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.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 2 Boneless skinless chicken breast
- 4 cups Chicken broth
- ½ Onion, diced
- 2 cloves minced garlic
- ½ teaspoon 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 the chicken, chicken broth, onion, garlic, thyme and dill to the Instant Pot. Set the lid on sealed and cook under high pressure for 10 minutes, followed by a 10 minute natural release.
Release the rest of the pressure. Remove the lid and shred the chicken. Then add the chicken, carrots, celery and broccoli. Close the lid and set the time to zero (see notes).
Once the timer goes off, release the pressure via a quick release. Remove lid and stir in cream cheese and heavy cream. Season as desired.
Nutrition per serving: 285 calories, 19g fat, 6g carbs, 1g fiber, 19g protein
Remarks:
• I used frozen chicken breasts for this recipe, but you can use fresh breasts. Simply reduce the cooking time for the chicken to 8 minutes.
• See my Instant Pot Chicken Breast article for my ultimate guide to cooking chicken breast in the Instant Pot.
• Setting the cook time to zero is done by pressing the manual or pressure cook button, then pressing the minus button until it reads zero on the display.
