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Instant Pot Keto Broccoli Cheese Soup Recipe

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Make our Instant Pot Keto Broccoli Cheese Soup Recipe as a new comfort food this fall. This recipe is so full of flavor, and of course that creamy goodness you expect. All without the carbs! Enjoy this with your family.

Instant Pot Keto Broccoli Cheese Soup is an easy meal that you will love making for your family. The Instant Pot cuts back on the time spent in the kitchen making this a perfect keto soup recipe!

Instant Pot Keto Broccoli Cheese Soup Recipe

One of the very first meals I cooked when I started following a ketogenic/low carb lifestyle was Broccoli & Cheese Soup. I had avoided it for years due to the high-fat content. Now that I was eating high-fat foods with Keto, I couldn’t wait to start enjoying keto broccoli cheese soup.

As a busy homeschooling momma, I try to keep things simple. One way I do this, especially when the weather is cold, is by making a big pot of soup to eat for lunch all week. This Keto Broccoli Cheese Soup is on my menu at least twice a month because we all love it.

Last night I decided to tweak the recipe so I could make it in my Instant Pot. I just love my Instant Pot. It’s kind of like a Crock-Pot on steroids as it cooks so much faster. It also infuses the food with flavor making it taste as if it has been simmered on the stove for hours. No wonder the Instant Pot has become so popular!

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4.75 from 4 votes

Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}

Servings: 10 cups
Author: Kasey Trenum

Ingredients

  • 4 tablespoons butter
  • 1/2 onion diced
  • 3 garlic cloves minced
  • 5 cups chicken broth
  • 2 cups heavy whipping cream
  • 6 cups frozen broccoli florets
  • 4 1/4 cups cheddar cheese
  • 4 slices Swiss cheese
  • 2 oz cream cheese softened and cubed
  • 1/2 tsp nutmeg
  • 2 tsp parsley
  • 1 tsp pink salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional
  • 1/2 - ¾ tsp of Xanthan Gum to thicken soup

Instructions

  • Turn Instant Pot to Saute mode and add butter, onions, and garlic.
  • Saute until the onions are just starting to become translucent.
  • Add 3 cups of the chicken broth and frozen broccoli and bring to a boil.
  • Lock lid in place then hit manual and adjust the time to 5 minutes.
  • Once the Instant Pot completes the 5-minute cycle, place a dish towel on the valve and do a quick release (QR).
  • Remove lid once the pin drops and add the rest of the chicken broth, heavy whipping cream, cream cheese, and spices. Set Instant Pot to Saute.
  • Once the soup comes to a boil, add cheeses slowly stirring continuously.
  • Once the cheese has melted turn pot to the keep warm setting and sprinkle the Xanthan Gum on top. Stir and allow the soup to thicken for about 5 minutes.
  • Enjoy!
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Nutritional Information for Keto Broccoli Cheese Soup

I calculate nutritional information using the MyFitnessPal App. Not everyone tracks macros. I do not track macros on the keto diet, but it is recommended for those who are new to the diet. You can check out more of the best apps for keto macros to pick one that works well for you.
(10 servings) Calories 530, Fat 43.3g, Protein 23.4g, Carbs 9.8g – Fiber 5.1g = 4.7g Net CarbsKeto / Low Carb Recipes / Ketogenic Recipes / LCHF Recipes

More Keto Soup Recipes

If you don’t have an Instant Pot my original Broccoli & Cheese Soup Recipe is cooked on the stove top. You may also like to check out my Keto Recipe Index.  Don’t miss any new recipes by following my Easy Keto/Low Carb Recipe Page on Facebook. You can join here and follow me on Pinterest here. Check out our other favorite soup recipes below.

Instant Pot Keto Broccoli Cheese Soup is an easy meal that you will love making for your family. The Instant Pot cuts back on the time spent in the kitchen making this a perfect keto soup recipe!

 

Comments

    • Kasey says

      Sure. I’d say the same amount but perhaps increase the cook time for a minute or so. I’ve only tested frozen broccoli.

      Reply

  7. Dolores says

    Hi ~ Don’t have Xanthan Gum. What can I use in the pressure cooker that’s ok and won’t increase carbs. I need to keep them low.
    Thanks. Dolores

    Reply

  10. Maryanne says

    I’m having a big family dinner and want to make this amazing soup ahead of time. Do you think it would hold up to warm setting in a slowcooker for an hour or two ?
    Thank you

    Reply

    • Kasey says

      I am not sure I haven’t personally tested to do that. Sometimes, if the temp is too hot the dairy products begin to break down and become grainy, but if the temp is only on warm perhaps that won’t happen.

      Reply

  13. Brittany says

    We loved it, didnt like how big the frozen broccoli florets were so we used the emulsifier. I dont why but the xantum gum didnt thicken thou. I just love all your recipes that ive made so far !!!

    Reply

    • Kasey says

      I’m so glad you loved it. It is always great to customize a recipe to your liking like you did with the emulsifier. Xanthan Gum has to have time to sit on the recipe to thicken the sauce.

      Reply

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