Listen, when the evening rolls around and you’re craving something unbelievably creamy, cheesy, and comforting, nothing beats a classic Broccoli Cheese Soup. But who has two hours to stand over a stovetop, right? That’s why I’m so genuinely excited to share this **Instant Pot Broccoli Cheese Soup With Chicken** recipe with you. I swear, this is the absolute easiest, richest version you will ever make, and it totally saves my weeknights.
I nearly live in my Instant Pot these days; it locks in all those savory flavors while I tackle emails or help with homework. This method takes simple ingredients and churns out a gourmet-tasting soup in under 35 minutes total—seriously! We throw everything in there, let the magic happen, and end up with tender chicken and perfectly cooked veggies swimming in the creamiest cheddar base ever. Forget those watery store-bought versions; this one is going to be your new go-to comfort hug in a bowl. If you love the flavor profile but maybe want to try a stovetop version one day, I’ve tested out a great one over here for comparison.
Why This Instant Pot Broccoli Cheese Soup With Chicken Shines
I know there are a million soup recipes out there, but this one just hits differently, and the Instant Pot is the hero here. Seriously, the cleanup is almost nonexistent, which is a massive win for a weeknight meal. Here’s why this particular recipe reigns supreme in my kitchen:
- Speed Demon: Because we’re pressure cooking, you get deep, slow-cooked flavor in just minutes. It’s ready before you can even decide what side salad to make!
- One-Pot Wonder: You sauté, pressure cook, and thicken all in the same inner pot. That means minimal scrubbing later—hallelujah!
- Flavor Bomb: The pressure cooker really coaxes the sweetness out of the carrots and onions, making the final cheese sauce taste so much richer than typical stovetop versions.
Essential Ingredients for Instant Pot Broccoli Cheese Soup With Chicken
You know I insist on quality, even when we’re taking the fast track with the Instant Pot! Getting those simple ingredients right is how we guarantee that deep, savory, cheesy taste that makes everyone ask for seconds. Don’t worry, nothing here is complicated, but pay attention to how I note things like cutting the veggies—it matters!
If you want that thick, velvety texture that clings to everything—and why wouldn’t you?—you need high-quality cheddar. And for the chicken? Have it shredded and ready to go! Trust me, trying to shred hot chicken while smelling this soup is torture. Speaking of great main dishes, if you ever decide you want more creamy comfort food but with pasta, you have to check out my creamy broccoli chicken penne—it’s another winner!
Here is what you need for a perfect batch of this soup:
- 1 tablespoon butter (Just plain unsalted is best!)
- 1 medium onion, chopped (Make sure it’s a uniform chop, this helps it soften evenly)
- 2 carrots, chopped (These are essential for sweetness, don’t skip them!)
- 2 celery stalks, chopped (For that classic soup base flavor)
- 2 cloves garlic, minced (Use fresh garlic, please! It’s only two cloves, it’s worth the effort)
- 4 cups chicken broth (Low sodium is my preference so I can control the salt)
- 1 pound fresh broccoli florets (Cut them bite-sized, they shrink down when cooked)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour (This is for thickening the sauce—we’re making a roux base, Instant Pot style!)
- 1 cup milk (Whole milk gives the best richness, but others work)
- 8 ounces sharp cheddar cheese, shredded (I strongly recommend shredding your own block!)
- 2 cups cooked, shredded chicken (Rotisserie chicken is a lifesaver here!)
Step-by-Step Instructions for Perfect Instant Pot Broccoli Cheese Soup With Chicken
Okay, this is where the Instant Pot really earns its keep! We’re going to build flavor right in the liner, and the whole process is so straightforward. I always use my rotisserie chicken trick here; if you haven’t pre-shredded yours, now is the time! If you’re looking for another fantastic dump-and-go chicken dish, my slow cooker chicken and broccoli recipe is amazing too, but for this soup, speed is the name of the game.
We start by using the ‘Sauté’ function, which basically acts like a big electric skillet right inside the pot. This soup cooks up beautifully because the pressure concentrates the veggie flavors, but trust me, the steps afterward are just as important for that silky texture!
Sautéing Aromatics and Deglazing
First things first, set your Instant Pot to ‘Sauté’ mode. Drop that tablespoon of butter in and let it melt away. Once it’s shimmering, toss in your chopped onion, carrots, and celery. You want these to cook down until they start smelling sweet and getting a little soft—that takes about five minutes. Don’t rush this part; those aromatics are the backbone of our soup flavor!
Now, smash in your minced garlic and let it cook for just one minute until you can really smell it kick in. That’s it for cooking! Hit that ‘Cancel’ button immediately so the pot cools down a tiny bit before the next step. Now for the *critical* part: pour in your chicken broth. You MUST grab a wooden spoon or spatula and scrape every single browned bit off the bottom of the pot. If you leave any speck stuck down there, you’ll get that dreaded ‘Burn’ notice later. We want flavor, not error codes!
Pressure Cooking the Broccoli Base
With the bottom squeaky clean, it’s time for the veggies to get acquainted with the pressure. Add your broccoli florets, salt, and pepper right on top of the broth. Put the lid on tight, make sure the vent is set to ‘Sealing’—don’t forget this, I’ve done it before!—and set it to cook on High Pressure for exactly 4 minutes. That’s all it takes!
