Turn Instant Pot on and select the ‘Saute’ function.
Add the butter, carrots, celery and salt and saute until the onion is slightly softened, about 5 minutes.
Add broccoli, broth and secure the lid onto the Instant Pot.
Press the ‘Cancel’ button to reset the cooking program, then select the ‘Pressure Cooking’ or ‘Manual’ function and set the cooking time to 1 minute on high pressure.
While the soup is cooking, stir together the half and half, cornstarch, garlic pepper, Italian seasoning and hot sauce in a mixing bowl and set aside.
When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
Open the Instant Pot and press ‘Cancel’ to reset the cooking program.
Now, select the ‘Saute’ function and stir in half and half mixture.
Add cheese slowly and continue to stir until all ingredients are fully combined and cheese is melted. Add in any additional cheese to taste.
Let the soup come to a simmer for about 1 to 2 minutes to help thicken.
Press the ‘Cancel’ button to turn off the Instant Pot. Taste and add any additional seasoning or hot sauce, as neeeded.
Serve and enjoy!
Top with any additional cheese, if desired.