Instant Pot Keto Broccoli Chicken Bacon Cheese Soup-
Instant Pot Keto Broccoli Chicken Bacon Cheese Soup is a low carb, gluten-free, creamy, cheesy, incredibly delicious soup with broccoli, shredded chicken, and bacon.
A creamy, cheesy soup base with broccoli, chicken, spices and crumbled bacon makes the tastiest, low carb & gluten-free soup that is made quickly in the Instant Pot. Everyone loves this soup and can't believe that it is keto!
This soup might be the only way I can get my son to eat broccoli and actually enjoy it!
The recipe is a slightly different version of a recipe adapted from my book "Keto in an Instant- 100 Ketogenic Recipes for Your Instant Pot".
I added shredded chicken and I slightly changed a few of the ingredients from the ever-popular version in my book.
The shredded chicken can be leftover from a rotisserie chicken from Costco or can also shred some grilled or baked chicken.
Hearty and flavorful, Instant Pot Keto Broccoli Chicken soup is so comforting and satisfying that you will want to make this again and again. I know I have!
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We love that this soup is filled with broccoli because broccoli is full of nutrients and has so many health benefits.
Health Benefits of Broccoli:
- Aids digestion
- Can help to prevent chronic diseases (Diabetes, Alzheimers, Cancer, & Heart diseases)
- Can help boost cognition and memory
- Anti-Inflammatory properties
- Anti-Aging properties
- Can help improve metabolism
Instant Pot Keto Broccoli Chicken Bacon Cheese Soup Recipe-
Ingredients:
- 1 cup shredded cooked or rotisserie chicken
- 2 tablespoon butter
- ⅓ of a yellow onion, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 ⅔ cups heavy cream
- 4 cups chopped broccoli florets
- 3 cups shredded cheddar cheese
- ½ cup shredded jack cheese
- 3 ounces cream cheese, softened and cubed
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 slices cooked bacon, crumbled
- ½ teaspoon xanthan gum *optional (to thicken if desired)
Directions:
- Select Saute (Normal) on the Instant Pot. When the Instant Pot is hot, add butter and melt.
- Once the butter has melted add onions, celery, and garlic. Continuously stir for 5 minutes or until vegetables have softened and onions are translucent.
- Add chicken broth and broccoli florets to the pot and stir until the liquid in the pot is starting to boil, turn off the Instant Pot.
- Cover, lock the lid and flip the steam release handle to the Sealing position.
- Select Pressure Cook (or Manual on some models) on High Pressure and set the cook timer for 5 minutes.
- Once cooking time is complete, let the pressure release Naturally for 10 minutes (do nothing) and then Quick release the remaining pressure.
- Open the Instant Pot lid and add the cream cheese, nutmeg, sea salt, and black pepper. Stir to combine.
- Add shredded chicken and stir in.
- Select Saute (Normal) and let the soup come to a boil. Slowly add shredded Cheddar and Jack cheeses while continuously stirring.
- Once the cheese has melted, select the Keep Warm setting on the Instant Pot. Add heavy cream & stir.
- To thicken if desired, add the xanthan gum powder to the pot and stir until thickened.
- Pour soup into bowls and sprinkle each with ½ tablespoon of the cooked crumbled bacon, and serve hot.
Nutritional Data: Yield: 8 servings, Serving Size: ½ cup, Amounts per serving- Cal: 377, Carbs: 5g, Net Carbs: 4g, Fiber: 1g, Fat: 28g, Saturated Fat: 16g, Protein: 23g, Sugars: 2g, Sodium: 619mg
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below:
📖 Printable Recipe Card
Instant Pot Keto Broccoli Chicken Bacon Cheese Soup
Equipment
Ingredients
- 1 cup shredded cooked or rotisserie chicken
- 2 tablespoon butter
- ⅓ of a yellow onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 ⅔ cups heavy cream
- 4 cups chopped broccoli florets
- 3 cups shredded cheddar cheese
- ½ cup shredded jack cheese
- 3 ounces cream cheese softened and cubed
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 slices cooked bacon crumbled
- ½ teaspoon xanthan gum *optional to thicken if desired
Instructions
- Select Saute (Normal) on the Instant Pot. When the Instant Pot is hot, add butter and melt.
- Once the butter has melted add onions, celery, and garlic. Continuously stir for 5 minutes or until vegetables have softened and onions are translucent.
- Add chicken broth and broccoli florets to the pot and stir until the liquid in the pot is starting to boil, turn off the Instant Pot.
- Cover, lock the lid and flip the steam release handle to the Sealing position.
- Select Pressure Cook (or Manual on some models) on High Pressure and set the cook timer for 5 minutes.
- Once cooking time is complete, let the pressure release Naturally for 10 minutes (do nothing for 10 mins) and then Quick release the remaining pressure.
- Open the Instant Pot lid and add the cream cheese, nutmeg, sea salt, and black pepper. Stir to combine. Add shredded chicken and stir in.
- Select Saute (Normal)and let the soup come to a boil. Slowly add shredded Cheddar and Jack cheeses while continuously stirring.
