Begin by washing and chopping your selected vegetables into bite-sized pieces and set aside.

Combine the cream cheese and shredded cheddar cheese until smooth and creamy.

Add the chopped vegetables to the cheese mixture and stir until all veggies are well-coated.

Pour the mixture into an Instant Pot or greased baking dish and add vegetable broth around the mixture.

If using Instant Pot, secure lid and cook on pressure for 15 minutes; for baking, preheat oven to 375°F and bake for 30-35 minutes.

Allow to cool slightly before serving alongside a fresh salad or crusty bread.