Step 1

In the insert pot of the Instant Pot, add olive oil and heat using the Saute function. Add onions and stir for a couple of minutes until they begin to turn translucent.

Step 2

Add the garlic and stir for just a minute while it becomes fragrant.

Step 3

Add broccoli, carrots, broth, mustard, nutmeg, salt, and pepper. Turn off the Saute function by pressing Cancel. Close the lid and set the vent to the sealed position.

Step 4

Use the Manual/Pressure Cook button to select a cook time of 1 minute at high pressure.

Step 5

When the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully open the lid.

Step 6

In a small bowl, whisk together evaporated milk and flour, creating a slurry. Pour the slurry into the soup mixture and stir to combine.

Step 7

Add shredded cheese and stir until melted. Serve and enjoy!