Instant Pot Keto Sausage Soup
Serve up low-carb comfort in less than an hour with this super easy recipe that delivers cheesy, savory goodness!
Ingredients
- 1 pound hot ground sausage
- 4 cups chicken broth
- 1 teaspoon salt
- 16 ounces fresh cauliflower cut into florets
- 1 cup heavy cream
- 12 ounces cream cheese softened
- 2 cups cheddar cheese freshly shredded, plus more for optional garnish
Instructions
- In a skillet over medium-high heat, brown the sausage until no longer pink, using a wooden spoon to break it up into small pieces, which takes about 8-10 minutes. Alternatively, you may use the sauté function on the Instant Pot to brown the sausage, which takes about 5-7 minutes. You do not have to drain the grease unless desired.
- Transfer the sausage to the Instant Pot. Add the broth, salt, and cauliflower. Stir to combine.
- Close the lid and seal the vent. Cook on high pressure for 20 minutes. Quick release the steam. Press cancel.
- Remove the lid. Use a potato masher to gently break apart the cauliflower into small pieces.
- Add the heavy cream and cheeses. Stir until combined. Let the soup sit for 2–3 minutes with the Instant Pot on “keep warm” so the cheese can fully melt and the soup can thicken slightly.
- Taste and adjust seasonings to your taste. For a smoother soup, blend with an immersion blender.
- Top with more cheddar cheese, if desired. Serve hot.
Nutrition
Calories: 641kcalCarbohydrates: 8gProtein: 24gFat: 58gSaturated Fat: 30gSodium: 1352mgFiber: 1g
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