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4.75 from 16 votes

Low Carb Chicken Pot Pie Soup

This easy and delicious Low Carb Chicken Pot Pie Soup Instant Pot is a hearty, delicious comfort food recipe that makes a simple weeknight meal.
Prep Time10 mins
Cook Time40 mins
Course: lunch, Main Course, main dish, Soup
Cuisine: American, casual
Keyword: KETO CHICKEN POT PIE
Servings: 6
Calories: 396kcal
Author: Kasey Trenum

Ingredients

  • 1 lb 1½ lb boneless skinless chicken breasts thawed
  • 2 tablespoons of butter
  • ½ cup mixed veggies could also substitute green beans or broccoli
  • ¼ small onion diced
  • ¼ tsp pink salt
  • ¼ tsp pepper
  • 2 garlic cloves minced
  • 1 3/4 cups heavy whipping cream
  • 3 cups chicken broth
  • 1 oz cream cheese
  • 1 tsp poultry seasoning
  • ¼ tsp rosemary
  • pinch thyme
  • 1/2 tsp Xanthan Gum

Instructions

For the Instant Pot:

  • Turn Instant Pot to saute, then melt butter.
  • Add onion and the mixed veggies to the melted butter, then saute until the onion is translucent.
  • Remove the veggies from Instant Pot and set them aside.
  • Add 1/2 cup chicken broth to Instant Pot and stir to deglaze the pot.
  • Add chicken (thawed) and spices to Instant Pot, then secure the lid.
  • Push the Poultry Button, then set the timer to 15 minutes.
  • The Instant Pot will come to pressure then begin to count backward from 15.
  • Allow a Natural Pressure Release for 6 minutes after the 15-minute cook cycle is complete, then do a quick pressure release. (I cover the valve with a kitchen towel to avoid the spray from the liquid.)
  • Shred chicken in the pot with two forks, then add veggies back to the Instant Pot.
  • Add the remaining chicken broth, heavy whipping cream, and cream cheese.
  • Turn Instant Pot to saute and bring soup to a boil for 6 minutes.
  • Turn Instant Pot to keep warm, then sprinkle Xanthan Gum on top. Stir and allow the mixture about 10 minutes to thicken.

For the Crock-Pot:

  • Cook 1 to 1½ lbs chicken and spices in the Crock-Pot in 1 cup chicken broth for 3 hours on high or 6 hours on low.
  • With two forks, shred the chicken and leave it in the Crock-Pot.
  • Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in a skillet on the stove for approx 5 min or until onions are translucent, then add to the chicken in the Crock-Pot.
  • Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes.
  • Remove lid, and turn Crock-Pot to warm. Then, sprinkle Xanthan Gum on top and allow soup to thicken for 15-20 minutes.

Nutrition

Calories: 396kcal | Carbohydrates: 6g | Protein: 19g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 704mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2005IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 1mg