- Once the cheese has melted, select the Keep Warm setting on the Instant Pot. Add heavy cream and stir.
- To thicken if desired, add the xanthan gum powder to the pot and stir until thickened.
- Pour soup into bowls and sprinkle each with ½ tablespoon of the cooked crumbled bacon, and serve hot.
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Notes
Nutrition
Want More Keto Instant Pot Recipes? My Book "Keto in an Instant" has 100 Ketogenic Gluten-Free Recipes for Your Instant Pot:
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Kristen says
This was awesome but to be fair I didn't have broccoli but I did have a head of cauliflower (So still keto) and I didn't have celery so had to leave that out but otherwise followed the recipe. SOOOO GOOD!! It was pretty thick without the xantham, probably due to cauliflower breaking down a bit more than broccoli would have.
Beth says
Very good! Very rich. I enjoyed having chicken in the recipe and the cheese and cream didn't curdle. I'll make it a regular dish. Thank you.
Stacey says
Thank you, Beth, for trying the recipe and for your kind words.
Kristi says
This soup was fantastic! I did add the chicken after I melted all the cheeses in per others suggestions. This truly was super easy and perfect for cold NC fall day!
Thank you for sharing!
Katie says
Did no one have an issue with it burning with only 2 cups of broth? I put it in for 5 and it burned and there was zero liquid left. It all evaporated
Lisa says
I’ve never had anything burn up in my instant pot. You could possibly have a faulty seal. Liquid shouldn’t be evaporating.
Tanis says
Delicious! I have made a lot of instant pot soups, and I think this is my favourite! Used a bag of frozen broccoli, put my chicken in at beginning, and added an extra cup of water for more servings… thanks for the great recipe!
Stacey says
Thank you so much, Tanis, for trying the recipe and for your kind words.
Karissa says
Made this last night and it was so good. Me and my kids hate broccoli but loved this soup! I also loved how quick and easy it was to make. Thank you!
Stacey says
Thank you, Karissa, for trying the recipe and for your kind words. So glad you the kiddos enjoyed it 🙂
Leanna says
I've tried several broccoli cheese soup recipes and this has by far been the easiest and tastiest!!! I absolutely loved it. Thank you so much!!
Stacey says
Thank you, Leanna, for trying the recipe and for your very kind words.
Jan says
I had the same problem with the cheese. I added it before the chicken but it still came out in clumps. The flavor was good though.
Stacey says
Jan, Maybe soften the cream cheese first before adding it might help it mix in better.
Shirley Edstedt says
This soup is delicious! I made the recipe exactly as directed and we couldn't be happier with the result. It's rainy and cold here and the soup is just what the doctor ordered. I made homemade croutons using store bought Franz keto bread and and used them to top the soup - with the bacon, of course. I can see this in our winter rotation ALL winter. Thanks!
Stacey says
Thank you, Shirley, for trying the soup and for your kind words & tips. I will have to try to find that Franz Keto bread. Our stores are so limited here.
Sally Bennett says
Absolutely Delicious!! I ran short on the chicken broth, so used half beef broth, and sautéed the bacon in with the onions and celery mix.
Malia says
Just finished this and it is AHmazing!! My picky 15yr loved it as well!! I did leave out nutmeg as I didn’t have any and only added 1cup hw since that’s all I had. DELICIOUS and EASY, my kind of recipe!! Thank you!!
Stacey says
Thank you so much, Malia, for trying the recipe and for your kind words & tips.
Douglas Shannon says
I added the shredded chicken in with the broccoli and it turned out super creamy and delicious
Stacey says
Great idea, Douglas!
Katrina says
Absolutely delicious!!! My cheese didn’t melt as nicely as I had hoped though. I may try adding the chicken after the cheese melts because I think the cheese stuck to some of the chicken. It was still one of the best soups I’ve made! Ty!!!
Stacey says
Thanks, Katrina for trying the recipe and your kind words. Great idea to add cheese before the chicken, as I think your right about it getting stuck in the chicken.
Jessy says
I dont have heavy cream right now so can I substitute with whole milk? Should I make a roux before adding the milk?
Stacey says
Jessy, if you are not counting carbs then you can use whole milk & a cornstarch slurry or a roux. But if you are on a low carb/ keto diet then those will add more carbs.
Judi says
This is the best soup. My husband and I love it. Try it. Kids like it also.
Stacey says
Thank you so much, Judy for trying the recipe and for your kind words 🙂
Karen says
My first instant pit meal and the first soup I’ve ever made. Definitely Keto, didn’t need the gum stuff to thicken. It was perfect and the hubby loved it. Thank you for sharing.
Tricia says
I’ve made a lot of keto meals and soups but this one turned out so well. I added more garlic, extra celery, extra onion and added some jalapeños for some heat. The only slight down side, it takes a little bit to prepare everything. Don’t think you’re just throwing all ingredients into the pot and walking away! But definitely worth it.
Stacey says
Tricia, I really like the idea to add jalapeños! Thank you for trying the recipe & for your kind word & tips.
