Instant Pot Provolone Chicken Soup (Keto, Gluten-Free)

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My Instant Pot Provolone Chicken soup is the perfect Keto soup for cold winter days!

Excerpted with permission from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker by Maria Emmerich. Buy here

keto instant pot recipes

Further Food Nutritionist Commentary:

This chicken soup is a great dish for those of you following the ketogenic or paleo diet because it is rich in protein with 46g per serving and very low in carbs - only 4g per serving! The provolone and cream cheese make this soup a good source for calcium with each serving providing 20% of your daily needs.

By Liz Lederman

Instant Pot Provolone Chicken Soup (Keto, Gluten-Free)

  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Servings: 4

Ingredients

4 strips bacon, diced
¼ cup chopped onions
2 cloves garlic, minced
2 ounces cream cheese (¼ cup), softened
4 boneless, skinless chicken breasts, cut into ¾-inch cubes
4 cups chicken broth, homemade (page 000) or store-bought
1 cup Provolone cheese, shredded
½ teaspoon fine sea salt
½ teaspoon ground black pepper
FOR GARNISH:
Sour cream
Melted unsalted butter or ghee
Dried chives

Instructions

Instant Pot:
1. Place the bacon in a 6-quart Instant Pot and press Sauté. Cook, stirring often, for 4 minutes or until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper towel–lined plate to drain, leaving the drippings in the pot.
2. Add the onions and garlic to the Instant Pot and sauté in the bacon drippings for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté.
3. Add the cream cheese and whisk to loosen. (If you don’t use a whisk to loosen the cream cheese, you will end up with clumps in your soup.) Add the chicken, broth, Provolone, salt, and pepper and stir to combine.
4. Seal the lid, press Pressure Cook or Manual, and set the timer for 5 minutes. Once finished, let the pressure release naturally.
5. Remove the lid and stir well. Ladle the soup into bowls and garnish with sour cream, a drizzle of melted butter, the reserved bacon, and chives.
Slow Cooker:
Complete Steps 1 through 3 using a large skillet over medium high heat to sauté. Pour the mixture into a 6-quart slow cooker. Cover and cook on high for 2 hours or on low for 4 hours, until the chicken
is cooked through.
STORE in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.
Instant Pot: 1. Place the bacon in a 6-quart Instant Pot and press Sauté. Cook, stirring often, for 4 minutes or until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper towel–lined plate to drain, leaving the drippings in the pot. 2. Add the onions and garlic to the Instant Pot and sauté in the bacon drippings for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté. 3. Add the cream cheese and whisk to loosen. (If you don’t use a whisk to loosen the cream cheese, you will end up with clumps in your soup.) Add the chicken, broth, Provolone, salt, and pepper and stir to combine. 4. Seal the lid, press Pressure Cook or Manual, and set the timer for 5 minutes. Once finished, let the pressure release naturally. 5. Remove the lid and stir well. Ladle the soup into bowls and garnish with sour cream, a drizzle of melted butter, the reserved bacon, and chives. Slow Cooker: Complete Steps 1 through 3 using a large skillet over medium high heat to sauté. Pour the mixture into a 6-quart slow cooker. Cover and cook on high for 2 hours or on low for 4 hours, until the chicken is cooked through. STORE in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a saucepan over medium heat, stirring occasionally, for 5 minutes or until heated through.

Nutrition Information

Per Serving: Calories: 362; Total Fat: 19 g; Saturated Fat: 10 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 161 mg; Sodium: 846 mg; Potassium: 548 mg; Carbohydrate: 4 g; Fiber: 0 g; Sugar: 2 g; Protein: 46 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 9%; Iron: 3%; Calcium: 23%

Try seasoning the chicken with our anti-inflammatory Daily Turmeric Tonic!

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One thought on “Instant Pot Provolone Chicken Soup (Keto, Gluten-Free)”

  1. Sephora D.

    I tried making the Provolone Chicken Soup tonight. Was really excited about it and when I opened my instant pot, I saw that the cheese had curdled. So sad! Any thoughts on why this happened or how I can prevent it? I’d really love to try this again.

    Reply ↓
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