Are you craving a bowl of comfort that aligns with your low-carb lifestyle? Look no further than this Keto Instant Pot Broccoli Cheese Soup. This recipe combines the classic flavors of broccoli and cheddar in a creamy, satisfying base, all while being quick and easy to prepare in your Instant Pot. This Instant Pot Broccoli Cheddar Soup is creamy, cheesy, low carb keto comfort.
Why This Recipe Works
This recipe leverages the convenience of the Instant Pot to deliver a flavorful soup in a fraction of the time compared to traditional stovetop methods. The Instant Pot not only speeds up the cooking process but also enhances the flavors by pressure cooking the ingredients. Whether you're following a keto diet or simply looking for a healthy and delicious meal, this broccoli cheese soup is a perfect choice.
Ingredients You'll Need
This recipe uses just a handful of simple ingredients:
- Broccoli: The star of the show, providing a healthy dose of vitamins and fiber. You can use fresh or frozen broccoli florets. One cup of broccoli has about 3.5 net carbs.
- Onion: Adds depth and flavor to the soup's base. Either yellow or white onion will work in this recipe.
- Garlic: Enhances the savory profile of the soup.
- Chicken or Vegetable Broth: Provides the liquid base for the soup. For vegetarians, obviously, vegetable broth will be used. The chicken broth will enhance the cheese flavor. For this recipe, you can use Better than Bouillon Vegetable Base and add water to make a broth.
- Heavy Cream: Gives the soup its rich and creamy texture. Those following Weight Watchers can use half and half to reduce fat content.
- Cheddar Cheese: The quintessential cheese for broccoli cheese soup, adding a sharp and cheesy flavor. I like to use sharp cheddar cheese. Freshly shredded blocks of cheese provide a better texture than pre-shredded cheese. Cheddar and Swiss melt beautifully and are perfect for the flavor profile of Broccoli Cheese Soup.
- Spices: Salt, pepper, ground mustard, and a pinch of nutmeg to enhance the overall flavor profile. My Microplane Stainless Steel Zester easily grates the nutmeg and gives this soup a very special taste.
- Optional: Paprika and sriracha for added flavor.
Step-by-Step Instructions
Here's how to make this delicious soup in your Instant Pot:
- Sauté Aromatics: Turn on the Instant Pot and choose the Saute mode. Add butter, chopped onions, and minced garlic to the pot. Cook for 2-3 minutes until the onions are translucent and fragrant. Melt butter in a saucepan over medium heat. Add onion and celery and cook for 5 minutes, until tender. Stir in garlic and cook for another 30 seconds.
- Add Remaining Ingredients: Add the chicken or vegetable broth, broccoli florets, salt, pepper, ground mustard, hot sauce, and nutmeg to the pot. Stir to combine. Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
- Pressure Cook: Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking. Secure the lid and seal. Select Pressure Cook and set the cooking time for 2 minutes at high pressure.
- Release Pressure: When the pot indicates it has finished, quick release the steam. When the time is up, allow the pressure to release for 5 minutes and then do a quick release. After cooking is complete, do a QUICK RELEASE and release remaining steam.
- Blend the Soup: Open the pot and use an immersion blender to blend the broccoli until smooth. Alternatively, carefully transfer half of the soup mixture to a blender and puree. Return to the pot. Use an immersion blender to blend broccoli. If you do not have an immersion blender you can use a blender (working in batches if necessary). Be careful while blending hot soup and be sure to vent the steam.
- Add Cheese and Cream: Place the Instant Pot on saute for a few minutes until the cheese has melted. Turn off Instant Pot (cancel button) and add cream, stir to incorporate and add sriracha (to taste). Add the heavy whipping cream and shredded cheddar to the pot.Stir in heavy cream, and add cheese. Cook, often stirring, until the cheese melts.
- Thicken (Optional): Scoop out a couple of tablespoons of the soup and add it to a bowl with melted butter and flour. Stir and add the mixture back to the pot. This will thicken up the soup. Sprinkle the Xanthan Gum on top of the soup and stir it. This will help thicken the soup.
