Instant Pot Broccoli Cheddar Chicken Recipes

INSTANT POT BROCCOLI CHEDDAR SOUP

Steps:

• Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
• Add in the celery, carrots, broccoli and chicken broth.
• Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
• While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
• When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
• Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
• Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.

INSTANT POT CHICKEN AND BROCCOLI

Steps:

• Add your chicken to the Instant Pot liner.
• Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
• Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
• When done, quick release the steam.
• Mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry.
• Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
• Top with toasted sesame seeds if desired.

INSTANT POT BROCCOLI CHEDDAR CHICKEN

Steps:

• Dredge all the chicken in the flour mixture and set aside
• Add the vegetable oil to the Instant Pot. Hit "Sauté" and Adjust to the "More" or "High" setting and wait for it to read "Hot."
• Add the chicken in batches and lightly brown for about 45-60 seconds on each side. Remove, set aside on a paper-towel lined plate and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
• Melt 1 tbsp of the butter in the pot while deglazing (scraping) the bottom of it. Add the shallots and stir and set for 3 minutes or until slightly browned
• Add the chicken broth and then add the chicken back to the pot. Top with the larger 2/3 group of the broccoli, secure the lid and hit "Keep Warm/Cancel" and then "Manual" or "Pressure Cook" High Pressure for 5 minutes.
• As the chicken's cooking in the Instant Pot, preheat the oven to 400 degrees and create the Ritz Cracker topping by adding the crushed crackers along with the other 3 tbsp of butter in a bowl. Microwave for 30 seconds and then mix together well. Set aside
• When the chicken's done, quick release, remove with tongs and place in a 9×13 casserole dish. Hit "Keep Warm/Cancel" and then hit "Sauté" again. Stir the broccoli already in the pot and mix with the broth. It will basically break apart (which we want) so make sure it's nice and combined. Then add in the other reserved 1/3 of broccoli which will give the sauce some substantial broccoli presence and crunch as well. Stir for 2-3 minutes so the additional broccoli heats up and slightly softens
• Add in the heavy cream and stir and then add the shredded Cheddar in batches and stir until fully blended stirring constantly so the cheese doesn't stick to the bottom of the pot.
• Once everything begins to bubble, add the cornstarch slurry and stir well. Allow for about 2 minutes of bubbling while stirring frequently and then turn the pot off and let cool as it will thicken. Once the bubbles die down, spoon the sauce all over the chicken in the casserole dish and sprinkle the Ritz Cracker topping over it
• Pop in the oven for 5-10 minutes until the Ritz topping has become a nice golden brown (keep an eye on it so it doesn't burn as all ovens vary).
• Remove from the oven, let cool for a few minutes and serve with a rice of your choice
• Enjoy!