How To Make Broccoli Cheese Soup


A very creamy and rich broccoli cheese soup made in an Instant Pot that is low-carb and keto-friendly, perfect for a light meal or side dish.

Very quick and easy to make, this extra creamy and cheesy Instant Pot Broccoli Cheddar Cheese Soup is a perfect low-carb and keto-friendly dish that keep you warm and healthy. See step by step recipe instruction here 👇



1 onion small, finely chopped

1 clove garlic minced

1 tbsp butter

5 cups chicken broth

3 cups broccoli small florets

1 pinch nutmeg

½ tsp sea salt

3 cup cheddar cheese mild, shredded

1 cup heavy cream or 1/2 cup cream cheese

½ tsp xanthan gum optional

US Customary – Metric




1. Hit “saute” to preheat your instant pot. Add butter, chopped onion, garlic, and sea salt. Saute for 3-4 minutes or until the onion is translucent.


2. Pour in the chicken broth and add nutmeg and broccoli florets. Cover and cook on manual, high-pressure mode, for 3 minutes.


3. When time ends, hit “cancel” and use the quick pressure release. Take the lid off and pour in heavy cream.


4. Stir in cheddar. Add it in batches, stirring constantly until cheese is melted and everything is incorporated.


5. If you like the soup to be much thicker, use xanthan gum. Whisk xanthan gum with 3 tablespoons of warm water, broth or a little bit of soup until well blended. Add the mixture to the pot and stir the soup.


6. Serve broccoli cheese soup in a bowl garnished with some more shredded cheddar.


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