Instant Pot Broccoli Cheddar Soup

Keto Linzer Cookies – low-carb, gluten and sugar-free sandwich cookies filled with sugar-free blueberry jam. Very easy to make, festive and perfect for the holidays.

View More



– 2 tbsp oil – 1 onion — chopped – 2 garlic cloves — pressed – 2 medium carrots — grated or diced – 1 celery stalk — chopped (optional) – 1 read of broccoli — cut into florets – 2 cups chicken stock – Salt and pepper to taste – 1/4 cup melted butter – 2 tbsp flour – 2 cups milk or half and half — non dairy milk can be used – 1 1/2 cup grated Mild cheddar + more to taste – More salt and pepper to taste

Step 1

Instant Pot Version: Preheat the instant pot to “sauté” until it shows “hot” sign.

Step 2

Add the oil. Cook the onion, garlic, celery and carrots for 2 minutes. Add the broccoli and stock. Season with salt and pepper.

Step 3

Cook for 3 minutes on “high”, then leave for 10 minutes and release the pressure. Blend the soup (either all of it, of 1/2 of in for a chunkier soup texture).

Step 4

In a bowl mix the butter and flour, then add to the milk. Add to the soup. Sauté for 2 minutes. Stir in the cheese.

Step 5

Season with more salt and pepper. Serve the soup topped with cheese. Store in an air-tight container in the fridge for up to 3 days.


This blog is a place where you can find simple, fast-to-prepare, healthy and indulgent recipes made with seasonal ingredients.