Turn your Instant Pot or pressure cooker to SAUTE mode and add the butter. Once the pressure cooker is hot, stir the butter around the pot to make sure the pot is covered in the butter. Add the garlic and onion and cook for 2-3 minutes to soften the onion. Add a small amount of the broth and use the spoon to deglaze and the pot by scraping up all the browned bits that were created when cooking the garlic and onion.

Add the carrot, celery, broccoli, cauliflower, broth, paprika, nutmeg, salt and pepper and give the soup a good stir.

Close the lid on the pressure cooker and seal, making sure the vent is pointing to sealed. Cook on Manual HIGH Pressure for 3 minutes. When it is done cooking do a quick release and let all of the steam out of the Instant Pot.

Once the steam is released, carefully open the lid.

If you want a creamier soup, use an immersion blender to puree all of the soup or remove a portion of the soup and puree that. You can also use a blender to puree a small amount of the soup. Return the soup to the Instant Pot.

Add the milk, cream and cheese and stir well. Let sit for a minute or two until the cheese melts. Taste and adjust seasonings.

Garnish with extra cheese, fresh parsley, croutons and crushed red pepper.