THE PICKY EATER BLOG
Set the Instant Pot to the sauté function on medium heat. Add the chopped onions and the minced garlic. Sauté for 3 minutes, or until onions are soft and translucent.
Add the chopped carrots and broccoli florets. Stir to combine. Sauté for 2-3 minutes.
Add the vegetable stock, salt and pepper. Secure the Instant Pot lid. Set valve to sealing. Set the Instant Pot to High for 10 minutes.
Allow to naturally release for 10 minutes. Then turn the valve to vent to release any remaining pressure. – Transfer to a high speed blender. Blend until smooth, or leave a few chunks of broccoli if you like a chunkier texture.
Return the soup to the instant pot and stir in the cream and cheese.
Serve the soup in individual bowls and top with parsley and cheddar cheese.