Chop onion into a small dice
Roughly chop the rest of the veggies
Set your Instant Pot to sauté
Sauté onions and carrots with a sprinkle of salt in olive oil until soft, about 5 minutes
Add the rest of the veggies and the chicken broth
Cook on high pressure for 7 minutes
Release the pressure and coarsely mash the soup with a potato masher
Add the milk and cheese and start to melt
Add salt and pepper to taste
Serve with buttered ciabatta rolls