The Instant Pot Low-Carb Cheesy Broccoli Soup of your Dreams! (Keto!)

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You guys, we are literally on the cusp of fall. It’s like summer is trying it’s hardest to hang onto the last little bit of sunshine and warm weather, but fall is kind of nudging in with rainy, overcast days. If you’re anything like me, fall just requires cozy, tasty, comfort food. It’s around this time that I begin to start craving soups, stews, and casseroles. I want thick, creamy soups…none of that broth-y soup. Meh. No offense to the brothy-soup-lovers out there (anyone need a unique band name?), but I’ll save that for nursing a bad cold.

Let’s just cut to the chase, why don’t we? The other night, I made up a cheesy broccoli soup recipe for my Instant Pot. (If you don’t already have an Instant Pot, I HIGHLY recommend them. Grab the 6qt Duo model here: ). It was delicious, it was cheesy, it was Keto!! With cooking, I don’t always follow measurements exactly because I feel like cooking can sometimes be more of a “little bit of this, little bit of that” experience. Use this recipe as a guide. For example, if you want more garlic, add more garlic. If you don’t want garlic, you don’t need to include it. It’s totally up to you.

Cheesy Broccoli Soup

Author Elizabeth Dukart, Caffeine & Fist Bumps


  • 1 medium onion, chopped
  • 2 tbsp avocado oil could use olive oil instead
  • 4 cups reduced sodium chicken broth usually equal to 1 box of broth if purchasing at the store
  • 1 head broccoli, chopped or equivalent frozen
  • 1 tbsp garlic powder
  • 8oz sharp cheddar cheese, grated If you want more cheese, add more!
  • salt and pepper to taste
  • 1 cup heavy cream
  • cooked bacon for topping
  • shredded cheese for topping
  • xanthum gum optional - this will thicken the soup


  1. Turn your Instant Pot on to the "sauté" function and sauté the chopped onions in the avocado oil until they are translucent.

  2. Pour in chicken broth, broccoli, garlic powder, grated cheddar cheese, salt & pepper. 

  3. Pressure cook for 6 minutes in the Instant Pot and make sure that the valve is set to "sealed" and not "venting."

  4. When done cooking, do a quick-release on the Instant Pot.

  5. Mix contents of instant pot.

  6. Ladle about 2 cups worth of the soup mixture into a blender with 1 cup of heavy cream and blend until combined. If the pieces of broccoli are too large for your liking, feel free to quickly pulse them in the blender, too.

  7. Pour blended soup mixture back into the instant 

  8. If you are ok with the consistency of the soup, it's ready to eat! Top with chopped bacon and shredded cheese.

If you would like your soup to be thick, turn the saute function back on the Instant Pot. Add a small amount of xanthum gum to the soup and, with a whisk, wisk until combined. A little bit of xanthum gum will go a long ways, so, if you want it thicker, just add a little bit at a time. When you've reached the desired consistency, ladle into bowls and serve topped with chopped bacon and shredded cheese.

Recipe Notes

This made enough soup for 2 adults and 1 child to eat at least 2 meals.

Three out of four in my family LOVED this soup. The 4 year old required dinosaur chicken instead of this poison, but the 7 year old asked for seconds and ate leftovers the next day.

What’s your favorite kind of soup? If you make the recipe, let me know how you like it!

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