Share the post "Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}"
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 homemade Broccoli & Cheese Soup again. 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 my Broccoli & Cheese Soup 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! If you don’t have an Instant Pot there are several different models and sizes. You can check them out here.
If you don’t have an Instant Pot my original Broccoli & Cheese Soup Recipe is cooked on the stove top.
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.
- 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
-
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!
For more Keto Recipes, check out my Keto Recipe Index.
Share the post "Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}"
Can you use fresh broccoli instead of frozen? And how much if so?
Sure. I’d say the same amount but perhaps increase the cook time for a minute or so. I’ve only tested frozen broccoli.
How can I do this in the crockpot?
How much is a serving….1 cup?
I would say yes.
Just made this and I am eating is right now! WOW! I love it! Thank you for a great recipe!!
You are so very welcome! Glad that you enjoyed it!
Looks delicious! Do you have the net carb count on each serving?
That information is at the very bottom of the recipe box. Thanks!
By far one of the best soups I’ve ever made. And even better that it is keto!!
I’m so glad you loved it.
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
I’m not sure. I have only used Xanthan Gum as a thickener since it is keto approved.