Instant Pot Keto Tuscan Soup
A creamy and warming low-carb soup made with chicken, garlic, sun-dried tomatoes, and fresh spinach, perfect for a quick weeknight meal.
I first made this Instant Pot Keto Tuscan soup on a chilly weeknight when I wanted something creamy and warming that stayed within my low-carb meal plan. What surprised me was how quickly the flavors — garlic, sun-dried tomatoes, tender chicken, and spinach — built up in the pressure cooker. It’s cozy, satisfying, and weeknight-friendly without losing the restaurant-style richness.
This soup is a great option when you want comfort food that won’t derail a keto day. If you enjoy rich, cheesy broths you might also like a hearty broccoli option like the Broccoli Cheese Soup recipe I reference often when I crave something extra cheesy.
Why you’ll love this dish
Instant Pot Keto Tuscan soup hits several marks at once: it’s fast, low-carb, and deeply flavorful. The pressure cooker extracts large flavors from simple ingredients so you get a broth that tastes like it simmered for hours — in under 30 minutes of hands-on time. It’s ideal for weeknight dinners, meal prep (it reheats beautifully), and anyone following a low-carb or keto plan who wants variety beyond plain protein and salads.
The cooking process explained
Before you dive into the ingredient list, here’s the quick roadmap: sauté aromatics, brown chicken, add broth and tomatoes, pressure-cook briefly, then finish with cream and greens. The Instant Pot lets you build flavor in stages: caramelize onions to deepen sweetness, deglaze the pot so nothing burns, and use a short high-pressure cycle so the chicken stays tender and the spinach remains vibrant. You’ll end up with a velvety broth that’s slightly thickened by cream and optional cream cheese.
What you’ll need
- 1–1.5 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces (thighs stay juicier)
- 2 tbsp olive oil or avocado oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1/3 cup chopped sun-dried tomatoes (packed in oil preferred, drained)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or full-fat coconut cream for dairy-free
- 2–3 oz cream cheese (optional for extra body)
- 4 cups packed baby spinach or chopped kale
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan (reserve some for serving)
- Fresh parsley or basil for garnish
Ingredient notes/substitutions:
- Swap chicken thighs for turkey or pre-cooked rotisserie to shorten cook time.
- Use sun-dried tomatoes in oil for more flavor; if using dry-packed, rehydrate them in hot water first.
- For dairy-free, replace heavy cream + cream cheese with full-fat coconut cream and omit Parmesan or use a vegan hard cheese.
How to prepare it
- Turn the Instant Pot to Sauté and heat the oil.
- Add chopped onion and sauté until soft and beginning to brown, about 4–5 minutes.
- Stir in garlic for 30–45 seconds until fragrant.
- Add chicken pieces and sear briefly — just to color the exterior, about 2 minutes.
- Stir in sun-dried tomatoes, oregano, and red pepper flakes.
- Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom (deglazing prevents the burn warning).
- Seal the lid and pressure cook on high for 6–8 minutes (6 for breasts, 8 for thighs). Quick-release when time’s up.
- Open, stir in cream and cream cheese until melted, then fold in spinach and Parmesan. Let residual heat wilt the greens and thicken the soup.
- Taste and adjust seasoning with salt and pepper. Garnish with parsley or basil before serving.
Instant Pot Keto Tuscan Soup
- Prep
- 20 MIN
- Cook
- 20 MIN
- Total
- 40 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 10 DONE03Recipe notes
- 01For storage, cool the soup to room temperature, and refrigerate in an airtight container for up to 3–4 days. For freezing, use single-portion containers for up to 3 months. To reheat, warm on the stovetop and stir gently to restore creaminess.
- 02Per serving: 6g net carbs, 21g protein, 29g fat, 369 calories. Calculated from the ingredient list.
04Nutrition
Per serving- Calories
- 369
- Protein
- 21G
- Net carbs
- 6G
- Fat
- 29G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
- Ladle into shallow bowls and top with extra grated Parmesan and a drizzle of good olive oil.
- Serve with keto-friendly sides like toasted almond flour biscuits, a crisp Caesar salad, or a side of roasted broccoli.
- For a heartier meal, spoon over lightly riced cauliflower or serve alongside a wedge of keto garlic bread.
- Keep presentation simple: white bowls make the vibrant spinach and sun-dried tomatoes pop.
If you want other cozy Instant Pot soups to rotate through the week, check out this collection of slow-cooker ideas and chili inspiration in my broader soups roundup which pairs well with this Tuscan style: slow-cooker soup and chili ideas.
How to store & freeze
Refrigerator: Cool the soup to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 3–4 days.
Freezer: Freeze in single-portion containers for up to 3 months. Note that cream-based soups can change texture slightly after freezing; stirring and gentle reheating usually restores creaminess.
Reheating: Warm on the stovetop over low heat, stirring occasionally. If the soup seems separated, whisk in a tablespoon of heavy cream or a splash of milk (or coconut cream) and heat gently until smooth. Avoid boiling after adding dairy to prevent curdling.
Food-safety tip: Reheat leftovers to at least 165°F (74°C) and don’t refreeze once thawed.
Creative twists
- Sausage Tuscan: Brown sliced Italian sausage with the onions for a heartier, spicier bowl.
- Seafood twist: Use firm white fish or shrimp (add after pressure cooking and simmer briefly until cooked).
- Vegetarian option: Replace chicken with cubed, roasted cauliflower and add cannellini beans only if not strictly keto. Use vegetable broth instead of chicken.
- Smoky version: Stir in 1 tsp smoked paprika and swap sun-dried tomatoes for roasted red peppers for a smoky-sweet profile.
FAQ
How long does this take from start to table?
A: Active hands-on time is about 15–20 minutes (sauté, prep, and finishing). With pressure build and release, plan for 35–40 minutes total.
Can I make this on the stove instead of an Instant Pot?
A: Yes. Sauté aromatics and chicken in a heavy pot, add broth and tomatoes, simmer covered for 20–25 minutes until chicken is cooked, then finish with cream and spinach.
Will the dairy separate when reheating?
A: It can if overheated. Reheat gently over low heat and stir often. If the soup separates, a splash of cream and vigorous whisking or a quick blender pulse will help recombine it.
Is this recipe keto-friendly if I add cream cheese?
A: Yes — cream cheese and heavy cream are keto staples that increase fat and richness while keeping carbs low. Watch added sugars in sun-dried tomatoes; choose unsweetened varieties.
Can I double the recipe?
A: Yes. The Instant Pot handles doubled ingredients in most models, but do not exceed the max fill line (usually 2/3 full for soups with expansion). You may need a slightly longer pressure time for larger volumes.
Conclusion
If you want a tested, weeknight-friendly low-carb soup that still feels indulgent, this Instant Pot Keto Tuscan-style bowl is hard to beat. For another version with similar technique and flavor notes, take a look at this detailed Instant Pot Keto Tuscan Soup Recipe – Eatwell101. For another idea, try my Instant Pot Vegan Soup.
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