Instant Pot Broccoli Cheese Soup
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
- shredded cheddar cheese
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.
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.
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.
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.
This recipe yields 9.5 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 52g||79%|
|Saturated Fat 32g||159%|
|Trans Fat 0g|
|Total Carb 12g||4%|
|Dietary Fiber 2.5g||10%|