Description
Indulge in a comforting bowl of Keto Chicken Pot Pie Soup! Learn how to make this delicious low-carb soup that’s perfect for cozy nights. Click for the full recipe!
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 2 shallots, minced
- 240 g mushrooms, chopped
- 2 celery stalks, chopped
- 1 tsp (5 ml) minced garlic
- 450 g cooked chopped beef
- Salt and pepper
- 950 ml chicken broth
- 85 g cream cheese, cubed
- 240 ml heavy cream
Instructions
- Heat the vegetable oil in a large pot over medium heat. Introduce the shallots, mushrooms, celery, and garlic to the pot. Sauté for 7 minutes, stirring from time to time.
- Incorporate the beef into the pot and season with salt and pepper to your liking.
- Pour in the chicken broth and add the cream cheese, cooking until the cream cheese is fully melted.
- Mix in the heavy cream and decrease the heat to low. Let it simmer for 10 minutes.
- Switch your Instant Pot to Medium Sauté. Heat the vegetable oil, then add the shallots, mushrooms, celery, and garlic. Cook for 7 minutes, stirring occasionally.
- Pour in ½ cup of the chicken broth and deglaze the pan by scraping up any browned bits. Add the rest of the broth.
- Introduce the beef and season with salt and pepper to taste.
- Secure the lid on your Instant Pot and set it to high pressure for 4 minutes.
- Let the pressure release naturally for 10 minutes, then perform a quick release.
- Set the Instant Pot to sauté mode and incorporate the cream cheese, cooking until it is completely melted while stirring frequently.
- Blend in the heavy cream and heat through until just warmed.
Notes
- For enhanced flavor, opt for homemade chicken broth over store-bought.
- Enhance the taste by adding fresh herbs like thyme or rosemary.
- Adjust seasoning with salt and pepper at each stage for flavorful layers.
