Add olive oil to your Instant Pot and select the “Sauté’ function.

Once hot, add the diced onion, red pepper, and garlic powder. Season with salt and black pepper and stir to combine. Cook for 2-3 minutes, stirring, or until the vegetables start to soften.

Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.

Add the chicken broth and gently scrape the bottom of the pot with a rubber spatula or flat bottomed wooden spoon to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.

Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to Seal. Set the pressure cook time to 2 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.

Add the cheese, one cup at a time, stirring with each addition until completely melted.

Pour the heavy cream into a separate small bowl. Add several tablespoons of the hot soup and stir to combine. (This process is called tempering and will keep the cold cream from curdling when it hits the hot soup.) Add the heavy cream mixture into the broccoli soup.

Taste and adjust seasonings. Serve with additional shredded cheese