Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Under 250 Calories
This healthy soup is easy to make and filled with tender chunks of chicken, sweet broccoli florets and savory earthy seasonings that's all brought together in a creamy broth.
Why I Love This Recipe
For me, there are two main components that go into a delicious soup. Firstly, it has to be packed with proteins and vegetables. Because I want to feel satiated after eating a bowl of soup, I don't like it to be thin and watery and make soups that are chunky and filling
This recipe is loaded with hearty bites of chicken breasts, broccoli florets, celery and onions. To keep Instant Pot Creamy Chicken And Broccoli Soup vegetable loaded, paleo and Whole30 compliant I used cauliflower rice instead of white rice which is typically found in chicken and broccoli dishes.
Secondly, having a well seasoned and flavorful broth is a must. Instant Pot Creamy Chicken And Broccoli Soup is seasoned with a generous blend of buttery fresh garlic, sharp ground mustard, woodsy rosemary, sweet earthy thyme, and an herbal, earthy bay leaf.
Moreover, butternut squash "cheese" sauce lends a smoky, cheesy flavor, while full fat coconut milk creates a silky, creamy texture. Don't worry, you won't be able to detect any coconut flavor.
Cooking Tips
Add the coconut milk in last so it doesn't curdle during cooking.
You can manually release the steam after 10 minutes. Or, you can wait hours. The minimal hands on time is my favorite part of Instant Pot recipes! So, if you plan to eat later, you can allow the Instant Pot to naturally release the steam. This will keep the soup warm until you are ready to eat.
Stovetop cooking directions
- Follow steps 1-4 below.
- Then, set a large soup pot and over MEDIUM heat. Dice chicken into bite sized pieces. Spray pot liberally with cooking spray. I use avocado oil spray. Place chicken in one layer leaving room between each piece to allow meat to brown. Cook 1-2 minutes per side. Remove with a slotted spoon to a bowl. Chicken will still have some pink, that’s ok as it will continue cooking in the soup.
- Follow steps 5-6 keeping heat at MEDIUM.
- Next, add vegetable broth to stop the spices and garlic from cooking. Add butternut squash "cheese" sauce and mix well. Add diced chicken with accumulated juices and cauliflower rice. Bring to a boil, reduce heat to LOW, cover and simmer for 30 minutes.
- Finally, add broccoli florets and continue to boil another 5-10 minutes until broccoli is fork tender. Stir in coconut milk. Serve warm.
Slow cooker/crockpot directions
- Follow steps 1-4 below.
- Then, in a medium skillet over MEDIUM heat follow steps 5-6. Remove from heat.
- Next, pour vegetable broth and butternut squash "cheese" sauce into a large slow cooker and mix well.
- Place the chicken breasts in the bottom of the slow cooker. Feel free to dice them into bite sized pieces or put them in whole and shred or dice after cooking.
- Then, add in cooled celery, onions, garlic and spice blend and broccoli florets. Cook on low for 6 hours or high 4 hours.
- Finally, if you cooked the chicken breasts whole, remove to a cutting board and shred or dice. Add back into slow cooker. Add coconut milk and serve warm.
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📖 Recipe
Instant Pot Creamy Chicken And Broccoli Soup {Paleo, Whole30}
Equipment
- 1 Large baking sheet
- tin foil optional
- 1 blender or food processor
- 1 8 quart Instant Pot
- measuring cups and spoons
- 1 cutting board
- 1 knife or 2 forks
Ingredients
Butternut Squash "Cheese" Sauce
- 12 oz pre-cut butternut squash cubes or about ½ a butternut squash
- 1 tablespoon neutral oil
- 2-3 pinches salt
- couple dashes black pepper
- ¼ cup nutritional yeast
- 1 tablespoon Dijon mustard
- ½ cup chicken stock
- 2 pinches salt
Chicken And Broccoli Soup
- 1 ½ tablespoon neutral oil
- 1 large onion small diced
- 2 stalks celery small diced
- 2 pinches salt
- 3 cloves garlic minced
- 1½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon ground mustard
- ¾ teaspoon thyme
- ¾ teaspoon rosemary
- 1 medium bay leaf
- 6-7 cups vegetable broth
- 1 batch butternut squash "cheese" sauce
- 4 cups broccoli florets
- 1 12oz package frozen cauliflower rice
- 1½ lbs chicken breasts
- ½ cup full fat coconut milk
Instructions
- Preheat oven to 375℉. Cover baking sheet is tin foil if desired. Place cauliflower rice on counter to thaw.
- Prepackaged butternut squash cubes typically come in larger chunks. I like to cut them down to ½ inch cubes for faster cooking. Place cubes on baking sheet and drizzle with oil. Use a spatula to mix until all cubes are coated. Sprinkle evenly with 2-3 pinches of salt and a couple dashes of black pepper. Bake 15-20 minutes, flipping at 10 minutes, until fork tender and slightly caramelized. Let cool about 5 minutes.
- While squash is cooking, dice onions, celery, and garlic. Gather your ingredients. Make the spice blend if desired. Cut broccoli into florets if necessary.
- When squash is cooled to the touch, place it in a blender or food processor. Add in nutritional yeast, Dijon mustard, chicken broth, and salt. Blend until completely smooth about 1-1½ minutes.
- Select SAUTE function on the Instant Pot and add oil. When oil is melted and pot is warm add diced onion and celery with 2 pinches of salt. Cook stirring often until softened about 5 minutes.
- Add minced garlic, salt, black pepper, ground mustard, thyme, rosemary, and bay leaf. Cook stirring constantly until spices are fragrant.
- Add vegetable broth to stop the spices from cooking. Add butternut squash "cheese" sauce and mix to combine. Add whole chicken breasts, broccoli florets and cauliflower rice.
- Close the lid. Make sure the vent is sealed. Select PRESSURE COOK (high pressure) 10 minutes. After cooking, allow pressure to naturally release for at least 10 minutes or longer. Release any remaining steam, making sure your skin is protected with a oven mitt or dish cloth.
- Remove chicken to a cutting board and dice or shred to bite sized pieces. Add coconut milk to Instant Pot and stir to combine. Add back in diced chicken. Serve warm.
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