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Close up on a spoon scooping Creamy Chicken And Broccoli Soup. Bowls of soup and linen napkin in the background.

Instant Pot Creamy Chicken And Broccoli Soup {Paleo, Whole30}

Katie AdamsKatie Adams
This savory soup is filled with tender chicken, sweet broccoli, and earthy seasonings in a rich and silky broth.
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Prep Time 25 minutes
Cook Time 17 minutes
Instant Pot Pressurize And Steam Release Time 25 minutes
Total Time 1 hour 7 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 229 kcal

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.

Nutrition

Calories: 229kcalCarbohydrates: 14gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 55mgSodium: 1593mgPotassium: 723mgFiber: 3gSugar: 4gVitamin A: 5222IUVitamin C: 53mgCalcium: 59mgIron: 2mg
Keyword chicken recipes, fall recipes, Soup, winter recipes
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