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Keto Instant Pot Chicken Noodle Soup
Chicken noodle soup is a staple meal in many households, so we have created a Keto Instant Pot Chicken soup to fit your macros! If you are the only Keto person in the house, this recipe creates many high-protein portions that you can use for meal prep. The soup would freeze well in individual containers for quick on-the-go meals.
How to Make It
Step 1
Peel and dice the carrots into small pieces. Trim and dice the celery into small pieces. Peel and dice the onion. Mince the garlic. Place the pot into the Instant Pot. Turn the “Saute” function on to get the bottom of the pot hot.
Step 2
Once the Instant Pot reads “hot”, add the avocado oil. Then, add in the diced carrots, celery, onion, and minced garlic cloves. Stir occasionally until the vegetables start to become translucent. Add in ½ tsp black pepper and ½ tsp kosher salt.
Step 3
Add ½ of the chicken broth to the pot. Julienne the palmini sheets into thin strips. Dice the chicken breast into 1″ pieces or smaller if desired.
Step 4
Add the chicken to the pot, the bay leaf, and the palmini noodles. Place the lid on the Instant Pot and set the timer for 25 minutes. Once the time has elapsed, you can do a quick release.
Step 5
Add in the remaining chicken broth. Turn the pot on the “Saute” function to bring the mixture to a simmer. Taste and adjust by adding more salt or pepper to taste.
Step 6
We like to use kosher salt for the beginning seasoning steps above, but use fine pink salt as a finishing step at the end to bring out all the flavors. Serve hot!
Ingredients
- Avocado oil
1.5 tbsp
- Carrots, raw
0.5 cup, diced
- Celery
1 cup, diced
- Onion
1 cup, chopped
- Garlic
2 clove
- Black pepper
0.5 tsp
- Coarse Kosher Salt
0.25 tsp
- Bay Leaf
1 leaf
- Chicken broth
48 oz
- Chicken Breast Boneless Skinless Raw
1.5 lb
- Palmini Lasagna Sheets
8 oz
