Instant Pot Creamy Garlic Chicken and Broccoli Soup
We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. Thickness of chicken breast will vary so you will have to increase cooking times if your chicken breast is thick. If you are using chicken tenders, cooking time will be less.
1/2pound(227g)boneless chicken breasts
salt, to taste
fresh cracked black pepper, to taste
10.5ounces(298g)Condensed Cream of Chicken Soup(1 can)
Season chicken with salt, pepper and paprika. Set aside.
Turn Instant Pot on "Sauté”. Melt the butter. Add the chicken and cook each side until the chicken is lightly browned. Remove chicken from Instant Pot, cover and keep warm.
Add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Remove all lumps in the liquid.
Add chicken and broccoli back into the Instant Pot. Close the lid and pressure cook on high pressure for 10 minutes. (These are the steps we did for our Instant Pot: Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 10 minutes.)
After the cooking time is complete, press "Cancel" and carefully release the pressure.
Remove the chicken from the soup and cut or shred into pieces. Return the chicken to the soup.Garnish with optional cheese and/or sour cream.