Tips for the Perfect Soup
- Roasting Broccoli: Using roasted broccoli in broccoli cheese soup adds a ton of flavor. Roasting broccoli in the Instant Pot is similar to searing onions, chicken, beef, etc. The pot is heated until very hot. No stirring is needed and the broccoli will sear/roast in the hot butter. This very simple trick adds an extra layer of flavor without you doing any extra work. While the fresh broccoli is in the pressure cooker roasting, do not stir at all.
- Cheese Selection: The texture is so much better than pre-shredded cheese. Used the wrong kind of cheese. Not all cheese melts smoothly. When cheese gets lumpy and grainy, it makes the entire pot of soup taste yucky.
- Consistency: If you prefer a thicker soup, feel free to add in ¼ to ½ teaspoon of xanthan gum.
- Creaminess: If using anything other than full fat cream, add it in after pressure is released.
- Blending: If you would like for your soup to be smooth, simply puree all of it before adding the cream and cheese.
Variations and Add-ins
- Bacon and Broccoli: Crumble some crispy bacon on top of the soup before serving.
- Cauliflower and Broccoli: Swap out some of the broccoli with cauliflower.
- Spicy Broccoli Cheese Soup: Spice things up with some diced jalapenos or a sprinkle of cayenne pepper.
- Cheese Variety: You can mix it up if you like.
- Vegetables: While broccoli is the star, consider adding other vegetables like carrots and celery for added nutrients and flavor. Pulse until rough chopped. (If you do not have a food processor, chop the veggies by hand.)
Serving Suggestions
Serve hot in bowls. We like to top ours with crumbled bacon and more grated cheese! And if you’re searching for something else to enjoy as a side with this soup, check out these air fried kale chips! I have a few go-to sides for comfort food soups.
Read also: Easy Low-Carb Cheese Crackers
Storage and Reheating
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. You can keep this keto Instant Pot broccoli cheese soup in the refrigerator for about 3 to 4 days if it is well covered. Reheat in the microwave. Make sure that you let it cool down completely first and store it in a sealed container for up to two months. I reheat it using the slow cook function or you can thaw and microwave.
Can You Freeze Broccoli Cheese Soup?
My short answer is yes. You can freeze this soup in an airtight container or freezer storage bag for up to 3 months. You can! It’ll freeze well if you keep it in a freezer safe bag or container. Make sure it has cooled completely before freezing, and you should also hold off on adding any toppings like bacon or extra cheese until after it’s been thawed and reheated! However, the texture of frozen dairy may be altered when reheated. I love to use these soup freezer molds from Amazon to freeze the soup.
Is This Recipe 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.
Is This Recipe Keto-Friendly?
As you can see from the list of ingredients, my Instant Pot Broccoli Cheddar Soup is low carb and keto friendly. If you are following a low carb of keto diet, this soup recipe is a perfect meal for you, especially in the beginning. It is delicious and very, very filling. It helps to prevent the “keto flu” as the bone broth adds minerals, nutrients and electrolytes to the soup.
How to Thicken Broccoli Cheese Soup?
The simplest way to thicken up the soup would be to add in more cheese. Cream cheese will also help thicken this soup and add extra flavor! If the soup is too thick just add more chicken broth or cream. 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.
Read also: Keto Calorie Counting: A Detailed Guide
Can I Make This on the Stovetop?
Yes, you can! You can use a large sauce pan that is big enough to fit all of the ingredients. If you a sauce pan, add all of the ingredients apart from the cheese and cream and bring to a boil. Then cook for about 12 minutes until the broccoli is tender.
Stovetop Instructions:
- Melt butter in a saucepan over medium heat.
- Add onion and celery and cook for 5 minutes, until tender.
- Stir in garlic and cook for 30 more seconds.
- Add broccoli, broth, cream cheese, paprika, salt, and pepper to the pot.
- Cover and simmer for 8 to 10 minutes, until the broccoli is tender.
- Carefully transfer half of the soup mixture to a blender and puree.
- Return to the pan, and stir in heavy cream.
- Add cheese and cook until the cheese melts about 3 to 5 minutes.
- Stir in vinegar and taste. Add salt and pepper if desired.
Read also: Magnesium Supplements for Keto