Pressure Cooker Chicken Broccoli Cheddar Soup takes a favorite comfort food to another level by adding protein. This simple recipe is easily gluten-free.
Pressure Cooker Chicken Broccoli Cheddar Soup
Have you ever had Pressure Cooker Chicken Broccoli Cheddar Soup? It’s soooo good! Broccoli Cheddar Soup is a popular comfort food, it’s rich flavor and creamy texture make it one of my favorite winter soups. Add a little bit of protein in the form of chicken and you have the perfect meal to warm you up on the chilliest of days. Making this recipe in an electric pressure cooker results in comfort food with a slow cooked taste but is ready in under 30 minutes. It also means you aren’t standing in the kitchen stirring. This soup recipe is easily gluten-free if you just check your labels. Here’s how I make Pressure Cooker Chicken Broccoli Cheddar Soup.
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- electric pressure cooker (I used a 6 qt Tatung EVA)
- silicone cooking spoon
- measuring cup
- measuring spoons
- cutting board
- 16 oz frozen broccoli cuts
- 16 oz frozen chopped broccoli
- 6 cups chicken broth (check the label if you want the soup to be gluten-free)
- 1.5 lbs boneless chicken breast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup light cream
- 6 cups shredded sharp cheddar cheese
- olive oil
Plug the electric pressure cooker in.
Place a thin layer of olive oil on the bottom of the pot.
Put the chicken breast into the pot and saute until the outside is no longer pink.
Remove the chicken from the pot and set aside.
Pour a little of the chicken broth into the pot and deglaze, loosening any chicken from the bottom of the pot.
Cut the chicken into bite-sized pieces and return to the pot.
Pour the remainder of the chicken broth into the pot.
Add the seasoning to the pot.
Place the frozen broccoli cuts into the pot, followed by the frozen chopped broccoli.
Place the lid onto the pressure cooker and close to seal.
Set the pressure cooker to cook for 7 minutes, on high pressure.
Once the cooking cycle has finished, do a quick pressure release and remove the lid.
Switch the pressure cooker to the saute setting.
Add in the cream and the shredded cheddar to the pot.
Heat until the cheese has melted, stirring occasionally.