Instant Pot Keto Broccoli Cheese Soup Recipe

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Are you craving a bowl of comfort? You’re going to love this Instant Pot Broccoli Cheese Soup! This delicious recipe combines the richness of broccoli and cheese in a creamy base that will satisfy your craving. Thanks to the convenience of pressure cooking, you can have this mouthwatering Instant Pot Broccoli Cheddar Soup Recipe ready to enjoy in just minutes.

close shot of broccoli cheddar soup in a white bowl

Benefits of Using an Instant Pot for Low-Carb Broccoli Cheddar Soup

I love to cook in the Instant Pot. I grew up with my Mama Knight cooking in her “pressure cooker.” It is a super handy appliance in any kitchen, providing convenience and delicious results with little hassle.

  • Shorter cooking times make quick after-work meals easier
  • Hands-off cooking method. Set it and let it cook.
  • The sealed cooking environment allows the food to retain flavors, moisture, and nutrients.
  • Most Instant Pots have multiple cooking applications
  • Consistent and reliable results… every time
  • Energy-efficient
  • Great for meal prepping
  • Lots of built-in safety features

Can I Make This Recipe Without an Instant Pot?

If you don’t have an Instant Pot, my original Broccoli & Cheese Soup Recipe is cooked on the stove top. It’s an excellent option for those who have not joined the Instant Pot owners club.

Instant Pot Broccoli Cheddar Soup Ingredients

  • Butter – adds richness and flavor
  • Onion – for savory to sweet taste
  • Garlic Cloves – big flavor adding depth and complexity
  • Chicken Broth – flavorful base
  • Heavy Whipping Cream – brings a rich and creamy texture to the dish
  • Broccoli – slightly bitter and earthy co-star
  • Cheddar Cheese – sharp and tangy
  • Swiss Cheese – mild and nutty
  • Cream Cheese – adds richness and creaminess
  • Nutmeg – Slightly sweet, adding depth
  • Parsley – bright and fresh flavor
  • Pink Salt – Mild saltiness
  • Black Pepper – gives depth and heat to the soup
  • Red Pepper Flakes – optional to kick up the spice
  • Xanthum Gum – thickening agent

How to Make Keto-Friendly Broccoli Cheese Soup Instant Pot Recipe

Set your Instant Pot to Saute mode. Add butter, diced onions, and minced garlic.

  1. Let the onions and garlic saute until the onions start to become translucent.
  2. Add chicken broth and frozen broccoli. Give it a good stir to combine everything.
  3. Lock the lid and switch to Manual mode. Adjust the time to 5 minutes, let it come to pressure, and cook.
  4. Once the 5-minute cycle is complete, carefully put a dish towel on the valve and perform a quick release (QR).
  5. Once the pin drops, remove the lid and add the remaining chicken broth, heavy whipping cream, cream cheese, and spices to the pot.
  6. Switch the Instant Pot back to Saute and bring to a gentle boil.
  7. Gradually add cheese to the pot, stirring continuously until they melt and create a smooth and creamy texture.
  8. When the cheese fully melts, set the Instant Pot to the Keep Warm setting.
  9. Sprinkle the Xanthan Gum on top of the soup and stir to let it thicken for about 5 minutes.
  10. Your delicious Instant Pot Broccoli Cheese Soup is now ready. Enjoy!

Tip: I love freshly shredded blocks of cheese. The texture is so much better than pre-shredded cheese. Anddd I may or may not sneak a pinch of the fresh-graded cheese while no one is looking.

overheat shot of broccoli soup in a white bowl

Variations for Low-Carb Broccoli Cheddar Soup

Feeling creative? Want to switch things up a little? Here are a few ideas that could add a nice twist to the Cheddar and Broccoli Instant Pot Soup Recipe.

  1. Bacon and Broccoli: Crumble some crispy bacon on top of the soup before serving. Bacon makes everything better, right?!
  2. Cauliflower and Broccoli: Swap out some of the broccoli with cauliflower. Swapping vegetables gives a slightly different taste and texture.
  3. Spicy Broccoli Cheese Soup: Spice things up with some diced jalapenos or a sprinkle of cayenne pepper. You’re in control of the heat!
  4. Smoked Gouda Cheese: Try some smoked gouda with the sharp cheddar cheese for a smoky twist.
  5. Broccoli and Ham: Add some additional protein with some diced cooked ham.
  6. Vegan or Dairy-Free Option: Use plant-based ingredients like coconut milk or cashew cream instead of ingredients containing dairy or animal-derived ingredients.
  7. Vegetable Broth: Instead of using chicken broth, vegetable broth works, too.

How to Thicken?

To make your broccoli cheese soup thicker, you have a few options:

  1. Xanthan gum – Sprinkle a small amount of xanthan gum over the soup and stir it well. The gum acts as a thickening agent and helps achieve the desired consistency. Start with a little and add more if needed.
  2. Immersion blender – After cooking the soup, carefully blend a portion of it directly in the pot using an immersion blender until it reaches your desired consistency. This will help break down the broccoli and cheese, creating a thicker and creamier soup. Be cautious with the hot liquid, and ensure the immersion blender is fully submerged before turning it on.

Non low-carb options:

  1. Roux – Melt equal parts butter and flour in a separate pan, whisking until it forms a smooth paste. Gradually add the roux to the soup while stirring continuously. Let it simmer for a few minutes until it thickens.
  2. Cornstarch slurry –  Mix cornstarch with a small amount of cold water in a separate bowl, then add the slurry to the soup while stirring constantly. Cook the soup for a few minutes until it thickens to your liking.

Remember, adjust the thickness according to your preference by adding more thickening agent if needed.

Frequently Asked Questions

Can I use fresh broccoli instead of frozen?

