Keto Instant Pot Broccoli Cheese Soup

Keto Instant Pot Broccoli Cheese Soup

Creamy, cheesy, and beyond easy! We love that this Instant Pot Broccoli Cheese Soup cooks so quickly in the Instant Pot and that it is naturally low carb. The whole family loves this one, especially topped with crumbled bacon.

Course Soups

Cuisine American

Keyword instant pot

Prep Time 5

Cook Time 10

Pressure & Release 10

Total Time 25

Servings

Calories 455kcal

Author Karly Campbell

Equipment

Ingredients

32 ounces fresh broccoli florets
½ onion diced
2 cloves garlic minced
4 cups chicken broth
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flakes
2 cups heavy cream
4 cups grated cheddar
1 1/2 cups grated Monterey jack

Instructions

Add the broccoli, onion, garlic, and chicken broth, ground mustard, salt, pepper, and red pepper flakes to your Instant Pot.
Cover, set the valve to sealing, and cook on high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes and then release the remaining pressure.
Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam.
Set the pot to sauté and add the cream and cheese to the hot soup. Stir constantly until the cheese has melted and the soup is smooth and creamy.
Serve immediately with additional grated cheese and crumbled bacon, if desired.

Video

Notes

Stirring in a block of cream cheese with the cheddar will help to thicken the soup up more, if you like it thicker. Alternately, sprinkling 1/4 teaspoon of xanthan gum over the top and then whisking well will thicken the soup as well.

Nutrition