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Instant Pot Creamy Chicken Soup

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Level: Easy

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Description

This Instant Pot chicken soup is so simple and hearty with lots of veggies. Make it creamy, but still healthy and low carb with the addition of a little heavy cream.

Ingredients

  • 2  Boneless Skinless Chicken Breast
  • 4 cups Chicken Broth
  • ½  Onion, Diced
  • 2 cloves Garlic, Minced
  • ½ teaspoons Dried Thyme
  • ¼ teaspoons Dried Dill
  • 1 cup Carrots, Large Dice
  • ½ cups Celery, Large Dice
  • 1-½ cup Broccoli Florets
  • 4 ounces, weight Cream Cheese
  • ¾ cups Heavy Cream

Preparation

Add chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot. Set lid to sealing and cook under high pressure for 10 minutes, followed by a 10-minute natural pressure release. Release the rest of the pressure.

Remove lid and shred chicken. Return chicken to pot and add carrots, celery, and broccoli. Seal lid and set time to zero (see note below). After timer goes off, release pressure via quick release.

Remove lid and stir in cream cheese and heavy cream. Season to taste.

Notes:
• I used frozen chicken breasts for this recipe, but you can use fresh. Just reduce the chicken cooking time to 8 minutes. See my post for Instant Pot chicken breast for my ultimate guide on cooking chicken breast in the Instant Pot.
• Setting the cooking time to zero: this is done by hitting the manual or pressure cook button and then pressing the minus button until it has zero on the screen.

Nutrition per serving: 285 calories, 19g fat, 6g carbs, 1g fiber, 19g protein

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