When the timer goes off, do a Quick Release (QR) right away by carefully turning the valve to ‘Venting’. Once the pin drops, take the lid off. Scoop out your cooked broccoli and set it aside somewhere safe—we’ll add that back later. Now, grab your immersion blender and blend that cooked base until it’s as smooth as you like it. I go mostly smooth, leaving just a few tiny bits for texture.
Creating the Creamy Cheese Sauce for Instant Pot Broccoli Cheese Soup With Chicken
We need to thicken this beautiful base before we add the dairy, so set the Instant Pot back to ‘Sauté’ mode, but switch it down to ‘Low.’ In a separate bowl, whisk your flour and milk together until you have a smooth, bubbly mixture—that’s your slurry. Slowly pour this milk/flour mix into the simmering soup base while whisking constantly. Keep whisking until it starts to visibly thicken up, which shouldn’t take long at all!
Once it’s thickened just slightly, kill the heat or switch the pot off manually. Now, add your shredded sharp cheddar cheese in handfuls, stirring gently after each addition until every piece is completely melted and you have that gorgeous, silky smooth texture. Do not boil the cheese mixture! After the cheese is perfectly melted and incorporated, just stir in the reserved broccoli and your two cups of cooked chicken. Let it stir together on the ‘Keep Warm’ setting for about two minutes just to heat the additions through, and boom—dinner is served!
Expert Tips for the Best Instant Pot Broccoli Cheese Soup With Chicken Texture
Mastering this soup isn’t just about hitting the right buttons; it’s about knowing these little tricks that separate a good cheese soup from a spectacular one. These tips are what I learned after my first few slightly lumpy attempts!
First, let’s talk about the chicken. You absolutely want to shred that bird before you even start sautéing your veggies. Having your cooked, shredded chicken ready means you just toss it in at the end to heat through. Trying to manage that when the soup base is hot is just messy.
Next up is the cheese situation. While it’s tempting to grab the pre-shredded bag to save time, honestly, grating your own sharp cheddar from a block makes a world of difference! Pre-shredded cheese is coated in stuff to keep it from clumping in the bag, and that stuff can make your soup grainy. My biggest rule, though? Once the cheese goes in after you’ve created that beautiful roux, turn the heat down low or just use the ‘Keep Warm’ setting. If the soup boils hard with the cheese in it, you risk breaking the sauce. We want silky smooth comfort, not separation!
Ingredient Substitutions for Your Instant Pot Broccoli Cheese Soup With Chicken
I totally understand that sometimes you have to work with what’s hiding in the pantry, so don’t stress if you’re missing one of the standard ingredients. Luckily, this soup is super forgiving—that’s part of why I love it so much!
If you want your soup to be ultra-rich, skip the 1 cup of milk and use an equal amount of half-and-half instead. Wow, does that make the cheese sauce luxurious! If you are trying to keep things dairy-free (or just ran out of milk), you can use an unsweetened, plain non-dairy milk like soy or oat milk, but you might want to add a tiny bit more flour slurry just to be safe since those alternatives can be thinner. If you ever wanted to try a different creamy base altogether, you should look at how I use cottage cheese in my mac and cheese!
What about fresh broccoli? If you’re in a giant rush or it’s the dead of winter, frozen broccoli florets are totally fine! Just toss them in frozen after you deglaze the pot—no need to thaw them first. Since frozen broccoli is often a little softer when thawed, I would recommend dropping your pressure cooking time down from 4 minutes to just 3 minutes. That keeps them tender but not mushy when you blend the base!
Serving Suggestions for Instant Pot Broccoli Cheese Soup With Chicken
This soup is so decadent and hearty all on its own, but it truly sings when you give it the right partners. Since it’s so wonderfully rich, I usually lean toward something crusty for dipping or something incredibly light on the side to balance things out. You absolutely have to have something good to soak up every last drop of that cheese sauce!
My first choice is always a fresh, lightly dressed green salad—something with a bright vinaigrette cuts through the richness perfectly. If you’re aiming for pure comfort overload, you cannot go wrong with warm, fluffy dinner rolls. You can grab my recipe for the best buttery rolls here! Before you serve it up, finish the bowl with a sprinkle of homemade croutons or some freshly chopped parsley or chives for a little pop of color.
Storage and Reheating Instructions for Leftover Instant Pot Broccoli Cheese Soup With Chicken
The best part about making a big batch of soup is knowing you have leftovers for lunch the next day! Believe it or not, this broccoli cheese soup actually holds up really well, but you have to treat that glorious cheese sauce gently when you warm it up.
Store any leftovers in an airtight container—glass ones are my favorite—and pop them right into the fridge. They’ll be delicious for about three to four days. When you get ready to eat the next serving, please, please, do not just blast it on high heat on the stove or microwave. That guarantees it gets grainy!
