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Keto Instant Pot Cream of Broccoli Stalk Soup

  • 15 min
    Prep Time
  • 25 min
    Total Time
  • 5 people
  • 283 per 1 serving


  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups chopped broccoli stems (from about 4 medium-sized broccoli stalks)
  • 2 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1/4 cup shelled raw unsalted sunflower seeds
  • 1 tablespoon chicken collagen
  • 1/4 teaspoon salt
  • 4 ounces cream cheese
  • 1/2 cup heavy cream


  • Step 1

    Turn Instant Pot on, press Saute, and wait 2 minutes for the pot to heat up. Add the onion and cook until starting to soften, about 2 to 3 minutes. Stir in the garlic and cook 30 seconds more, stirring constantly. Press Cancel to stop sauteeing. Add the broccoli stems, broth, sunflower seeds, chicken collagen, salt, and cream cheese to the pot. 

  • Step 2

    Close and lock lid.  Turn the pot on Manual, High Pressure for 5 minutes and then do a quick release. Cool slightly, and then carefully puree in a blender or using an immersion blender. Serve warm (keeps well covered in the fridge for up to 3 days).

Calories 283
Total Fat 24 g
Sat. Fat 13.2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 276 mg
Total Carb 8 g
Dietary Fiber 2 g
Sugar 3 g
Protein 8 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 4 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.