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