1. Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat for a minute. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Pour in the chicken or vegetable broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. This prevents a “Burn” notice. Add the chopped broccoli florets to the pot.

3. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes on high pressure.

4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, you can safely open the lid.

5. Stir in the milk, heavy cream, Dijon mustard, salt, and black pepper. The soup will look a bit thin at this stage.

6. Gradually add the shredded cheddar cheese, stirring continuously until it is completely melted and smooth. Do this in batches to prevent the cheese from clumping.

7. Taste the soup and adjust seasonings if needed. If you prefer a smoother soup, you can use an immersion blender to blend a portion of it, or carefully transfer some to a regular blender (vent the lid to release steam) and then return it to the pot. Serve hot.