Description
A simple recipe for creamy broccoli cheese soup with shredded chicken made in the Instant Pot.
Ingredients
Scale
- 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