Set the pot to a sauté mode and add the oil. Add chopped garlic and allow the flavors to infuse.
Now add onions and sauté for a minute or two till the onions look translucent. Add salt, cauliflower, broccoli, and jalapeño and sauté for a minute.
Add broth, milk and close the lid and seal the vent.
Set pressure cooking in the soup mode for 15 minutes.
After the cooking time, wait for the NPR and open the lid as soon as the valve drops to its original position.
Use a whisker or a hand blender to purée the veggies in the broth.
Now add cream and cheese and mix well. Add water or broth for a thinner soup. Bring the soup to boil in the sauté mode and adjust salt and pepper.
Once the soup becomes little thick, switch the instant pot off and serve the soup with chopped scallions, red pepper flakes and some cheddar cheese.