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}
Hands up if you love homemade soup! Me too!...but sometimes I don't have a couple of hours to chop up all ingredients needed and let everything simmer on the stove etc.. So here's a super simple homemade soup idea for those time when you need something QUICK. As in 15 minutes quick !
Thanks to the Instant Pot it's possible! You'll need just 5 ingredients ( broccoli, diced onion, chicken (or vegetable) broth, shredded sharp cheddar cheese, and heavy cream) and a couple of spices (salt & pepper and paprika) and if you like a splash of heat from sriracha. That's it!
Lets make some Instant Pot Broccoli Cheddar soup! It's creamy, it's cheesy, it's low-carb, it's gluten-free, and it's crazy good!
How to Make Instant Pot Broccoli Cheddar Soup
- 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/PRESSURE COOK on high pressure for 5 minutes.
- After cooking is complete, do a QUICK RELEASE and release remaining steam. 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.
Recipe Notes:
Fresh broccoli or frozen broccoli?
You can use either 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).
Time saving tip
This recipe is already super quick but if you want to shave off another couple of minutes consider using frozen chopped onions instead of chopping a fresh onion. This is one of my favorite time saving hacks! A big bag of frozen chopped onion is usually only a couple of dollars at the grocery store and because you use only the amount of onion you need nothing goes to waste. And bonus...no teary eyes from dicing onions.
If you like larger pieces of broccoli in your soup
After the cooking cycle is complete, use a slotted spoon and remove some of the broccoli pieces prior to using the immersion blender (or regular blender) and add pieces back in after blending.
To make this recipe vegetarian
Sub vegetable broth for the chicken broth.
Instant Pot Broccoli Cheddar Soup {Low-Carb, Keto}
Ingredients
- 3-4 cups broccoli, florets (one large head broccoli)
- 3/4 cup diced onions
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp paprika
- salt & pepper, to taste
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream (or half & half)
- 1-2 tsp 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
Nutrition
Recipe adapted from Keto Instant Pot Broccoli Cheese Soup by Keto Diet App
Love this recipe! Quick & scrumptious!