Press the "saute" button on your Instant Pot. Add 1 tablespoon olive oil. Once hot, add diced onion, diced carrots, peeled diced potatoes and garlic. Add ¼ teaspoon salt. Saute until onion is softened, about 5 minutes. If onion or garlic stick to the bottom of the pot, add 1 tablespoon of vegetable broth to deglaze.
Add ½ teaspoon black pepper, and 2 tablespoons nutritional yeast (optional). Add frozen broccoli and vegetable broth. Stir to combine.
Put the Instant Pot lid into place and set the valve to sealing. Select "high pressure" and set timer to 2 minutes. It will take 15-18 minutes to come to pressure. When the 2 minutes are complete, do a quick pressure release - careful, a lot of hot steam will come out! It may take up to a minute for all of the steam to release.
Remove the Instant Pot lid. Test a potato for doneness (see note if not completely done). Stir in ½ cup unsweetened soy milk. Use an immersion blender (this is the one that I use) to puree the soup, careful to avoid the bottom of the pot. Once blended, add another ½ cup of soy milk to thin (if needed).
Taste for salt and pepper. Garnish with fresh parsley, additional nutritional yeast for "cheesiness", and your favorite vegan cheese and crackers. Enjoy!
If the potatoes aren't done after 2 minutes of cooking: put the Instant Pot lid back in place and set the timer to 1 minute on high pressure. The Instant Pot will come to pressure much more quickly than before. When the 1 minute timer is complete, do a quick pressure release.
Almond, cashew, or oat milk can be used in place of soy milk. Make sure to choose an unsweetened, unflavored non-dairy milk.
Can I use a regular blender instead or an immersion blender? Short answer: yes. Long answer: you will need to work in batches and blending hot liquid can be dangerous. Work in small batches and don't fill your blender completely full.