Keto Instant Pot chicken soup
June 29, 2026 · 1 min read
Chicken soup is comfort in a bowl, and the only un-keto thing about the classic is the noodles. Zucchini noodles slip right into their place, and the pressure cooker pulls a deep, rich broth out of chicken thighs in a fraction of the usual time. A bowl comes in around 5g net carbs, and it's exactly what you want on a cold or under-the-weather day.
Add the zoodles at the very end, off the heat, so they soften in the residual warmth rather than turning to mush.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 tablespoon butter
- 1/2 onion, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 medium zucchini, spiralized
- 1/2 cup heavy cream (optional)
- Salt, pepper, and parsley
Steps
- Use the sauté setting to soften the onion, celery, and garlic in the butter, then turn it off.
- Add the chicken thighs, broth, thyme, and bay leaf.
- Seal and cook on high pressure for 12 minutes, then let the pressure release naturally for 5 minutes.
- Remove the chicken, shred it, and return it to the pot. Discard the bay leaf.
- Stir in the zucchini noodles (and cream, if using) and let them sit in the hot broth 3–4 minutes until just tender. Season and serve with parsley.
Notes and swaps
Thighs make a richer broth than breasts, but either works. Keep the zucchini noodles out until the end — they need only a few minutes in the hot broth. A splash of cream makes it a creamy chicken soup; leave it out for a clear one. Shirataki noodles are another zero-carb option. Add spinach, mushrooms, or a squeeze of lemon to change it up.
Already eaten today? Copper Keto Companion keeps your running total, so you'll know whether a bowl fits under your carb ceiling before you ladle it.