Go Back
Print Recipe
5 from 1 vote

5 Minute Low Carb Chicken Soup

Servings: 4
Author: Brittany Williams instantloss.com


  • 2 cups low sodium chicken broth or stock
  • 8 ounces leftover shredded chicken or (1) 8 ounce chicken breast, cubed
  • 2 zucchini, sliced
  • 2 cups diced carrots
  • 10 celery sticks, diced
  • 1/2 medium red bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1/2 tablespoon dried rosemary
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper


  • Place all of the ingredients inside your Instant Pot Pressure Cooker. Place the lid on your pot and make sure the pressure knob is in the SEALING position.
  • Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5.
  • When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot.
  • Remove the lid, stir, salt to taste.