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.
gluten fee, keto, ketogenic, low carb, Soup
American, instant pot, soup
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shredded cooked or rotisserie chicken
of a yellow onion
chopped broccoli florets
shredded cheddar cheese
shredded jack cheese
softened and cubed
freshly ground black pepper
xanthan gum *optional
to thicken if desired
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.
*all nutritional data are estimates based on the products I used*
Yield: 8 servings, Serving size: ½ cup, Amounts per serving-
Net Carbs per serving: 4g