fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

InstantPot Broccoli Cheddar Soup with Chicken


  • 1 medium onion finely diced
  • 2 cloves garlic, minced*
  • 1 tsp vegetable oil
  • 1/4 cup tapioca flour
  • 3 cups vegetable stock
  • 6 cups broccoli florets or 3 cups of fresh broccoli chopped
  • 2 chicken breasts cooked and diced
  • 1 tsp smoked paprika
  • 1 tsp dijon mustard
  • 3 cups fat-free cheddar cheese shredded
  • 1 cup skim milk
  • salt and pepper to taste


  1. Press the saute button on your instant pot and add garlic (or chili garlic sauce), onion, and vegetable oil saute for 2-3 minutes or until the onion is caramelized.
  2. Stir in the flour and let it cook for 30 sec.- 1 min.
  3. Stir in broth and continue to mix until no lumps remain.
  4. Add broccoli and chicken. Set Instant Pot to high pressure and cook for 8 minutes
  5. Do a quick release be careful, I move the lever slowly until it is barely open and let it release the pressure that way.  Open the lid and turn the pot off.
  6. Add in paprika, dijon mustard and stir until well mixed
  7. Stir in cheese until melted add milk and continue to stir until mixed thoroughly.
  8. Salt and pepper to taste


3 BLUE POINTS (Freestyle) for 1 serving, if divided into 6 servings (about a cup a piece).


  • Serving Size: 8