Instant Pot Broccoli Cheese Soup
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.
Servings 8
Calories 314kcal
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!
Nutrition
Calories: 314kcal | Carbohydrates: 8g | Protein: 16g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 1344mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Calcium: 443mg
