Keto Instant Pot Broccoli Cheddar Soup
How to Make It
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in the butter and use a spoon to swirl the butter around to coat the bottom of the pot. Add in the diced onion and cook until the onions are translucent. Add a pinch of salt to the onions. Stir well to incorporate the salt.
Step 2
Next, add in the cream cheese and the vegetable broth. Switch to a whisk to fully incorporate the cream cheese into the broth before adding the cream and water.
Step 3
Once the cream cheese is completely melted, add in the cream and water. Sprinkle in ½ tsp kosher salt. Then set the Instant Pot on high pressure for 1 minute to soften the broccoli. Release the pressure using the quick release.
Step 4
Add in the cheddar cheese. You can use shredded cheddar cheese or a sliced cheese that has been diced, which is what we have done here. Also, add in the xanthan gum and whisk well. The soup should be hot enough to melt the cheese. Place the put back on high pressure for 1 minute to thicken the soup. Taste and adjust the seasonings. Serve immediately.
Ingredients
- Butter – 1 tbsp
- Onion, white, yellow or red, raw – 0.25 large
- Cream cheese – 2 oz
- Vegetable broth, bouillon or consomme – 14 fl oz
- Whipping cream, extra heavy/gourmet, not whipped – 1 cup
- Water – 1 cup
- Salt, Himalayan (pink) – 0.5 tsp
- Broccoli – 1.5 cup
- Carrots – 1 tbsp, sliced
- Baking Aids Xanthan Gum – 1 tsp
- Cheddar cheese, natural – 1.75 cup, shredded