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.
Ingredients
Main Ingredients
- 1 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 cloves garlic, minced
- 1/3 cup chopped sun-dried tomatoes (packed in oil preferred, drained) Use oil-packed for more flavor
- 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)
- to taste salt and black pepper
- 1/2 cup grated Parmesan (reserve some for serving)
- as needed fresh parsley or basil for garnish
Instructions
Preparation
- 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.
- 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.
Notes
For 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.
Per serving: 6g net carbs, 21g protein, 29g fat, 369 calories. Calculated from the ingredient list.