Set your Instant Pot to Sauté mode and let it preheat.

Add 1 tbsp. (15ml) olive oil and the chopped shallots to the pot, stirring to cook for 2 minutes until softened.

Pour in 0. 5 cup (120ml) of veggie stock, then stir in the 1 lb (450g) of broccoli florets and 1 tbsp. (4g / 0.14 oz) of chopped cilantro until well mixed.

Sprinkle the 1 cup (112g / 4 oz) of shredded mozzarella cheese evenly over the top of the broccoli mixture.

Seal the lid of the Instant Pot and set it to cook for 8 minutes on Manual mode at High pressure.

Once the cooking cycle finishes, allow the pressure to release naturally for 10 minutes, then carefully vent any remaining steam and open the lid.

Don't Skip the Sauté: Taking the 2 minutes to sauté the shallots in oil is crucial. It releases their natural sugars and builds a deep flavor foundation that infuses into the veggie stock and the broccoli.

Drain Excess Liquid: Instant Pots rely on steam, which means there might be a little leftover stock at the bottom of the pot. Use a slotted spoon when serving to plate the perfect bite without making your plate watery.