Instant Pot Low Carb Chicken Vegetable Soup

You won’t miss the carbs in this fully loaded Low Carb Chicken Vegetable soup!

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Mmmmm there isn’t a lot better than a fully loaded chicken soup when you want something warm for lunch or if you aren’t feeling well.

My poor babies are sick with the flu right now. First Zoey, now it’s starting on little Addie. Aggg I HATE when they are sick, especially with a fever. Ever since they were crazy sick in the hospital last year with their kidney issues, I panic when they get fevers.

But, this time, it’s the flu… and what better way to replenish some vital nutrients into their little bodies than to have a comforting bowl of Low Carb Chicken Vegetable Soup ready for them when they are ready to eat again?

I’m also stocking up on this healthy soup so that my body is fully ready to go for when this nasty bug hits my system. There is no way around this one! I love this Instant Pot Low Carb Chicken Vegetable Soup and hope you do too!

Why it works

1. Loaded with vegetables – packed full of vitamins in the form of fresh vegetables, this delicious soup has your health in mind.
2. Super fast – with a little help from the Instant Pot, dinner is ready in no time with hardly any effort at all!
3. This soup is a great way to get a little extra bone stock into your system, if you have some, and are looking for an easy way to load up on those extra nutrients.

Ingredients

• chicken
• onion
• red pepper
• celery
• cauliflower
• green beans
• carrots – if your macros allow (they will add 1g net carbs per bowl)
• garlic
• sea salt
• ground black pepper
• thyme
• rosemary
• chicken broth or bone stock

Chicken – I like to use chicken thighs in soup. I find the texture is perfect and the flavour so much better than using breast or leftover chicken, but either would still be good in this low carb chicken vegetable soup.

Chicken Broth – Have you tried homemade chicken broth in the instant pot yet? You’ll love this flavourful Instant Pot Chicken Broth recipe for all your soup recipes!

Bone Stock – here is a slow cooker bone stock solution to get in those extra nutrients!

How to make Instant Pot Low Carb Vegetable Soup

Sear the chicken thighs

Heat your Instant Pot on the saute mode with a tbsp of oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil until both sides have browned. Remove from the Instant Pot and set aside.

With the machine still on, deglaze the Instant Pot with 1/2c of the chicken broth. Scrape off all of the little bits that have stuck to the bottom of the pan with a wooden spoon. Shut of the Instant Pot and place the chicken thighs back inside, right into the 1/2c chicken stock.

Prepare the vegetables

Now the vegetables can all be diced and added to the pot. Chop the celery and dice the onion and red pepper then add them to the pot. Chop the cauliflower into small pieces. Trim the green beans, cut into 1″ pieces and add them to the pot with the cauliflower.

Mince or press the garlic then add to the Instant Pot along with the dried thyme, dried rosemary and the chicken broth. It should take around 9 cups of chicken broth; just make sure you don’t add more than the max fill line.

Cook the soup

Close the lid and turn the steam release valve to the sealed position. Turn the Instant Pot onto the High Pressure setting and cook for 25 minutes. Once the cooking time is complete, you can very carefully, using the necessary safety precautions, quick release.

Using a slotted spoon, scoop out the chicken thighs and place on a plate. Use two forks to shred the chicken, then stir back into the soup. Serve hot and enjoy!

Expert Tips

1. Did you get a good deal on boneless skinless chicken thighs? Lucky! If not, and you bought bone in and skin on, you’ll want to begin with deboning your chicken thighs and removing the skin. Here’s a video to watch how it’s done.
2. Be sure to deglaze the Instant Pot throughly by scrubbing off all of the browned bits from the bottom of the pot after searing the chicken. This will help to avoid the BURN error, where you’d have to start all over again!
3. Do not over fill the Instant Pot with chicken stock! Be sure you do not fill past that max fill line.
4. Be sure that the steam release valve is in the secure ‘sealed’ position before turning the machine on to the pressure cook setting. When releasing the valve, be very cautious and back away quickly because the releasing steam is very hot and highly pressured.
5. If you aren’t in a hurry to eat, go ahead and naturally release for as long as you’d like. Keep in mind some of the veggies might be super soft if left for too long, like the cauliflower and green beans.

What pairs with Low Carb Chicken Vegetable Soup?

