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.
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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.
HOW TO MAKE INSTANT POT CREAMY CHICKEN SOUP VIDEO:
- 2 Boneless skinless chicken breasts
- 4 Cups Chicken broth
- 1/2 Onion, diced
- 2 Cloves garlic, minced
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Dried dill
- 1 Cup Carrots, large dice
- 1/2 Cup Celery, large dice
- 1 1/2 Cup Broccoli florets
- 4 ounces Cream cheese
- 3/4 Cup Heavy cream
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.
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.
⭐ Did you make this Instant Pot Creamy Chicken Soup Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
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!
This was delicious! We will definitely be making this again, thank you
We made this tonight, and it was SO goooooood! We’re new to the Keto thang, so I’ll be saving this recipe! Thanks!
So glad you liked it!
What is carb count? And calories per bowl?
The nutrition info is listed in the recipe box above
Any idea how many smart points this would be for weight watchers?
I’m not sure but each serving has 11g of saturated fat and I think that is needed to calculate.
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.
I wish my picky kids would eat it! Thanks for the review!
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!
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!
Can this recipe be made on the stove or in the crock pot?
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.
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.
So glad you guys liked it!
What type of pressure cooker are you using? I can’t stop and start mine like that
Mine is an Instant Pot Duo 60. What kind do you have?