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Instant Pot Broccoli Cheddar Soup { Low-Carb, Keto}
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5 from 1 vote

Instant Pot Broccoli Cheddar Soup {Low-Carb, Keto}

Instant Pot Broccoli Cheddar Soup – Only 5 ingredients ( +spices) and 15 minutes needed to make this creamy, cheesy, low-carb homemade soup! {Keto, Low-Carb, Gluten Free}
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 316kcal


  • 3-4 cups broccoli, florets (one large head broccoli)
  • 3/4 cup diced onions
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp paprika
  • salt & pepper, to taste
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream (or half & half)
  • 1-2 tsp sriracha (optional)


  • Add broccoli florets, onions and cheddar cheese to the Instant Pot. Add paprika,  salt and pepper and chicken broth. Place lid on Instant Pot and set vent to sealing and set to MANUAL high pressure for 5 minutes. 
  • After cooking is complete, do a quick release and release steam. Once float valve drops remove lid and 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). 
  •  After blending is complete set Instant Pot to SAUTE (low heat). Allow soup to cook for about 5 minutes to thicken up. Turn off Instant Pot (cancel button) and add cream, stir to incorporate and add sriracha (to taste). Serve, top with extra cheese if desired.


You can use either fresh or frozen broccoli  for this recipe. No need to thaw the frozen broccoli just add as you would fresh broccoli. Frozen broccoli does have a slightly higher water content so you may need to let the soup cook a few minutes longer in the final step to thicken it up ( or add a bit more cheese).


Serving: 1serving | Calories: 316kcal | Carbohydrates: 6.2g | Protein: 12.8g | Fat: 27.4g | Saturated Fat: 17.1g | Cholesterol: 94.2mg | Sodium: 296.4mg | Potassium: 241.4mg | Fiber: 1.7g | Sugar: 2.9g | Vitamin A: 1660IU | Vitamin C: 58.5mg | Calcium: 322mg | Iron: 0.9mg