Best Instant Pot Chicken Soup
If you’re looking for fantastic pressure cooker chicken soup recipes then this Instant Pot Chicken Soup is a real winner! In fact, today I’m sharing my number one soup recipe which is both high in protein and tastes amazing.
This fantastic Keto chicken soup recipe is one the whole family can enjoy. With a kick of spice this tasty chicken soup is packed with flavour. Enjoy!
Why You’ll Love This Recipe
- Soothing and Nourishing: This soup is perfect for when you’re feeling under the weather.
- Effortless Preparation: The Instant Pot simplifies the process, making it ideal for beginners.
- Richly Flavored: A blend of herbs and chicken create a delicious, comforting broth.
Ingredients for Instant Pot Chicken Soup
- Chicken Breasts: Diced into bite-sized pieces, they add protein and a hearty, savory flavor to the soup.
- Sun-dried Tomatoes: Add a tangy-sweet flavor and a unique texture to the soup.
- Cumin: Provides a warm, earthy flavor that complements the chicken.
- Olive Oil: Used for sautéing, it helps bring out the flavors of the other ingredients.
- Onion: Contributes a rich, sweet flavor that forms the base of the soup.
- Crushed Garlic: Provides a warm, savory depth of flavor.
- Red Bell Pepper: Adds a sweet, slightly spicy flavor and vibrant color to the soup.
- Chilli Powder, Paprika: Add heat and smoky flavor, respectively.
- Black Pepper: Enhances the overall flavor of the soup with its mild heat.
- Oregano: Contributes a slightly bitter, pungent flavor that pairs well with the other ingredients.
- Chicken Stock: Provides a savory richness and forms the liquid base of the soup.
- Cream Cheese and Cream: Add a creamy texture and rich, dairy flavor to the soup.
- Fresh Basil: Used as a dressing, it adds a fresh, peppery flavor to the finished soup.
How To Make Instant Pot Chicken Soup?
This easy creamy chicken Instant Pot soup recipe is simple to cook. Begin by adding the chopped onion to the tablespoon of olive oil.
Next add the crushed garlic and pepper. Turn on the saute mode and cook the onion until softened. This will take around 2 to 4 minutes.
Next add the chicken, diced peppers, spices and sun-dried tomatoes. Pour the chicken stock into your Instant pot. Sir the ingredients and place the lid on your Instant Pot.
Set the Instant Pot or pressure cooker to high pressure for 15 minutes. Your Instant pot will take some time to come to pressure. Once this has happened quick release the Instant Pot.
Now the chicken soup is cooked, it’s time to add the cream cheese. Mix this in well to enable and the cheese to melt into the soup.
Add the cream and continue to stir, the soup should become lighter in color and develop a creamy texture.
Your delicious creamy chicken soup is now ready to enjoy. Serve with your favourite crusty bread or if you’re doing keto, eat as is. Enjoy.
Don’t forget to add cilantro or basil as a garnish.
Frequently Asked Questions
What Are the Benefits of Chicken Soup?
Chicken soup is well known for its many health properties and health benefits. This soup recipe is full of antioxidants, vitamins A and C and has a boost of selenium. However, chicken soup does more for the body than boost the immune system.
Chicken soup is a fantastic recipe to aid weight loss, is great for KETO or bariatric weight loss and the high protein in this dish makes it a great option for those recovering from surgery.
What Can I Add to My Chicken Soup to Create the Best Flavors?
To prevent chicken soup from tasting bland you can add a number of spices, from cayenne pepper to cumin, basil and paprika. Adding flavours gives your soup a kick, makes the tastiest chicken soup and makes this recipe even better for supporting immunity and colds.
The Best Instant Pot Chicken Soup
Instant Pot Chicken Soup is a Keto-friendly dish that will enjoy by whole family.
Ingredients
- 4 Chicken Breasts diced
- 1 cup of sun-dried tomatoes
- 1/4 teaspoon cumin
- 1 tablespoon olive oil
- 1 large onion
- 2 teaspoons of crushed garlic
- 1 red bell pepper, finely chopped.
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 3 Cups (710ml) Chicken stock
- 1 cup cream cheese
- 3/4 cup cream
- Fresh basil for dressing
Instructions
- Begin by adding the chopped onion to the tablespoon of olive oil.
- Next add the crushed garlic and pepper. Turn on the sauté mode and cook the onion until softened. This will take around 2 to 4 minutes.
- Next add the chicken, diced peppers, spices and sun-dried tomatoes. Pour the chicken stock into your Instant pot. Sir the ingredients and place the lid on your Instant Pot.
- Set the Instant Pot or pressure cooker to high pressure for 15 minutes. Your Instant pot will take some time to come to pressure. Once this has happened quick release the Instant Pot.
- Now the chicken soup is cooked, it’s time to add the cream cheese. Mix this in well to enable and the cheese to melt into the soup. Add the cream and continue to stir, the soup should become lighter in color and develop a creamy texture.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 744Total Fat: 50gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 218mgSodium: 644mgCarbohydrates: 25gFiber: 3gSugar: 15gProtein: 50g
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Is this recipe available without an instant pot?
Not at the moment. We made it especially for the instant pot and the liquid measurements take into account the pressurised water. You can try making it in a pan but i would use only two thirds of the liquid instead of the whole amount in the recipe…if not using an instant pot.