Experience the Ultimate Comfort: The Best Keto Instant Pot Broccoli Cheddar Soup Recipe – This remarkably creamy, rich, and intensely flavorful low-carb soup, brimming with cheesy goodness and savory bacon, is designed to be your new go-to comfort food. Perfectly crafted for the keto lifestyle, it promises all the decadent taste you crave without compromising your dietary goals.

If you have a deep affection for deliciously cheesy broccoli cheddar soup, prepare to fall head over heels for this recipe. We’ve meticulously refined one of our all-time favorite soup classics, transforming it into a dish that’s not only incredibly quick and easy to prepare – moving from your fridge to your dinner table in just about 20 minutes – but also entirely keto-friendly! This makes it an ideal choice for busy weeknights or whenever you desire a hearty, satisfying meal without the carb overload.

For those diligently monitoring their carbohydrate intake, we highly recommend reviewing the recipe notes carefully. There, you’ll find essential guidance on how to omit carrots and reduce the amount of onion to keep your soup perfectly aligned with strict keto guidelines. Furthermore, don’t miss our dedicated section on thickening keto soups, as these expert tips can dramatically enhance the texture and richness of your final dish. If you’re not strictly counting carbs, be sure to check my notes on using cornstarch for a traditional thickening method, ensuring a wonderfully smooth and robust soup every time.

At Sweet C’s, we cherish our loyal community of readers, many of whom are still building confidence in the kitchen and mastering the art of creating delicious, wholesome meals for themselves and their families. To better serve your culinary journey, I’ve compiled an abundance of practical tips, tricks, and detailed explanations alongside this recipe. However, if you’re a seasoned chef or simply eager to dive straight into cooking, you can easily scroll to the bottom of the page for the full recipe card.

One of the fantastic aspects of this Keto Instant Pot Broccoli Cheddar Soup recipe is its versatility when it comes to ingredients, particularly broccoli. You can achieve excellent results using either fresh or frozen broccoli florets – even directly from frozen! The choice largely depends on your desired texture in the final soup.

If you prefer your broccoli to retain a slight bite, offering a “toothier” and more distinct crunch within the creamy soup, fresh broccoli is your ideal choice. Simply chop it into appropriate sizes and add it as directed. However, if you gravitate towards a softer, more integrated broccoli texture that almost melts into the soup, opting for frozen broccoli florets is recommended. A valuable tip: I personally prefer not to thaw frozen broccoli crowns before adding them to the Instant Pot. This helps prevent them from becoming overly mushy during the pressure cooking process, ensuring they remain tender yet distinguishable.

Keto soups, by nature, can sometimes present a thinner consistency compared to traditional soups, primarily because they typically omit carb-heavy thickeners like flour-based roux or cornstarch. However, achieving a luxuriously thick and creamy texture is entirely possible within a low-carb framework using a few clever tricks. These methods allow you to create a hearty soup that feels indulgent without adding unwanted carbohydrates.

• 3/4 cup unsalted butter
• 2 tablespoons xanthan gum (a potent thickening agent for low-carb cooking)

• While your soup begins to build pressure and cook in the Instant Pot, you can prepare the keto roux simultaneously.
• In a small, nonstick saucepan, melt the butter over medium heat until fully liquefied.
• Using a whisk, gradually stir in one teaspoon of xanthan gum. Whisk continuously and vigorously to quickly incorporate the gum and prevent clumping, ensuring a smooth mixture.
• Once the first teaspoon of xanthan gum is fully integrated into the butter, whisk in the second teaspoon, again ensuring it’s completely smooth and lump-free.
• Continue whisking the mixture over medium heat until it develops a very soft, light brown hue, indicating the flavors are developing. Remove from heat immediately.
• Once the Instant Pot has finished cooking, perform a quick release of pressure.
• Carefully remove the lid and pour the prepared keto roux directly into the hot soup.
• Whisk thoroughly and vigorously to combine the roux with the soup, allowing it to thicken to your desired consistency.
• Proceed with the remaining steps of the recipe as outlined below, enjoying your perfectly thickened, low-carb soup.

While cornstarch is generally avoided in strict keto cooking due to its carbohydrate content, I recognize that some individuals follow a more flexible low-carb approach. For these readers, or those simply looking for a quick and easy thickening method that’s gluten-free, cornstarch can be an effective solution. I’ve even encountered modified cornstarches at food expos that are designed for quick thickening without needing to be mixed with cold water, which can be a convenient option. These specific types are often gluten- and GMO-free and come from family-owned companies, which I personally appreciate for their ease of use in soups.

If you have regular cornstarch on hand, a simple slurry (cornstarch mixed with cold water) is the standard method for incorporating it into hot liquids without creating lumps.

