There’s something so comforting about a warm bowl of soup. On chilly evenings, the act of cooking can be just as soothing as enjoying the meal itself. This Instant Pot Broccoli Cheddar Chicken Soup brings together tender chicken, fresh broccoli, and sharp cheddar into a creamy, satisfying dish. Each step allows you to see the ingredients transform into a delightful blend of flavors and textures. It’s a straightforward recipe that can easily become part of your regular rotation.
Why This Instant Pot Broccoli Cheddar Chicken Soup Works
This soup is not just about convenience; it’s a reliable recipe that delivers comforting flavors and a smooth texture. The rotisserie chicken adds depth without much effort, while the fresh broccoli imparts a vibrant hue and a slight crunch. The combination of sharp cheddar and a creamy base creates a rich, savory experience that warms you from the inside out. Plus, it’s practical—everything comes together in one pot, making cleanup a breeze.
Kitchen Tools for Instant Pot Broccoli Cheddar Chicken Soup
- Instant Pot
- Stockpot
- Whisk
- Ladle
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
- 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. Start by turning on your Instant Pot and selecting the sauté function. Melt 1 tablespoon of butter and then add in the diced onion. You want to sauté the onion for about three minutes until it becomes translucent. This step is crucial as it develops the base flavor for the soup.
Step 2. Next, stir in the shredded carrots, coarsely chopped broccoli florets, garlic powder, and the chicken broth. The vegetables will add moisture and freshness, helping the flavors to meld together while cooking.
Step 3. Once everything is well combined, cover the Instant Pot with the lid and lock it in place. Set it to manual or pressure cook for one minute. This brief cooking time will help cook the vegetables just until tender, keeping their vibrant color.
Step 4. In a separate stockpot, melt the remaining 1/4 cup of butter over medium heat. Once melted, whisk in the flour to form a roux. This will act as a thickening agent for your soup. Gradually warm the milk in a different pot or the microwave until it’s just heated through.
Step 5. After your Instant Pot timer beeps, perform a quick release to release the pressure and carefully remove the lid. Your vegetables should be tender but still have a nice bite to them.
Step 6. Turn the Instant Pot back to the sauté function. Whisk in one cup of the soup broth into the roux mixture, ensuring it comes together smoothly. Then, return this mixture back to the pot, stirring until it thickens. This step will create a beautifully creamy texture.
Step 7. Now, mix in the warmed milk and half of the grated sharp cheddar cheese. Stir these into the soup until the cheese melts and combines for a rich flavor. Then, add the remaining cheese along with the shredded chicken, and stir to ensure everything is well mixed.
Step 8. For an extra creamy consistency, mix the cornstarch with a ladleful of soup to create a slurry. Pour this slurry back into the pot and stir until everything thickens to your desired texture. This gives the soup an even more luxurious feel.
Step 9. Finally, ladle your soup into bowls and serve warm. This soup can be kept in the fridge for several days, and storing leftovers will allow the flavors to deepen even more.
Serving Ideas for Instant Pot Broccoli Cheddar Chicken Soup
This soup is a comforting meal on its own, but you can easily pair it with crusty bread for dipping. A simple side salad with your favorite greens makes a nice addition, balancing out the richness of the soup. If you have leftovers, consider reheating them for a quick lunch; the flavors often taste even better the next day. It’s also a great option to make ahead of time, saving you effort during a busy weeknight.
Practical Tips for Instant Pot Broccoli Cheddar Chicken Soup
- Make sure to chop the broccoli into similar-sized pieces for even cooking.
- If the soup is too thick, just mix in a little more broth or milk until you reach the desired consistency.
- Consider adjusting the garlic powder according to your taste preference—more for a stronger flavor, less for something milder.
Common Mistakes to Avoid
1. Undercooking the vegetables. If you don’t sauté the onion long enough or cut the broccoli pieces too large, they may remain too crunchy after pressure cooking. Always aim for a nice, even cooking process to enhance the flavors and textures.
2. Not properly releasing the pressure. When you don’t perform a quick release correctly, you may end up with overcooked vegetables. Make sure you follow this step to keep them tender.
