This creamy, veggie-packed soup comes together fast thanks to the Instant Pot, turning tender broccoli florets, sweet diced carrots, and a fragrant blend of garlic, nutmeg, and smoked paprika into a rich, spoonable bowl of comfort. A quick partial blend keeps things velvety while still leaving satisfying chunks of broccoli and carrot throughout. Sharp cheddar melts in handful by handful until the broth turns glossy and thick, and a finishing swirl of heavy cream rounds out the flavor beautifully. It’s hearty enough to be a full meal on its own, ladled hot into bowls and topped with a little extra shredded cheddar. Because the base builds from broth, cream, cheese, and vegetables rather than any flour-based roux, it’s a solid, satisfying choice for a gluten free dinner rotation.
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Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the carrots, nutmeg, mustard powder, smoked paprika, salt, and pepper and cook for 1 minute more.
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