Keto Chicken Soup Recipes for the Instant Pot: A Comprehensive Guide

For those following a ketogenic diet, finding comforting and compliant meals can sometimes be a challenge, especially during colder months or when seeking a familiar, soothing dish. Chicken soup, a timeless classic, can be easily adapted to fit a keto lifestyle using the convenience of an Instant Pot. This article provides various keto chicken soup recipes optimized for the Instant Pot, complete with ingredient options, step-by-step instructions, and variations to suit different tastes and dietary needs.

Why Use an Instant Pot for Keto Chicken Soup?

The Instant Pot offers a quick and efficient way to prepare keto chicken soup. It reduces cooking time significantly compared to traditional stovetop methods while retaining the flavors and nutrients of the ingredients. The pressure cooking process also tenderizes the chicken, resulting in a more flavorful and satisfying soup.

General Tips for Keto Chicken Soup

1. Choose Your Chicken: Boneless, skinless chicken breasts or thighs work well. Chicken thighs offer more flavor due to their higher fat content, aligning better with keto principles. Rotisserie chicken can be a convenient shortcut, adding even more flavor to the soup.
2. Low-Carb Vegetables: Focus on non-starchy vegetables such as celery, spinach, zucchini, cauliflower, broccoli, and bell peppers to keep the carb count low.
3. Healthy Fats: Incorporate healthy fats using ingredients like olive oil, butter, cream cheese, heavy cream, or coconut milk to enhance flavor and meet your macronutrient goals.
4. Broth is Key: Use a good-quality chicken broth or chicken stock as the base of your soup.
5. Seasoning: Experiment with herbs and spices to enhance the flavor. Options include bay leaves, thyme, rosemary, garlic powder, onion powder, Italian seasoning, and smoked paprika.
6. Dairy Alternatives: If you are dairy-free, full-fat canned coconut milk can replace heavy cream and cream cheese.
7. Thickening: For a thicker soup, consider adding cream cheese or blending in some cooked cauliflower.

Recipe 1: Creamy Keto Chicken Taco Soup

This thick, creamy soup is loaded with shredded chicken and Tex-Mex flavors, perfect for fall and beyond.

Ingredients:

• 2 tbsp olive oil
• 1 chopped green pepper
• 1 chopped onion
• 2 minced garlic cloves
• 4 cups chicken broth
• 1 lb boneless, skinless chicken breasts or tenderloins
• 1 can (10 oz) diced tomatoes and green chilies (like Rotel)
• 1 can (4 oz) green chilies, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 4 oz cream cheese, softened
• Optional toppings: shredded cheddar cheese, avocado, sour cream

Instructions:

1. Sauté Vegetables: Turn the Instant Pot to the sauté function and allow it to heat. Add olive oil, then chopped green peppers, onion, and minced garlic. Sauté until the onions and green peppers soften (approximately 4 minutes).
2. Deglaze the Pot: Pour approximately 1/4 cup of the chicken broth into the Instant Pot, then use a wooden spoon to scrape the brown bits stuck to the bottom. This step is important to prevent burning and ensure the Instant Pot comes to pressure correctly.
3. Add Ingredients: Add the chicken, remaining chicken broth, diced tomatoes and green chilies, diced green chilies, cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
4. Pressure Cook: Place the lid on the Instant Pot and seal. Turn on high pressure for 14 minutes, then allow a 5-minute natural pressure release, followed by a quick pressure release (QR) by turning the pressure valve.
5. Shred Chicken: Once all the steam has released and the pin has dropped, remove the lid. Take out the chicken breasts, place them on a cutting board or plate, shred them with two forks, then return the chicken to the Instant Pot.
6. Add Cream Cheese: Turn the Instant Pot to the sauté function. Ensure the cream cheese is softened, then scoop out about a cup of the soup to add to the softened cream cheese. Use an immersion blender or whisk to mix it into the cup of soup first, then pour the entire mixture back into the Instant Pot. Stir to combine.
7. Simmer: Boil for approximately 4 minutes on the sauté function, then add salt and pepper to taste.
8. Serve: Garnish with shredded cheddar cheese, avocado, or sour cream, if desired.

Crock-Pot Instructions:

1. Heat olive oil in a skillet on medium heat, then add green peppers, onion, and minced garlic. Sauté until softened.
2. Add the sautéed veggies to the Crock-Pot, along with all other ingredients except for the cream cheese.
3. Slow cook on low for 8 hours or high for 4 hours.
4. Remove the chicken and shred into chunks, then add back to the Crock-Pot.
5. Remove about 1 cup of broth from the soup and combine with the softened cream cheese using a whisk or immersion blender. Then add the mixture back to the Crock-Pot and stir to combine.
6. Slow cook on high for 30 minutes with the lid on.
7. Add salt and pepper to taste.

Recipe 2: Low-Carb Instant Pot Buffalo Chicken Soup

This recipe is perfect for buffalo chicken lovers, combining tender shredded chicken, spicy buffalo sauce, and plenty of cheese.

