Peel and dice the tender broccoli stems. Cut florets to about 3/4 inch and reserve them separately. Shred cheddar from a block.
Using Sauté, melt butter with oil. Cook onion and carrots 4 minutes; add garlic for 30 seconds.
Add 1/2 cup broth and scrape until the bottom is completely clear. Add remaining broth, broccoli stems, potato, Dijon, paprika, salt and pepper. Keep florets, milk and cheddar out.
Lock the lid using the exact model's sealing setup and cook on High Pressure for 1 minute.
Allow a 5-minute natural release, then release remaining pressure only as the model manual directs. Open only after depressurization is confirmed.
Pulse the base three or four times with an immersion blender, leaving some vegetable texture.
On the lowest Sauté setting, stir in reserved broccoli florets and cook uncovered 3 to 5 minutes until just tender. Cancel Sauté.
When bubbling stops, stir in evaporated milk. Add cheddar one handful at a time, stirring until smooth. Add lemon juice, adjust seasoning and serve.
