This Instant Pot Broccoli cheese soup is creamy comfort food made in a pressure cooker. It’s healthy, keto, and low carb.
 Prep Time 15 minutes
 Cook Time 15 minutes
 Servings 5 servings
 Calories 560 kcal


  • 7 ounces chopped broccoli florets (about 4 cups)
  • 7 ounces shredded cheddar cheese (about 3 cups)
  • 2 cups heavy whipping cream
  • 1 1/2 cups diced onions (about 1/2 onion)
  • 1 cup diced carrots (about 3 carrots)
  • 1 cup diced celery (about 3 stalks)
  • 5 cloves garlic minced
  • 2 tablespoons salted butter
  • salt and pepper to taste

Optional Toppings:


  1. Sauteing vegetables: Select the saute mode on the pressure cooker for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off the saute mode.
  2. Pressure cooking: Add chopped broccoli and 2 cups of water, and stir. Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  3. Stirring in dairy: Uncover and select the saute mode. Add heavy cream and garlic, and stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the saute mode.

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