Set the Instant Pot to the “saute” setting on high. Add the olive oil to the pot. Add the cauliflower, carrots and minced garlic to the pot. Saute uncovered for 2 – 3 minutes, stirring occasionally.
Add the paprika, salt and pepper to the pot and stir. Then pour in the vegetable broth. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes. When it is finished cooking, allow it to natural release until the float valve drops down. If it takes longer than 10 minutes you can follow the manufacturer’s instructions to quick-release pressure.
Add the cheddar cheese and the cream cheese to the pot and stir to combine. Use an immersion blender to blend the soup until it is creamy and smooth or you reach your desired consistency. You can also transfer the soup in batches to a regular blender.
Serve with your choice of toppings.
Recipe Notes
I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.