Step 1

Set Instant Pot to the sauté function, and add olive oil, butter, onion, and carrots. Cook for 5 minutes, until fragrant and slightly softened. Add broccoli, cauliflower, thyme, salt, nutmeg, cayenne and black pepper, followed by the broth. Cover, seal, and cook for 8 minutes on manual/high pressure.

Step 2

When finished, use the quick release function to vent steam. Puree the soup using an immersion blender, or transfer to a regular blender, puree, then return to the Instant Pot. (An immersion blender is so much easier here!)

Step 3

With the Instant Pot on the keep warm setting, stir in the milk and cheese. Let sit for about 5 minutes, until the cheese is melted and smooth.

Step 4

Garnish as desired with fresh herbs or more cheese. Serve with bread, crackers, biscuits, etc. as desired. Enjoy!