Ingredients:

• 2 tbsp butter
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1/4 cup ranch dressing
• 4 oz cream cheese
• 1 cup shredded cheddar cheese

Instructions:

1. Sauté Vegetables: Set the Instant Pot to the sauté mode. Sauté the celery, bell pepper, and garlic in the butter until softened.
2. Add Ingredients: Add the chicken breast, paprika, onion powder, garlic powder, and chicken broth.
3. Pressure Cook: Place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes. Allow the pressure to naturally release for 5-10 minutes, then manually release the rest.
4. Shred Chicken: Remove the chicken and shred it, then set aside.
5. Add Dairy: While the chicken is out of the pot, add the buffalo sauce, ranch dressing, cream cheese, and shredded cheddar. Whisk the mixture until it is completely smooth.
6. Combine: Return the shredded chicken to the pot and stir to combine.

Slow Cooker Instructions:

1. Skip the sautéing step. Add all ingredients, including the chicken, celery, garlic, and bell pepper, to the slow cooker.
2. Add the cream cheese, buffalo sauce, ranch dressing, and shredded cheddar. Whisk vigorously until smooth.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the chicken before serving.

Recipe 3: Creamy Chicken Florentine Soup

This keto-friendly soup is loaded with shredded chicken and fresh spinach, with organic cream cheese adding a rich creaminess.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 2 tbsp butter
• ¾ cup onions, chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp sea salt (or Pink Himalayan salt)
• ¼ tsp black pepper
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 oz cream cheese, softened
• 1 cup shredded cheese
• 5 oz fresh spinach

Instructions:

1. Sauté Vegetables: Turn the Instant Pot to the sauté setting. Drop the butter, onion, garlic, seasoning, salt, and pepper into the pot. Sauté for 5-6 minutes until onions are translucent.
2. Add Ingredients: Add the chicken breasts and broth.
3. Pressure Cook: Seal the Instant Pot and lock the pressure valve. Pressure cook on high with the timer set for 15 minutes, then slide the pressure valve to vent.
4. Shred Chicken: Pull the chicken breasts out with a fork and place them on a plate or cutting board. Shred the hot chicken.
5. Add Cream Cheese: Return the chicken to the pot and select the sauté setting. Add the cream cheese to the pot and cook, stirring regularly until it has melted.
6. Finish: Turn off the Instant Pot or reduce to warm. Add the shredded cheese and stir, then dump in the fresh spinach. Stir until the spinach wilts.

Slow Cooker Instructions:

1. Brown the onions and chicken on the stovetop.
2. Add everything except the spinach to the slow cooker.
3. Cook on low for 6 hours, or high for 4 hours.
4. 20 minutes before it’s done, stir in the fresh spinach. Let it soften for 20 minutes.

Recipe 4: Creamy Chicken Spinach Soup

This creamy chicken spinach soup is perfect for those seeking keto comfort food. It’s easy to make and satisfying.

Ingredients:

• 1 tbsp olive oil or butter
• 2 stalks celery, chopped
• ½ cup onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 2 lbs boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups chicken broth
• 1 zucchini, thinly sliced
• 1 cup heavy cream
• 5 oz fresh spinach
• Optional: Parmesan cheese for garnish

Instructions:

1. Sauté Vegetables: First, turn your Instant Pot to “sauté” and add the olive oil (or butter), celery, onion, carrot, and garlic. Sauté 3-4 minutes or until softened.
2. Add Ingredients: Turn off the sauté function and add the chicken, spices, and broth to the Instant Pot.
3. Pressure Cook: Secure the lid and set the timer for 12 minutes (OR 6 minutes per pound if you use more than the 2 pounds directed).
4. Release Pressure: Once the pressure cooker cycle has finished, allow the machine to manually release pressure for at least 10 minutes. Release any remaining pressure and open the pressure cooker.
5. Shred Chicken: Remove the chicken and set aside.
6. Add Remaining Ingredients: Add the thinly sliced zucchini, heavy cream, and spinach to the soup, stir well. Place the lid back on the Instant Pot (just to keep the heat in; it will cook the veggies while you shred the chicken).
7. Combine: Shred the chicken into bite-sized pieces, add back to the Instant Pot, and stir well.
8. Serve: Garnish with parmesan cheese if desired.

Recipe 5: Keto Instant Pot Chicken Noodle Soup

This low-carb chicken noodle soup uses shirataki noodles as a keto-friendly alternative to traditional pasta.

