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Easy Keto Low-Carb Instant Pot Panera Broccoli Cheddar Cheese Soup

Easy Keto Low-Carb Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is healthy, cheesy, and gluten-free, best of all, it’s keto-friendly. This meal-prep dish is loaded with cream, fresh or frozen broccoli and includes the macros and information about carbs found in broccoli.

keto low carb instant pot broccoli cheddar soup in a white bowl

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Since Panera first opened I have always been a fan of their broccoli cheddar soup. I can eat it year round. It doesn’t have to be cold outside for me to crave a bite! I’m sharing my favorite homemade version. I prefer to make it in my Instant Pot because it gives the broccoli the PERFECT texture. I have also included stovetop instructions below.

If you are a soup lover you will also love my Instant Pot Split Pea Soup and Instant Pot Chicken Tortilla Soup.

Here is a list of the Best Low Carb Keto Soups. Keto Chicken Soup and Keto Broccoli Cheese Soup are my favorites.

Is Panera Broccoli Cheddar Soup Keto?

One bowl of Panera Broccoli Cheddar Soup has 24 net carbs. That will zap your keto macros. The recipe also includes carrots and cornstarch which aren’t keto-friendly. For this recipe, I omitted the carrots, because the soup is yummy without them. I substituted the cornstarch for xanthan gum. Click the link to purchase it from Amazon.

Xanthan gum helps hold ingredients together (commonly used in baking) and is great to use as a thickening agent. You only need about a half a teaspoon for most recipes. Be sure to look for gluten-free xanthan gum as it will not contain wheat.

Xanthan gum is made by fermentation, it does not itself ferment. Many things are made by fermentation. In the case of xanthan gum sugars are digested by bacteria, and they excrete xanthan gum.

How to Make Keto Broccoli Cheese Soup

  1. Gather your ingredients.
  2. Saute the onions and garlic.
  3. Add the chicken broth, broccoli, and seasonings.
  4. Pressure cook for 4 minutes. Quick-release the steam and add the remaining ingredients.
ingredients for keto low carb instant pot broccoli cheddar soup
broccoli and onions sauted in Instant Pot
keto low carb instant pot broccoli cheddar soup in an Instant Pot

What Type of Cheese to Use

I like to use sharp cheddar cheese. You can use whatever cheese you wish.

How Many Carbs are in Broccoli?

One cup of broccoli has about 3.5 net carbs. 4 cups of broccoli are used in this recipe, that is divided among 8 servings.

This soup has 6 net carbs per serving.

keto low carb instant pot broccoli cheddar soup in a white bowl

How Long Will it Last in the Fridge

It will last tightly covered for 3-4 days.

keto low carb instant pot broccoli cheddar soup in a white bowl

Freezer Tips

I love to use these soup freezer molds from Amazon to freeze the soup. I reheat it using the slow cook function or you can thaw and microwave. It will freeze up to a few months.

spoonful of keto low carb instant pot broccoli cheddar soup
spoonful of keto low carb instant pot broccoli cheddar soup

You may also enjoy my Keto Cheeseburger Casserole and Keto Peanut Butter Cookies.

Popular Keto Recipes

Keto Bacon Cheeseburger Casserole
Keto Philly Cheesesteak Casserole
Keto Shrimp Alfredo

More Instant Pot Soups

Instant Pot Black Bean Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Chicken and Dumplings
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Pumpkin Spice Sweet Potato Soup

keto low carb instant pot broccoli cheddar soup in a white bowl
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4.98 from 35 votes

Keto Low-Carb Instant Pot Copycat Panera Broccoli Cheddar Soup

Easy Keto Low-Carb Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is healthy, cheesy, and gluten-free, best of all, it’s keto-friendly. This meal-prep dish is loaded with cream, fresh or frozen broccoli and includes the macros and information about carbs found in broccoli. 
Course dinner, lunch, Side Dish
Cuisine American
Keyword instant pot broccoli cheddar cheese soup, keto broccoli cheddar cheese soup, panera copycat broccoli cheddar soup
Prep Time 5 minutes
Cook Time 10 minutes
Instant Pot come to pressure 5 minutes
Total Time 20 minutes
Servings 8
Calories 487kcal

