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.
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:
Instant Pot Creamy Chicken Soup
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
- 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.
NUTRITION
⭐ Did you make this Instant Pot Creamy Chicken Soup Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Leone says
So delicious! I added cauliflower as well since I had some in the fridge. We loved it! Love your site and recipes. Thank you
Diane says
This was delicious, my kids also loved it, which is always a bonus!
Patricia says
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.
Pam says
This soup has become my favorite – absolutely love it!!!!!! I used cauliflower instead of broccoli just because that is what I had on hand.
Rebecca says
Just moved and don’t have dill or thyme, can I use another seasoning? I have Italian seasoning.
jenniferbanz says
Sure!
LC says
is there a substitute if you dont have cream cheese???
jenniferbanz says
You could try heavy cream
Jessica Carmichael says
Anyway I can make this without an instant pot?
jenniferbanz says
Yes, just use a pot on the stove
sherry brubaker says
The creaminess of this soup is absolute perfection! Not too heavy, but just right! Creamy chicken soup has never been so delicious!
Stacia Livingston says
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
L Higgins says
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!
Brenda Mercado says
My whole family loves this soup. I made a huge batch and store it for the whole week, super convenient and delicious!
Lisa says
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!
Andrea says
This was delicious! We will definitely be making this again, thank you
Robin Habeger says
We made this tonight, and it was SO goooooood! We’re new to the Keto thang, so I’ll be saving this recipe! Thanks!
jenniferbanz says
So glad you liked it!
Alan says
Question:The recipe says when I put the chicken back in to set the timer to zero. I’m confused
jenniferbanz says
You can set an instant pot to zero minutes. Hit manual, then the down button until it says zero
Andrea says
What is carb count? And calories per bowl?
jenniferbanz says
The nutrition info is listed in the recipe box above
Amanda says
Any idea how many smart points this would be for weight watchers?
jenniferbanz says
I’m not sure but each serving has 11g of saturated fat and I think that is needed to calculate.
Asta-Dianne Clark says
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.
jenniferbanz says
I wish my picky kids would eat it! Thanks for the review!
Kris says
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!
jenniferbanz says
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!
Marylyn says
Can this recipe be made on the stove or in the crock pot?
jenniferbanz says
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.
Mel says
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!
Kim Day says
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.
jenniferbanz says
So glad you guys liked it!
Mary says
What type of pressure cooker are you using? I can’t stop and start mine like that
jenniferbanz says
Mine is an Instant Pot Duo 60. What kind do you have?
Danielle says
Very tasty! So simple to make as well. Will definitely make again, but will double the recipe for leftovers!