You will say “Panera Bread who,” after one bite of my Instant Pot Broccoli Cheddar Soup recipe. Roasted broccoli takes the flavor up another notch in the pressure cooker. Low Carb and Keto!
Instant Pot Broccoli Cheddar Soup
Panera Bakery’s Broccoli Cheddar Soup is hugely popular all over the world.
We love lots of flavor levels and seasoning in this house, so, I decided to make my own version.
Of course, it had to be simple, quick and easy.
Especially since I am now following a low carb diet.
And the best way to make a super flavorful soup, that is quick simple and easy, it to use an Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker.
Cast of Ingredients for Pressure Cooker Broccoli Cheddar Soup
You will have a much better flavor if you use a block of cheddar cheese and shred it yourself.
The pre-shredded cheese is packed with a powdery substance, probably cornstarch.
What’s in Instant Pot Broccoli Cheddar Soup?
- Fresh Broccoli – (for frozen broccoli method is different)
- Butter
- Carrots – don’t worry low carbers, the amount is small.
- Onions
- Salt and Pepper
- Hot Sauce – this does not give the soup a heat spicy; it’s just added to enhance other flavors.
- Nutmeg
- Mustard Powder
- Heavy Cream
- Vegetable Broth, Homemade Bone Broth or Chicken Broth
As you can see from the list of ingredients, my Instant Pot Broccoli Cheddar Soup is low carb and keto friendly.
It is also vegetarian, made as is but can be made not to vegetarian, as well..
Chopped Broccoli
Broccoli only needs to be rough chopped.
Florets and/or the entire head can be used.
Some people only like the florets. Ed and I both like the entire head of broccoli, for me, especially the stems.
How to Make Instant Pot Broccoli Cheddar Soup.
- Simply roast the broccoli in the Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker.
- Prep the rest of the vegetables as the broccoli is roasting.
- Dump all the ingredients, except for the cheese into the pot.
- Blend up the ingredients, add cheese and eat!
Roasting Broccoli in Pressure Cooker
As you are prepping the rest of the ingredients, the broccoli will “roast” in the butter.
This Instant Pot Broccoli Cheddar Soup recipe is a dump and push start recipe, since after you cut the fresh (not frozen) broccoli, you just toss it into the pot.
No stirring is needed and the broccoli will sear in the hot butter.
Don’t stir the broccoli at all!
It will sear as long as it takes you to gather the rest of the ingredients and measure them out.
Carrots, Onions, Celery in Food Processor
A food processor is the quickest way to shred/chop the carrots.
Tips and Tricks for Instant Pot Broccoli Cheddar Soup.
- While the broccoli is roasting in the Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker, prep the rest of the ingredients.
- Use a food processor for shredding the carrots.
- Buy a block of cheddar cheese and shred it yourself in the food processor or use a hand shredder.
- Save a few florets of broccoli to use as garnish.
Why Use a Food Processor?
- A food processor is very valuable to every kitchen.
- It is a huge time saver for when it doesn’t matter about the look or size of chopped vegetables.
- It eliminates the need to hand chop or shred vegetables
- It is a huge help with recipes like my Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy and Pressure Cooker Greek Meatballs recipes, as well as others.
You can always hand chop everything if you prefer.
This method for this Instant Pot Broccoli Cheddar Soup recipe, saved me tons of time.
Since the soup will get blended with an immersion blender, there is no need to shred the carrots.
Chopping up all the veggies at the same time, like I did above, is fine.
All Seasonings and Veggies for Broccoli Cheddar Soup Get Added Together
To continue with the “dump and push start” Pressure Cooker Broccoli Cheddar Soup recipe, the rest of the ingredients which have been prepped will be added.
The broccoli will continue to “roast” as you are adding ingredients, so take your time prepping.
My Microplane Stainless Steel Zester easily grates the nutmeg and gives this soup a very special taste. You don’t actually taste nutmeg, but if you want the essence, add more than what is called for in my recipe.
Vegetable or Chicken Stock
Vegetable Stock, Broth or Chicken Bone Broth?
- Vegetarians, obviously will use vegetable broth. For this recipe, I used this Better than Bouillon Vegetable Base and added water to make a broth. Short of making your own, I find it to be the best brand.
