Prepare the cauliflower and broccoli by trimming the stems and cutting them into bite size pieces. Put the cauliflower in a colander and rinse under cold water. Repeat with the fresh broccoli. Put the prepared broccoli and cauliflower into the metal insert of the Instant Pot.
Peel and slice the carrots and put them into the Instant Pot insert.
Add the minced garlic, salt, pepper, bay leaf and cooking wine to the Instant Pot.
Add the vegetable or chicken stock to the instant pot.
Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
Press the manual button and set the time for 5 minutes. Once the Instant Pot has finished pressure cooking allow to naturally release the steam for 15 minutes.
Once the Instant Pot has finished pressure cooking allow it to naturally release the steam for 15 minutes. After fifteen minutes push the valve to the releasing position and allow the steam to release. After fifteen minutes push the valve to the releasing position and allow the steam to release.
Carefully open the Instant Pot lid allowing the steam to billow out away from your face and hands. Push the off button then push the saute button.
Add the milk or half and half to the soup in the Instant Pot.
Mix the cornstarch with the water in a small bowl and add the slurry to the Instant Pot.
Stir to combine well. As the soup heats it will begin to thicken slightly. Once the soup has thickened slightly press the off button and unplug the Instant Pot.
Makes about 6 servings. Top each serving with snipped green onion if desired.
To freeze allow soup to cool and transfer to individual freezer containers before freezing.