There’s something wonderfully comforting about a warm bowl of soup, especially as temperatures start to dip. The blend of tender chicken, vibrant broccoli, and creamy cheese creates a rich and inviting experience. Using an Instant Pot not only speeds up the cooking process but also deepens the flavors. As you stir in the cheese, the soup transforms into a creamy delight that’s perfect for sharing on a cozy evening. You’ll find this Instant Pot broccoli cheddar chicken soup becomes a staple in your meal rotation.
Why This Instant Pot Broccoli Cheddar Chicken Soup Works
This soup is a reliable choice for busy weeknights, combining simple, flavorful ingredients that work beautifully together. The rotisserie chicken provides savory depth, while fresh broccoli adds texture and nutrition. The creamy sauce, thanks to the roux and milk, creates a satisfying consistency that clings to the vegetables and chicken. Ultimately, it’s a practical dish, easily adaptable for your family’s preferences, while still delivering comfort in every bowl.
Kitchen Tools for Instant Pot Broccoli Cheddar Chicken Soup
- Instant Pot
- Large stockpot
- Whisk
- Ladle
- Cutting board
- Chef’s knife
Ingredients
- 2 cups shredded rotisserie chicken or shredded cooked chicken breasts
- 2 Tbsp butter
- 1/2 medium yellow onion, diced
- 3 carrots, shredded
- 4 cups coarsely chopped fresh broccoli florets
- 4 cups chicken broth (or 4 cups of water and 4 tsp of Better than Bouillon Chicken Base)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 12 oz sharp cheddar, grated
- 1/2 tsp salt
- 1 tsp garlic powder
- Freshly ground pepper, to taste
- 2 tablespoons cornstarch
How to Make Instant Pot Broccoli Cheddar Chicken Soup
Step 1. Begin by turning on your Instant Pot and selecting the sauté function at the ‘more’ setting. Melt 1 tablespoon of butter and watch for it to foam slightly; this indicates it’s ready. Once melted, toss in your diced onion, sautéing for about three minutes until the onion turns translucent. This step enhances the aroma and flavor foundation for your soup.
Step 2. Now it’s time to elevate the soup with more colors and nutrients. Add in the shredded carrots and coarsely chopped broccoli, followed by the garlic powder and chicken broth. Stir everything together gently so that the vegetables are coated. Cover the Instant Pot and lock the lid firmly in place. Ensure the valve is set to ‘sealing’ to build pressure properly.
Step 3. Set the pot to the manual or pressure cook setting and let it cook for one minute. While the Instant Pot does its work, prepare your roux in a large stockpot. Melt 1/4 cup of butter over medium heat, then whisk in the flour until combined. This mixture will help thicken your soup later.
Step 4. As the Instant Pot finishes cooking, warm your milk in a separate saucepan on low heat. This step will help incorporate it more smoothly into the soup. When the timer beeps, do a quick release of the pressure and carefully remove the lid. You’ll notice the fresh vegetables will have softened nicely.
Step 5. Set the Instant Pot back to the sauté function. Take one cup of broth from the pot and whisk it into the roux until smooth, then slowly pour this mixture back into the pot while stirring. Keep an eye on it as it thickens to ensure a creamy texture without lumps.
Step 6. Continue by stirring in the warmed milk and half of the grated sharp cheddar until melted and integrated. This will lend a delightful creaminess to the soup. Once melted, add the remaining cheese, ensuring it completely blends in for a luxurious finish.
Step 7. Introduce your shredded chicken into the simmering mixture, seasoning with salt and pepper to taste. For those who enjoy a thicker consistency, remove a ladle of the soup and mix it with the cornstarch to make a slurry. Return this back to the pot while stirring until you reach your desired thickness.
Step 8. Finally, ladle the soup into bowls, savoring the sight of vibrant colors and creamy texture. Serve it warm, and enjoy the soothing flavors that come together in this comforting meal.
Serving Ideas for Instant Pot Broccoli Cheddar Chicken Soup
This creamy soup is hearty enough to stand alone, but it pairs beautifully with crusty bread or a simple green salad for a well-rounded meal. If you have leftovers, consider packing them in lunch containers for easy reheating during the week. The flavors can deepen, making the second day just as enjoyable. Another simple pairing is some crunchy crackers on the side, adding a nice contrast to the soup’s creamy richness.
Practical Tips for Instant Pot Broccoli Cheddar Chicken Soup
- Use pre-shredded cheese for faster melting and easier incorporation.
- Adding a splash of hot sauce can elevate the flavor without overpowering the base.
- If you prefer a smoother soup, consider blending a portion of it after cooking, which can add a nice twist to the texture.
- Adjust the thickness by adding more or less cornstarch based on your preference.
- Always taste before serving; a pinch more salt or pepper can enhance the overall flavor.
- To save on dishes, consider warming the milk directly in the Instant Pot on a low setting after pressure cooking.