- Vegetable broth or stock enhances the flavor of the vegetables.
- If you are following a low carb of keto diet, this soup recipe is a perfect meal for you, especially in the beginning. It is delicious and very, very filling.
- It helps to prevent the “keto flu” as the bone broth adds minerals, nutrients and electrolytes to the soup. Yes, there is such a thing…I just went through it.
- The chicken broth will enhance the cheese flavor. This is the only brand I use.
If choosing the non-vegetarian option, I would suggest using my Homemade Bone Broth recipe.
An alternative to my Homemade Bone Broth is Better than Bouillon Chicken Base.
Heavy Cream Gives the Soup a Very Rich Mouthfeel
Can I Use Cream in an Instant Pot or Pressure Cooker?
- Yes.
- Cream doesn’t break under pressure, so the soup will not curdle.
- The high fat content keeps the cream from separating.
- On a low carb and keto diet, full fat is important.
Heavy Cream makes my Instant Pot Broccoli Cheddar Soup, very rich and creamy.
No need to simmer the soup to thicken after pressure release just to heat up the cream.
For weight watchers and fat calorie counters, if you want to use half and half to reduce fat content, add it AFTER pressure is released.
Why Such a Short Cook Time for Instant Pot Broccoli Cheddar Soup?
- There is a lot of liquid in the pot.
- By the time the Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker comes up to pressure, most of the veggies will already be cooked.
- The veggies continue cooking during the pressure cook time.
- During the pressure release period, the vegetables will finish up cooking.
The Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker will switch to Keep Warm after the pressure cook time is up and since the cream is already hot, the cheese will easily melt, without first having to add the cream and heat.
A powerful immersion blender makes quick and easy work of this soup.
Immersion Blender will Smooth Broccoli Cheddar Soup
An immersion blender is very handy to have for blending soup.
You can control the consistency very easily.
No need to pour ho liquid into a blender..
Pressure Cooker Broccoli Cheese Soup
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I know you will enjoy my Instant Pot Broccoli Cheddar Soup!
Other Instant Pot Low Carb Soup Recipes to Love:
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealty MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Microplane Stainless Steel Zester
- Cuisinart Large Food Processor
- KOIOS Powerful 800 Watt Immersion Blender
- Whole Nutmeg
- Better than Bouillon Vegetable Base or Better than Bouillon Chicken Base
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Here is the handy printable recipe:
Pressure Cooker Broccoli Cheddar Soup
Print Pin RateIngredients
- 5 Tablespoons Butter
- 1.5 pounds Broccoli Florets
- 1 cup Yellow/Brown Onion (1 small)
- 2 stalks Fresh Celery
- 5 ounces Carrots (2-3 carrots)
- 2 cloves Fresh Garlic
- 1.5 teaspoons Sea Salt (or to taste)
- 1 teaspoon Freshly Ground Black Pepper
- 1.5 teaspoons Sambal Oelek Ground Chili Paste (or hot sauce)
- 1 teaspoon Dry/Ground Mustard Seed
- 1/4 teaspoon Whole Nutmeg grated
- 16 ounces Chicken Broth Vegetable Broth
- 2 cups Heavy Cream
- 14 ounces Sharp Cheddar Cheese shredded
Instructions
- Select Sauté/Browning on pressure cooker and allow to fully heat.
- As pressure cooker is heating up, wash and rough chop broccoli, removing the green leaves.
- Add butter and broccoli (holding back the crumbles) and let "roast" undisturbed, while you are prepping other ingredients.
- While broccoli is roasting, add the carrots, onion and celery to food processor and pulse until rough chopped.
- Add contents of food processor to cooking pot, on top of broccoli; do not mix through. Add in garlic, salt, pepper, ground mustard, hot sauce and nutmeg.
- Pour in chicken or vegetable broth and cream and mix through. Turn off pressure cooker.
- Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and then release the rest of the pressure and remove lid.
- Use an immersion blender and process soup until smooth.
- Stir in cheese, a bit at a time until your desired "cheesy" profile.
Notes
Vegetable Stock, Broth or Chicken Bone Broth?
