Turn the Instant Pot onto saute mode and add oil and butter. Once the butter is melted, add the diced onions and carrots and stir until slightly softened (about 3-4 minutes).
Add the garlic cloves, stir until fragrant and add the cumin powder, salt, turmeric powder and quinoa and stir for 2-3 minutes until everything is well combined.
Add the broth , mix again and then place the broccoli florets directly on top of the mixture (without mixing them in).
Switch the Instant Pot to High Pressure mode and set timer for 1 minute. Quick Release after 5 minutes. Open the pot, switch the IP to saute mode and add in the milk. Stir and cook for an additional 3-4 minutes so the quinoa slightly thickens. Add cheese and stir until well combined. Taste for salt and add extra if needed. (The quinoa will thicken as it sits for a few minutes)
If you want to make this spicy, add a few dashes of crushed red chili flakes or sriracha ! Or additionally add diced green chilis when adding the onions in step one.
Serve hot and enjoy! Store refrigerated for upto 3-4 days.