Instant Pot Keto Broccoli Chicken Bacon Cheese Soup

Equipment

• Instant Pot

Ingredients

• 1 cup shredded cooked or rotisserie chicken
• 2 tbsp 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 tsp nutmeg
• ¼ tsp sea salt
• 1 tsp freshly ground black pepper
• 4 slices cooked bacon crumbled
• ½ tsp xanthan gum *optional to thicken if desired

Instructions

1. Select Saute (Normal) on the Instant Pot. When the Instant Pot is hot, add butter and melt.
2. Once the butter has melted add onions, celery, and garlic. Continuously stir for 5 minutes or until vegetables have softened and onions are translucent.
3. 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.
4. Cover, lock the lid and flip the steam release handle to the Sealing position.
5. Select Pressure Cook (or Manual on some models) on High Pressure and set the cook timer for 5 minutes.
6. 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.
7. 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.
8. Select Saute (Normal)and let the soup come to a boil. Slowly add shredded Cheddar and Jack cheeses while continuously stirring.
9. Once the cheese has melted, select the Keep Warm setting on the Instant Pot. Add heavy cream and stir.
10. To thicken if desired, add the xanthan gum powder to the pot and stir until thickened.
11. Pour soup into bowls and sprinkle each with ½ tbsp of the cooked crumbled bacon, and serve hot.

Notes

• *all nutritional data are estimates based on the products I used*
• This Recipe adapted from >>>> Click Here