The pressure builds and you start counting down minutes until you eat. You spot that little float valve pop up and you know the sealing ring’s working right. It feels like a countdown to deliciousness every single time.
You get all curious watching the steam swirl while the timer ticks down. The smell starts sneaking around the kitchen, teasing you with those rich notes of cheddar and tender chicken.
By the time you do a slow release and crack open the lid, that first hot whiff kinda hits you like a warm hug. You’ve got your Chicken Broccoli Soup, creamy and hearty, ready for you to dive in.
The Real Reasons You Will Love This Method
- It cooks way faster than the usual stovetop, like you just press quick release and boom dinner is almost ready.
- The pressure build seals in all those chicken and veggie flavors like a cozy blanket.
- You get that perfect creamy texture without standing over a stove stirring nonstop.
- Using the pressure cooker means less mess cause everything’s in one pot, no fuss.
- It’s super flexible so you can switch up veggies, cheese, or milk and still get great taste.
Here’s more about why pressure cooking is such a game-changer in quick soups like this.
- Try my Thai Sweet Chili Chicken for another fast and flavorful pressure cooker dish to enjoy.
- Check out the Tex Mex Paste Copycat Recipe as a perfect add-in for bold flavor layering in many recipes.
- For something light and refreshing, my Natural Mounjaro Recipe with 4 Ingredients supports digestion and energy, great alongside hearty meals like this soup.
The Complete Shopping Rundown
First, get a couple tablespoons of unsalted butter and a tablespoon olive oil. They’re gonna start off your soup right with nice fat for sautéing your aromatics.
Grab one large onion that you’ll chop up nice and fine. Two medium carrots come next—julienned style is best for quick cooking.
Don’t forget your seasonings; a half teaspoon salt and a teaspoon fresh ground black pepper keeps things balanced.
You need three tablespoons of all-purpose flour to thicken the soup up real nice without clumps.
Stock up on three cups low sodium chicken broth. It’s the base flavor army of your soup.
Four cups broccoli florets about half inch pieces are perfect. Too big and they won’t cook right in the pressure cooker.
For creaminess, grab two cups half and half or go with a combo of one cup whole milk and one cup heavy cream – gives that rich, smooth feel.
Cheese time brings in eight ounces extra-sharp cheddar shredded (about two cups) and four ounces diced American cheese – that’s about one cup.
Finally, you gotta have cooked chicken breasts, about two cups diced or shredded. Poached or rotisserie works great here.
Walking Through Every Single Move
Step one: Heat two tablespoons unsalted butter with one tablespoon olive oil right in your pressure cooker on sauté mode. Get that butter melted nice and bubbly.
Step two: Toss in one large finely chopped onion and two julienned medium carrots. Stir ’em till they soften up, about five minutes. That’s when the house starts smelling good.
Step three: Sprinkle half teaspoon salt and one teaspoon fresh ground black pepper over the veggies. Dump in three tablespoons flour and stir constantly for a minute or two to cook it out.
Step four: Slowly pour in three cups low sodium chicken broth while you stir, no lumps wanted here. Then bring it all to a boil right inside that pot.
Step five: Add four cups broccoli florets. Lock the lid on, make sure the sealing ring is set, and set your pressure cooker to high pressure. Let that pressure build and cook for about five minutes.
Step six: Once cooking is done, do a slow release so you don’t get any splatter. Open the lid, stir in two cups half and half or your milk and cream mix, plus your cheese—eight ounces cheddar and four ounces American. Toss in your cooked chicken, stir until cheese melts, and then you’re good to serve.
Quick Tricks That Save Your Time
Save chopping time by buying pre-cut broccoli florets or frozen ones that thaw quickly. Saves you a heap of prep.
Use leftover cooked chicken or rotisserie chicken even if it’s from the grocery. It cuts your cooking time big time.
Double up the soup and freeze half in freezer-friendly containers. You can just thaw and reheat quick when you wanna skip cooking some days.
That First Bite Moment
You scoop up a bowl and right away you feel that warm, creamy texture sliding across your tongue. The cheddar’s sharp but mellow, wrapping around tender broccoli bits.
Chicken chunks are juicy and blend so nice with the veggies and cheese. Each spoonful kinda melts in your mouth with flavors that stick around pleasantly.
It’s cozy and filling without feeling heavy, the kinda soup that makes you wanna curl up on the couch. Yep, this one’s the real deal comfort food you’ve been craving.
Making It Last All Week Long
Store soup in airtight containers in the fridge. It usually keeps well for about 4 days and tastes even better next day as flavors meld.
Freeze leftovers in single servings by portioning soup into freezer-safe containers. Just thaw overnight in fridge or microwave quick before reheating.
When reheating, warm on stove low heat stirring slowly to keep creamy texture smooth. Quick zap in microwave works too but watch it so cheese don’t separate.
What People Always Ask Me
- Can I use frozen broccoli? Yep, frozen broccoli works just fine. Just add it when you add broth so it cooks well under pressure. Might be a bit softer, but still tasty.
- Why slow release and not quick release? Slow release helps avoid splashing soup all over and keeps texture nice. Quick release is good for veggies but here slow release is gentler.
- Can I swap out cheeses? Totally. Cheddar and American melt smooth, but you can try mozzarella, Monterey Jack, or even Swiss depending on your taste.
- Do I need a sealing ring for this? Yes, sealing ring is important for pressure build and keeping steam locked. Make sure yours is clean and not cracked.
- What if I don’t have half and half? You can mix whole milk with a bit of heavy cream or just use whole milk alone. Soup won’t be as rich but still tastes great.
- Can I make this dairy-free? Sure, swap out dairy for coconut milk and use vegan cheese. Flavor will change but you still get a creamy comforting soup.
Chicken Broccoli Soup: A Pressure Cooker Delight
Ingredients
Equipment
Instructions
- Heat butter and olive oil in pressure cooker on sauté mode until butter melts and bubbles.
- Add chopped onion and julienned carrots. Sauté for 5 minutes until softened.
- Add salt and pepper. Stir in flour and cook for 1-2 minutes to eliminate raw flavor.
- Slowly add chicken broth while stirring to prevent lumps. Bring mixture to a boil.
- Add broccoli florets. Lock lid and cook under high pressure for 5 minutes.
- Do a slow pressure release. Stir in cream or milk mix, cheddar, American cheese, and chicken. Stir until cheese melts.
- Garnish with shredded cheddar and serve hot with crusty bread.
