Keto Instant Pot Creamy Chicken Soup – Comfort in a Bowl!
Warm up with this Keto Instant Pot Creamy Chicken Soup! It’s a comforting, hearty dish perfect for a cold day. Packed with tender chicken, aromatic spices, and various vegetables, this soup is delicious and keto-friendly.
It’s easy to make and will fill your home with a mouthwatering aroma that will have everyone rushing to the dinner table.
Ingredients:
Bacon:
- 6 slices of bacon: The bacon provides a rich, smoky flavor that serves as the base for the soup. It is cooked first to render the fat, then used to sauté the vegetables.
Butter:
- Couple tablespoons of butter: Butter is used for sautéing the vegetables and adds a creamy texture and rich flavor to the soup.
Onion:
- 1 onion: The onion is a key aromatic that adds depth and sweetness to the flavor profile of the soup once it’s cooked until translucent.
Carrots:
- About three carrots: Carrots bring a subtle sweetness and contribute to the overall nutrition of the soup. They also add color and texture.
Garlic:
- 4 cloves of garlic: Garlic provides a pungent and earthy taste essential to the soup’s flavor foundation.
Spices:
- Rosemary, Basil, Thyme, Poultry Seasoning, Salt, Pepper, and a Bay Leaf: This combination of herbs and spices adds complexity and warmth to the soup, enhancing its savory qualities.
Chicken Broth:
- 1 carton of chicken broth: The chicken broth serves as the liquid base for the soup, infusing it with additional chicken flavor and providing the necessary liquid for pressure cooking.
Chicken Breasts:
- 2 to 3 chicken breasts: The chicken breasts are the main protein source in the soup. They are cooked whole in the broth and then shredded to create tender pieces throughout the soup.
Cauliflower:
- 6 to 12 ounces of cauliflower: Cauliflower is a low-carb alternative to starchy vegetables, adding bulk and a mild, slightly nutty flavor to the soup.
Parmesan Cheese:
- Half a cup of Parmesan cheese is stirred into the soup to provide a salty, umami flavor and help slightly thicken the soup.
Baby Spinach:
- 1 bag of baby spinach (5 ounces or 142 grams): The spinach adds color, a slight earthiness, and additional nutrients to the soup, wilting into the hot liquid.
Heavy Cream:
- 1 cup of heavy cream: The heavy cream is incorporated at the end to give the soup a luxurious, creamy consistency that balances the flavors.
Making The Creamy Chicken Soup In The Instant Pot
Cook the Bacon:
Turn on the sauté function of the Instant Pot and add the six slices of bacon. Cook until almost done. This step is crucial as it adds a savory and smoky flavor to the soup.
Add Butter, Onion, and Carrots:
Add two tablespoons of butter, chopped onion, and two to three carrots when the bacon is almost cooked. Stir everything and let it cook until the onions become translucent. This should take about five minutes.
Add Garlic and Spices:
After the onions are cooked, add minced or pressed garlic. Stir it in. Then add your seasonings: dried rosemary, dried basil, thyme, salt, black pepper, and a bay leaf. Stir again and let it cook for about a minute or so.
Add Chicken Broth:
Pour in your carton of chicken broth. If you have homemade chicken bone broth, that would be perfect. Stir it a bit.
Add Chicken Breasts and Cauliflower:
Add your whole chicken breasts directly into the soup. Then, add about six ounces of frozen cauliflower florets.
Pressure Cook:
Put the lid on the Instant Pot, and make sure the venting is off. Set it on pressure and cook for 9 minutes. After the time is up, let it sit for about 10 minutes to release the pressure naturally. Then, manually release the remaining pressure gently.
Shred the Chicken:
Open the lid and take out the chicken breasts. Shred them with two forks and put the shredded meat into the pot.
Add Parmesan Cheese and Heavy Cream:
Add half a cup of parmesan cheese into the pot and stir. Then add one cup of heavy cream and stir again.
Add Baby Spinach:
Finally, add your bag of baby spinach. Stir it into the soup until it wilts.
Serve:
Your Keto Instant Pot Creamy Chicken Soup is now ready to serve. Enjoy it hot for a comforting meal.
FAQs
Yes, you can use frozen chicken breasts. However, you may need to adjust the cooking time according to the Instant Pot’s recommendations for cooking frozen meats.
Yes, this soup is designed to be keto-friendly, utilizing high-fat ingredients like bacon, butter, and heavy cream and avoiding high-carb ingredients like potatoes or flour.
Substituting heavy cream with a lower-fat option like half-and-half or milk could work, but it would alter the fat content and potentially the carb count, which might not be suitable for a ketogenic diet.
Yes, you can use other hard, aged cheese types, such as Romano or Asiago. However, Parmesan is recommended for its distinct flavor and ability to blend smoothly into the soup.
If you’re not a fan of cauliflower, you can try other low-carb vegetables like zucchini or broccoli. Remember that this will change the taste and texture of the soup.
Keto Instant Pot Creamy Chicken Soup - Comfort in a Bowl!
This Keto Instant Pot Creamy Chicken Soup is a comforting, flavorful dish packed with vegetables and chicken. It's a perfect meal for a cold day and is easy to make.
Ingredients
- 6 slices of bacon
- 2 tablespoons of butter
- 1 onion
- 3 small carrots
- 4 cloves of garlic
- Spices: rosemary, basil, thyme, poultry seasoning, salt, pepper, bay leaf
- 1 carton of chicken broth
- 2-3 chicken breasts
- 6-12 ounces of cauliflower
- 1/2 cup of parmesan cheese
- 5 ounces of baby spinach
- 1 cup of heavy cream
Instructions
- Place the bacon in the Instant Pot and set it to sauté mode. Cook until the bacon is almost crispy.
- Add butter, diced onion, and chopped carrots to the pot with the bacon. Sauté until the onions are translucent.
- Press or mince the garlic and add it to the pot, along with the rosemary, basil, thyme, poultry seasoning, salt, pepper, and bay leaf. Cook for one minute to release the flavors.
- Pour in the chicken broth and stir to combine all the ingredients.
- Nestle the chicken breasts into the broth and scatter the cauliflower florets on top.
- Seal the Instant Pot lid and set it to manual high pressure for 9 minutes. Once finished, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the parmesan cheese until melted, followed by the heavy cream. Mix well to combine.
- Add the baby spinach to the pot and stir until the spinach has wilted into the soup.
- Serve the creamy chicken soup hot, with additional parmesan cheese on top if desired.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 400 kcalTotal Fat: 28gCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 28g
