This Instant Pot Broccoli Cheddar Chicken Soup is a cozy, comforting dish that combines the robust flavors of cheddar cheese, fresh broccoli, and tender chicken. It’s the ideal meal for chilly evenings when you want something warm and satisfying without spending hours in the kitchen. I cherish how this soup can go from an idea to a steaming bowl in under 30 minutes, making it a weekly favorite in my home. Trust me when I say it’s a hug in a bowl!
Why You’ll Love This Dish
One of the best parts about making this soup is that it checks all the boxes: it’s quick, absolutely delicious, and sure to please both kids and adults alike. Perfect for a weeknight dinner, it transforms everyday ingredients into something truly special that’s not only nourishing but also luxurious enough to serve to guests. It’s a budget-friendly recipe that utilizes leftover rotisserie chicken, making it easy on your wallet too.
“The creaminess of the soup combined with the crunch of fresh broccoli makes this dish irresistible! It’s become a staple in our household.” — Happy home cook
The Cooking Process Explained
Making this Instant Pot Broccoli Cheddar Chicken Soup is a breeze. You’ll begin by sautéing aromatic onions and carrots, which create a flavorful base for the soup. Fresh broccoli and rotisserie chicken join the party, adding texture and nourishment. In just one minute of pressure cooking, you’ll have the perfect broth. You’ll then thicken the soup with a quick roux and introduce the decadent sharp cheddar cheese for that signature creaminess. Here’s how it all comes together.
What You’ll Need
Gather these items for the ultimate comfort food experience:
- 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 corn starch
Feel free to adjust the cheese for a milder flavor or swap out fresh broccoli for frozen if you’re in a pinch!
Directions to Follow
- Start by turning your Instant Pot on and selecting the sauté function (“more”). Melt 1 tablespoon of butter.
- Once melted, add the diced onion and sauté for about 3 minutes until they become translucent.
- Now stir in the shredded carrots, chopped broccoli, garlic powder, and chicken broth.
- Cover the Instant Pot with the lid, ensuring the valve is set to “sealing.” Then, set the manual button (or pressure cook button) to just 1 minute.
- While the pot is heating and reaching pressure, melt 1/4 cup of butter in a large stockpot. Gradually whisk in the flour until it forms a roux, and then set this aside.
- Heat your milk in a separate pot while waiting for the Instant Pot to finish its pressure cooking.
- When the timer beeps, quickly release the pressure and remove the lid once the pressure is fully released.
- Switch the Instant Pot back to the sauté setting. Whisk one cup of the broth from the soup into your roux, then mix this back into the Instant Pot.
- Stir until the soup thickens, then add the milk and half of the cheese. Stir until melted, then mix in the remaining cheese until fully melted.
- Add the shredded chicken and stir to combine well.
- Season with salt and pepper. To thicken the soup further, take a ladle of soup and whisk in 2 tablespoons of cornstarch to create a slurry, then mix it back into the pot.
- Ladle the deliciousness into bowls and serve. Leftovers can be stored in the fridge for up to a week or frozen for later enjoyment.
Best Ways to Enjoy It
This soup is delicious on its own, but why stop there? Pair it with some hearty whole-grain bread for dipping or serve it alongside a light salad for a well-rounded meal. Don’t forget to sprinkle a bit of extra cheddar on top or add a drizzle of hot sauce for those who like a spicy kick!
Keeping Leftovers Fresh
To properly store your leftover soup, let it cool before transferring it to an airtight container. It can last in the refrigerator for up to a week. For longer storage, this soup freezes beautifully; just make sure to portion it out and label the containers with the date. When you’re ready to enjoy it again, simply reheat on the stove until piping hot and give it a good stir to restore that creamy texture.
Helpful Cooking Tips
Use Quality Chicken: Rotisserie chicken not only saves time but also adds a depth of flavor. You can also use leftover grilled chicken for a smoky twist.
Choose Your Broccoli Wisely: Fresher broccoli will provide a better texture and flavor. Avoid soggy or yellowing florets for best results.
Watch the Cheese: Add the cheese gradually; this helps ensure it melts smoothly into the soup without clumping.
Adjust Thickness: If you prefer a thinner soup, simply add more broth or milk until you reach your desired consistency.
Creative Twists
If you’re feeling adventurous, consider adding some cooked bacon or ham for a smoky flavor or replace the chicken with turkey for a post-holiday twist! You could also spice things up with a sprinkle of red pepper flakes or experiment with different types of cheese, like Gruyère or pepper jack, for a unique flavor profile.
Your Questions Answered
1. How long does it take to prepare?
From start to finish, this soup can be ready in about 30 minutes, making it a perfect weeknight meal.
2. Can I use frozen broccoli?
Yes, frozen broccoli works fine; just be aware that it may disintegrate a bit more during cooking.
3. What if I don’t have chicken broth?
You can use water combined with Better than Bouillon Chicken Base or any vegetable broth you have on hand.
4. How do I ensure it’s safe to freeze?
Once cooled, transfer to freezer-safe containers, leaving space for expansion. Be sure to use containers meant for freezing—this ensures the soup remains safe and delicious.
With this guide, you’re all set to create a scrumptious bowl of comfort with this Instant Pot Broccoli Cheddar Chicken Soup! Enjoy every bite!
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Instant Pot Broccoli Cheddar Chicken Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A cozy, comforting soup that combines cheddar cheese, fresh broccoli, and tender chicken, perfect for chilly evenings.
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 corn starch
Instructions
- Turn your Instant Pot on and select the sauté function (“more”). Melt 1 tablespoon of butter.
- Add the diced onion and sauté for about 3 minutes until translucent.
- Stir in the shredded carrots, chopped broccoli, garlic powder, and chicken broth.
- Cover the Instant Pot with the lid, ensuring the valve is set to “sealing.” Set the manual button (or pressure cook button) to just 1 minute.
- In a separate pot, melt 1/4 cup of butter and gradually whisk in the flour to form a roux; then set aside.
- Heat your milk in another pot while the Instant Pot is pressurizing.
- When the timer beeps, release the pressure quickly and remove the lid.
- Switch the Instant Pot back to sauté mode. Whisk one cup of the broth into your roux, then mix it back into the pot.
- Stir until the soup thickens, then add the milk and half of the cheese. Stir until melted, then mix in the remaining cheese.
- Add the shredded chicken and stir to combine well.
- Season with salt and pepper. To thicken further, create a slurry with 2 tablespoons of cornstarch and mix it back into the soup.
- Ladle the soup into bowls and serve warm.
Notes
This soup is a perfect weeknight meal and can be stored in the fridge for up to a week or frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American