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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.
This recipe makes 4 regular servings (served as mains) but can be stretched up to 8 small servings (served as appetizers).
Can I make This Soup Without an Instant Pot?
Yes, you can! You can use a large sauce pan that is big enough to fit all of the ingredients. If you a sauce pan, add all of the ingredients apart from the cheese and cream and bring to a boil. Then cook for about 12 minutes until the broccoli is tender. Finally, add the cheese and cream and part-blend using an immersion blender.
It’s one of those keto recipes you will make over and over again!
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Hands-on Overall
Serving size about 2 cups/ 480 ml
Nutritional values (per serving, about 2 cups/ 480 ml)
Net carbs8.2 grams
Protein21 grams
Fat46.7 grams
Calories544 kcal
Calories from carbs 6%, protein 16%, fat 78%
Total carbs10.5 gramsFiber2.2 gramsSugars4.1 gramsSaturated fat27.6 gramsSodium1,020 mg(44% RDA)Magnesium46 mg(12% RDA)Potassium591 mg(30% EMR)
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)
Instructions
- 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.
Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)
| Net carbs | Protein | Fat | Calories |
|---|
| Broccoli, broccolini, fresh |
| 2.6 g | 1.8 g | 0.2 g | 22 kcal |
| Onion, white, fresh |
| 2.2 g | 0.3 g | 0 g | 11 kcal |
| Cheese, cheddar |
| 1.7 g | 12.9 g | 18.8 g | 228 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 4.8 g | 4.8 g | 62 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Total per serving, about 2 cups/ 480 ml |
| 8.2 g | 21 g | 46.7 g | 544 kcal |
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