1. While the soup is coming to pressure and cooking in your Instant Pot, begin preparing the cornstarch slurry.
2. In a small bowl, whisk together ¼ cup of cornstarch with ¼ cup of cold water until a smooth, lump-free paste forms. This is crucial for preventing clumps in your soup.
3. Once the Instant Pot cooking cycle is complete, perform a quick release to depressurize the pot.
4. Carefully remove the lid and, while stirring continuously, gradually pour the cornstarch mixture into the hot soup.
5. Whisk vigorously to ensure the cornstarch is fully incorporated and the soup begins to thicken.
6. Continue with the rest of the recipe instructions below, and enjoy your beautifully thickened, rich broccoli cheddar soup.

This recipe for Instant Pot Keto Broccoli Cheddar Soup truly shines by maximizing flavor through strategic browning of vegetables and crisping of bacon – all without adding unnecessary carbohydrates. Consequently, we’ll be making liberal use of the sauté function before bringing the soup up to pressure. While the temptation might be strong to bypass some of these initial steps in the interest of speed, resist it! Each browning and sautéing stage is vital for building a complex flavor foundation and ensuring a less gummy, more desirable texture in the final soup.

Do not rush these crucial initial steps. Although the pressure cooking phase dramatically cuts down on overall cooking time, the flavor development happens right at the beginning. Taking a few extra minutes to properly sauté your aromatics and bacon will yield a remarkably deep, savory, and satisfying soup that tastes like it simmered for hours.

1. Begin by meticulously preparing all your ingredients. This mise en place will ensure a smooth cooking process.
2. Precisely dice the onion, bacon, and carrots. Mince the garlic cloves finely to maximize their flavor release. Cut the broccoli crowns into uniform ½-inch pieces.
3. Crucially, set aside 1 cup of the chopped broccoli; this will be added later to maintain some texture and vibrant color.
4. Activate the sauté mode on your Instant Pot.
5. Add the butter, diced onions, and diced bacon to the pot. Sauté for approximately 4 minutes, stirring occasionally, until the bacon begins to crisp and the onions soften and become translucent.
6. Add the minced garlic and cook for an additional 30 seconds, or until it becomes fragrant, being careful not to burn it.
7. Turn off the Instant Pot to prevent burning during the next step.
8. Pour in the chicken broth, then use a wooden spoon or spatula to scrape the bottom of the Instant Pot thoroughly, deglazing the pot and incorporating all the browned bits of flavor.
9. Now, add the main portion of broccoli (excluding the reserved cup) and the diced carrots to the pot.
10. Secure the lid on the Instant Pot and set it to manual high pressure for just 1 minute. This short cooking time is perfect for tender-crisp broccoli.
11. While the soup is pressure cooking, prepare your chosen thickening agent: either the keto roux as described above or the cornstarch mixture (for non-keto versions).
12. Once the 1-minute pressure cooking cycle is complete, perform a quick release of the pressure.
13. Carefully remove the lid. Pour in the prepared keto roux or cornstarch mixture.
14. Stir well and vigorously to combine the thickener into the soup, ensuring a smooth, uniform consistency.
15. Return the Instant Pot to sauté mode.
16. Add the heavy cream, garlic powder, dill, black pepper, and salt to the soup.
17. Stir everything together thoroughly and bring the soup to a gentle boil.
18. Once boiling, gradually add the grated cheddar cheese, stirring constantly until it has completely melted and is smoothly incorporated into the soup (this should take about 1 minute). Now, add the previously reserved 1 cup of broccoli.
19. Cook for an additional 2 minutes, allowing the fresh broccoli to warm through and retain a pleasant texture.
20. Ladle the rich, creamy soup into bowls, top with an extra sprinkle of shredded cheese or a few crispy bacon bits, and serve immediately with your favorite bread or low-carb alternative.
21. Enjoy this deeply satisfying and flavor-packed Keto Instant Pot Broccoli Cheddar Soup!

This Keto Instant Pot Broccoli Cheddar Soup is not just a delicious meal; it’s also a fantastic candidate for meal prepping. One of the many reasons it’s a staple in our kitchen is how beautifully it stores – and yes, it can even be frozen for future enjoyment! You can easily whip up a generous batch of this soup, knowing you’ll have delightful leftovers that taste even more incredible upon reheating, making your future self very happy.

Proper storage ensures that every spoonful retains its creamy texture and rich flavor. Allow the soup to cool completely before transferring it to airtight containers. For refrigeration, it will stay fresh for 3-4 days. If freezing, opt for freezer-safe containers or heavy-duty freezer bags, leaving a little headspace as liquids expand when frozen. This soup maintains its quality in the freezer for up to 3 months, providing a convenient, healthy, and satisfying meal option whenever you need it.

Reheating this Instant Pot Broccoli Cheddar Soup, whether from the refrigerator or freezer, is incredibly straightforward. Unlike many other recipes, this soup holds its integrity and flavor exceptionally well, making it delicious straight from the microwave or meticulously warmed on the stovetop. For best results and to preserve the creamy texture, reheat gently.

