Instant Pot Broccoli & Cheese Soup Recipe {Keto/Low Carb}
Calories 490kcal
Ingredients
- 4 tablespoons butter
- 1/2 onions (diced)
- 3 garlic cloves (diced)
- 5 cups chicken broth
- 2 cups heavy whipping cream
- 6 cups frozen broccoli florets
- 4 1/4 cups cheddar cheese
- 4 slices swiss cheese
- 2 ounces cream cheese (diced)
- 1/2 teaspoon nutmeg
- 2 teaspoons parsley
- 1 teaspoon pink salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (diced)
- 3/8 teaspoon xanthan gum (diced)
Instructions
- 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.
- 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.
- Stir and allow the soup to thicken for about 5 minutes.Enjoy!
Originally posted 2019-02-20 18:26:40.