Shanna says
2 whole stalks of celery or 2 sticks ?
Stacey says
Shanna, it is 2 ribs celery (or 2 sticks), not stalks. Thank you for letting me know about that error 🙂
Caleigh says
Absolutely delicious, only problem was only eating one serving! It looks like a lot more than 8 (1/2 cup servings). I did put a little more broccoli because it was the rest of what I had. I like things really spicy so I added a dash of Tony Chachere’s creole seasoning When serving and even yummier!!! Thanks so much for taking the time to perfect this recipe and posting and all. I especially like that you included the nutritional information. So many don’t and I really appreciate that you do! Lots better than Panera .(lol)
Sandra says
The most delicious soup my instant pot ever made. Looking forward to trying your other recipes. Thank you
Stacey says
Thank you so much, Sandra, for trying the recipe and for your very kind words.
Michelle Forester says
This soup is AMAZING! I don't like broccoli, can't stand it actually, but this was delicious. I used an immersion blender to blend up the broccoli before adding the chicken and cheeses because of a broccoli texture aversion. I love that it is so low in carbs. Will make this again and have already shared the recipe multiple times. Thanks!
Stacey says
Thank you so much, Michelle, for your kind words and for sharing the recipe! Great idea to use the immersion blender for extra pureed broccoli.
Maria Panzetta says
How can this be done in a slow cooker? Should I add the heavy cream, cream cheese and other cheese last?
Stacey says
Maria, yes, I would think it would as long as all the cream and cheeses are added last.
Terri says
Did you use fresh or frozen broccoli please? We absolutely loved the soup from the Insta pot!!
Stacey says
I used fresh but you can use frozen as well.
Jen says
The flavor is fantastic. I made this on the stove, so maybe the instant pot would have given a better result, but I'll mention it for anyone else who comes along and wants to make this on the stove... The cheese seized up into little clumps that will not melt. It still tastes good, but you have to chew all the little cheese balls. I started reading online about what makes the cheese do that and everything said high heat will make cheese clump. The instructions say to bring to a boil then add the cheese. In the future I'll try lowering the heat to avoid the clumps. And I did shred my own cheese, I did not use bagged cheese with additives 🙂
Jala says
I just made this on the stove top. I used the whipped cream cheese and it melted perfectly. This is delicious!!
Kaci says
I do not have a instant pot so I just made this on the stove. Hands down, BEST soup I’ve ever made in my life. Can’t wait to eat this all week. Thanks for sharing!
Stacey says
Thank you, Kaci, for making the recipe and for your kind words. Yes, it can be made easily on the stovetop as well.
Pedro says
Tried it and made it for my wife and she absolutely loved it and I loved it too. Had a bit of left over ingredients which we will use for round two.
Stacey says
Thank you, Pedro, for trying the recipe and for your kind words. So happy your wife enjoyed it & how nice of you to cook for her! My hubby is a disaster in the kitchen, lol.
Kerry says
This was very yummy, and I had forgotten the bacon, LOL. I also used it without chicken as a sauce for my steamed broccoli (lots of broccoli going on that night!) But it would be good as a sauce over chicken as well. The nutmeg was a nice touch, and the cream cheese added just the right amount of tang and thickening. Keeper!
Stacey says
Thank you, Kerry, for trying the recipe, and for your kind words. The bacon is optional & definitely not a deal-breaker 😉
Mary says
What step does the cooked chicken get added?
Stacey says
Step #8. Thanks for pointing that out.
Zuzana says
Taking my Instant Pot for holidays to my mum and this would be the first recipe we will make. Bacon and Cheese? anytime
Stacey says
Have a great vacation with your mum 🙂
Kari - Get Inspired Everyday! says
I love your version of broccoli cheddar soup with the added protein and you can never go wrong with bacon either!
chihyu says
What a lovely flavor combo! And I love that it's so easy to make in an Instant Pot!
Kelly says
This will be a great recipe when the temperatures drop again. Will keep you warm and cozy!
Jean says
Broccoli cheddar soup was my favorite growing up and I can't wait to try this! LOVE that you added bacon. Looks fantastic!
Linda says
There's nothing more comforting than coming home to a big bowl of comforting soup like this. So hearty and flavorful, indeed! Love every spoonful of this soup.
jennifer says
Looks so delicious, I can't wait to trying it! Love that i can do it in the IP!
Joni Gomes says
I make a lot of soup recipe but oddly have never made a broccoli cheese one! Cannot wait to try your recipe! Love that I can use leftover chicken and all.that.cheese!!
Megan Stevens says
This looks AMAZING! We love rich and creamy comfort food that's low carb. Thanks, I can't wait to make this! Pinned!
Raia Todd says
I can tell this is going to be a hit at my house! Broccoli, chicken, bacon, cheese... can't go wrong with those ingredients!
Annette says
Am I missing something? I don’t see in the instructions when to add the cream. ??
Stacey says
Annette, it was there & it must have accidentally been deleted. I added it back. You add the heavy cream on step 8 in the instructions. Thanks for letting me know