This is a great recipe for Broccoli cheese soup, and the Instant Pot infuses the flavors, and has it done in no time. It’s creamy and delicious, and this is a great healthy meal on a chilly night, or when you’re staying in on the weekend. Be sure to put this one in your favorites.
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Is Broccoli Keto-Friendly?
The rule of thumb for a Keto diet is to bypass any veggies that grow under ground. You also want to avoid veggies with high starch content. But, eating veggies with a higher carb count is permissible in some diets if the fiber count is higher. The fiber pretty much makes the carbs null and void. Therefore, broccoli is one of those permissible veggies. Here is a list of other veggies you can eat in moderation on the Keto-diet:
- Brussels sprouts
- Green Beans
- Swiss chard
- Tomatoes (technically a fruit)
Ingredients For Instant Pot Broccoli Soup
- 8 cups of Broccoli florets
- 1 large sweet onion – chopped
- 1 teaspoon of minced garlic
- 1/3 cup of Italian flat leaf parsley – finely minced
- 1 Tablespoon of coarse ground garlic salt
- 1 Tablespoon of seasoned pepper
- 6 cups of chicken broth
- 1 teaspoon of seasoned salt
- A teaspoon of Paprika
- 1 Tablespoon of butter
AFTER SOUP IS COOKED Ingredients
- 2 cups of half n half
- 4 cups of Colby Jack cheese – shredded
- 2 cups of Parmesan cheese – shredded
- 1 cup shredded Swiss cheese
How To Make Instant Pot Broccoli Soup
Press the Saute button on the Instant Pot, and melt the butter.
Then, add the chopped onion, and Saute until onion turns golden brown.
Next, add the minced garlic and cook for 2 minutes.
Turn off the saute setting. Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together. Place the lid on the Instant Pot until it beeps and locks.
Make sure the pressure valve is set to ‘SEALING’, and press the MANUAL button, and set the time for 8 minutes. Let the pressure build and release naturally.
When the Instant pot is done cooking, it will beep and go to OFF.
Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.
Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup, then add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese.
Stir well to combine all ingredients, and melt the cheese.
After soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!
An immersion blender may be used if desired, to make the soup have a more creamy texture.
If you are looking for best recipe to follow when you are craving for Chipotle dish, then follow this Instant Pot Copy Cat Spicy Chipotle Chicken Pasta.
- 2 boneless skinless chicken breast cut into 1″ chunks
- 1 box of penne pasta 500g
- 2 tbsp.
- lemon juice 1/2 tsp.
- salt 1/4 tsp.
- black pepper 2 tbsp.
- butter 2 tbsp.
- olive oil 1/4 cup
- honey 3 tbsp.
- chipotle pepper sauce from canned adobo peppers
- 1 yellow bell pepper,
- diced 1 red bell pepper,
- 2 cups heavy cream
- diced 1/2 yellow onion,
- diced 1 tbs. minced garlic
- 1 cup frozen peas
- 1 pound fresh thin asparagus,
- chopped into 1/4’s 6 oz shredded parmesan cheese
Press the "sauté" button and then press the adjust button to set sauté to “less”.
In a bowl add your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish. Once it displays hot, add the butter and melt. Add the bell peppers and onions and cook until just translucent.
Add your garlic and toss to combine. Remove pepper mixture and set to the side. Now add your olive oil. Then add the chicken to the pan and brown the chicken on both sides. This should take around 2-3 minutes.
Add in the honey and stir, cooking an additional 5 seconds. Remove the chicken mixture and set to the side. Add 1 1/2 cups of water to the Instant pot.
Now add 8 oz penne pasta, 2 tbsp. of adobo sauce, chopped asparagus . Do not stir especially if your Instant Pot model gives the "BURN" message.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes.
Quick release the pressure by manually moving (be careful) the pressure valve from sealing to venting position. Then open the pot, add the chicken mixture, and stir everything together.
Press the "sauté" button. Add in the heavy cream, and parmesan cheese and stir. Top with cilantro.
Amount Per Serving: Calories: 2443Total Fat: 157gSaturated Fat: 83gTrans Fat: 3gUnsaturated Fat: 65gCholesterol: 464mgSodium: 2405mgCarbohydrates: 162gFiber: 19gSugar: 51gProtein: 105g
Other Soup Recipes to Try
If you liked this Instant Pot Keto Broccoli Cheese Soup, try some of our other delicious soups:
- Easy Instant Pot Soup Recipes
- Instant Pot Peruvian Soup
- Weight Watchers Instant Pot Steak Soup
- The Best Instant Pot Asparagus Soup
- Instant Pot Ham And White Bean Soup
- Instant Pot Cauliflower Soup
- Instant Pot Chili with Ground Beef
- Buffalo Chicken Soup
Makes 6 – 8 ounce servings
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!