Chop your fresh broccoli into florets.

Shred the carrots and cheddar cheese.

Dice the onions finely.

Set your Instant Pot to the 'Sauté' mode.

Add a little oil or butter, then sauté the onions until they become translucent and fragrant.

To the sautéed onions, add the chopped broccoli and shredded carrots.

Stir them for a minute or two, just enough to infuse them with the flavor of the onions.

Add your chicken broth or stock to the pot.

This liquid will form the base of your soup and help cook the vegetables under pressure.

Secure the lid of your Instant Pot and set the valve to the 'Sealing' position.

Cook on high pressure for about 5 minutes. This time is sufficient to soften the broccoli and carrots.

Once the cooking time is up, carefully do a quick release by turning the valve to ‘Venting’. Wait until all the steam has escaped and the pressure indicator has dropped before opening the lid.

For a smoother soup, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, you can leave it chunky.

Set the Instant Pot back to ‘Sauté’ mode.

Gradually add the shredded cheddar cheese to the soup, stirring constantly until it melts completely.

Stir in the milk to give the soup a creamy texture.

Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve hot, garnished with extra cheese or fresh herbs if desired.