Go Back
+ servings
Instant pot cream of broccoli stalk soup in a white bowl with spoons

Instant Pot Cream of Broccoli Stalk Soup

Instant Pot Cream of Broccoli Stalk Soup, a perfect way to use up leftover broccoli stems. Not only is this a budget friendly keto soup, it tastes delicious too! With the help of your pressure cooker, you can have this cream of broccoli soup done in less than 30 minutes!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 5 1/4 cup servings
Calories 288kcal
Author Faith



  • 2 tablespoons butter unsalted
  • 1 small onion diced
  • 2 cloves garlic minced
  • 12.5 ounces chopped broccoli stems about 2 1/2 cups chopped from about 4 medium-sized broccoli stalks
  • 2 cups low-sodium chicken bone broth
  • 1/4 cup raw unsalted sunflower seeds
  • 1 tablespoon chicken collagen powder
  • 1/4 teaspoon salt
  • 4 oz cream cheese
  • 1/2 cup heavy cream


  • Turn pressure cooker on, press “Sauté”, 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 sautéing.
  • Add the broccoli stems, bone broth, sunflower seeds, chicken collagen, salt, and cream cheese to the pot. 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).


  • Leftovers can be stored for up to 3 day covered in the fridge. 
  • 6g net carbs per serving


Calories: 288kcal | Carbohydrates: 9g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1236IU | Vitamin C: 65mg | Calcium: 82mg | Iron: 1mg