Looking for something to go with this Low Carb Chicken Vegetable Soup? Here is a list of my favourite low carb sides:

• Crunchy Cheese Crackers
• 90 Second Keto Bread
• Everything Bagels
• Biscuits with Cheddar
• Cheesy Keto Flatbread

Can this Low Carb Chicken Vegetable Soup be made in a slow cooker?

You bet! Here’s how:

Toss the chicken thighs with salt and pepper then heat a skillet on medium high heat with some oil. Once hot, sear the chicken until browned on both sides then place inside the slow cooker.

Add a touch more oil and fry the chopped onion, celery, carrot and red pepper until the onion becomes translucent, then scrape into the slow cooker with the green beans, cauliflower, spices and chicken broth or bone stock. Cook on low for 5-6 hours or high for 3-4.

Remove the chicken thighs and using two forks, shred the chicken, then stir back into the slow cooker. Serve hot and enjoy!

Here are some other Instant Pot recipes you may love:

Low Carb Ribs

Carnitas

Low Carb Chili – Fully Loaded Deliciousness

BBQ Pulled Pork

Low Carb Korean Beef

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Instant Pot Low Carb Chicken Vegetable Soup

Aleta

Warm your bones with this delicious and nutritious Instant Pot Low Carb Chicken Vegetable Soup filled with veggies, chicken and herbs. 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Soup

Cuisine Canadian, Low Carb

Servings 8 bowls

Calories 182 kcal

Ingredients

  

1x2x3x

• 1 tbsp avocado or olive oil
• 1 ¼ lbs boneless skinless thighs or debone and deskin 2 lbs chicken thighs
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 small onion diced
• 1 red pepper diced
• 2 medium carrots chopped
• 4 stalks celery chopped
• 1 ½ cups cauliflower chopped
• 1 cup green beans trimmed and cut into 1” pieces
• 3 cloves garlic minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 9 cups chicken broth or bone stock

Instructions

 

Equipment Needed

• Cutting Board

  and

  Knife
• Instant Pot
• Wooden Spoon
• Slotted Spoon
• Plate with Two Forks

Directions

• Heat the Instant Pot on saute mode and add oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil until both sides have browned. Remove from the Instant Pot and set aside.
• With the machine still on, deglaze the Instant Pot with 1/2c chicken broth or bone stock. Scrape off all of the little bits that have stuck to the bottom of the pan with a wooden spoon. Shut of the Instant Pot and place the chicken thighs back inside, right into the 1/2c chicken stock.
• Add the chopped vegetables to the Instant Pot along with the garlic, thyme and rosemary. Pour in the chicken broth or bone stock, careful not to add more than the max fill line. Close the lid and turn the steam release valve to the sealed position.
• Turn the Instant Pot onto the High Pressure setting and cook for 25 minutes. Once the cooking time is complete, you can very carefully, using the necessary safety precautions, quick release.
• Use a slotted spoon to pull the chicken thighs from the Instant Pot and place on a plate. Shred the chicken with two forks then stir back into the soup. Serve hot and enjoy!

Notes

Expert Tips

1. Did you get a good deal on boneless skinless chicken thighs? Lucky! If not, and you bought bone in and skin on, you’ll want to begin with deboning your chicken thighs and removing the skin. Here’s a video to watch how it’s done.
2. Be sure to deglaze the Instant Pot throughly by scrubbing off all of the browned bits from the bottom of the pot after searing the chicken. This will help to avoid the BURN error, where you’d have to start all over again!
3. Do not over fill the Instant Pot with chicken stock! Be sure you do not fill past that max fill line.
4. Be sure that the steam release valve is in the secure ‘sealed’ position before turning the machine on to the pressure cook setting. When releasing the valve, be very cautious and back away quickly because the releasing steam is very hot and highly pressured.
5. If you aren’t in a hurry to eat, go ahead and naturally release for as long as you’d like. Keep in mind some of the veggies might be super soft if left for too long, like the cauliflower and green beans.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct the fibre from total carbs to get 5.2 g net carbs per bowl.

Nutrition

Serving: 1bowlCalories: 182kcalCarbohydrates: 7.2gProtein: 20gFat: 8gSodium: 1280mgFiber: 2g

Keyword chicken vegetable soup, instant pot chicken soup, low carb chicken soup

Tried this recipe?Let us know how it was!