Keto Chicken Pot Pie Soup [Low-Carb Instant Pot Recipe]

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This chicken pot pie, chicken soup hybrid is ultra comforting, creamy, and moreish. Containing all the classic ingredients in a chicken pot pie, this soup can be made in under 30 minutes and is gluten-free, low-carb, and packed full of herbs.

An instant pot is a must-have for any time-conscious cook. You can throw a lot of ingredients into the pot and leave it to cook while you go to work, complete your chores, or go on with your daily life. Sauteing the mix of onion, celery, and carrot with the butter in the instant pot until they turn tender coaxes out the natural sweetness and depth of flavor in the vegetables. Don’t forget to add in the bay leaves, garlic, and thyme into the soup for an extra dimension of taste and extra chicken-pot-pie recipe.

A regular chicken pot pie has copious amounts of creamy broth for that luxurious mouth feel, and this soup also has good amounts of heavy cream and cream cheese to make it extra thick and rich. You can replace the chicken thighs with chicken breasts if preferred, but don’t forget to take out the cooked chicken and shred it thoroughly so you can get chicken in every bite.