Creamy Keto Instant Pot Chicken Pot Pie Soup

Comfort food cravings don’t stop just because you’re following a keto diet. On chilly evenings, I find myself wanting those classic dishes my mom used to make – especially her chicken pot pie. But instead of giving up on those familiar flavors, I’ve come up with something that brings all the cozy feelings without the carbs.

This soup version takes everything you love about chicken pot pie – the tender chicken, the creamy sauce, and all those yummy vegetables – and turns it into a keto-friendly meal that’s ready in no time thanks to the Instant Pot. I make this at least twice a month during winter, and my family doesn’t even miss the crust. Well, maybe a little, but the flavors are so good they forget all about it after the first spoonful.

Want the satisfaction of comfort food without breaking your keto goals? This soup checks all the boxes. Plus, it’s one of those set-it-and-forget-it meals that makes weeknight cooking so much easier.

What Kind of Chicken Should I Use?

While this recipe calls for chicken thighs, you’ve actually got a few good options here. Chicken thighs are a great choice because they stay tender and juicy in the Instant Pot, and they’ve got more flavor than breast meat thanks to their higher fat content. If you prefer white meat, you can substitute chicken breasts, but keep in mind they might end up slightly less tender than thighs. For the best results, make sure your chicken pieces are cut into similar-sized chunks so they cook evenly. And while the recipe specifies skinless and boneless thighs, you could use bone-in thighs if that’s what you have – just remove the bones after cooking and before shredding the meat.

Options for Substitutions

Looking to switch things up with this keto soup? Here are some handy substitutions you can try:

• Chicken thighs: While chicken thighs give the best flavor, you can use chicken breasts if you prefer. Just be careful not to overcook them as they can dry out more easily than thighs.
• Whipping cream: Heavy cream works perfectly here too. For a lighter option, you could use half-and-half, but keep in mind this will increase the carb count and make the soup less keto-friendly.
• Cream cheese: Mascarpone cheese makes a good substitute and will give you that same creamy texture. In a pinch, you could use softened full-fat Greek yogurt, though it might change the taste slightly.
• Chicken stock: Bone broth works great as a substitute and adds extra nutrients. You can also use bouillon cubes dissolved in water (use 2 cubes for 2 cups water).
• Fresh herbs: If you have fresh thyme, use about 1 tablespoon instead of the dried version. You can also experiment with herbs like sage or rosemary – just use them in moderation as they’re quite strong.
• Carrots: Since carrots are higher in carbs, you might want to swap them with radishes or additional celery to keep the carb count lower while maintaining that nice crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Keto Instant Pot Chicken Pot Pie Soup is rushing the natural release process – a quick release can make the cream separate and create a grainy texture, so always allow at least 10 minutes for natural pressure release.

Another common mistake is adding the dairy ingredients (cream and cream cheese) too early in the cooking process – these should only be stirred in after the pressure cooking is complete to prevent curdling and ensure a smooth, creamy consistency.

When cutting your vegetables, make sure to keep them roughly the same size for even cooking, and resist the urge to add too much liquid – remember that the chicken and vegetables will release their own juices during cooking.

For the best flavor development, don’t skip browning the chicken thighs first (even though it’s tempting to throw everything in at once), and make sure your cream cheese is at room temperature before adding it to prevent lumps in your soup.

What to Serve With Chicken Pot Pie Soup?

Since this keto-friendly soup already packs all the cozy flavors of a traditional chicken pot pie, you’ll want some simple sides that keep it low-carb but still satisfying. A fresh side salad with mixed greens, cucumber, and a creamy ranch or blue cheese dressing makes a perfect match. For something warm and crispy, try making some cheese crisps (just baked cheese until crispy) – they’re great for crumbling over the top or dipping into the soup. If you’re not strictly following keto, some almond flour biscuits would be amazing for soaking up all that creamy broth.

Storage Instructions

Keep Fresh: This cozy chicken pot pie soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before reheating since the cream might separate a bit.

Freeze: If you want to make a big batch, this soup freezes really well for up to 3 months. Just let it cool completely, then pop it in freezer-safe containers or bags. Pro tip: freeze in individual portions for easy lunch prep! Keep in mind that cream-based soups can sometimes separate when frozen, but don’t worry – it’ll come back together when reheated.

Reheat: When you’re ready to enjoy your soup again, warm it up slowly over medium-low heat on the stovetop, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. If the soup seems a bit thick after storage, just add a splash of chicken broth or cream to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-200 g
• Fat: 200-220 g
• Carbohydrates: 30-40 g

Ingredients

• 1 small onion (diced into 1/2-inch pieces)
• 4 oz celery (finely chopped)
• 3 tsp minced garlic
• 1 tsp dried thyme
• 1 cup heavy cream
• 4 oz cream cheese (softened at room temperature)
• 1 medium carrot (peeled and diced)
• 2 cups chicken stock (I use homemade chicken stock for best results)
• 2 bay leaves
• 2 tbsp butter (I like Kerrygold unsalted butter)
• 1.5 lb boneless skinless chicken thighs (cut into 1-inch pieces)

Step 1: Prepare the Ingredients

Gather all the ingredients you will need for the recipe.

Begin by seasoning the chicken thighs with salt and pepper to taste.

Make sure your vegetables (onion, celery, carrot, and garlic) are washed, peeled, and chopped, ready for cooking.

Step 2: Saute the Aromatics

Set your Instant Pot to “sauté” mode.

Add the butter and allow it to melt and bubble.

Once the butter is ready, add in the chopped onion, celery, carrot, and garlic.

Sauté these aromatic vegetables for about 3-4 minutes, or until the onions become soft and translucent.

Step 3: Add Broth and Cook Chicken

After the aromatics are cooked, pour in the chicken broth.

Use a spatula or wooden spoon to deglaze the bottom of the pot, scraping up any flavorful bits stuck to the bottom.

Next, add in the seasoned chicken thighs, bay leaves, and dried thyme.

Close the lid of the Instant Pot and set it to cook on manual ‘high’ for 18 minutes.

Step 4: Shred the Chicken

When the cooking time is up, allow the Instant Pot to naturally release pressure for at least 5 minutes.

Carefully open the lid and remove the chicken thighs.

Shred the chicken using two forks and set it aside for the final step.

Step 5: Creamy Finishing Touches

Add the heavy cream and cream cheese to the Instant Pot.

Stir well to incorporate these creamy ingredients into the soup, ensuring that the cream cheese is fully melted and mixed.

If needed, break up any pieces of cream cheese with your spoon.

Step 6: Reheat and Serve

Add the shredded chicken back into the pot.

If the soup needs warming, turn the Instant Pot to “sauté” mode for a short time to heat it up, but be careful not to overcook.

Taste the soup and adjust seasoning with salt and pepper as needed.

Serve hot and enjoy your creamy, comforting dish!