For optimal results, always allow the soup to thaw fully before reheating. Simply transfer it from the freezer to the refrigerator overnight. This slow thawing process helps prevent separation and maintains the soup’s creamy consistency. Once thawed, proceed with the “from the refrigerator” reheating instructions.

You have a couple of excellent options for reheating chilled soup.

Stovetop Method: Transfer the soup to a saucepan and heat over medium-high heat, stirring frequently, until it reaches a gentle boil and is thoroughly warmed through.

Instant Pot Method: Use the sauté function on your Instant Pot. Add the soup and heat, stirring occasionally, until it is hot and bubbling.

Microwave Method: For quick reheating, portion the soup into a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until hot.

If the soup appears too thick or has reduced slightly during reheating, add a tablespoon or two of bone broth, chicken broth, or even a splash of heavy cream to thin it back to your desired consistency and restore its luscious texture.

Broccoli cheddar soup is incredibly versatile and makes an outstanding accompaniment to a wide array of dishes. Its rich, creamy profile and savory depth pair wonderfully with roasted meats, crisp salads, or various bread options. Whether you’re adhering to a low-carb diet or simply enjoying a delicious meal, there are plenty of complementary choices to elevate your dining experience.

For those mindful of carbohydrate intake, my easy keto naan makes a fantastic, fluffy side that’s perfect for dipping. If low-carb isn’t a concern, you absolutely must try this delightful no-knead bread – its crusty exterior and soft interior are a match made in heaven for this soup! Beyond bread, consider serving it alongside a fresh green salad with a light vinaigrette for a balanced meal, or with roasted vegetables like asparagus or Brussels sprouts for an added dose of nutrition.

Here are some of my top favorite dishes and accompaniments that pair exceptionally well with this hearty soup:

• Crispy Keto Garlic Bread
• Roasted Chicken Thighs with Herbs
• Simple Garden Salad with Avocado
• Grilled Steak or Pork Chops
• Cauliflower Rice (for a low-carb “grain” option)
• Crispy Baked Parmesan Zucchini Fries
• Lettuce Wraps with Savory Fillings
• Low-Carb Crackers or Cheese Crisps

If you cherish this easy Instant Pot broccoli and cheddar soup as much as I do, please consider leaving a five-star rating by clicking the stars in the recipe below. Your feedback helps immensely! Also, I’d love for you to help spread the word by sharing this recipe on Facebook and Pinterest. It brings me so much joy to see your culinary creations and hear how much you’ve enjoyed these dishes.

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4.62 from 13 votes

Keto Instant Pot Broccoli Cheddar Soup Recipe

By: Courtney O’Dell

Servings: 8

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Delicious and easy keto instant pot broccoli cheddar soup is low carb but tastes just like your favorite cheesy soup the whole family loves!

Equipment

• Instant Pot Duo 7-in-1 Programmable Pressure Cooker, 8 QT

Ingredients 

• ▢ ¼ cup butter
• ▢ ½ white onion, diced
• ▢ 5 strips bacon, diced
• ▢ 3 cloves garlic, minced
• ▢ 1 cup carrots, diced – omit if strictly limiting carbs
• ▢ 4 cups broccoli, 2 broccoli crowns
• ▢ 4 cups chicken broth
• ▢ ¼ cup cold water
• ▢ 2 cups heavy cream
• ▢ 1 tsp garlic powder
• ▢ 1 tbsp dill
• ▢ 2 tsp pepper
• ▢ 1 tsp salt
• ▢ 10 oz grated cheddar cheese

Instructions 

• Prepare ingredients.
• Dice onion, bacon, and carrots and mince garlic.
• Cut broccoli into ½” pieces.
• Set aside 1 cup of broccoli. 
• Set instant pot to sauté mode.
• Add butter, onions, and diced bacon and sauté 4 minutes.
• Add garlic and cook until fragrant (about 30 seconds).
• Turn off the instant pot.
• Add chicken broth and scrape the bottom of the instant pot to deglaze.
• Then, add broccoli and carrots.
• Seal and set on manual high pressure for 1 minute. 
• Prepare cornstarch thickener or keto roux.
• Perform a quick release on the instant pot.
• Once complete, remove the lid and pour in the keto roux or cornstarch mixture.
• Stir well to combine.
• Set instant pot to sauté mode.
• Add half and half, garlic, dill, pepper, and salt.
• Stir to combine and bring to a boil.
• Once boiling, add cheese and stir until melted (about 1 minute) add remaining 1 cup of broccoli.
• Cook for 2 minutes.
• Top with cheese and serve.
• Enjoy!

Nutrition

Serving: 1gCalories: 492kcalCarbohydrates: 12gProtein: 16gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 1258mgFiber: 3gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: soups

Cuisine: instant pot

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