this was really good 👌

Doubled the batch and converted to IP. Used two 12 oz bags frozen cauliflower, ~5 medium potatoes (unpeeled, cubed small), generous 3/4 bag julienned carrots. Omitted sour cream. In combo of oil, vegetable broth, and vegan butter, sauté onions, carrots, celery, potatoes, and generous garlic 5 min. Then combine remaining ingredients (including salt, pepper, all purpose seasoning) except milk and flour. Do 7 min high pressure with a quick release. Then, remove bay leaves, turn on sauté mode, and stir in milk (2 c regular, 2 c vegan) and 1/2 c flour. I also add approximately 1/2 c nutritional yeast, some shredded cheese, and more garlic herb seasoning, salt, garlic salt (it needs more).

Great im only filling this out because you don't have a way to skip this to get to the recipe and I'm hungry now leave me alone