There’s nothing quite like a steaming bowl of chicken soup to make everything feel right with the world, is there? But here’s the thing, I’ve always wanted that cozy comfort without spending hours at the stove or loading up on heavy ingredients. That’s exactly why I created this Instant Pot Creamy Chicken Soup recipe that’s become my ultimate weeknight lifesaver.
Picture this: It’s been one of those crazy days where I’m juggling work deadlines and my kids’ activities. By dinnertime, I want something nourishing but have zero energy for complicated cooking (sound familiar?). That’s when I pull out my trusty Instant Pot and whip up this creamy dream in under 30 minutes, including prep time!
What makes this soup special is how it manages to be both indulgent-tasting and packed with nutrition. The secret? A perfect balance of tender chicken, wholesome veggies, and just enough cream to make it silky without being overly rich. As someone who’s tested dozens of pressure cooker recipes over the years, I can tell you this version delivers restaurant-quality flavor with minimal effort. It’s become my go-to when someone’s feeling under the weather, when we need quick comfort food, or when I simply want a meal that makes everyone at my table happy.
Why You’ll Love This Instant Pot Creamy Chicken Soup
Let me tell you why this soup has become my absolute favorite weeknight hero, and why it’ll be yours too! Here’s what makes it so special:
- Faster than takeout: From fridge to bowl in under 30 minutes, that’s less time than waiting for delivery!
- Comfort food with benefits: Packed with protein from the chicken and nutrients from fresh veggies, it’s comfort food that actually loves you back.
- Crazy adaptable: Doing keto? Skip the carrots. Dairy-free? Swap in coconut milk. This recipe bends to fit your needs without losing its soul.
- Kid-approved magic: The creamy texture makes it a hit with picky eaters (I sneak in extra veggies and they never notice!).
- One-pot wonder: Minimal cleanup means more time for what matters, like actually enjoying your meal.
Honestly, I’ve made this soup in blizzards, during flu season, and on those “I can’t even” days, it never fails to deliver cozy satisfaction. The Instant Pot does all the heavy lifting while you get to relax!
PrintCreamy Instant Pot Chicken Soup Recipe in 30 Minutes
A creamy and comforting Instant Pot chicken soup packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Carb
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add onions, garlic, carrots, and celery. Sauté for 3 minutes.
- Place chicken breasts on top of vegetables.
- Pour in chicken broth and add thyme, salt, and pepper.
- Close the lid and set to high pressure for 10 minutes.
- Once done, quick release the pressure and shred the chicken.
- Stir in heavy cream and serve hot.
Notes
- For a keto version, skip carrots or reduce quantity.
- Use coconut milk instead of heavy cream for dairy-free.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Ingredients for Instant Pot Creamy Chicken Soup
Here’s everything you’ll need to make this dreamy soup, I’ve grouped them by category so you can shop and prep efficiently. Trust me, these simple ingredients transform into something magical under pressure!
The Essentials
- Protein: 1 lb boneless, skinless chicken breasts (cut into 2-inch chunks, this helps them cook evenly)
- Veggies:
- 1 cup diced carrots (¼-inch pieces, trust me, uniform size matters!)
- 1 cup diced celery (same size as carrots)
- 1 small onion, finely chopped (about ¾ cup)
- 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
- Liquids:
- 4 cups low-sodium chicken broth (homemade or store-bought)
- 1 cup heavy cream (see substitutions below)
Flavor Boosters
- 1 tbsp olive oil (or avocado oil for higher heat)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper (freshly cracked if possible)
Ingredient Substitutions & Notes
Here’s where you can make this soup your own! I’ve tested all these swaps:
- Dairy-free? Coconut milk works beautifully instead of heavy cream, just shake the can well before measuring.
- Keto/low-carb? Swap carrots for cauliflower florets or just omit them entirely.
- Want smokiness? Add 2 slices chopped turkey bacon when sautéing the veggies.
- Fresh vs dried herbs: Use 3x more fresh herbs if substituting (1 tbsp fresh thyme = 1 tsp dried).
- Broth tip: If using regular broth, reduce added salt by half until tasting at the end.
A quick note about the chicken, I prefer breasts for their lean texture, but thighs work too (just remove skin first). The chunks cook faster than whole breasts and absorb more flavor!
How to Make Instant Pot Creamy Chicken Soup
Okay, let’s get cooking! This Instant Pot creamy chicken soup comes together in three simple steps, but I’ll walk you through each one like I’m right there in the kitchen with you. The beauty of pressure cooking is how it intensifies flavors while keeping everything tender and perfect.
Step 1: Sauté Aromatics & Vegetables
First, grab your Instant Pot and hit that “Sauté” button, we want it set to Normal (medium heat). Pour in the olive oil and let it heat up for about 30 seconds until it shimmers slightly. Now toss in those chopped onions, garlic, carrots, and celery.
