Select the “Sauté” mode on the Instant Pot.
Heat olive oil. Sauté onion until the onion becomes translucent.
Press the cancel button, add the carrots, potato, broccoli, garlic, spices and water/broth.
Set Instant Pot to manual and cook on high pressure for 5 minutes with a 10 minute natural release.
Use an immersion blender (or an upright blender if you don’t have an immersion blender) to puree the soup. Let the soup cool a bit if using an upright blender.
Add your milk and cheese of choice. Stir until the cheese melts. You may need to use the sauté setting if more heat is needed. Season with salt and pepper and serve.