Prep your ingredients by dicing your onion, grating your carrots and chopping your broccoli into small florets. Set aside.
Set the Instant Pot to saute and add olive oil. Allow to heat over medium and add in the onion. Saute until fragrant.
Once translucent and fragrant, add in your carrot and mix to combine. Add in the broccoli, chicken broth, Worcestershire sauce, and spices. Bring to a simmer.
Place the lid on the Instant Pot with the steam release handle set to "sealed". Turn the Instant Pot to "pressure cook" and set the timer for 3 minutes. Allow to come to temperature and once finished cooking for 3 minutes, allow to quick release.
After removing the lid, check the texture for desired level of chunkiness. If you prefer a smoother soup, mash the contents with a fork or potato masher until it has the desired level of chunkiness.
Next, add in the cream and cheddar cheese. Put the Instant Pot back on low or medium saute and allow the cheese to melt completely. If the soup is too runny, mix together a bit of cornstarch and water and simmer to thicken.
Once at the desired thickness, taste for seasoning and adjust as necessary.