Instant Pot Broccoli Cheese Soup with Chicken
Loaded with veggies and tender chicken, you’ll love this ultra cheesy and creamy Broccoli Cheese Soup that is ready in just 20 minutes!
Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 1/2 cups matchstick carrots (You can also use 2 small carrots, sliced into thin coins)
- 4 cloves garlic, minced
- 3 cups low sodium chicken broth, (You can use vegetable broth or water, too)
- 4 cups broccoli florets
- 2 cups shredded or diced cooked chicken
- 2 cups heavy cream
- 1 teaspoon mustard powder
- 1/4 teaspoon sweet or smoked paprika
- 1/8 teaspoon ground nutmeg
- salt and fresh ground pepper, to taste (I start with 1/2 teaspoon salt and taste before adding more)
- 1 1/2 cups shredded sharp cheddar cheese, plus more for garnish (optional)
- 1 cup shredded parmesan cheese
Instructions
- Set INSTANT POT to Sauté mode.
- Melt butter inside the Instant Pot and stir in diced onions and carrots; cook for 3 minutes, or until softened.
- Add garlic and continue to cook for 30 seconds.
- Stir in broth, broccoli, and chicken.
- Turn OFF Sauté mode.
- Close with the lid and follow the manufacturer's guide for instructions on how to seal it closed.
- Cook for 5 minutes at HIGH PRESSURE.
- Then, immediately do a Manual Pressure Release.
- Remove lid and set to Sauté mode.
- Slowly pour in heavy cream while whisking; whisk in mustard powder, paprika, nutmeg, salt, and pepper.
- Continue to continually whisk until heated through.
- Stir in cheese; continue to stir until completely melted and thoroughly combined.
- Turn off Sauté mode.
- Taste for seasonings and adjust accordingly.
- Serve.
Notes
NET CARBS: 9
Nutrition
Serving: 1cup | Calories: 607kcal | Carbohydrates: 12g | Protein: 31g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 203mg | Sodium: 607mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7441IU | Vitamin C: 58mg | Calcium: 499mg | Iron: 2mg