Here’s my trick: stir every 30 seconds for exactly 3 minutes total. You’ll know it’s ready when the onions turn translucent (not brown!) and your kitchen smells amazing. Careful not to walk away, garlic burns fast! If things start sticking, add a splash of broth to deglaze.
Step 2: Pressure Cook Chicken
Turn off sauté mode (important!) and nestle your chicken chunks right on top of the veggies, don’t stir! This lets the chicken cook evenly. Pour in the broth and sprinkle all your seasonings over everything.
Lock the lid, make sure the valve is set to Sealing, and press Manual/Pressure Cook at High Pressure for 10 minutes. It’ll take about 8-10 minutes to come to pressure, that’s normal. Once done, immediately quick release the pressure (careful, steam is hot!). Your chicken should be perfectly cooked through, no pink inside!
Step 3: Shred & Add Cream
Now for the fun part! Use two forks to shred the chicken right in the pot (or remove and shred with your fingers if you’re like me and can’t wait). Stir everything together, those veggies will be tender but not mushy.
Finally, pour in the heavy cream while stirring constantly. This prevents curdling and creates that silky texture we love. Let it heat through for 2 minutes (use Sauté mode on Low if needed). Taste and adjust salt if necessary, the flavors develop more as it sits!
Pro tip: If you want extra creamy soup, blend about 1 cup of the mixture (cool slightly first!) and stir it back in. But honestly? It’s perfect just as is, ready to warm you from the inside out!
Tips for Perfect Instant Pot Creamy Chicken Soup
After making this soup more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time. Here are my can’t-live-without tips:
- Chicken timing is everything: That 10-minute pressure cook is magic, don’t be tempted to add more time or you’ll end up with dry chicken. The residual heat keeps cooking it slightly even after release!
- Thicken it your way: Want a richer broth? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in after adding cream, and simmer for 2 minutes. Instant luxurious texture!
- Fresh herbs make it sing: A handful of chopped parsley or dill right before serving adds brightness. Sometimes I’ll float a thyme sprig on top for fancy points.
- Temperature matters: Let your cream sit out for 10 minutes before adding, cold cream can sometimes separate when hitting hot soup. Room temp blends in smoothly.
- The resting secret: Let the soup sit for 5 minutes after finishing. The flavors meld beautifully and it cools to the perfect eating temperature.
One more thing, if you’re like me and always rushing, you can prep the veggies ahead! Store them chopped in the fridge up to 2 days before cooking. This soup saves busy weeknights in more ways than one.
Variations of Instant Pot Creamy Chicken Soup
One of my favorite things about this recipe is how easily it transforms to fit whatever my family needs that day! Here are the delicious twists I’ve created over countless batches, each one keeps that creamy comfort while bringing its own special benefits.
Keto Creamy Chicken Soup
When we’re doing low-carb, I simply skip the carrots (or swap them for cauliflower florets) and use full-fat coconut milk instead of cream. The result? All the richness with just 5g net carbs per serving! Sometimes I’ll add a handful of spinach in the last minute for extra nutrients, it wilts perfectly into the hot soup.
Anti-Inflammatory Golden Chicken Soup
My sister swears by this version when her arthritis acts up. I add 1 tsp turmeric and ½ tsp black pepper (helps activate turmeric!) when sautéing the veggies. The golden color makes it look so fancy! A squeeze of lemon at the end brightens everything up. Pro tip: turmeric stains, so use a wooden spoon you don’t mind turning yellow.
Immune-Boosting Garlic Lovers’ Soup
This is my go-to when sniffles start going around the house. I double the garlic (yes, 4 cloves!) and add a thumb-sized knob of grated ginger with the veggies. The steam alone clears your sinuses! Sometimes I’ll throw in a few mushrooms too, they add amazing umami flavor and extra immune support.
Smoky Southwest Chicken Soup
For nights when we want something different, I add 1 tsp cumin and ½ tsp smoked paprika with the seasonings. After shredding the chicken, I stir in a can of drained diced green chiles. Top with avocado slices and a sprinkle of cilantro, it’s like a creamy tortilla soup without the carbs!
The beauty of this recipe is how forgiving it is, once you’ve mastered the basic method, you can get creative! I’ve even done a Greek version with lemon zest and oregano that was incredible. What variations will you try first?
Serving & Storing Instant Pot Creamy Chicken Soup
Now that you’ve made this glorious pot of comfort, let’s talk about the best ways to enjoy it, and how to keep those leftovers tasting just as amazing! I’ve learned a few tricks over the years that make this soup even more versatile.
Serving Suggestions That’ll Make It a Meal
My family goes wild when I serve this soup with:
- Crusty bread: A warm baguette or garlic toast for dipping, the way the creamy broth soaks into the bread is pure magic.
- Simple salad: A crisp Caesar or mixed greens with lemon vinaigrette cuts through the richness perfectly.
- Grain bowls: Ladle it over cooked rice or quinoa for extra heartiness (skip this for keto!).
