Set pot to saute and add olive oil. Add diced chicken, garlic and onions, cook until the outside of the meat is no longer pink. Then turn pot off and add a bit of broth to scrape stuck on meat off bottom of the pot (deglazing).
Sprinkle in salt and pepper, then pour in rest of the broth.
Sprinkle in uncooked long grain rice and gently submerge into liquid below. Cook on high pressure for 6 minutes, then naturally release steam for 1 minutes.
Release rest of pressure after that, lift lid and place small diced broccoli florets with shredded cheese on top. Gently fluff and fold all ingredients together.
Set lid on top and let it sit for 5 minutes so cheese will melt and broccoli warms enough to your liking.