Easy Instant Pot Chicken Pot Pie Soup (Keto, No-Crust)

Imagine this: creamy filling, delicious veggies, tender shredded chicken...and all the comforting flavors of a classic chicken pot pie, but in the form of a warm, hearty soup. This Instant Pot Chicken Pot Pie Soup is perfect for cozy evenings or quick and easy meal prep. Not to mention, no need to worry about making a pie crust! We are keeping it gluten-free and keto-friendly.

Why You'll Love This Chicken Pot Pie Soup Recipe

This Instant Pot Chicken Pot Pie soup is more than just a quick meal; it's a bowl full of comfort that you'll want to make again and again. Here's why this recipe stands out:

• Quick and Easy: The Instant Pot does most of the work, cooking the chicken and building flavor in a fraction of the time it would take on the stovetop.
• Rich and Creamy: With a base of chicken broth and heavy cream, this soup has the delicately creamy texture you expect from a classic pot pie filling.
• Keto-Friendly: This is a no-crust chicken pot pie recipe, making it perfect for anyone following a low-carb or keto diet. It’s hearty and satisfying without the extra carbs.
• One-Pot Wonder: From sautéing the vegetables to cooking the chicken, everything is done in the Instant Pot, which means minimal cleanup!

Check Out This Video Tutorial!

Ingredients Needed

This recipe combines simple, wholesome ingredients to create a flavorful pot pie filling that also works perfectly as a soup. Here's what you'll need and why each ingredient matters:

• Boneless, Skinless Chicken Breasts: As the star of the show, this cut is easy to prepare and becomes incredibly tender and simple to shred after pressure cooking.
• Butter: Adds richness and flavor, creating the perfect base for sautéing the vegetables.
• Onion, Celery, and Garlic: This classic trio builds a savory, aromatic foundation for the soup.
• Chicken Broth: Forms the liquid base of the soup. Use a high-quality broth for the best flavor!
• Dried Thyme, Rosemary, and Smoked Paprika: These herbs and spices provide the traditional chicken pot pie flavor, with the smoked paprika adding a subtle depth.
• Salt and Black Pepper: Essential for enhancing all the other flavors.
• Frozen Peas and Carrots: A classic pot pie ingredient, these add color and a touch of sweetness. Stir them in at the end to prevent them from becoming mushy.
• Heavy Cream: Gives the soup its signature creamy, luscious texture.
• Xanthan Gum (Optional): An excellent low-carb thickener for those on a keto diet who prefer a thicker soup. A small amount is all you need.

Best Instant Pot Soup Tips

To make your Instant Pot Chicken Pot Pie Soup even better, keep these tips in mind:

• Don't Skip the Sauté: Sautéing the aromatics (onion, celery, garlic) and spices in butter before pressure cooking builds a deep layer of flavor that makes a huge difference in the final result.
• Natural Release is Key: Allowing the pressure to release naturally for at least 10 minutes helps keep the chicken moist and tender. A quick release can sometimes make meat tough.
• Thicken Carefully: If using xanthan gum, add it slowly while whisking to prevent lumps. The soup will continue to thicken as it cools slightly. So, just be patient!

Recipe Variations

While this recipe is delicious as is, you can easily customize it to your liking! Here are some different things you can add to your recipe:

• Add More Veggies: Mushrooms, green beans, or corn would all be great additions. Add heartier vegetables like mushrooms with the onions and celery.
• Use Chicken Thighs: For extra flavor and moisture, you can substitute boneless, skinless chicken thighs for the breasts.
• Make it Dairy-Free: To make a dairy-free version, use a neutral oil instead of butter and full-fat coconut milk (from a can) instead of heavy cream.

How to Store and Reheat

This chicken pot pie soup is perfect for meal prep.

To store, let the soup cool completely and then place it in an airtight container in the refrigerator for up to 4 days.

You can reheat the soup gently on the stovetop over medium-low heat or in the microwave. The soup may thicken in the fridge, so you can add a splash of chicken broth or water to reach your desired consistency.

Frequently Asked Questions

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Instant Pot Chicken Pot Pie Soup

5 from 1 vote

This Instant Pot Chicken Pot Pie Soup captures the cozy flavors of classic chicken pot pie and turns them into a creamy, satisfying soup without the need for a crust. It features tender chicken pieces, vegetables, and a rich, smooth broth!

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Print Pin Review Recipe Save Recipe View Collections

Servings: 6

Calories: 288

Video

Ingredients

• ▢ 1 ½ pounds chicken breasts boneless, skinless
• ▢ 2 tablespoons butter
• ▢ ½ medium onion diced
• ▢ 2 celery stalks sliced
• ▢ 3 cloves garlic minced
• ▢ 4 cups chicken broth
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried rosemary
• ▢ ½ teaspoon smoked paprika
• ▢ 1 teaspoon salt adjust to taste
• ▢ ½ teaspoon black pepper
• ▢ ½ cup frozen peas and carrots
• ▢ ¾ cup heavy cream
• ▢ ½ teaspoon xanthan gum optional

Instructions

• Set the Instant Pot to "Sauté" mode and melt the butter.
• Add onion, celery, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 2-3 minutes until softened.
• Stir in garlic and cook for another 30 seconds. Add the chicken breasts and chicken broth.
• Secure the lid, set the valve to "Sealing," and cook on high pressure for 12 minutes. Allow the pressure to naturally release for about 10 minutes.
• Remove the chicken from the Instant Pot, shred it, and then return it to the pot.
• Stir in the frozen peas and carrots and the heavy cream.
• Set the Instant Pot to "Sauté" and let it simmer for 2-3 minutes.
• Serve warm and enjoy!

Notes

• 1 serving = 1.5 cups
• If the soup needs thickening, sprinkle in the xanthan gum while stirring continuously. Let it simmer for another 2-3 minutes until thickened.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 288 | Carbohydrates: 5g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 1157mg | Potassium: 530mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1792IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

Additional Info

Net Carbs: 4 g | % Carbs: 5.6 % | % Protein: 37.8 % | % Fat: 56.6 % | SmartPoints: 9

Values

Array
(
    [calories] => 288
    [carbohydrates] => 5
    [protein] => 27
    [fat] => 18
    [saturated_fat] => 10
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 5
    [trans_fat] => 0.2
    [cholesterol] => 119
    [sodium] => 1157
    [potassium] => 530
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 1792
    [vitamin_c] => 4
    [calcium] => 44
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.