Place the broccoli florets, diced onion, grated cheddar, salt and pepper in the Instant Pot.

Add the chicken or vegetable stock.

Cover with lid making sure the seal is set to sealed, not venting.

Press Manual, and set to high pressure for 7 minutes.

 Once the time is up quick release the valve.

Transfer 1 cup of the soup to a blender with the heavy cream.

Place in a blender and process until smooth.

Then add the blended mixture back to the Instant Pot.

Press cancel and then Sauté.

Bring the soup to a simmer for 4-5 minutes until thickened.

Taste and season with more salt and pepper if needed.

Serve immediately or let it cool down and store in the fridge.

Refrigerate leftovers in a covered glass container or jar for up to 4 days.