Ingredients

  • 2 tablespoons butter, divided
  • 1 cup chopped onion
  • 2-3 garlic cloves, chopped
  • 2 cups stock (chicken or vegetable) Note this is stock, not broth
  • salt and pepper to taste
  • 4 cups chopped fresh broccoli florets (with stems) You can use frozen if you wish, the pot may take a little longer to come to pressure.
  • 1/2 teaspoon xanthan gum be sure to grab gluten-free to stay keto-friendly
  • 2 cups heavy cream
  • 2 cups sharp shredded cheddar cheese I purchase block cheese and grate it. It melts much better than pre-shredded cheese.

Instructions

  • Place the Instant Pot on the saute function. Add 1 tablespoon of butter, chopped onions, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
  • Add the chicken broth, broccoli florets, salt and pepper to taste to the pot. Stir to combine.
  • Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
  • While the soup cooks melt 1 tablespoon of butter in a small bowl. Add 1/2 teaspoon of xanthan gum to the butter and stir.
  • When the pot indicates it has finished, quick release the steam and place it on the saute function.
  • Open the pot and add the heavy whipping cream and shredded cheddar to the pot.
  • Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and xanthan gum. Stir and add the mixture back to the pot. This will thicken up the soup.
  • Place the Instant Pot on saute for a few minutes until the cheese has melted. 
  • Serve in bowls.

Stovetop

  • Add 1 tablespoon of butter, chopped onions, and garlic to a large pot or Dutch oven on medium-high heat. Cook for 2-3 minutes until the onions are translucent and fragrant.
  • Reduce the heat to medium and add the broth, broccoli, salt, and pepper to taste to the pot. Cover and cook for about 5 minutes or until the broccoli is tender.
  • While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add 1/2 teaspoon of xanthan gum to the butter and stir.
  • When the broccoli is tender, add the heavy whipping cream and shredded cheddar to the pot.
  • Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and xanthan gum. Stir and add the mixture back to the pot. This will thicken up the soup.
  • Remove the pot from the heat. Allow a few minutes for the cheese to melt and the soup to thicken.
  • Serve in bowls.

Video

Notes

If not keto or low-carb use 1/4 cup of flour in place of xantham gum.
 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 487kcal | Carbohydrates: 6g | Protein: 18g | Fat: 44g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Kady

Sunday 22nd of November 2020

Help!! My cheese curdled and wouldn’t melt into the soup. What did I do wrong?!

staysnatched

Wednesday 25th of November 2020

I don't know. Tell me what you did. It sounds like you didn't use quality cheese. I purchase blocks of cheese and grate them myself.

Cheryl Fuller

Saturday 14th of November 2020

Just made this on the stovetop. Absolutely positively delicious. Can’t say enough about it. Only change I made, I put about 1/2 cup broccoli in a large container. I used my vitamix to blend the rest of the soup. Fantastic Does anyone have the cookbook? Wish I could take a put

staysnatched

Saturday 14th of November 2020

Over 50k people have purchased the cookbook. Join them!

JJ

Thursday 12th of November 2020

Such an easy to follow and foolproof recipe! After mixing the cream I like to use an immersion blender for a smoother finish. Also for anyone else wondering if you follow the recipe as is you will end up with 6 cups of soup.

staysnatched

Saturday 14th of November 2020

I'm glad you enjoyed it!

Carissa

Monday 9th of November 2020

Meal prepped this for my lunches this week for work. Sometimes I have trouble with xanthum gum but this ratio was just right for the perfect texture. Recipe was so simple and flavorful. Highly recommend.

staysnatched

Tuesday 10th of November 2020

Yay! I'm so glad you enjoyed it!

Amy Jones

Saturday 7th of November 2020

Delicious! Love being able to freeze it!

staysnatched

Saturday 7th of November 2020

That's a huge perk for soup recipes!