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Keto Instant Pot® Soup (Low Carb)

Rated as 4.61 out of 5 Stars
37

"Just a recipe I threw together while entertaining my 6-month-old on a soccer night for my older kiddos when we had limited time. This is an alternative to fast food on busy hectic nights. I prechopped my veggies during nap time, so all I had to do was add them to the Instant Pot®! Garnish with green onions, Cheddar cheese, and bacon."
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Ingredients

58 m servings 347
Original recipe yields 6 servings

Directions

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  1. Turn on a multi-cooker (such as Instant Pot(R)) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.

Footnotes

  • Cook's Notes:
  • If using bacon instead of cooked turkey bacon, saute with the onion in step 1.
  • You can use gluten-free flour or cornstarch for a thicker soup (about 1 tablespoon dissolved in a small amount of water or 1/4 cup cold chicken stock), but this would not be keto friendly.

Nutrition Facts


Per Serving: 347 calories; 25.6 13.4 17.7 80 1181 Full nutrition

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Reviews

Read all reviews 27
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent flavor! Next time I'll definitely lower the cook time by half - the cauliflower turned out overcooked and completely fell apart while stirring in the cheese. Instead of half and half...

Most helpful critical review

The Dijon mustard gave it a weird taste, too twangy also the cauliflower was a little lumpy may need to puree it for better texture.

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Excellent flavor! Next time I'll definitely lower the cook time by half - the cauliflower turned out overcooked and completely fell apart while stirring in the cheese. Instead of half and half...

My insta pot was in my RV but I did make this with all stated ingredients on my stove top (as noted I substituted real bacon instead of turkey bacon) . I thought it was great, my hubby added w...

I made this per the instructions. I am new to the IP, so was confused about which pressure cooking I should use- as the recipe didn’t specify low or high. I went with low pressure for 14 minut...

Great soup! Made with real bacon. Sautéed bacon first and then added onions and garlic. No need for olive oil. Skipped the green pepper. Cooked for only 9 minutes on high pressure but did 10 min...

I used whipped cream and milk, sliced ham, A bag of trader Joe cauliflower florets, And a low sodium chicken broth to counteract the 1100 mg of sodium. I use the immersion blender. I set the ins...

I am new to Instant Pot(R). This is a very easy and tasty base soup recipe. You could easily turn this into a ham and potato soup, broccoli cheddar, or a creamy vege. The possibility's are e...

The base recipe tasted like the foundation for broccoli cheese soup, so I added broccoli, cooked for an additional 10 min in the instant pot and then blended with an immersion blender. Tasted ...

I made mine on the stove instead of using the Instapot.

Cooked on the stovetop..blended with a hand mixer before adding the half & half cream, also I used Tex Mex shredded cheese which gave it a nice kick !