I love Instant Pot recipes! They are easy to make and easy to clean, this calls for a simple weeknight meal!
This recipe contains minimal ingredients but that doesn’t mean minimal flavor. When I cut up the jalapeno peppers, I left the seeds in so the soup could extract all the tasty yet spicy flavors and this sure did the trick to get the most flavor!
Yields 4 servings of Keto Broccoli Jalapeno Soup
The Preparation
- 16 ounces broccoli
- 1 medium onion, finely chopped
- 4 teaspoons fresh garlic, minced
- 3 medium jalapeno pepper, chopped
- 2 cups chicken broth
- 2 cups heavy cream
- 4 ounces cheddar cheese
- 8 ounces rotisserie chicken, shredded
- 1 tablespoon butter
The Execution
1. Measure out and prepare all the ingredients.
2. In the Instant Pot, on sautee mode, sautee the onions, garlic, and jalapeno peppers in the butter until translucent and fragrant.
3. Add in the chicken broth and the broccoli. Put the lid on and pressure cook for 10 minutes. Then, do a manual release.
4. Stir in the heavy cream.
5. Stir in the cheddar cheese and add in the shredded rotisserie chicken.
6. Place into bowls, serve, and enjoy!
This makes a total of 4 servings of Keto Broccoli Jalapeno Soup . Each serving comes out to be 713 calories, 60.6g fats, 12.1g net carbs, and 29.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce broccoli | 159 | 1.9 | 32.6 | 15 | 17.6 | 10.8 |
| 1 medium onion | 38 | 0.1 | 8.8 | 1.6 | 7.2 | 1.3 |
| 4 teaspoon fresh garlic | 17 | 0.1 | 3.8 | 0.2 | 3.5 | 0.7 |
| 3 medium jalapeno pepper | 13 | 0.2 | 2.9 | 1.3 | 1.7 | 0.4 |
| 2 cup chicken broth | 30 | 1.1 | 2.2 | 0 | 2.2 | 3.2 |
| 2 cup heavy cream | 1618 | 171.4 | 12.9 | 0 | 12.9 | 13.3 |
| 4 ounce cheddar cheese | 458 | 37.8 | 3.5 | 0 | 3.5 | 25.9 |
| 8 ounce rotisserie chicken | 417 | 18.6 | 0.1 | 0 | 0.1 | 62.3 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| Totals | 2852 | 242.4 | 66.6 | 18.1 | 48.6 | 118.1 |
| Per Serving (/4) | 713 | 60.6 | 16.7 | 4.5 | 12.1 | 29.5 |
Keto Broccoli Jalapeno Soup
Ingredients
- 16 ounce broccoli
- 1 medium onion finely chopped
- 4 teaspoon fresh garlic minced
- 3 medium jalapeno pepper chopped
- 2 cup chicken broth
- 2 cup heavy cream
- 4 ounce cheddar cheese
- 8 ounce rotisserie chicken shredded
- 1 tablespoon butter
Instructions
- Measure out and prepare all the ingredients.
- In the Instant Pot, on sautee mode, sautee the onions, garlic, and jalapeno peppers in the butter until translucent and fragrant.
- Add in the chicken broth and the broccoli. Put the lid on and pressure cook for 10 minutes. Then, do a manual release.
- Stir in the heavy cream.
- Stir in the cheddar cheese and add in the shredded rotisserie chicken.
- Place into bowls, serve, and enjoy!
