Mix dry seasonings: onion, garlic, parsley, salt, pepper
Use Saute function (high) on the Instant Pot to melt butter.
Add dry seasonings to butter, cook for 1-2 minutes.
Add the potatoes, carrots, 1 cup water, coconut aminos. Stir.
Secure the lid and pressure release valve. Cook on high pressure for 4 minutes.
While cooking, in a separate bowl add yogurt, flour, milk, and remaining 2 cups water. Whisk until smooth.
Once cooking time has passed, allow 10 minutes natural release, then quick release the pressure (if liquid spurts, wait 5 minutes then try again).
Turn the Instant Pot to Saute.
Stir in the yogurt/flour mixture (it’s okay if the potatoes break apart a little as you combine the ingredients, this will thicken the soup).
Continue cooking, stirring constantly, until the soup simmers and thickens.
Turn off heat, add cheese then stir until melted.
Serve immediately (or keep warm in the Instant Pot).