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!

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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:

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

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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.

Instant Pot chicken soup


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.
4.84 from 6 votes
Course: Soup
Cuisine: American
Keyword: Soup recipe for the Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 285kcal


  • 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.


Calories: 285kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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


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    • L Higgins
    • July 10, 2019

    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
    • April 19, 2019

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

    • Lisa
    • February 20, 2019

    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
    • January 28, 2019

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

    • Robin Habeger
    • January 13, 2019

    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
      • January 14, 2019

      So glad you liked it!

        • Alan
        • May 21, 2019

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

        • jenniferbanz
        • May 22, 2019

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

    • Andrea
    • January 11, 2019

    What is carb count? And calories per bowl?

      • jenniferbanz
      • January 12, 2019

      The nutrition info is listed in the recipe box above

    • Amanda
    • January 2, 2019

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

      • jenniferbanz
      • January 7, 2019

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

    • Asta-Dianne Clark
    • December 31, 2018

    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
      • January 2, 2019

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

    • Kris
    • November 30, 2018

    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
      • November 30, 2018

      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
    • November 18, 2018

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

      • jenniferbanz
      • November 19, 2018

      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.

    • Kim Day
    • November 13, 2018

    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
      • November 14, 2018

      So glad you guys liked it!

    • Mary
    • October 29, 2018

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

      • jenniferbanz
      • October 31, 2018

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

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