Absolutely, I usually go for the frozen broccoli florets because it is so easy and quick, but if you want to use fresh, go for it!

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What is the best cheese for making Keto Broccoli Cheese Soup?

Cheddar and Swiss melt beautifully and are perfect for the flavor profile of Broccoli Cheese Soup. If you want a slight twist, try Pepper Jack or Smoked Gouda.

How do I avoid lumpy cheese?

When cheese gets lumpy and grainy, it makes the entire pot of soup taste yucky. You can avoid this common issue with a bit of patience.

  1. Use freshly grated cheese and add it gradually to the soup.
  2. Stir continuously until the cheese is melted and smooth.
  3. Avoid overheating the soup.
  4. Use full-fat cheese.
  5. Let the cheese come to room temperature before adding.

Why is my cheese not melting in broccoli soup?

  1. The soup is not warm enough to melt the cheese.
  2. Excessive heat can cause the cheese to become stringy or lumpy.
  3. The cheese was added too quickly to melt properly.
  4. Used the wrong kind of cheese. Not all cheese melts smoothly. Mozzarella is a perfect example of this.
  5. The cheese was too cold, causing the cheese not to melt properly.

Is it gluten-free?

Yes, this broccoli cheese soup recipe is gluten-free, as written with the ingredients I used in my kitchen. When making the soup, make sure to check labels and choose a gluten-free chicken broth, cheeses, spices, and other ingredients. It’s also important to opt for gluten-free versions of thickening agents if available By being mindful of the ingredients you use and avoiding cross-contamination, you can enjoy a tasty gluten-free broccoli cheese soup.

Storing Instant Pot Broccoli and Cheddar Soup

If (and that is a big IF) there is leftover Broccoli Cheddar Soup, store it in an airtight container or zippered storage bag in the refrigerator for 3 – 4 days. Thaw leftovers and reheat to the desired temperature.

Can I Freeze This Soup?

My short answer is yes. You can freeze this soup in an airtight container or freezer storage bag for up to 3 months. However, the texture of frozen dairy may be altered when reheated. The good news, the flavors won’t be affected.

creamy instant pot broccoli cheddar soup in a white bowl garnished with bacon and grated cheese

What to Serve with Instant Pot Broccoli Cheddar Soup

I have a few go-to sides for comfort food soups. Check out these options.

  • Simple Side Salad – Crisp, light, and refreshing
  • Cheddar Garlic Biscuits – Crusty bread or breadsticks are great if you’re not eating low-carb.
  • Keto Cheese Crackers – Your favorite cracker from the pantry works for non-keto folks.

More Keto Soup Recipes

Close up of Instant Pot Broccoli Cheese Soup in a white bowl with cheese and bacon on top.
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4.82 from 22 votes

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

Indulge in Keto Instant Pot Broccoli Cheese Soup with this mouthwatering recipe! Creamy cheeses, tender broccoli, and flavorful spices come together in this comforting low-carb soup.
Prep Time15 minutes
Cook Time15 minutes
Idle time5 minutes
Total Time35 minutes
Course: Brunch, lunch, Main Course, main dish, Soup
Cuisine: American, casual
Servings: 10 cups
Calories: 477kcal
Author: Kasey Trenum

Ingredients

Instructions

  • Turn on the Instant Pot and choose the Saute mode. Add the butter, onions, and garlic to the pot.
  • Cook the onions and garlic until the onions start to look a little see-through.
  • Now, it's time to add 3 cups of chicken broth and the frozen broccoli. Give it a good stir and wait for it to start boiling.
  • Lock the lid in place and press the Manual button. Adjust the time to 5 minutes.
  • When the 5 minutes are up, carefully put a dish towel on the valve and do a quick release. This means letting the steam escape quickly.
  • Once the pin drops down, it's safe to open the lid. Add the remaining chicken broth, heavy whipping cream, cream cheese, and spices.
  • Switch the Instant Pot back to Saute mode and wait for the soup to boil.
  • Now, it's time to add the cheese. Slowly pour it in while stirring the soup continuously.
  • Keep stirring until the cheese melts and the soup becomes smooth and creamy.
  • Once the cheese has fully melted, switch the Instant Pot to the Keep Warm setting.
  • Sprinkle the Xanthan Gum on top of the soup and stir it. This will help thicken the soup. Let it sit for about 5 minutes.

Notes

Helpful Tips:
How do I avoid lumpy cheese?
When cheese gets lumpy and grainy, it makes the entire pot of soup taste yucky. You can avoid this common issue with a bit of patience.
  1. Use freshly grated cheese and add it gradually to the soup.
  2. Stir continuously until the cheese is totally melted and smooth.
  3. Avoid overheating the soup.
  4. Use full-fat cheese.
  5. Let the cheese come to room temperature before adding.
Why is my cheese not melting in broccoli soup?
  1. The soup is not warm enough to melt the cheese.
  2. Excessive heat can cause the cheese to become stringy or lumpy.
  3. The cheese was added too quickly to melt properly.
  4. Used the wrong kind of cheese. Not all cheese melts smoothly. Mozzarella is a perfect example of this.
  5. The cheese was too cold, causing the cheese not to melt properly.

Nutrition

Calories: 477kcal | Carbohydrates: 8g | Protein: 17g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 1094mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1858IU | Vitamin C: 50mg | Calcium: 473mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage image of close-up shots of broccoli & Cheese Soup

 

 

57 Comments

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

  1. 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

    1. I’m not sure. I have only used Xanthan Gum as a thickener since it is keto approved.

  2. 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

    1. 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.

    1. Great! I think it is great to customize a recipe to make it more suitable to your liking. Glad you enjoyed it.

  3. 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 !!!

    1. 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.

4.82 from 22 votes (16 ratings without comment)

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