Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}

Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}

Ingredients

• 4 tbsp butter
• 1/2 onions (diced)
• 3 garlic cloves ((diced))
• 5 cup chicken broth
• 2 cup heavy whipping cream
• 6 cup frozen broccoli florets
• 4 1/4 cup cheddar cheese
• 4 slice swiss cheese
• 2 oz cream cheese ((diced))
• 1/2 tsp nutmeg
• 2 tsp parsley
• 1 tsp pink salt
• 1 tsp black pepper
• 1 tsp red pepper flakes ((diced))
• 3/8 tsp xanthan gum ((diced))

Instructions

1. Turn Instant Pot to Saute mode and add butter, onions, and garlic.Saute until the onions are just starting to become translucent.Add 3 cups of the chicken broth and frozen broccoli and bring to a boil.Lock lid in place then hit manual and adjust the time to 5 minutes.Once the Instant Pot completes the 5-minute cycle, place a dish towel on the valve and do a quick release (QR).Remove lid once the pin drops and add the rest of the chicken broth, heavy whipping cream, cream cheese, and spices.
2. Set Instant Pot to Saute.Once the soup comes to a boil, add cheeses slowly stirring continuously.Once the cheese has melted turn pot to the keep warm setting and sprinkle the Xanthan Gum on top.
3. Stir and allow the soup to thicken for about 5 minutes.Enjoy!