STOVETOP INSTRUCTIONS:
1. In a large stock pot over medium heat, melt the butter. Add the diced onion and minced
garlic and sauté for two minutes.
2. Stir in the flour and allow it to cook for one minute. Stir in the broth until it is a smooth
consistency.
3. Add broccoli, cauliflower, carrots, salt, pepper, and paprika. Bring to a boil.
4. Reduce the heat and simmer until the vegetables are soft, about 20 minutes.
5. Gradually stir in the milk or half and half. Next, gradually stir in the cheese, stirring
continuously, until it melts. Serve immediately.

INSTANT POT INSTRUCTIONS:
1. Start the Instant Pot in sauté mode and melt the butter. Add the diced onion and minced
garlic and sauté for two minutes.
2. Stir in the flour and allow it to cook for one minute. Stir in the broth until it is a smooth
consistency.
3. Add broccoli, cauliflower, carrots, salt, pepper, and paprika. Press cancel and put the lid
on the Instant Pot with the vent in the sealing position.
4. Set the Instant Pot on manual mode at high pressure for eight minutes.
5. When the Instant Pot beeps, use the quick release method to release the pressure.
6. Open the lid and set to sauté mode again. Gradually stir in the milk or half and half. Next,
gradually stir in the cheese, stirring continuously, until it melts. Press cancel and serve!