Step 1

Switch on the Instant Pot and set to Saute mode.

Step 2

Add oil and butter. Once warm, stir in the chopped onion, minced garlic, and celery. Saute for 1 minute.

Step 3

Add cauliflower, carrot, and potato. Saute for a minute.

Step 4

Add Bell pepper, Broccoli and peas, followed by the seasoning, Chili flakes, salt and pepper.

Step 5

Pour in the stock.  Mix everything well.

Step 6

Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 5 minutes. Then let the pressure release naturally for 5 minutes, followed by manual pressure release.

Step 7

Stir in Heavy cream and Parmesan cheese.  Mix until the cheese has melted and mixed well ( Don't overmix else the veggies will become really mushy).

Step 8

Serve hot with more parmesan cheese sprinkled on top, along with a crusty piece of bread.