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Low Carb Instant Pot Creamy Chicken Soup
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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!
Course Main
Cuisine American
Keyword instant pot soup, low carb instant pot recipes, low carb soup recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 8
Calories 270kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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