Step 1

On the Instant Pot press on SAUTÉ (on normal) and melt the butter. Add the diced onion and carrot, and sauté for a few minutes.

Step 2

Switch off the sauté setting, and add broccoli, zucchini (if using), stock, bay leaves, salt and pepper.

Step 3

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.

Step 4

Carefully remove the lid, pour in the milk, and add the cheddar. Stir until the cheese is completely melted, and everything is well combined. Have a taste and adjust seasonings to your preference.

Step 5

If you want a thicker soup, press on the SAUTÉ setting and add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix that in, and stir until the soup is nice and thick.

Step 6

Ladle into soup bowls, serve with extra cheddar cheese and crusty bread.