Shredded chicken, vegetables, and a rich, broth mixed with cream makes this Creamy Chicken Soup the ultimate low carb comfort food made in your Instant Pot!

Low Carb Instant Pot Creamy Chicken SoupLow Carb Creamy Chicken Soup (Instant Pot)

Remember when I showed you how to make chicken broth in an Instant Pot? Well this Low Carb Creamy Chicken Soup is one of my favorite Instant Pot soup recipes made with that homemade broth. It’s the perfect low carb, cold-weather comfort food.

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What is in Low Carb Creamy Chicken Soup?

How Long Do I Cook Creamy Chicken Soup?

Since your chicken is cooked ahead of time this is a quick recipe. Set your Instant Pot or pressure cooker to HIGH pressure for 8 minutes, then do a 5 minute natural release. The pot is set to SAUTE and the heavy cream is added, stirring until it is warmed through.

If you’re new to using an Instant Pot make sure you check out our How to Use an Instant Pot post. It covers all of the basics of how to use your Instant Pot!

bowl of Instant Pot Creamy Chicken Soup made with cauliflower

The soup has that rich, creamy flavor that reminds me of a clam chowder or chicken chowder but it isn’t thick like a chowder. Those all use flour to thicken them up and this is a low carb soup, so flour is out. Instead of finding an alternate thickener like Xantan gum, or arrowroot powder I decided to leave this as more of a broth consistency.

I love it and I make it for lunch and quick dinners using a rotisserie chicken and my homemade chicken broth all through the winter.

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Servings: 8
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Low Carb Creamy Chicken Soup

Shredded chicken, vegetables, and a rich, broth mixed with cream makes this Creamy Chicken Soup the ultimate low carb comfort food made in your Instant Pot!


  • 1 cup Carrots, sliced into rounds
  • 1 cup Celery, sliced
  • 1 cup Onion, diced
  • 3 cups Cauliflower, cut into bite-size pieces
  • 1 clove Garlic, finely minced
  • 8 ounces Shredded Chicken, cooked
  • 4 cups Chicken broth
  • 2 cups Heavy cream
  • Salt and Pepper to taste


  • Place the carrots, celery, onion, cauliflower, garlic, shredded chicken, and chicken broth in your Instant Pot.
  • Lock the Instant Pot lid in place, turn the valve on top to SEALING and set your Instant Pot to HIGH pressure for 8 minutes.
  • When the timer goes off press CANCEL and then let it do a natural release for 5 minutes.
  • After 5 minutes flip the valve to VENTING to let out any remaining steam and remove the lid.
  • Set your Instant Pot to SAUTE and add the heavy cream. Bring to a boil and continue stirring until it is warmed through. Turn off SAUTE.
  • Add salt and pepper to taste and serve.


Serving: 1cup, Calories: 270kcal, Carbohydrates: 7g, Protein: 9g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 101mg, Sodium: 210mg, Potassium: 394mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3725IU, Vitamin C: 22.4mg, Calcium: 65mg, Iron: 0.4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: instant pot soup, low carb instant pot recipes, low carb soup recipe
Nutrition Facts
Low Carb Creamy Chicken Soup
Amount Per Serving (1 cup)
Calories 270 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 101mg34%
Sodium 210mg9%
Potassium 394mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 3725IU75%
Vitamin C 22.4mg27%
Calcium 65mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.