Common Mistakes to Avoid
- Overcooking chicken: If rotisserie chicken is left in the pot too long, it can become dry. Since it’s already cooked, just add it to the soup towards the end.
- Not melting the cheese properly: If cheese isn’t added gradually, it can clump together. Stir in the cheese in batches, ensuring it melts smoothly into the soup.
- Using too much cornstarch: Adding excess cornstarch can result in an overly thick or gummy consistency. Start with small amounts and gradually increase if necessary.
- Poor seasoning: If you forget to adjust salt and pepper, the final flavor might be bland. Always taste your soup before serving to make necessary adjustments.
- Skipping the sauté step: Sauteing the onion and vegetables builds a rich flavor. Skipping this step might leave the soup one-dimensional.
- Closing the valve incorrectly: If the valve isn’t set to ‘sealing,’ the pot won’t build pressure. Always check this before starting the cooking cycle for the desired results.
Simple Variations
- For added nutrition, consider throwing in some other vegetables like peas or corn during the pressure cooking step.
- If you prefer a different flavor profile, experiment with different varieties of cheddar cheese; a medium or even a garlic herb cheese can add extra touches.
- For a spicier kick, add a pinch of red pepper flakes to the sautéed onions.
Storage & Reheating
You can store leftover soup in the fridge for about a week. Allow it to cool down to room temperature before transferring it to an airtight container. For longer storage, consider freezing the soup in portions; just make sure to leave some space in the container as soup expands when frozen. When reheating, gently warm on the stove or in the microwave until heated through, stirring occasionally for even temperature.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. It also freezes well, making it a convenient option for meal prep.
How long does it last in the fridge?
If stored properly in an airtight container, this soup should last for up to a week in the refrigerator. Always remember to reheat thoroughly before enjoying again.
Can I freeze this recipe?
Absolutely! This soup freezes well. Just make sure to cool it completely and store in airtight containers. It can be frozen for several months.
What can I substitute for one ingredient?
If you’re out of cheddar, feel free to use a different cheese you enjoy, keeping in mind that melting properties may vary. Just ensure it’s a cheese that melts well.
Why didn’t my recipe turn out as expected?
Common reasons could be improper measurements or cooking times. Always double-check your quantities and make sure to follow the steps as described to achieve the best results.
Final Thoughts
Cooking is about warmth, connection, and creating flavors that bring comfort. This Instant Pot broccoli cheddar chicken soup embodies those elements beautifully. With its creamy texture and delightful combination of chicken and vegetables, it invites you to slow down and enjoy. Remember, every time you make it, you’re not just feeding your family; you’re sharing something special. Lean into the process, and savor the satisfaction of home-cooked meals.
Instant Pot Broccoli Cheddar Chicken Soup
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken or shredded cooked chicken breasts Using rotisserie chicken adds depth of flavor.
- 2 Tbsp butter For sautéing.
- 1/2 medium yellow onion, diced Enhances the soup flavor.
- 3 carrots shredded Adds sweetness and nutrition.
- 4 cups coarsely chopped fresh broccoli florets Fresh broccoli adds color and health benefits.
- 4 cups chicken broth Can substitute with water and Better than Bouillon.
- 1/4 cup butter For making the roux.
- 1/4 cup flour Used to thicken the soup.
- 2 cups milk Warm before adding to soup for smooth incorporation.
- 12 oz sharp cheddar, grated Use pre-shredded cheese for convenience.
- 1/2 tsp salt Adjust to taste.
- 1 tsp garlic powder Adds savory depth.
- Freshly ground pepper, to taste
- 2 Tbsp cornstarch Used for thickening the soup if desired.
Instructions
Preparation
- Turn on your Instant Pot and select the sauté function at the ‘more’ setting. Melt 1 tablespoon of butter until foamy, then add in the diced onion and sauté for about three minutes until the onion is translucent.
- Add in the shredded carrots and chopped broccoli, followed by the garlic powder and chicken broth. Stir gently. Cover the Instant Pot, lock the lid, and ensure the valve is set to ‘sealing’.
Cooking
- Set the pot to the manual or pressure cook setting for one minute. While it’s cooking, make the roux in a separate stockpot by melting 1/4 cup of butter over medium heat, then whisk in the flour until combined.
- Warm the milk in a separate saucepan on low heat. Once the Instant Pot timer beeps, perform a quick release of the pressure and carefully remove the lid.
Finishing Touches
- Set the Instant Pot to the sauté function again. Take one cup of broth from the pot and whisk it into the roux until smooth, then slowly pour this mixture back into the pot while stirring.
- Stir in the warmed milk and half of the grated cheddar until melted. Once combined, add the remaining cheese and let it melt completely.
- Introduce your shredded chicken into the mixture, seasoning with salt and pepper to taste. For a thicker soup, mix a ladle of the soup with cornstarch to create a slurry, then stir it back into the pot.
- Ladle the soup into bowls, serve warm, and enjoy.
