Stovetop Instructions

1. Melt butter in a dutch oven or stockpot over medium heat and add diced onion. Sautee for a minute, then add garlic and a pinch of salt; cook for another 2 minutes.
2. Whisk in the flour and continue to whisk for 1-2 minutes to cook it down. Incorporate the vegetable stock into the flour mixture by whisking it in. Combine half-and-half, salt, pepper (to taste), and white pepper in a mixing bowl. Then stir in the broccoli, cauliflower, and carrot. Simmer for 15-20 minutes, or until vegetables are tender enough to be pierced with a fork.
3. Remove from the heat and, in batches, stir in the shredded cheese. Season with salt and pepper to taste, and serve!

Instructions for the Instant Pot:

1. Melt butter in your Instant Pot’s sautee function and add diced onion. After a minute, add the garlic and a pinch of salt. Whisk in the flour and continue to whisk for 1-2 minutes to cook it down. Add white and black pepper, as well as a pinch of salt to taste. 2 cups vegetable stock, whisked in with the flour mixture Mix in the broccoli, cauliflower, and carrot.
2. Put the lid on the Instant Pot and secure it. For a total of zero minutes, set the pressure to high. When it reaches pressure, carefully and quickly release the pressure.
3. Warm the half-and-half in a small saucepan on the stovetop while the Instant Pot works its magic. Stir in half-and-half once the pressure has been released after cooking. In batches, add the shredded cheese, stirring to melt between each addition. Adjust the salt level to taste (since you couldn’t while cooking).