Heat up olive oil in your Instant Pot on the SAUTE setting.
1 teaspoon olive oil
Sauté diced onion and finely diced garlic for a few minutes until soft and translucent. Press cancel to turn the pressure cooker off.
1 onion, 3 garlic cloves
Peel and dice the potatoes into 1-inch chunks. Cut the cauliflower into florets.
2 medium potatoes, 1 large head cauliflower
Add potatoes, cauliflower, vegetable stock and seasoning to the Instant Pot. Use a wooden spoon or spatula to scrape the bottom of the pot to loosen up any stuck pieces of onion.
2 ½ cup vegetable broth, ¼ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon nutmeg
Seal the lid, and cook on PRESSURE COOK or MANUAL setting, set the timer to 8 minutes.
Turn the valve to manually release the pressure as soon as the timer is up. Remove the lid.
Use an immersion blender or hand blender to blend the soup smooth.
Optionally, add shredded cheese and cream to the soup. Add any additional seasoning to taste, and serve.
½ cup heavy cream, ½ cup shredded cheddar cheese