Shredded Chicken, Broccoli, Cheddar Soup

On one of our busy evenings last winter, when my husband was traveling for work, I pulled what I had in the fridge that sounded like it could go together and threw it in my Instant Pot for 5-6 minutes. We then left for all our evening activities and came home to a very delicious meal. By chance, it turned out to be a new winter go-to dish! I now serve it with my garden fresh salad on the side. Like that evening’s dinner, this post is quick…another busy winter!

Print Recipe

Shredded Chicken, Broccoli, Cheddar Soup

Prep Time5 mins

Cook Time16 mins

Rest time10 mins

Course: Main Course, Soup

Servings: 12 1 cup servings

Calories: 368kcal

Equipment

• Instant Pot or pressure cooker

Ingredients

Shredded Chicken Ingredients

• 3 lbs Chicken breast each breast cut in 4 pieces
• 1/2 onion diced
• 2 cups water
• Salt and pepper to taste

Soup Ingredients

• 2 cups heavy cream
• 8 oz cream cheese cut into 8 pieces
• 1 1/2 cups shredded cheddar I used white sharp aged cheddar
• 3 small to medium broccoli crowns cut into small pieces or 2 large broccoli crowns

Instructions

Shredded Chicken

• Place the chicken breasts cut into 4 pieces, diced onion, water, and salt and pepper into pressure cooker. Stir to evenly distribute the ingredients.
• Pressure cook for 10 minutes on the poultry button.
• Let rest with the lid still sealed in the pressure cooker for 10 minutes
• Unseal the pressure safely, remove chicken leaving the broth and onions in the pot. Shred the chicken and place it back into the pressure cooker pot.

Soup

• Add heavy cream, cream cheese, broccoli pieces, and shredded cheddar. Stir until well distributed.
• Pressure cook for 5 minutes on the soup button.
• Let rest with lid still sealed in the pressure cooker for 5-10 minutes.
• Unseal the pressure cooker safely and serve.

Notes

This recipe makes 12 -1 Cup servings. Calories per serving: 368; Fat per serving: 24g; Carbs per serving: 8g; Protein per serving: 31g