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10-Min Creamy Leftover Chicken and Broccoli – vegetarian recipe
Stav Kogan

10-Min Creamy Leftover Chicken and Broccoli

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Servings: 4 servings
Calories: 354
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (about 450g / 15.9 oz) cooked and shredded Chicken
  • ½ cup (120ml / 4.1 fl oz) 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
  • 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.

Method
 

  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.
  6. Stir in the heavy cream and grated Parmesan cheese until well combined.
  7. Select the Sauté function.
  8. Simmer for 2-3 minutes, stirring gently, until the sauce thickens to your liking.
  9. Season with salt and pepper to taste and serve immediately.
  10. 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.
  11. Add a pinch of garlic powder or red pepper flakes along with the broth for an extra layer of flavor.

Nutrition

Calories: 354kcalCarbohydrates: 4gProtein: 33g

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