Shredded Chicken, Broccoli, Cheddar Soup

Tessa Ludwig
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Prep Time 5 minutes
Cook Time 16 minutes
Rest time 10 minutes
Course Main Course, Soup
Servings 12 1 cup servings
Calories 368 kcal

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.

Nutrition

Serving: 1cupSodium: 625.3mgSugar: 2.8gFiber: 1gPotassium: 569.7mgCholesterol: 148.3mgCalories: 368kcalMonounsaturated Fat: 2.4gPolyunsaturated Fat: 0.4gSaturated Fat: 15.5gFat: 24.3gProtein: 31.2gCarbohydrates: 7.7g
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