Creamy 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
Scale
- 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