Have you been looking for some instant pot keto soup recipes? Do you love broccoli cheese soup? Then try my Instant Pot Broccoli Cheese Soup! This is the perfect recipe for following a low carb diet or ketogenic diet especially if you own an instant pot.
There is no denying that broccoli cheese soup is notoriously a crowd-pleaser. I mean, let’s be real… What could POSSIBLY be better than a huge bowl of creamy, delicious cheese mixed with one of the tastiest veggies out there? Not much!
If you’re like me, you probably like to have a little broccoli with A LOT of cheese. Am I right, or am I right?! (Just kidding… kinda ?) In this recipe, the ratio of broccoli to cheese is PERFECT, creating a super yummy bowl of decadent goodness.
This soup is a breeze to make, and it is one of my favorites. I love whipping it up on evenings when I’m craving a warm, cozy dinner!
Instant Pot broccoli cheese soup
I am ALLLLL about my Instant Pot. Anything that makes cooking a little easier is VERY welcomed in my kitchen. To prepare this recipe, the Instant Pot is perfect! It truly cuts down the cooking time and allows me to have this delicious dinner ready in what feels like no time at all.
In fact, with the Instant Pot, the prep time is longer than the cooking time! It’s hard to say that about many dinner recipes. In total, this meal takes 40 minutes, with 30 minutes devoted to prepping, and just TEN to cooking.
Nothing beats a meal that is delicious AND easy to make!
If you like broccoli cheese soup, you are going to LOVE this version
This broccoli cheese soup is seriously SO good. Everyone that has tried it out absolutely raves about it.
In my version, I use a bunch of ingredients that include broccoli (surprise), butter, garlic, chicken broth, dijon mustard, paprika, and a few other things! For the cheese, I use a combination of sharp cheddar and Monterey Jack! When cooked together, these ingredients offer a taste that is absolutely incredible. The choice of cheeses plays a huge role in that!
Check out these yummy ingredients
Whenever I eat something, I like to know how the ingredients are positively effecting and helping my body. Because I am very interested in that, I love sharing that information with you as well! This broccoli cheese soup contains ingredients that offer some pretty cool benefits. Check them out!
- Broccoli: Not only does broccoli taste great, it is also a super nutritious food. A big source of potassium and vitamins K and C, broccoli is great for providing the body with antioxidants. It helps to prevent sickness as well as blood clotting and heart conditions. It also helps aid in digestion and lowering cholesterol!
- Cheese: Everyone knows that cheese is a great source of protein and calcium, but cheese actually boasts additional nutrients that people tend to forget overlook. In addition to infamously supplying us with strong bones, cheese is a great source of B12, zinc, and vitamin A. This means that cheese is beneficial to vision, as well as your heart, lungs, and kidneys!
- Paprika: Paprika is jam packed with antioxidants and is awesome for helping the body fight disease! Paprika is good for the eyes and heart, and has been shown to help treat Diabetes symptoms, as it helps to regulate blood sugar.
Low carb broccoli cheese soup
This broccoli cheese soup is an awesome dish if you are looking for a recipe that complies with the ketogenic diet. Super low in carbs, this dish only contains 5.1 grams of net carbs per serving. High in fat, the combination of ingredients allow for this dish to be totally compliant with keto guidelines.
Your new favorite soup
This Instant Pot broccoli cheese soup is so yummy either as a side or main dish! Personally, I think that this soup is so great that I love to eat it all by itself! If you have low-carb bread or aren’t counting carbs, it is also perfect to pair with a small sandwich! A soup and salad combo is always an excellent choice.
Because this dish is complaint with sooo many diets, it is awesome to make for gatherings or to take to your next pot-luck. You can prep it at home, take your Instant Pot along, and cook it wherever you go! Your friends and family will LOVE this fresh, warm, cheesy goodness!
How to make broccoli cheese soup
Turn Instant Pot to Saute setting, add butter, and, once melted, add minced garlic and cook until fragrant, about 30 seconds.
Add broth and saute for 1 minute.
Thoroughly wash broccoli into florets…
Add broccoli florets and screw on Instant Pot lid. Set Instant Pot to Manual setting for 10 minutes, and then Manually release steam once Instant Pot timer has gone off.
Remove lid…
…add shredded cheddar cheese, shredded Monterey jack cheese, dijon mustard, paprika, and pepper and stir until cheese begins to melt.
Pour in heavy cream and continue to stir until all ingredients are well-incorporated. Taste mixture and, based on your preferences, add salt or omit altogether.
Using a ladle, scoop out ¾ cup of soup and transfer to a mixing bowl. In ¼ tsp increments, add xanthan gum and whisk vigorously until soup thickens. Transfer thickened soup back to Instant Pot and stir into soup.
Ladle broccoli cheese soup into serving bowls and enjoy!
Compliant with a variety of diets
This broccoli cheese soup is awesome for a bunch of diets and lifestyles. Check out all of the diets it complies with!
- Keto and Low Carb: With only 5.1 grams of net carbs per serving, this Instant Pot broccoli cheese soup is perfect for a keto diet!
- Gluten Free: There are no wheat, rye, barley, or flour products in this recipe, making it safe for those with gluten allergies.
- Grain Free: This healthy broccoli cheese soup is grain free!
- Egg Free: There are no eggs contained in this broccoli cheese soup.
- Nut Free: Free of nuts and all nut products, this recipe is safe to consume for those with nut allergies and intolerances.
- Coconut Free: This recipe does not contain coconut.
