This Instant Pot broccoli cheese soup is incredibly creamy, nourishing, and easy to make and clean up. It takes very little time to prep and is loaded up with coconut milk and shredded cheddar cheese. It is gluten free, low carb, and keto.
Why is this Instant Pot broccoli cheddar soup so good?
- You can get creative with what kind of cheeses you are using. Try using a mild one and another that’s got more oomph to it!
- The whole family will love it. Both my toddler and my husband are huge fans.
- Add grilled shrimp, chicken or another favorite protein to make it an even more complete meal.
- It takes very little time to prep and cleanup is an absolute breeze.
- The soup keeps incredibly well for up to 5 days in the refrigerator.
Keto broccoli cheese soup notes & substitutions
- Feel free to use your favorite cheese combination. I used ½ sharp cheddar cheese and ½ mild cheddar cheese, and I absolutely loved the flavor.
- You can use a low sodium chicken/vegetable broth. If it does have a higher sodium content, be wary of the amount of salt you are adding. Taste as you go.
FAQ's about broccoli cheddar soup
Can I use bone broth instead of chicken or vegetable broth?
Absolutely. If you are going to be using anything with a lot of sodium though, be sure to add salt, to taste. I used low sodium veggie broth and added about 3-4 teaspoons salt.
Can this soup be frozen in batches for later consumption?
Yes. I'd recommend freezing in smaller batches and reheating on the stove over medium to medium-low heat.
Can I use frozen broccoli florets instead of fresh?
Yes, you absolutely can. If you are making it in the Instant Pot, there will be no change to the recipe. If you are cooking on the stovetop, simply cooking until the frozen florets have become fork tender. There won't be much of a time difference.
How long does the soup last in the refrigerator?
About 5 days. Simply reheat in a saucepan over low heat until simmering.
Can I shred my own cheese or do I need to use pre-shredded?
I recommend using pre-shredded cheese that comes in a bag. It won't clump up!
What can I do to make my soup a smoother texture?
Before adding in the broccoli, simply use an immersion blender to blend together the broth with the onions, garlic, and celery.
Can I make this broccoli cheese soup on the stovetop instead?
You absolutely can. I’ve provided stovetop instructions below.
In a large pot or Dutch oven, set the heat to medium-high. After 1 minute, add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
Reduce the heat to medium and add broth, broccoli, salt, and pepper. Cover with a lid and cook for about 5 minutes, until broccoli has become fork-tender.
While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine.
Once the broccoli is tender, pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
Add coconut milk and cheese. Continue cooking for 4-5 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
Remove the pot from the heat and serve in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.
How to make Instant Pot broccoli cheese soup
Turn the Instant Pot to the “Sauté” function and let it heat up for 2 minutes. Add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4-5 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
Add broth, broccoli, salt, and pepper. Give everything a nice stir and place the lid on the Instant Pot. Make sure the valve is set to “Sealing” and push the “Manual” button. Set the timer for 5 minutes, and be sure it is on “High Pressure.”
While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine. Set aside.
Once the time is up, carefully (with a kitchen towel) set the valve to “Venting” and allow the steam to release. Hit the “Keep Warm/Cancel” button, followed by the “Sauté” button again.
Open the lid, and pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
Add coconut milk and cheese. Continue cooking for 2-3 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
Turn off the Instant Pot and serve the soup in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.
More Instant Pot soup recipes you’ll love:
Instant Pot Chicken and Rice Soup
Instant Pot Stuffed Pepper Soup
Instant Pot Broccoli Cheese Soup
Ingredients
- 3 tablespoons ghee divided
- 2 small yellow onions diced, about 3 cups
- 4 celery ribs diced
- 6 garlic cloves minced
- 5 cups broccoli florets
- 3-4 teaspoons kosher salt see notes
- 1 - 1 ½ teaspoons black pepper
- 1 tablespoon filtered water
- 1 ½ tablespoons arrowroot flour
- 2 14.5 ounce cans canned coconut milk
- 4 cups low sodium chicken or vegetable broth see notes
- 4 cups shredded cheddar cheese see notes
Instructions
Instant Pot
- Turn the Instant Pot to the “Sauté” function and let it heat up for 2 minutes. Add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4-5 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
- Add broth, broccoli, salt, and pepper. Give everything a nice stir and place the lid on the Instant Pot. Make sure the valve is set to “Sealing” and push the “Manual” button. Set the timer for 5 minutes, and be sure it is on “High Pressure.”
- While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine. Set aside.
- Once the time is up, carefully (with a kitchen towel) set the valve to “Venting” and allow the steam to release. Hit the “Keep Warm/Cancel” button, followed by the “Sauté” button again.
- Open the lid, and pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
- Add coconut milk and cheese. Continue cooking for 2-3 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
- Turn off the Instant Pot and serve the soup in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.
Stovetop
- In a large pot or Dutch oven, set the heat to medium-high. After 1 minute, add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
- Reduce the heat to medium and add broth, broccoli, salt, and pepper. Cover with a lid and cook for about 5 minutes, until broccoli has become fork-tender.
- While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine.
- Once the broccoli is tender, pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
- Add coconut milk and cheese. Continue cooking for 4-5 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
- Remove the pot from the heat and serve in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.
Notes
- Feel free to use your favorite cheese combination. I used ½ sharp cheddar cheese and ½ mild cheddar cheese, and I absolutely loved the flavor.
- You can use a low sodium bone broth or chicken/vegetable broth. If it does have a higher sodium content, be wary of the amount of salt you are adding. Taste as you go.
- Use a pre-shredded cheese that comes in a bag. It won't clump up!
Quick and easy recipe resulting in a great comfort dish for winter!