Ingredients:

• 2.5 L water (about 10 cups)
• 2 chicken carcasses (yielding 450 g/ 1 lb cooked chicken)
• 1 tbsp fresh lemon juice or apple cider vinegar (15 ml)
• 2 packs shirataki noodles (400 g/ 14.1 oz)
• 2 medium carrots, sliced (142 g/ 5 oz)
• 1 1/4 cup chopped cauliflower (134 g/ 4.7 oz)
• 1 tsp pink Himalayan salt or to taste
• Optional: giblets such as sliced heart and liver
• 1 1/4 cup chopped broccoli (114 g/ 4 oz)
• 2 celery stalks, sliced (70 g/ 2.5 oz)
• 1 small zucchini, diced (150 g/ 5.3 oz)
• 1 small red pepper, chopped (85 g/ 3 oz)
• small bunch dark leaf kale, stems removed, chopped (60 g/ 2.1 oz)
• 1 cup sliced white mushrooms (70 g/ 2.5 oz)
• 3/4 cup chopped green beans (75 g/ 2.7 oz)
• 2 bay leaves
• 3 whole allspice
• 4 tbsp freshly chopped parsley
• black pepper, to taste
• Optional: For extra heat and flavour, add sliced chilies, minced garlic and/or grated ginger.

Instructions:

1. Prepare Broth: Remove any giblets if they are inside the chicken carcasses. Add the chicken carcasses (plus neck if included), water, and lemon juice into your Instant Pot. Cover with the lid and turn to the locked position. Set the vent valve to the sealing position and set the cooking to Poultry.
2. Cook Broth: When the cycle has finished, let the pressure release naturally (do not release the vent valve). When the pressure has been released completely, open the Instant Pot. Using oven gloves, remove the bowl and set it on a cooling rack until cool enough to strain the chicken broth into another pot.
3. Shred Chicken: Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
4. Prepare Noodles: Prepare the shirataki noodles by following the instructions on the package.
5. Combine: Pour the chicken broth back into the Instant Pot and set it to Sauté. Once boiling, add the sliced carrots, chopped cauliflower, bay leaves, allspice, salt, and optionally sliced giblets. Cook for about 5 minutes.
6. Add Vegetables: Add the remaining chopped vegetables and cook for 5 more minutes, or until the carrots are tender.
7. Final Touches: Finally, turn off the Instant Pot and add the prepared shirataki noodles, shredded chicken, and parsley. Season with salt and pepper to taste. Discard the allspice and bay leaves.

Recipe 6: Instant Pot Chicken Soup (Simple and Classic)

This is a straightforward, healthy, and adaptable recipe for classic chicken soup.

Ingredients:

• 1 tbsp butter or oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups chicken broth or stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: Fresh dill or parsley for garnish

Instructions:

1. Sauté: Melt butter or oil in the Instant Pot using the sauté function. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Add Ingredients: Add chicken, broth, thyme, bay leaf, salt, and pepper.
3. Pressure Cook: Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Release Pressure: Quick release the pressure, then carefully remove the lid.
5. Shred Chicken: Remove the chicken and shred it with two forks.
6. Combine: Return the shredded chicken to the soup. Remove the bay leaf.
7. Serve: Season to taste and garnish with fresh dill or parsley, if desired.

Tips for Success

• Deglazing: Always deglaze the pot after sautéing to prevent burning.
• Natural Pressure Release: Allowing a natural pressure release for at least 5 minutes can improve the texture of the chicken.
• Dairy: Add dairy products like cream cheese or heavy cream after pressure cooking to prevent curdling.
• Vegetable Texture: Adjust cooking times based on your preferred vegetable texture. Add softer vegetables like spinach or zucchini towards the end of the cooking process.
• Seasoning: Taste and adjust seasonings after cooking to ensure the soup meets your flavor preferences.

Variations and Substitutions

• Vegetables: Feel free to change up the veggies. While carrots aren't usually considered keto, one carrot adds a lot of flavor while only adding less than one net carb per serving.
• Protein: Swap out the chicken for 1.5 pounds of ground beef or turkey for the chicken.
• Dairy-Free: For dairy-free, paleo, and whole30: Omit the cream cheese. Then, replace the heavy cream with full-fat canned coconut milk and use non-dairy butter or ghee.
• Herbs: Play around with different herbs. Try a small squeeze of lemon and lemon thyme with some dill.
• Spice: For extra heat and flavor, add sliced chilies, minced garlic and/or grated ginger.

Storage and Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Cool completely, store in freezer containers, and freeze up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat gently on the stovetop or in the microwave. Add extra broth if needed.

Common Questions

• Can I make this a chicken noodle soup? Yes-add egg noodles after pressure cooking and simmer on sauté until tender. For a keto version, use shirataki noodles.
• Why is my chicken tough in the soup? Overcooking is the main reason. Use larger pieces of chicken breast or switch to thighs for more forgiving results.
• Can I make this soup dairy-free, whole30, and/or paleo? Yes, with just a few simple swaps! Omit the cream cheese. Then, replace the heavy cream with full-fat canned coconut milk and use non-dairy butter or ghee.
• Aren't carrots not considered keto? Carrots do have more carbs than other veggies. However, there is only 1 in this recipe, and it adds a lot of flavors while only adding less than one net carb per serving.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #chicken #soup #instant #pot #recipe