Place the inner pot in Instant Pot and hit “saute” button. Add broth and warm it up. If you’re using frozen stock, put it in as frozen and start thawing it in the pot.

Meanwhile, cut the potatoes into small cubes. (I use this handy tool to expedite the process.)

Add the potatoes, salt and garlic powder into the pot with chicken stock. (If you're using frozen stock, no need to wait for the stock to fully thaw, but make sure there’s at least 1 cup of liquid thawed.)

Cover and make sure the valve is set to sealing. Click “cancel” button, and then Manual/Pressure Cook button. Set it for 3 minutes on High. (Note: It took 24min for IP to come to pressure with some frozen stock.)

Once the time is up, let the Instant Pot release pressure naturally for 5 minutes. Then turn the valve to venting to release all the remaining pressure. When the pin drops, carefully open the lid.

Hit “saute” button, add broccoli and milk. Bring it to a boil.

Meanwhile, in a small bowl, mix cornstarch with 1 tablespoon of water. And add it to the soup while it’s boiling. Mix everything well and cook until broccoli is softened.

Add cheese and stir until it's fully melted. Serve with more cheese, if desired.