10-Min Creamy Leftover Chicken and Broccoli is the rescue plan for last night's roast chicken: shredded chicken and broccoli florets simmer in broth, then finish with heavy cream and freshly grated Parmesan. Two minutes of pressure plus a quick sauté gives you a glossy, comforting bowl. It is the fastest way to make leftovers feel brand new.
Staring at leftover chicken and wondering what to do? Your weeknight dinner dilemma is solved! This incredibly fast and flavorful Creamy Chicken and Broccoli recipe is your secret weapon. In just 10 minutes, the Instant Pot magically transforms a few simple ingredients into a rich, cheesy, and deeply satisfying meal that the whole family will devour. Say goodbye to boring leftovers and hello to your new favorite last-minute dinner!
Ingredients
• 3 cups (about 450g / 15.9 oz) cooked and shredded Chicken
• ½ cup (120ml) Heavy Cream
• 1 cup (240ml) Chicken Broth
• 2 cups (about 200g / 7.1 oz) Broccoli Florets, fresh or frozen
• ⅓ cup (about 30g / 1.06 oz) freshly grated Parmesan Cheese
• Salt and Pepper, to taste
Instructions
1. Directions
2. Add the chicken broth, shredded chicken, and broccoli florets to the inner pot of your Instant Pot.
3. Secure the lid, set the steam release valve to “Sealing,” and select Pressure Cook (or Manual) on HIGH for 2 minutes.
4. When the timer finishes, perform a quick pressure release by carefully turning the valve to “Venting.”
5. Once the pin drops, open the lid. Stir in the heavy cream and grated Parmesan cheese until well combined.
6. Select the “Sauté” function. Simmer for 2-3 minutes, stirring gently, until the sauce thickens to your liking. Season with salt and pepper to taste and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 354
• Total Fats: 24g (0.85 oz)
• Net Carbs: 4g (0.14 oz)
• Protein: 33g
• Fiber: 1.6g
Pro Tips
• for Success
• For the creamiest sauce, use a block of Parmesan and grate it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
• Don’t walk away during the final sauté step. A cream-based sauce can scorch easily, so stir constantly until it reaches your desired thickness.
• Add a pinch of garlic powder or red pepper flakes along with the broth for an extra layer of flavor.
• Serve this dish over cauliflower rice to keep it low-carb, or pair it with pasta or crusty bread to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use frozen broccoli for this recipe
A: Yes, the recipe works perfectly with either fresh or frozen broccoli florets. The cooking time in the Instant Pot remains the same.
Q: What can I serve with this creamy chicken and broccoli
A: For a low-carb option, serve it over cauliflower rice. It also pairs wonderfully with traditional pasta or crusty bread to soak up the delicious sauce.
Q: Why isn’t my cheese sauce smooth
A: For the creamiest result, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly into the sauce.
Q: How can I add more flavor to this dish
A: You can easily add an extra layer of flavor by stirring in a pinch of garlic powder or red pepper flakes when you add the chicken broth.
Pro Tips
- Grate a block of Parmesan yourself — pre-shredded cheese contains anti-caking agents that keep it from melting smoothly into the sauce.
- Do not walk away during the final Sauté step; stir constantly, since a cream-based sauce can scorch easily while it thickens.
- Fresh or frozen broccoli both go straight into the pot; frozen florets may want a minute less under pressure.
- A pinch of garlic powder or red pepper flakes stirred in with the broth adds another layer of flavor.
- Serve it right away — the sauce is at its glossiest fresh; leftovers keep 2 days but thicken as they sit, so loosen them with a splash of broth.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes — any cooked, shredded chicken works. That is the whole point of the recipe; the pot wants about 3 cups of it.
Is creamy chicken and broccoli keto?
Yes. Each serving has 4 g of net carbs, and the sauce is heavy cream and Parmesan rather than a flour-thickened soup base.
Can I make it ahead?
It is best right after cooking. If you must, refrigerate it for up to 2 days and reheat gently, adding a splash of broth to loosen the thickened sauce.
Can I use frozen broccoli?
Yes. Add the florets frozen right into the pot; just give everything a good stir after the pressure cook so the florets do not stay clumped.
Recipe card below.
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Ingredients
Method
- Directions
- Add the chicken broth, shredded chicken, and broccoli florets to the inner pot of your Instant Pot.
- Secure the lid, set the steam release valve to Sealing, and select Pressure Cook (or Manual) on HIGH for 2 minutes.
- When the timer finishes, perform a quick pressure release by carefully turning the valve to Venting.
- Once the pin drops, open the lid.
- Stir in the heavy cream and grated Parmesan cheese until well combined.
- Select the Sauté function.
- Simmer for 2-3 minutes, stirring gently, until the sauce thickens to your liking.
- Season with salt and pepper to taste and serve immediately.
- Don't walk away during the final sauté step. A cream-based sauce can scorch easily, so stir constantly until it reaches your desired thickness.
- Add a pinch of garlic powder or red pepper flakes along with the broth for an extra layer of flavor.
