The Instant Pot Keto Broccoli Cheddar Soup Recipe is an easy way to enjoy this classic comfort food without guilt. It’s rich, creamy, and full of flavor – but without all the carbs!
It’s just a weeknight and I need some dinner. So I usually use my Instapot throughout the week because it’s so easy and fast and the food just comes out so good. So let’s go ahead and get started making this delicious recipe.
What Are The Ingredients Needed To Make Instant Pot Broccoli Cheddar Soup
Okay. I’m going to share with you guys, everything I picked up for this recipe, you’re going to need
- 1/2 onion,
- celery,
- butter,
- garlic,
- cloves,
- some heavy whipping cream.
- pre-cut carrots,
- some broccoli,
- and some good old cheddar cheese.
How To Make Keto Broccoli Cheddar Soup In Instant Pot
First, we start by chopping our veggies one by one. We’re going to be chopping up half of an onion, some celery, and also some broccoli.
And if you didn’t buy your carrots pre-chopped, here’s where you would chop your carrots up as well.
After chopping off all your veggies, go ahead and turn on your instant pot and hit the saute button. We’re just going to saute this for about five minutes.
Next, add two tablespoons of some butter so our vegetables can saute. Once the butter is all melted, go ahead and add the onions and celery to the pot.
Add the little shredded carrots as well, and saute them in the Instapot for about five minutes. Once the vegetables are cooked for five minutes, you will see the steam, and the instant pot will turn off by itself.
Now, I’m going to go ahead and add two cups of water to my instant pot.
And I’m also going to be adding my broccoli. Let’s go ahead and add that all in there.
Now for this recipe, you are going to want to mix everything. I know you, I know I told you for the chili, you don’t want to that’s because of the tomato stick, but for this recipe, you can go ahead and stir well because you’re not going to have to worry about those vegetables sticking at the bottom. So just give it a really good mix.
Now you’re going to go ahead and put your top on your Instapot.
Now that my lid is on my instant pot, I’m going to go ahead and turn it on to pressure cook, set the timer for five minutes and you want to make sure your vent is on the ceiling and not venting.
As soon as the five minutes were over, I turned it to venting. You have to manually do it as soon as you hear that beep goes off after five minutes.
Turn into venting and let the steam come out. Once done, I am going to go ahead and remove the top.
So that is how everything looks. I’m gonna go ahead and give it a really good stir. Okay. Now I’m going to turn my Instapot on the saute button.
And now I’m going to put the heavy whipping cream and I’m going to give it a really good mix and then I’m going to go ahead and start stirring in some of that cheese and I’m just going to let this cheese meltdown.
So now that the cheese is all melted down, I’m going to go ahead and add some minced garlic to it. I’m adding five garlic cloves. I’m also going to be adding some salt and some pepper.
All right. And I’m going to stir this and I’m going to let this cook for about five minutes and then it’ll be all done.
Okay, guys are broccoli cheddar soup is all done. It looks so thick and creamy. I cannot wait to give it a try. Look how good that looks.
Okay. I’m going to go ahead and fill our bowls and top it up with some cheese and serve.
Super try. It looks so good and smells so good. Look at that. Cheese is coming from my spoon. Okay. Super hot. We get a good spoonful.
If you love this recipe please share this with your family and friends.
Instant Pot Keto Broccoli Cheddar Soup
The Instant Pot Keto Broccoli Cheddar Soup Recipe is an easy way to enjoy this classic comfort food without the guilt. It's rich, creamy and full of flavor - but without all the carbs!
Ingredients
- 4 cups chopped broccoli florets
- 1 cup diced carrots
- 1 cup diced celery
- 5 garlic cloves
- 2 Tablespoon butter
- 3 cups cheddar cheese
- 2 cups heavy whipping cream
- 1/2 diced onion
Instructions
- Select saute mode on the instant pot and add butter and stir until melted. Add diced onions, carrots, and celery. Cook for 5 minutes, stirring frequently. Turn off sauté mode.
- Add chopped broccoli and 2 cups of water, and stir. Cook for 5 minutes at high pressure. Make sure to manual pressure release at the end of the 5 minutes.
- Uncover and select the sauté mode. Add heavy whipping cream, and garlic, and stir. Gradually add shredded cheddar cheese, stirring until melted. Turn off the sauté mode.
- Add salt and pepper to taste.
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 346Saturated Fat: 18gUnsaturated Fat: 0gCarbohydrates: 8gFiber: 1gProtein: 14g