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This 5-ingredient Instant Pot Keto Broccoli and Cheese Soup couldn’t be easier to whip up! It’s savory, cheesy, and all around delicious. All you need to make this creamy low-carb soup is broccoli, onion, cheddar, stock and cream – plus seasoning to taste. Easy peasy keto friendly dish in under 30 minutes!
Instant Pot in not just an electric pressure cooker. I use it to brown and sauté vegetables and meat before pressure cooking. It can even be used as a slow cooker and steamer. It’s a staple kitchen appliance for quick & easy cooking on a lchf diet.
One serving will provide a good amount of electrolytes – sodium, magnesium and potassium – all of which are important during the initial phase of the ketogenic diet and help you avoid the symptoms of keto flu.
It’s one of those keto recipes you will make over and over again!
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Hands-on10 minutesOverall20 minutes
Nutritional values (per serving, about 2 cups/ 480 ml)
Total Carbs10.5gramsFiber2.2gramsNet Carbs8.2gramsProtein21gramsFat46.7gramsof which Saturated27.6gramsCalories544kcalMagnesium46mg (12% RDA)Potassium591mg (30% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)
Ingredients (makes 4 servings)
1 large head broccoli, stalk removed and cut into florets (260 g/ 9.2 oz)
1 cup diced onion (114 g/ 4 oz)
2 cups sharp grated cheddar cheese (226 g/ 8 oz)
1 tsp sea salt, or to taste
1/2 tsp black pepper
4 cups chicken stock or vegetable stock (~ 1 L)
1 cup heavy whipping cream (240 ml)
Note: Recipe makes 4 regular servings (served as mains) but can be stretched up to 8 small servings (served as appetizers).
Place the broccoli florets, diced onion, grated cheddar, salt and pepper in the Instant Pot.
Add the chicken or vegetable stock. Cover with lid making sure the seal is set to sealed, not venting. Press Manual, and set to high pressure for 7 minutes.
Once the time is up quick release the valve.
Transfer 1 cup of the soup to a blender with the heavy cream.
Place in a blender and process until smooth. Then add the blended mixture back to the Instant Pot. Press cancel and then Sauté.
Bring the soup to a simmer for 4-5 minutes until thickened.
Taste and season with more salt and pepper if needed. Serve immediately or let it cool down and store in the fridge.
Refrigerate leftovers in a covered glass container or jar for up to 4 days.
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