Easy Instant Pot Chicken Pot Cake Soup (Keto, No-Crust)

Imagine this: creamy filling, delicious vegetables, soft grated chicken … and all the comforting flavors of a classic chicken pot cake, but in the form of a warm, cordial soup. This Instant Pot Chicken Pot Pie -Soup Is perfect for cozy evenings or fast and easy meal. Not to mention the fact that you don’t have to worry about making a cake base! We keep it gluten-free and keto-friendly.

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Why you love this recipe for chicken paarto soup

This instant pot chicken pot pie -soup is more than just a quick meal; It is a bowl full of comfort that you want to make again and again. This is why this recipe stands out:

Fast and easy: The Instant Pot does most of the work, cooks the chicken and build taste in a fraction of the time it would take at the cooking place.
Rich and creamy: With a base of chicken broth and heavy cream, this soup has the subtly creamy texture that you expect from a classic pot cake filling.
Keto-friendly: This is a no-crust recipe for chicken pots, making it perfect for anyone who follows a low-carbohydrate or keto diet. It is sturdy and satisfactory without the extra carbohydrates.
Wonder One-Pot: From baking the vegetables to cooking the chicken, everything is done in the instant pot, which at least means cleaning up!

Ingredients needed

This recipe combines simple, healthy ingredients to create a tasteful pot cake filling that also works perfectly as a soup. This is what you need and why every ingredient matters:

Without bones, chicken fillets without skin: If the star of the show is easy to prepare and it becomes incredibly soft and easy to shred after cooking the pressure.
Butter: Adds wealth and taste, creating the perfect base to bake the vegetables.
Onion, celery and garlic: This classic trio builds a savory, aromatic basis for the soup.
Chicken broth: Forms the liquid base of the soup. Use a high -quality broth for the best taste!
Dried thyme, rosemary and smoked pepper: These herbs and herbs provide the traditional chicken jar’s tail flavor, where the smoked pepper adds a subtle depth.
Salt and black pepper: Essential for improving all other flavors.
Frozen peas and carrots: A classic pot cake ingredient, these add color and a touch of sweetness. Stir in at the end to prevent them from becoming mushy.
Heavy Cream: Gives the soup its characteristic creamy, lush texture.
Xanthan Gum (Optional): An excellent low-carbohydrate thickener for people on a keto diet that prefer a thicker soup. A small amount is all you need.

Best instant pot -soup tips

Keep these tips in mind to make your Instant Pot Chicken Potting Soup even better:

Do not skip the Sauté: Saut the aromatics (onion, celery, garlic) and spices in butter before cooking the pressure builds a deep layer of taste that makes a huge difference in the end result.
Natural release is the key: Allowing the pressure to release at least 10 minutes naturally in a natural way helps the chicken keep moist and soft. A quick release can sometimes make meat difficult.
Carefully thicker: If you use Xanthan Gum, add this slowly during the beating to prevent nodules. The soup will continue to be thicker because it cools lightly. So, be patient!

Reception variations

Although this recipe is delicious, you can easily adjust it to your liking! Here are some different things that you can add to your recipe:

Add more vegetables: Mushrooms, green beans or corn would all be great additions. Add hearty vegetables such as mushrooms with the onions and celery.
Use chicken thighs: For extra taste and moisture you can replace bones without legs without chicken thighs for the breasts.
Make the dairy free: Use a neutral oil instead of butter and full coconut milk (from a can) instead of heavy cream to make a dairy -free version.

How to store and store

This chicken pot soup is perfect for meal preparation.

Save, Allow the soup to cool completely and then place it in an airtight container in the refrigerator for a maximum of 4 days.

You can heat up The soup gently on the stove over medium heat or in the microwave. The soup can become thicker in the fridge, so that you can add a dash of chicken broth or water to reach the desired consistency.

Instant Pot Chicken Pot Pie in a white bowl

Frequently asked questions

Can I make this soup without an instant pot?

Yes, you can get it on the throat. Bake the vegetables in a large pot or Dutch oven and then add the chicken and broth.
Bring the simmering and cook until the chicken is cooked (about 15-20 minutes). Remove and ship the chicken, then bring it back to the pot and continue with the rest of the recipe.

Can I freeze this chicken pot soup?

Soups with dairy products, such as these with heavy cream, can sometimes separate when frozen and re -heated.
If you are planning to freeze it, you can make the soup basis without the cream, freezing and add the cream when you warm it up.

Is this recipe gluten -free?

Yes, this recipe is naturally gluten-free, because it does not use crust and Xanthan-chewing gum as an optional thickener instead of flour.

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Recipe

Instant Pot Chicken Pot Pie -Soup

This instant pot chicken pot pie -soup catches the cozy flavors of classic chicken pots and turns them into a creamy, satisfying soup without a crust. It has soft pieces of chicken, vegetables and a rich, smooth broth!

Prep -Time:10 minutes

Cooking time:30 minutes

Course: Main course, soup

Kitchen: American

Diet: Gluten -free

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Instructions

Set the instant pot to the “Sauté” mode and melt the butter.
Add onion, celery, thyme, rosemary, smoked bell pepper, salt and pepper. Cook for 2-3 minutes until soft.
Stir in the garlic and cook for another 30 seconds. Add the chicken fillets and chicken broth.
Set the lid, put the valve on “seal” and cook for high pressure for 12 minutes. Allow the pressure to be handed over in a natural way for about 10 minutes.
Remove the chicken from the instant pot, fragmented it and then bring it back to the pot.
Stir in the frozen peas and carrots and the heavy cream.
Set the instant pot to “Sauté” and let it simmer for 2-3 minutes.
Serve warm and enjoy!

Notes

1 portion = 1.5 cups
If the soup has to be thickened, sprinkle the xanthane tooth meat while you constantly stir. Let it simmer for 2-3 minutes until it is thickened.

Low carbohydrate Snoons | Keto Sweetener Conversion Chart

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Additional information

Net carbohydrates: 4 G | % Carbohydrates: 5.6 Calculation | % Egg white: 37.8 Calculation | % Fat: 56.6 Calculation | SmartPoints: 9

Values

Array
(
    [calories] => 288
    [carbohydrates] => 5
    [protein] => 27
    [fat] => 18
    [saturated_fat] => 10
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 5
    [trans_fat] => 0.2
    [cholesterol] => 119
    [sodium] => 1157
    [potassium] => 530
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 1792
    [vitamin_c] => 4
    [calcium] => 44
    [iron] => 1
)

Comments about nutritional information

Nutrition information for the recipe is provided as courtesy and is only approached. We cannot guarantee that the accuracy of the nutritional information is given for a recipe on this site. Erythritol -Koolhydrates are not included in carbohydrates, because it has been shown that it has no influence on blood sugar levels. Net carbohydrates are the total carbohydrate minus fiber.

Copyright

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