I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.
Per Serving: 527 calories; protein 15.7g; carbohydrates 10.8g; fat 48.2g; cholesterol 166.3mg; sodium 1231.1mg.