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Instant Pot Creamy Chicken Soup (Whole30, AIP, Keto)

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 22
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Pressure Cooker
  • Cuisine: Soup


Simple and nourishing pressure cooker soup!



  • 1 tbsp avocado oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken thighs
  • 2/3 cup bone broth, divided
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp fish sauce, Red Boat brand
  • 1 tsp dried thyme
  • 1 bag Mann’s Kale and Beet blend
  • 1 can of full fat coconut milk
  • juice of one lemon
  • 1 avocado, diced
  • 2 tablespoons sesame oil (optional)


  1. Heat your pressure cooker on saute mode.
  2. Add in the avocado oil, garlic and onion saute until tender, about 8 minutes.
  3. Move the onion and garlic to a side of the pot add in the chicken, making sure it touched the bottom of the pot and brown on both sides, about 6 minutes.
  4. Them mix it all up with the onions and garlic.
  5. Add in the 1/3 cup bone broth and seasoning. Close the pressure cooker and set to high for 5 minutes.
  6. Release the pressure manually and open the lid, use forks to shred the chicken.
  7. Add in the remaining bone broth, coconut milk, lemon juice and the Mann’s Kale and Beet blend.
  8. Close the lid and set to pressure cook on high for 2 minutes.
  9. Release the pressure manually, open the lid, stir well and serve.
  10. Garnish with sesame oil (optional) and diced avocado.


  • Serving Size: 1 bowl
  • Calories: 446g
  • Fat: 32g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 26g

Keywords: Creamy Instant Pot Chicken Soup