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Set Instant pot to sauté. Add the butter, olive oil, and onion, cook 5 minutes or until fragrant.
Add the carrot, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper. Pour in the broth. Add the broccoli and bay leaves.
Cover, select the manual setting, and cook on high pressure for 8 minutes.
Once done cooking, use the quick release function and release the steam. Carefully remove the bay leaves and discard.
Blend soup until chunky smooth (not totally puréed).
Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted.
Ladle the soup into bowls and top with fresh thyme. Enjoy!