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

5 from 2 votes

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: servings

Calories: 316kcal

Author: Susan | HealthyInstantPotRecipes.com

Ingredients

3-4 cups broccoli, florets (one large head broccoli)
¾ cup diced onions
2 cups shredded sharp cheddar cheese
½ teaspoon paprika
salt & pepper, to taste
3 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream (or half & half)
1-2 teaspoon sriracha (optional)

Instructions

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.

Notes

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).

Nutrition