- Vegetarian: This recipe can be easily converted to a vegetarian-friendly variation by simply swapping out the chicken broth for veggie broth!
- Sugar Free: Free of added sugar and sweeteners, this broccoli cheese soup is totally sugar free!
Looking for other easy keto soup recipes?
If you are craving some more low carb easy soup recipes, try these delicious options:
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Instant Pot Broccoli Cheese Soup
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
Have you been looking for instant pot keto soup recipes? Do you love broccoli cheese soup? This is the perfect recipe for anyone following a low carb diet or ketogenic diet and wanting to use their Instant Pot!
Ingredients
- 2 tbsp (1 oz) unsalted butter
- 2 tbsp (30g) minced garlic
- 3 cups (24 fl oz) chicken broth or, for vegetarian, vegetable broth
- 36 oz broccoli florets
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1 cup (4 oz) shredded monterey jack cheese
- 1 tbsp (15g) dijon mustard
- ½ tsp paprika
- ⅛ tsp black pepper
- 1 cup (240mL) heavy whipping cream
- ¼ tsp salt (optional)
- 1 tsp (~3g) xanthan gum
Optional Garnishes:
- 2 tbsp shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to Saute setting, add butter, and, once melted, add minced garlic and cook until fragrant, about 30 seconds. Add broth and saute for 1 minute. Add broccoli florets and screw on Instant Pot lid. Set Instant Pot to Manual setting for 10 minutes.
- Manually release steam once Instant Pot timer has gone off. Remove lid, add shredded cheddar cheese, shredded monterey jack cheese, dijon mustard, paprika, and pepper and stir until cheese begins to melt. Pour in heavy cream and continue to stir until all ingredients are well-incorporated. Taste mixture and, based on your preferences, add salt or omit altogether.
- Using a ladle, scoop out ¾ cup of soup and transfer to a mixing bowl. In ¼ tsp increments, add xanthan gum and whisk vigorously until soup thickens. Transfer thickened soup back to Instant Pot and stir into soup.
Recipe Notes:
Xanthan Gum Substitution: If you do not have or prefer to not use xanthan gum, transfer 1 cup of soup from Instant Pot to a food processor and blend until thickened. Transfer blended mixture back to Instant Pot and stir until well-incorporated.
Storage: Allow soup to cool before transferring to an airtight container. Store soup in refrigerator and eat within 3-4 days.
Keywords: instant pot broccoli cheese soup, healthy broccoli cheese soup, how to make broccoli cheese soup, broccoli cheese soup instant pot, paleo broccoli cheese soup
Photo credit: Jess Larson
Guy Extinguished says
Not too sure what Guy Flaming’s issue was, especially since he didn’t say much other than to insult someone, but this soup is delicious. Maybe he’s never had steamed broccoli before, but it isn’t the most pleasant smell to begin with. Nor can someone control the smell of food. Regardless, this soup is an awesome low-carb alternative.
★★★★★
Sara Nelson says
LOL, thank you for this hilarious response! We love this soup in our house!
Guy Flaming says
I thought I did something wrong but went back step by step and compared to the photos above and it all looks the same.
This soup smelled like old gym socks and tasted worse.
Family got through a couple of spoonfuls and then we flushed it. It was God awful.
★
Sara Nelson says
I’m sorry you didn’t enjoy it! I’m not too sure why it wouldn’t have worked since the ingredients are just the basic ingredients for any Broccoli Cheese Soup, aside from the xanthan gum; maybe that’s what you didn’t like about it? Xanthan gum shouldn’t really have a flavor, but if you’ve never had it before, I wonder if that’s why. Could also be that the xanthan gum was old and/or expired.
Sue says
Is it OK to use a 32 oz bag of FROZEN broccoli florets?
Sara Nelson says
That should work!
Agne says
I put too much Dijon mustard by accident! How do I fix it??? It tastes bitter & mustardy! Help!
Sara Nelson says
I don’t know how much you put in, so I can’t say exactly for sure, but if it’s a lot, I would probably just re-make the recipe (without mustard) and then combine the two batches. If it isn’t too much, you could offset the flavor with more heavy cream and cheese, but the consistency of the soup will change; to thicken the soup up, add more xanthan gum.
Terri Holley says
When the Instant Pot releases steam do you leave the Instant Pot off as you prepare the rest of the soup?
realbalanced says
Great question! Yes, leave the IP in “off” mode while doing this.
Terri says
I have an instant pot but it does not have a manual setting. I just used the soup/broth setting. Suggestions?
realbalanced says
It should have some sort of setting that will allow you to increase/decrease the time manually. If it’s an Instant Pot, it should have that and, if you’re having trouble finding it, I would do a google search for the model of IP you have to figure out how to manually change the timer to 10 minutes.
Matthew Kelly says
Do you have a non-instant pot version of this? Looks like a great soup, but it also looks like maybe a crock pot could handle this potentially. Just don’t want to buy yet another thing for on top of the counter. Many of us live in apartments.
realbalanced says
Totally understand, Matthew! But, unfortunately I’ve never tested this recipe in a crock pot or on the stove top, only in my IP. I am working on developing more crock pot recipes though, so stay tuned!
Montie Bergstedt says
Do I have to use an instapot I don’t own one?
realbalanced says
Hi, Montie! Yes, for this particular recipe, an Instant Pot is required. If you’re on the fence about getting one, I’d highly suggest it! They are a fantastic kitchen appliance that I use daily!