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

Ingredients

  • 2 tablespoons butter, divided
  • 1 cup chopped onion
  • 2-3 garlic cloves, chopped
  • 2 cups stock (chicken or vegatable) 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.

Notes

If not keto or low-carb use 1/4 cup of flour in place of xantham gum.
 

Nutrition

Serving: 8g | Calories: 487kcal | Carbohydrates: 6g | Protein: 18g | Fat: 44g