- Toppings bar: Set out grated Parmesan, chopped green onions, crispy turkey bacon bits, and fresh herbs, let everyone customize!
Storing Like a Pro
Here’s how I keep leftovers tasting fresh:
- Refrigerator: Store in airtight containers for up to 3 days. The flavors actually improve overnight!
- Freezer: If freezing, leave out the cream and add it fresh when reheating. Frozen soup keeps for 2 months.
- Smart portioning: I freeze single servings in mason jars (leave 1-inch headspace!) for easy lunches.
Reheating Without the Drama
Nobody wants separated, grainy soup! Here’s my foolproof method:
- Stovetop: Warm gently over low heat, stirring frequently. If it seems too thick, add a splash of broth.
- Microwave: Use 50% power in 1-minute intervals, stirring between each.
- For frozen: Thaw overnight in fridge first, then reheat slowly with fresh cream added at the end.
Pro tip: If your refrigerated soup thickens too much (the starches do that!), just whisk in a little warm broth or water when reheating. It’ll come right back to that perfect creamy consistency!
Instant Pot Creamy Chicken Soup Nutrition
Let’s talk about what’s actually in this bowl of comfort, because I know you’re curious about how something so creamy can still be good for you! Here’s the nutritional breakdown per serving (about 1½ cups), based on my exact recipe with heavy cream:
- Calories: 320 (but packed with nutrients!)
- Protein: 28g, that chicken really delivers!
- Carbs: 10g (mostly from the veggies)
- Fiber: 2g
- Sugar: 4g (natural from carrots and onions)
- Fat: 18g (the good kind that keeps you full)
A quick disclaimer, these numbers can vary depending on your specific brands of broth, cream, etc. I always recommend checking your own ingredient labels if you’re tracking closely. The beauty is how easily you can tweak the nutrition:
- Using coconut milk instead of cream? You’ll save about 50 calories per serving.
- Going keto? Skip the carrots and you’re down to just 5g net carbs.
- Want lighter? Swap half the cream for whole milk, still creamy but with less fat.
What I love most is how this soup gives you serious nutrition without tasting “healthy”, that 28g of protein keeps you satisfied for hours, while the veggies sneak in vitamins A and C. It’s comfort food you can feel good about!
FAQs About Instant Pot Creamy Chicken Soup
Here are answers to all the burning questions I get about this recipe, the same ones I wondered when I first started making it! Consider this your personal soup hotline.
Is this soup keto-friendly?
Absolutely! Just skip the carrots (or swap them for low-carb veggies like zucchini) and use full-fat coconut milk instead of heavy cream. This brings it down to about 5g net carbs per serving, perfect for keto. I make this version all the time when we’re cutting carbs!
Can I use frozen chicken?
Yes, but here’s the trick: add 5 minutes to the pressure cook time (so 15 minutes total). No need to thaw first, the Instant Pot handles it beautifully! Just make sure your chicken pieces aren’t stuck together in one big frozen clump.
How can I make it dairy-free?
Easy swap, use canned coconut milk (the full-fat kind in the Asian food aisle) instead of heavy cream. Shake the can well before opening! The flavor is slightly different but still delicious. My dairy-sensitive niece actually prefers this version.
What are the best toppings?
Oh, let me count the ways! Our family favorites are:
- Shredded Parmesan or cheddar cheese (melts into the hot soup so nicely)
- Chopped fresh herbs like parsley or dill (brightens everything up)
- Crispy turkey bacon bits (adds wonderful smoky crunch)
- A dollop of sour cream (extra creamy indulgence)
- Crushed red pepper flakes (if you like a little heat)
Can I double the recipe?
You can, but watch your Instant Pot’s max fill line, usually about ⅔ full. I find doubling works perfectly in an 8-quart model. If using a 6-quart, you might need to make two batches (but it reheats wonderfully!). Pro tip: when doubling, keep the pressure cook time the same, just add 2-3 extra minutes for the pot to come to pressure.
Final Thoughts
There you have it, my all-time favorite Instant Pot Creamy Chicken Soup recipe that’s saved countless busy nights in my kitchen! What started as a quick weeknight experiment has turned into our family’s most-requested comfort food. The best part? It’s one of those rare recipes that feels indulgent while actually being nourishing.
I can’t wait for you to experience how something so simple can taste so incredibly satisfying. Whether you’re fighting off a cold, need a quick dinner solution, or just crave that cozy hug-in-a-bowl feeling, this soup delivers every single time. And don’t be surprised if your family starts requesting it weekly like mine does!
Now it’s your turn, grab your Instant Pot and give this recipe a whirl! I’d love to hear how it turns out for you. Did you add extra garlic? Try the coconut milk version? Throw in some unexpected toppings? Drop your creations and customizations in the comments below, let’s keep inspiring each other with new twists on this creamy classic!
If you are looking for more great recipes, check out Family Tastes for inspiration.