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.
Servings: 10 cups
Calories: 477kcal
Equipment
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 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.
- Use freshly grated cheese and add it gradually to the soup.
- Stir continuously until the cheese is totally melted and smooth.
- Avoid overheating the soup.
- Use full-fat cheese.
- Let the cheese come to room temperature before adding.
- The soup is not warm enough to melt the cheese.
- Excessive heat can cause the cheese to become stringy or lumpy.
- The cheese was added too quickly to melt properly.
- Used the wrong kind of cheese. Not all cheese melts smoothly. Mozzarella is a perfect example of this.
- 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
