Copycat broccoli cheddar panera soup made with instant pot

1). Turn instant pot on sauté mode. Add butter. When butter is melted add in chopped onions and garlic. Sauté for 5 minutes. Turn instant pot off. 2). Add in broccoli florets (I like to keep mine bigger like the size you would see on a veggie platter, the instant pot breaks them down quite a bit) and carrots along with the chicken broth. Put lid on instant pot and turn the dial on top to sealing. Set on manual for 1 minute then allow the pot to depressurize for 5 minutes before using an oven mit to turn the dial to venting. 3). While the instant pot is cooking the broccoli and carrot mixture. Shred your cheese. Then add the butter to a frying pan at low heat and sauté until melted. Add in the flour and blend using a whisk. Turn the heat off. 4). Add milk to the rue (flour/butter mixture) and turn heat to medium. Continuously whisk, the mixture will begin to thicken up. 5).Once thickened; add the garlic salt, pepper and red pepper flakes. Gradually add a cup of the chicken broth from the instant pot to the frying pan, whisk continuously. Add the grated cheese a handful at a time to the rue. 6).Warm the heavy cream about 30 seconds in the micro. Then add to the frying pan with the rue. 7). Slowly stir the rue until everything is thick and smooth. 8). Add rue to the instant pot slowly and continuously stir the instant pot on sauté mode. Add in a dash of nutmeg and a dash or two of hot sauce (make sure to stir consistently while adding the hot sauce). Turn the instant pot off. 9). Serve alongside your favorite bread.