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    Home » 500+ Keto Recipes » Instant Pot Recipes

    Published: Sep 26, 2018 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Instant Pot Creamy Chicken Soup

    This Instant Pot chicken soup is so simple and hearty with lots of veggies. Make it creamy, but still healthy and low carb with the addition of a little heavy cream.

    Instant Pot Creamy Chicken Soup

    I am a huge soup lover and this Instant Pot Chicken Soup is perfectly low carb, full of yummy veggies, and made in my favorite kitchen appliance!

    I love this soup because it can be made in under 30 minutes...yes, soup in under 30 minutes! Lets go!

    Some other soups to warm you up during this Fall weather are:

    • Cream of Cauliflower Soup
    • Albondigas Soup
    • Acorn Squash Soup with Parmesan Croutons
    • Low Carb Chicken Soup with Spaghetti Squash Noodles
    • Low Carb Zuppa Toscana

    The base of this Instant pot creamy chicken soup starts with cooking the chicken.  I added all of the chicken to the pot, followed by the onions, broth and all of the seasonings.

    I locked the lid and set the timer to 10 minutes.  My chicken breast were frozen, but this can be done with fresh chicken breast as well.  For fresh chicken, lower the time to 8 minutes.

    Instant Pot chicken soup

    “As an Amazon Associate I earn from qualifying purchases.”

    After a 10 minute natural pressure release, I released the rest of the pressure and removed the lid.

    At this point I added all of the veggies.  I locked the lid once more and I set the time to zero.  This is done by hitting the manual or pressure cook button and then pressing the minus button until it has zero on the screen.

    The pot will come back up to pressure and then immediately turn off.  I then released the pressure via a quick release.  This method gives perfectly cooked vegetables.

    Finally, I added the heavy cream, cream cheese, and I tasted for seasoning.

    Instant Pot chicken soup

    HOW TO MAKE INSTANT POT CREAMY CHICKEN SOUP VIDEO:

    Instant Pot Chicken Soup

    Instant Pot Creamy Chicken Soup

    This Instant Pot chicken soup is so simple and hearty with lots of veggies. Make it creamy, but still healthy and low carb with the addition of a little heavy cream.
    4.85 from 13 votes
    PRINT RECIPE PIN RECIPE
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 285kcal
    Author: Jennifer Banz

    Ingredients

    • 2 Boneless skinless chicken breasts
    • 4 Cups Chicken broth
    • ½ Onion, diced
    • 2 Cloves garlic, minced
    • ½ teaspoon Dried thyme
    • ¼ teaspoon Dried dill
    • 1 Cup Carrots, large dice
    • ½ Cup Celery, large dice
    • 1 ½ Cup Broccoli florets
    • 4 ounces Cream cheese
    • ¾ Cup Heavy cream

    Instructions

    • Add the chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot.  Set the lid to sealing and cook under high pressure for 10 minutes, followed by a 10 minute natural pressure release.  Release the rest of the pressure.
    • Remove the lid and shred the chicken.  Then add the chicken, carrots, celery, and broccoli.  Seal the lid and set the time to zero.  After the timer goes off, release the pressure via a quick release.
    • Remove the lid and stir in the cream cheese and the heavy cream.  season to taste.

    Jennifer's tips

    Nutrition per serving: 285 calories / 19g fat / 6g carbs / 1g fiber / 19g protein
    • I used frozen chicken breasts for this recipe, but you can use fresh.  Just reduce the chicken cooking time to 8 minutes.  See my post for Instant Pot chicken breast for my Ultimate guide on cooking chicken breast in the Instant Pot.
    • Setting the cooking time to zero - this is done by hitting the manual or pressure cook button and then pressing the minus button until it has zero on the screen.
    Servings: 6

    Nutrition per serving

    Calories: 285kcal

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for chicken soup, Soup recipe for the Instant Pot

    ⭐ Did you make this Instant Pot Creamy Chicken Soup Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

     

    More Instant Pot Recipes

    • Carnitas - The Ultimate Pork Shoulder Recipe
    • Instant Pot Bone In Chicken Thighs
    • Instant Pot Egg Bites - Starbucks Copycat
    • Instant Pot Country Style Ribs - 3 Ingredients!

