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This Instant Pot Chicken Spinach Soup is the perfect keto meal prep recipe. Keto comfort food at its best, under 5 net carbs per bowl!

Get the Recipe: Creamy Chicken Spinach Soup (Instant Pot + keto + low carb)

Prep: 10 minutes
Cook: 12 minutes
Pressurizing + Natural Release Time: 20 minutes
Total: 42 minutes
Yield: 8 servings
Author: Annie Holmes
This creamy Chicken Spinach Soup is the perfect Instant Pot keto comfort food! Under 5 net carbs per bowl, this low carb soup will become a family favorite and keto meal prep staple.
4.78 from 18 ratings
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Ingredients
 

  • 1 tablespoon olive oil or butter
  • 1 1/2 cups celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 2 tablespoons minced garlic
  • 2 pounds chicken breast
  • 1 1/2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 32 ounces chicken broth
  • 1 cup heavy cream
  • 1 cup zucchini, very thinly sliced
  • 3 cups spinach, roughly chopped

Equipment

Instructions
 

  • Turn the sauté function on the pressure cooker and add the oil or butter, celery, onion, carrot and garlic. Saute 3-4 minutes until softened. Turn the saute function off.
  • Add the chicken, spices and broth to the Instant Pot. Secure the lid and set the timer for 12 minutes (OR 6 minutes per pound if you use more than the 2 pounds directed).
  • Once the pressure cooker cycle has finished allow the machine to manually release pressure for at least 10 minutes.
  • Release any remaining pressure and open the pressure cooker. Remove the chicken and set aside. Add the thinly sliced zucchini, heavy cream and spinach to the soup, stir well. Place the lid back on the Instant Pot (just to keep the heat in, it will cook the veggies while you shread the chicken)
  • Shred the chicken into bite sized pieces, add back to the Instant Pot and stir well. Season soup with salt and pepper to taste, garnish with parmesan cheese if desired.

Notes

You can use kale in place of spinach. Just remove the tough stems and roughly chop.
This recipe makes 8 (1.5 cup) servings, and each serving has 4.2 net carbs.
Serving: 1.5 cups, Calories: 230kcal, Carbohydrates: 5.6g, Protein: 27.6g, Fat: 10.5g, Cholesterol: 102mg, Sodium: 802mg, Fiber: 1.4g, Sugar: 2.8g
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