the bay leaf from the pot. Use an immersion blender to blend the soup smooth. It will be quite thick at this point.
Then, add half and half and cheddar cheese. Stir with a spoon until the cheese has melted into the soup. If you want to make the soup thinner, you can add a little vegetable stock or water until you're happy with the texture.
½ cup half and half, 1 cup cheddar cheese