    Reader Interactions

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      Recipe Reviews




    1. carla coffer says

      February 24, 2022 at 5:31 pm

      Is this 6 net or total carbs?

      Reply
      • jenniferbanz says

        February 25, 2022 at 8:14 am

        6 total carbs. 5 Net carbs

        Reply
    2. Ann Greco says

      January 06, 2022 at 5:16 pm

      5 stars
      I made this with rotisserie chicken on the stove and it's easy and delicious!

      Reply
    3. Leone says

      August 06, 2021 at 10:43 pm

      5 stars
      So delicious! I added cauliflower as well since I had some in the fridge. We loved it! Love your site and recipes. Thank you

      Reply
    4. Diane says

      February 16, 2021 at 8:12 pm

      5 stars
      This was delicious, my kids also loved it, which is always a bonus!

      Reply
    5. Patricia says

      February 09, 2021 at 3:48 pm

      I know this is a funny question. I like my cream of chicken soup without the chicken meat. How long would I cook it without the chicken? Thank you.

      Reply
    6. Pam says

      February 01, 2021 at 2:48 pm

      This soup has become my favorite - absolutely love it!!!!!! I used cauliflower instead of broccoli just because that is what I had on hand.

      Reply
    7. Rebecca says

      January 21, 2021 at 9:23 am

      Just moved and don’t have dill or thyme, can I use another seasoning? I have Italian seasoning.

      Reply
      • jenniferbanz says

        January 22, 2021 at 12:06 pm

        Sure!

        Reply
    8. LC says

      October 16, 2020 at 8:20 pm

      is there a substitute if you dont have cream cheese???

      Reply
      • jenniferbanz says

        October 19, 2020 at 8:54 am

        You could try heavy cream

        Reply
    9. Jessica Carmichael says

      September 10, 2020 at 2:58 pm

      Anyway I can make this without an instant pot?

      Reply
      • jenniferbanz says

        September 18, 2020 at 4:37 pm

        Yes, just use a pot on the stove

        Reply
    10. sherry brubaker says

      January 22, 2020 at 5:40 pm

      5 stars
      The creaminess of this soup is absolute perfection! Not too heavy, but just right! Creamy chicken soup has never been so delicious!

      Reply
    11. Stacia Livingston says

      October 16, 2019 at 7:54 pm

      4 stars
      Hi Jennifer -

      Made this soup tonight. It has great flavor and we really liked it. My family would like it to be a thicker consistency. What are your suggestions to make it thicker versus soup like. Thanks! Stacia

      Reply
    12. L Higgins says

      July 10, 2019 at 1:57 pm

      5 stars
      This is fantastic! I have never used the Instant Pot before and this was very easy. My only challenges were trying to get the pot lid on and remembering to seal the pot. ? I had to omit the cream cheese and I added very small potatoes, cut in half. So my soup had potatoes, carrots and celery. This soup was sooooo yummy and easy. Thank you!

      Reply
    13. Brenda Mercado says

      April 19, 2019 at 2:56 pm

      My whole family loves this soup. I made a huge batch and store it for the whole week, super convenient and delicious!

      Reply
    14. Lisa says

      February 20, 2019 at 6:18 pm

      5 stars
      Wonderful recipe! I used frozen chicken stock that I had left over from another recipe and added half of a red bell pepper that needed to be used up. The soup was delicious with some added salt and pepper at the end. I couldn’t get the cream cheese to fully incorporate even though it was plenty softened, but this didn’t affect the taste. Will make again, thanks!

      Reply
    15. Andrea says

      January 28, 2019 at 9:11 pm

      5 stars
      This was delicious! We will definitely be making this again, thank you

      Reply
    16. Robin Habeger says

      January 13, 2019 at 8:56 pm

      We made this tonight, and it was SO goooooood! We're new to the Keto thang, so I'll be saving this recipe! Thanks!

