Do you have this time saver in your kitchen? The Instant Pot is a wonderful way to prepare quick one-pot meals and set it and forget about it. I love having Instant Pot broccoli cheese soup on those cool days when it’s rainy outside. It’s so rich and definitely a comfort food. It’s one soup that the kids don’t complain about either. What’s not to love chicken, broccoli, and cheese, you can’t go wrong. Yes, my kids will willingly eat broccoli with no questions asked which is lovely.
If you don’t have an Instant Pot, you can save a huge amount of counter space with this appliance. It’s a slow cooker, pressure cooker, yogurt maker, steamer, rice cook and sautees. Seriously, you can do so much with this, it’s amazing. Cut down your cooking time when make roasts and see what I’m talking about.
If you don’t have an Instant Pot, you can save a huge amount of counter space with this appliance. It’s a slow cooker, pressure cooker, yogurt maker, steamer, rice cook and sautees. Seriously, you can do so much with this, it’s amazing. Cut down your cooking time when making roasts and see what I’m talking about.
Instant Pot DUO60 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000WInstant Pot Duo Plus 9-in-1 Multi-Functional Pressure Cooker, 6 QtInstant Pot® Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast
Instant Pot Broccoli Cheese Soup
- 1 head brocoli
- 1/4 onion, minced or pureed
- 4 chicken drumsticks, fresh or frozen *remove 5 minutes from cook time if fresh
- 1 can cheese soup (or 1/2 cup sour cream, 1 cup shredded cheese)
- 1 cup milk
- 2 cups chicken broth or water
- 1 tsp oregano
- Salt and pepper, to taste
- Shredded cheese, optional garnish
Place all ingredients in Instant Pot and give it all a good stir.
Place the lid on the IP and select the "Soup/Chili" setting for 12 minutes.
Seal and cook, then natural release.
Check the chicken with a meat thermometer for an internal temperature of 165F. Shred the chicken using two forks and discard bones (if using legs).
Taste and adjust seasoning.
Serve with an optional garnish of additional cheese and a dollop of sour cream.
I like using legs for soups because I don’t have to worry about them drying out as oppose to use breasts. I do prefer to remove the skin before freezing as it makes it easier to cook with when I thaw them out.
My kids love eating this soup with extra cheese because you can’t go wrong with extra cheese and crackers.
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