Instead, put the soup in a saucepan over low heat. Stir it constantly until it’s warmed through slowly. If it looks a little thick, which it probably will because cheese firms up fast, just whisk in a teaspoon or two of extra milk or broth at a time until you get that perfect, smooth consistency back again. It’s so simple, and it tastes fresh every time!
Frequently Asked Questions About This Recipe
I know you might have a few questions buzzing around after seeing how easy this Instant Pot Broccoli Cheese Soup With Chicken is—it almost seems too good to be true, right? Here are the things I get asked most often about perfecting this batch. If you’re thinking about making substitutions, check out my other section, but these are about the process!
Can I make this vegetarian?
You absolutely can! If you want a delicious, creamy broccoli cheese soup without the chicken hustle, it’s super easy. Just skip adding the 2 cups of cooked chicken at the end. And here’s the key: swap out the 4 cups of chicken broth for good quality vegetable broth. That’s really all there is to it! It still cooks fast and tastes amazing; it’s just a great veggie comfort soup now. If you are into other comforting classics, I have this awesome crockpot chicken noodle soup recipe that you could swap broth in for as well!
How do I make this soup thicker or thinner?
This is the magic of the final step—you have total control! If you want it thicker, you have two easy options. Option one: Whisk an extra tablespoon of flour into a few tablespoons of cold milk until smooth, and then whisk that slurry into the simmering soup on Low, letting it cook for a minute. Option two, if you’re already done with the slurry: Just stir in a few extra handfuls of shredded cheese and let it melt slowly; the cheese always adds body.
If, heaven forbid, the soup turned out too thick for your liking? Just keep a small measuring cup of extra chicken broth or milk handy. Warm it up slightly, and stir a splash into the soup at a time until you hit that perfect, ladle-ready consistency.
How long does it take from start to finish?
This is my favorite part because the Instant Pot knocks SO much time off the clock. Realistically, once you’ve got your veggies chopped (which takes maybe 10 minutes), the actual hands-on cooking time is totally minimal. You’re looking at about 5 minutes total for sautéing, 4 minutes under pressure, and then maybe 5-7 minutes total for blending, thickening, and melting in the cheese and chicken.
Even accounting for the Instant Pot coming up to pressure and releasing, the total cook time hovers right around 20 minutes, maybe 25 if you’re moving slowly. Honestly, from the moment you turn the pot on to the moment you’re eating, you’re probably looking at 35 minutes flat!
Can I use frozen broccoli instead of fresh?
Yes, please do if you need to! Frozen is perfectly fine here. If you use frozen florets, you can skip chopping them, obviously, and you can actually skip removing them before blending! Just toss the frozen broccoli in with the broth and pressure cook as directed. When you Quick Release, you can blend the soup right away. Just know that frozen broccoli sometimes breaks down a little more, so your base might be smoother than if you used fresh. But it’s a great time-saver!
Estimated Nutritional Snapshot for Instant Pot Broccoli Cheese Soup With Chicken
I always feel a little guilty eating something this decadent, but hey, we added veggies and chicken, so it balances out, right? Just know that these numbers are estimates based on the standard ingredients listed, so they can shift slightly depending on how much cheese you sneak when nobody is looking!
For one generous serving (about 1.5 cups), here is a quick look at what you’re getting:
- Calories: 420
- Fat: 25g
- Protein: 30g
- Carbohydrates: 20g
It’s a fantastic macro balance for a satisfying meal, especially with 30 grams of protein helping you stay full!
Share Your Instant Pot Broccoli Cheese Soup With Chicken Experience
I truly hope this Instant Pot Broccoli Cheese Soup With Chicken brings as much cheesy comfort to your table as it does to mine! I would absolutely love to hear what you thought of the speed and flavor. Did you try adding a pinch of mustard powder? Leave a rating below and let me know how your creamy results turned out!
If you snapped a picture of your perfect, velvety bowls, tag me on social media! And if you have any recipe questions that I didn’t cover, feel free to reach out to me directly using my contact page. Happy cooking, friends!
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Instant Pot Broccoli Cheese Soup With Chicken
- Total Time: 35 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for creamy broccoli cheese soup with shredded chicken made in the Instant Pot.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound fresh broccoli florets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup milk
- 8 ounces sharp cheddar cheese, shredded
- 2 cups cooked, shredded chicken
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add butter. When melted, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Press ‘Cancel’.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Add broccoli, salt, and pepper. Secure the lid and set the vent to sealing.
- Cook on High Pressure for 4 minutes. When done, perform a Quick Release of the pressure.
- Remove the broccoli and set aside. Use an immersion blender to blend the soup base until mostly smooth.
- In a small bowl, whisk the flour with the milk until smooth.
- Set the Instant Pot back to ‘Sauté’ mode (Low). Slowly whisk the milk mixture into the soup until slightly thickened.
- Stir in the shredded cheese until melted and smooth.
- Return the reserved broccoli and the cooked chicken to the pot. Stir to combine and heat through for 2 minutes.
Notes
- Shred your chicken before starting the recipe for easy addition at the end.
- Use pre-shredded cheese for faster melting, or shred a block yourself for better texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 80
Keywords: Instant Pot, broccoli cheese soup, chicken soup, pressure cooker, easy soup, cheddar soup