Instant Pot Broccol...

Instant Pot Broccoli Cheese Soup  


Member Admin
Joined: 2 years ago
Posts: 64
30/05/2018 1:05 am  

This Instant Pot Broccoli cheese soup is creamy comfort food made in a pressure cooker. It's healthy, keto, and low carb.

 Prep Time 15 minutes
 Cook Time 15 minutes
 Servings 5 servings
 Calories 560 kcal


  • 7 ounces chopped broccoli florets (about 4 cups)
  • 7 ounces shredded cheddar cheese (about 3 cups)
  • 2 cups heavy whipping cream
  • 1 1/2 cups diced onions (about 1/2 onion)
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)
  • 5 cloves garlic minced
  • 2 tablespoons salted butter
  • salt and pepper to taste

Optional Toppings:


  1. Sauteing vegetables: Select the saute mode on the pressure cooker for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off the saute mode.
  2. Pressure cooking: Add chopped broccoli and 2 cups of water, and stir. Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  3. Stirring in dairy: Uncover and select the saute mode. Add heavy cream and garlic, and stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the saute mode.
  4. Serving: Add salt and pepper to taste (I usually add at least 1/2 teaspoon of salt). Serve in bowls and optionally sprinkle paprika and shredded cheddar on top.

Nutrition Notes

This recipe yields 9.5 g net carbs per serving.

Nutrition Facts Per Serving
Calories 560  
Total Fat 52g 79%
   Saturated Fat 32g 159%
   Trans Fat 0g  
Cholesterol 162mg 54%
Sodium 370mg 15%
Potassium 190mg 5%
Total Carb 12g 4%
   Dietary Fiber 2.5g 10%
   Sugars 7g  
Protein 15g  
Vitamin A 101% · Vitamin C 72% · Calcium 39% · Iron 3%