      Reply
      • jenniferbanz says

        January 14, 2019 at 5:21 pm

        So glad you liked it!

        Reply
        • Alan says

          May 21, 2019 at 6:13 pm

          Question:The recipe says when I put the chicken back in to set the timer to zero. I’m confused

        • jenniferbanz says

          May 22, 2019 at 4:50 pm

          You can set an instant pot to zero minutes. Hit manual, then the down button until it says zero

    17. Andrea says

      January 11, 2019 at 7:45 am

      4 stars
      What is carb count? And calories per bowl?

      Reply
      • jenniferbanz says

        January 12, 2019 at 8:52 am

        The nutrition info is listed in the recipe box above

        Reply
    18. Amanda says

      January 02, 2019 at 2:17 pm

      Any idea how many smart points this would be for weight watchers?

      Reply
      • jenniferbanz says

        January 07, 2019 at 3:27 pm

        I'm not sure but each serving has 11g of saturated fat and I think that is needed to calculate.

        Reply
    19. Asta-Dianne Clark says

      December 31, 2018 at 7:56 pm

      5 stars
      This was amazing. I used frozen marinated chicken breasts. I traded out the broccoli for cauliflower rice. Even my picky kids ate all of it! Amazing.

      Reply
      • jenniferbanz says

        January 02, 2019 at 12:07 pm

        I wish my picky kids would eat it! Thanks for the review!

        Reply
    20. Kris says

      November 30, 2018 at 11:08 am

      This was my very first Instant Pot recipe. It turned out great!
      The only things I did differently was used Italian seasoning in place of the Thyme because I didn't have Thyme and that one had Thyme in it. Also added a cup of mushrooms and might add even more next time. Used five ounces of cream cheese because that's what I had leftover from a different recipe. You've given me the confidence to keep using the Instant Pot!

      Reply
      • jenniferbanz says

        November 30, 2018 at 11:39 am

        So glad you loved it, Kris, and mushrooms sound great! I am so glad you are going to keep using your Instant Pot, it is the best kitchen appliance I own!

        Reply
    21. Marylyn says

      November 18, 2018 at 7:14 am

      Can this recipe be made on the stove or in the crock pot?

      Reply
      • jenniferbanz says

        November 19, 2018 at 10:36 am

        Definitely! I would throw everything except the cream cheese and the cream in pot on the stove and let it simmer until the vegetables are tender and the chicken is cooked through. Then add in the dairy.

        Reply
        • Mel says

          June 14, 2020 at 6:39 pm

          I just literally “ whipped this up” using my stove top.. took hardly anytime at all. I’ve just tasted a little of the finished product to see if it needed more seasoning and I almost couldn’t stop. Soooooo delicious I can’t wait till lunchtime when I can have a nice comforting bowl.
          Thank you Jennifer for maki g this journey a little easier with your delicious and easy recipes!

    22. Kim Day says

      November 13, 2018 at 9:13 pm

      5 stars
      I just made this today since I had chicken and hadn't started dinner cooking yet. It was wonderful! I made a couple changes- doubled thyme and dill, and put in extra celery instead of carrots. Thanks so much for the recipe, my husband said he'd like me to make it a regular.

      Reply
      • jenniferbanz says

        November 14, 2018 at 8:17 am

        So glad you guys liked it!

        Reply
    23. Mary says

      October 29, 2018 at 11:30 am

      What type of pressure cooker are you using? I can’t stop and start mine like that

      Reply
      • jenniferbanz says

        October 31, 2018 at 9:45 am

        Mine is an Instant Pot Duo 60. What kind do you have?

        Reply
        • Danielle says

          November 16, 2020 at 8:45 pm

          5 stars
          Very tasty! So simple to make as well. Will definitely make again, but will double the recipe for leftovers!

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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