- Vegetarians, obviously will use vegetable broth. For this recipe, I used this Better than Bouillon Vegetable Base and added water to make a broth. Short of making your own, I find it to be the best brand.
- Vegetable broth or stock enhances the flavor of the vegetables.
- If you are following a low carb of keto diet, this soup recipe is a perfect meal for you, especially in the beginning. I've just lost seven pounds in four days and this soup has been a huge help. It is delicious and very, very filling.
- The chicken broth will enhance the cheese flavor. This is the only brand I use.
Nutrition
Pin this Pressure Cooker Broccoli Cheddar Soup
Instant Pot Broccoli Cheddar Soup Low Carb Keto
I was looking for a keto-friendly broccoli cheddar recipe with no cream cheese (didn’t have any on hand) that I could use my immersion blender with. I used a whole bag of Wegman’s pre-cut and washed broccoli florets, and some pre-chopped vegetable medley from Trader Joe’s instead of chopping celery and carrot. My only true substitution was to use 2.5 cups chicken broth and 1.5 cups heavy cream. It came out fantastic! My husband is scraping the bottom of his bowl as we speak! It also makes a very generous quantity, so I’ll have leftovers for a few days.
Thank you so much. I am glad you enjoyed my recipe. Jill
I really enjoyed this soup. Makes it easy to stick to my low carb New Year’s resolution. Thank you for sharing Jill.
Thanks, Heather. Jill
After making it I read that milk would curdle! Well it sure does, but the soup tastes great anyway.
The cream in the recipe won’t curdle. What you might have seen was the separation of milk fat. Jill
This soup was great! It was nice that the recipe didn’t require flour or cornstarch to thicken it up like other Panera copycat recipes. I personally enjoy a few chunks of broccoli/carrots in mine to make it a little chewier, so next time I will likely ladle half of the contents out of the IP after the pressure cook and blend separately, then mix back in. Thanks, Jill!
Thank you, Amanda, I am glad you enjoyed the soup. There isn’t a need to add flour or thickener to this soup and anyone experienced with pressure cooking should know how to adjust a recipe. 🙂 Jill
Looks so delicious and can’t wait to make it (probably later today).
Can I use a can of coconut milk in place of heavy cream? I am mostly keto.
Hi Mary. That is up to you. Jill
Am interested in this site!!! Am looking for low carb, low calorie recipes!!! I’m a Weight Watcher!!! So, in essence I’m looking for healthy options as I count points!!!
Delicious ! I love your recipes! I will be trying one every other day I am strictly Keto. Thanks for your recipes! Next time I’all add a picture.
Thanks, Nancy. Jill
My 2 year old finished his bowl.
Wow, I love to hear this, Crystal. Very impressive. Thank you so much for telling me. Jill
Thanks for the recipe. This turned out really good.
I don’t have a hand blender, do you think I can just throw it all in my vitamix?
Yes, absolutely. Jill
I have only used my Instant Pot twice and have experienced the burn message both times even though I have followed instructions perfectly. My question about this recipe is – wouldn’t it be better to turn the pot off after the butter is melted and the broccoli is put in? I’m afraid I will get the burn. I have a newer Instant Pot and I have been told that the newer ones are more sensitive to the burn message.
Susan, if you follow my recipes, you won’t have any burn notices or issues. I’ve used electric pressure cookers since 2005. Many of the recipes you find on line are from people who are brand new to pressure cooking. Jill
Does this soup reheat and/or freeze well? I love broccoli cheddar soup but I am the only one in my family. I will need to eat it over multiple meals if I make a whole pot of soup. Thanks.
I made this wonderful soup last month and froze 3 x 2-person portions in FoodSaver bags. The soup reheats beautifully without any separation in a Pyrex dish in the microwave.
Can this soup be frozen?
I have not tried freezing it yet. Jill
I have not frozen this particular recipe, but have frozen cream of broccoli soup before and yes, it freezes well. I normally add a few pieces of fresh broccoli when I reheat the soup for texture.
In your step by step tutorial you say to do a natural release (keep warm) yet in recipe instructions you say release pressure when cooker beeps. Thank you for clarifying how to release.
Would this be too much to make in the Mini? Should I cut the recipe in half?