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Creamy and Delicious Instant Pot Keto Tuscan Soup Your New Favorite Low Carb Comfort Food

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Learn how to make delicious Instant Pot Keto Tuscan Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup sun-dried tomatoes in oil, drained and chopped (substitution: sun-dried tomatoes packed in vacuum-sealed bags)
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon Italian seasoning blend
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: extra Parmesan, chopped fresh basil, or red pepper flakes

When I first started experimenting with keto recipes, I found that using quality ingredients made all the difference. I always keep a jar of sun-dried tomatoes in my pantry—they add a wonderful depth of flavor that’s impossible to replicate with powders or extracts. If you’re not a fan of spinach, kale works beautifully too, and if you’re dairy-sensitive, a splash of coconut cream can be a good alternative.

Instructions

  1. Start by setting your Instant Pot to the “Sauté” function. Add olive oil and let it warm up for about a minute.
  2. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent, stirring occasionally. I always remind myself that the secret to great flavor is not rushing this step—taking the time to sauté releases the aromatics and builds a richer base.
  3. Next, add the chicken pieces to the pot. Sear them for about 5 minutes, stirring occasionally, until they’re lightly browned on all sides. Don’t worry if they’re not cooked through yet; they’ll finish cooking under pressure.
  4. Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for another minute to let the flavors meld.
  5. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits—this adds flavor and prevents the dreaded “burn” warning on the Instant Pot.
  6. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. For me, this is the perfect time to set the table or prep a simple side salad—making dinner feel special even on a weeknight.
  7. Once the cooking cycle is complete, carefully perform a quick release by turning the valve to vent. Be cautious of the hot steam—I always keep a towel nearby for safety.
  8. Open the lid and stir in the heavy cream and grated Parmesan cheese. Allow the soup to simmer on the “Sauté” setting for another 2-3 minutes to thicken slightly and meld the flavors.
  9. Add the chopped spinach and cook just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve hot, garnished with additional Parmesan, fresh basil, or a sprinkle of red pepper flakes if you like a bit of heat.

Throughout the process, I like to remind myself that the key to a good soup is patience and a little love. When I first started making this dish, I’d sometimes rush through the sautéing or forget to deglaze the pot—those small steps make all the difference in flavor and texture. Over time, I’ve learned that a relaxed approach brings out the best in every ingredient.

Find it online: https://artofeasycooking.com/instant-pot-keto-tuscan-soup/