Introduction
Broccoli cheese soup is a comforting dish that is perfect for a chilly day. Combining the rich flavors of cheese with the nutritious benefits of broccoli, this Instant Pot broccoli cheese soup with chicken elevates the classic recipe to a new level. With its creamy texture and hearty ingredients, it makes for a satisfying meal that is both easy to prepare and enjoyable for the whole family.
Detailed Ingredients with measures
– Chicken breasts – 1 pound
– Broccoli florets – 4 cups
– Chicken broth – 4 cups
– Cream cheese – 8 ounces
– Sharp cheddar cheese, shredded – 2 cups
– Onion, diced – 1 medium
– Garlic, minced – 3 cloves
– Olive oil – 1 tablespoon
– Salt – to taste
– Black pepper – to taste
Prep Time
The preparation for this delicious soup takes approximately 10 minutes. This includes chopping the vegetables, dicing the chicken, and gathering all the ingredients needed for the cooking process.
Cook Time, Total Time, Yield
The cook time for the soup is about 20 minutes. When combined with the prep time, the total time for this meal comes to approximately 30 minutes. This recipe yields about 6 servings, making it a great option for family dinners or meal prep for the week ahead.
Detailed Directions and Instructions
Prepare the Chicken
1. Start by cutting the chicken breasts into bite-sized pieces.
Saute the Chicken
2. Set your Instant Pot to the ‘Sauté’ function. Add a bit of oil, then add the chicken pieces. Cook until they are no longer pink, usually about 5-7 minutes.
Add the Vegetables
3. Once the chicken is cooked, add chopped onions and minced garlic to the pot. Saute for another 2-3 minutes until the onions are translucent.
Incorporate Broccoli
4. Add fresh or frozen broccoli florets to the mixture in the pot.
Add Liquid and Seasoning
5. Pour in chicken broth and sprinkle in seasonings like salt, pepper, and any other spices you prefer. Stir well to combine all ingredients.
Pressure Cook
6. Seal the Instant Pot lid. Set it to ‘Manual’ mode and cook on high pressure for 5 minutes.
Release Pressure
7. Once cooking is complete, perform a quick release of the pressure by turning the valve to “venting.”
Add Cheese and Cream
8. After all the pressure is released and the lid is removed, stir in shredded cheese and heavy cream until well combined and creamy.
Serve
9. Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and serve hot.
Notes
Chicken Options
– You can use rotisserie chicken as a shortcut; just shred it and add it after sautéing the vegetables.
Broccoli Choices
– Fresh or frozen broccoli both work well in this recipe, but adjust cooking time if using fresh.
Cheese Variations
– Cheddar cheese is commonly used but feel free to mix in other types like Monterey Jack or Gruyere for a different flavor profile.
Storing Leftovers
– Refrigerate any leftover soup in an airtight container for up to 3-4 days. Reheat on the stove or in the microwave.
Thickening the Soup
– For a thicker soup, consider adding a cornstarch slurry or more cheese to achieve your desired consistency.