3. Making the roux too thick. If your roux is not blended well, it can clump when you add the broth. Always whisk continuously until it’s smooth before adding the liquid back to the soup.
4. Adding cheese too quickly. If you add all the cheese at once, it can clump together rather than creating a smooth texture. Slowly melting it in increments helps maintain that creamy consistency.
5. Not seasoning enough. A little salt is essential, but be careful—taste as you go! You can always adjust the seasoning to your liking towards the end, especially after adding the cheese.
6. Skipping the cornstarch step. Omitting this step can lead to a thinner soup. If you prefer a heartier feel, don’t skip this thickening method to enhance the overall texture.
Simple Variations
While the recipe is quite tailored, you could tweak the soup slightly by mixing in different vegetables, like celery or peas. Each of these options can add a unique flavor while keeping the essence of the dish intact.
Storage & Reheating
To store your soup, let it cool completely at room temperature, then place it in an airtight container. It will keep well in the fridge for up to a week. If you want to extend its life, consider freezing it in portions. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave until warmed through.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this soup can be prepared ahead of time. Just store it in an airtight container in the fridge after it cools. Reheating is simple and the flavors tend to deepen, making it even more comforting.
How long does it last in the fridge?
This soup will stay fresh in the fridge for up to a week. It’s best to store it in an airtight container to keep it from absorbing other odors in the fridge.
Can I freeze this recipe?
Absolutely! This soup freezes well. Portion it out into containers and make sure to leave some room for expansion. It can be enjoyed whenever you need a quick, comforting meal.
What can I substitute for one ingredient?
If you want to swap out the shredded chicken, any cooked chicken works fine. You can also adjust the vegetables based on what you have on hand, keeping the overall recipe intact.
Why didn’t my recipe turn out as expected?
There could be a few culprits, like not sautéing the onion long enough or not properly releasing the pressure on the Instant Pot. Always take care during each step to ensure the best outcome.
Final Thoughts
Making Instant Pot Broccoli Cheddar Chicken Soup is an enjoyable experience. It’s not just about nourishing your body; it’s also about creating something satisfying in your kitchen. The ingredients come together seamlessly, and the result is a soothing dish that warms both heart and soul. Perfect for a cozy night in, and even better as leftovers, this is a recipe you’ll find yourself turning to time and again.
Broccoli Cheddar Chicken Soup
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken or shredded cooked chicken breasts
- 2 Tbsp butter Divided into 1 Tbsp for sautéing and 1/4 cup for roux.
- 1/2 medium yellow onion, diced
- 3 whole carrots, shredded
- 4 cups coarsely chopped fresh broccoli florets
- 4 cups chicken broth
- 1/4 cup flour For thickening the soup.
- 2 cups milk Warmed before adding to the soup.
- 12 oz sharp cheddar, grated Divided into two portions: half for mixing in and half for topping.
- 1/2 tsp salt
- 1 tsp garlic powder
- to taste Freshly ground pepper
- 2 Tbsp cornstarch For thickening the soup.
Instructions
Preparation
- Start by turning on your Instant Pot and selecting the sauté function. Melt 1 tablespoon of butter and then add in the diced onion. Sauté the onion for about three minutes until it becomes translucent.
- Stir in the shredded carrots, coarsely chopped broccoli florets, garlic powder, and the chicken broth.
- Cover the Instant Pot with the lid and lock it in place. Set it to manual or pressure cook for one minute.
- In a separate stockpot, melt the remaining 1/4 cup of butter over medium heat. Whisk in the flour to form a roux. Gradually warm the milk in a different pot or microwave until heated through.
- After the Instant Pot timer beeps, perform a quick release to release the pressure and carefully remove the lid.
- Turn the Instant Pot back to the sauté function. Whisk in one cup of the soup broth into the roux mixture.
- Return the roux mixture back to the pot, stirring until it thickens.
- Mix in the warmed milk and half of the grated sharp cheddar cheese. Stir until the cheese melts.
- Add the remaining cheese and the shredded chicken, stirring until everything is well mixed.
- For an extra creamy consistency, mix the cornstarch with a ladleful of soup to create a slurry. Pour this slurry back into the pot and stir until everything thickens.
- Ladle your soup into bowls and serve warm.
