Chicken Pot Pie Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 488.2
- Total Fat: 42.6 g
- Cholesterol: 185.2 mg
- Sodium: 1,021.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.3 g
- Protein: 21.4 g
View full nutritional breakdown of Chicken Pot Pie Soup calories by ingredient
Introduction
Keto Friendly, Instant Pot Soup Keto Friendly, Instant Pot SoupNumber of Servings: 6
Ingredients
-
2 lbs. boneless, skinless chicken breast
2 Tbsp Butter
2 cup California mixed vegetables, chopped
1 cup fresh mushrooms, sliced
1/4 chopped small onions
1 tsp Himalayan Pink Sea Salt
1 dash Pepper, black
2 garlic cloves, minced
2 cups Heavy Whipping Cream
3 cup (8 fl oz) Chicken Broth
4 oz Cream Cheese
1 tsp Poultry seasoning
1 tsp Rosemary, dried
1/2 tsp Xanthan Gum
Directions
Instructions
Turn Instant Pot to saute, then melt butter.
Add onion and mixed veggies to the melted butter and saute until the onion is translucent.
Remove the veggies from Instant Pot and set aside.
Add 1/2 cup chicken broth to Instant Pot and stir to deglaze the pot.
Add chicken (thawed or frozen) 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 spray from the liquid.)
Shred chicken in the pot with 2 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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHERI_DIANNE.
Turn Instant Pot to saute, then melt butter.
Add onion and mixed veggies to the melted butter and saute until the onion is translucent.
Remove the veggies from Instant Pot and set aside.
Add 1/2 cup chicken broth to Instant Pot and stir to deglaze the pot.
Add chicken (thawed or frozen) 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 spray from the liquid.)
Shred chicken in the pot with 2 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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SHERI_DIANNE.