First, turn on the pressure cooker and select the browning function, sauté if using instant pot. Add olive oil to the pot and sauté the onions and garlic until soft, translucent and flavour is released.
Add the potatoes, broccoli floret and ginger and stir in the softened onions and garlic for about 30 seconds. The whole process took about 2 minutes. Cover with the chicken broth and milk, add salt, black pepper, cayenne pepper and stir together to combine. Put the pressure cooker lid on securely to lock, turn the valve to close or sealed if using instant pot. Select the meat function (PKP) or high pressure if using instant pot and cook for 4 minutes.
Once it is done, do a quick release and turn off the pressure cooker. Using an immersion blender or a blender, blend the soup until desired texture is achieved. I prefer mine smooth. You can also blend with a good food processor too. Handle with care when adding the content to the blender. Finally, stir in the grated cheese into the soup, check for salt and seasoning and adjust accordingly. Serve hot with crusty bread of choice, extra cheese and cream if desired.