Instant Pot Keto Broccoli Chicken Bacon Cheese Soup

1 cup shredded, cooked or rotisserie chicken
2 tbsp butter
⅓ onion, diced
2 sticks celery, diced
2 cloves garlic, minced
2 cups chicken stock
1⅔ cups cream
4 cups chopped broccoli florets
3 cups cheddar cheese, grated
½ cup grated jack or Gouda cheese
85 g cream cheese, softened & cubed
½ tsp nutmeg
1 tsp SIDS SALT & PEPPER to taste
4 slices cooked bacon, crumbled
½ tsp xanthan gum, *optional to thicken if desired

Net Carbs per serving: 4g
Select Sauté (Normal) on the Instant Pot. When the Instant Pot is hot, add butter and melt.
Once the butter has melted add onions, celery and garlic. Continuously stir for 5 minutes until vegetables have softened and onions are translucent.
Add chicken stock and broccoli florets to the pot then stir until the liquid in the pot is starting to boil, turn off the Instant Pot.
Cover, lock the lid and flip the steam release handle to the 'Sealing' position.
Select 'Pressure Cook' (or 'Manual' on some models) on High Pressure and set the cook timer for 5 minutes.
Once cooking time is complete, let the pressure release naturally for 10 minutes (do nothing for 10 minutes) and then Quick release the remaining pressure.
Open the Instant Pot lid and add the cream cheese, nutmeg, SIDS SALT & PEPPER. Stir to combine. Add shredded chicken and stir in.
Select 'Sauté' (Normal) to boil. Slowly add shredded Cheddar and Jack cheeses while continuously stirring.
Once the cheese has melted, select the 'Keep Warm' setting on the Instant Pot. Add cream and stir.
To thicken if desired, add a very light sprinkle of xanthan gum powder to the pot while stirring, until thickened.
Pour soup into bowls and sprinkle each with ½ tbsp of the cooked crumbled bacon, and serve hot.