Place the broth and the brown rice in the instant pot and cook on the multi grain setting for 10 minutes, release the pressure and cool and puree. Alternately simmer on low heat in a covered pot for 30 minutes and puree.
Turn the instant pot to a saute setting and add the oil, onion ad garlic and saute for about 2 minutes. Add in the chopped broccoli, pureed rice, milk, salt, ginger and the black pepper.
Cover and cook on manual pressure for 5 minutes and let the pressure release naturally after 10 minutes.
Stir the soup well, and coarsely puree with an immersion blender.
Stir in the cheese and stir well.
Serve hot garnished with crushed red pepper if using.