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Keto Chicken Soup
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Instant Pot Spicy Creamy Keto Chicken Soup

Made with nutrient-packed bone broth and tasty celery root, this keto chicken soup is comforting yet totally in line with keto requirements.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 Tbsp. extra virgin olive oil
  • 1 pound chicken thigh or chicken breast
  • 1/2 onion chopped
  • 3 cloves garlic peeled and pressed
  • 2 inches of ginger peeled and minced
  • 2 cups Kettle & Fire Chicken Bone Broth
  • 1 celery root/celeriac cubed
  • 1 red bell pepper chopped
  • 2 large carrots chopped
  • 3 ribs celery chopped
  • 3 oz. oyster mushrooms chopped
  • 1 jalapeno minced (keep seeds for added spice or discard for mild)
  • 4 Tbsp. cream cheese
  • 1 cup heavy cream
  • Salt and pepper to taste

Optional Toppings:

  • 3-5 scallions finely chopped
  • 1/4 avocado


  1. Set the Instant Pot to high pressure at 10 minutes.

  2. When the pot is hot, add olive oil and chicken thighs.

  3. Brown the chicken and add onion, garlic, and ginger, stirring until aromatic (about 2 minutes).

  4. Add chicken broth and celery root and close lid.

  5. Cook on high pressure for 10 minutes and allow steam to release naturally for another 10 minutes.

  6. Remove chicken, shred using a fork, and then place back into cooker.

  7. Add in remaining vegetables, except the optional scallions, and replace the Instant Pot lid.

  8. Set the timer to ZERO by pressing the “pressure cook” button and then pressing the “-” sign until it reaches “0.” (This re-pressurizes the pot.)

  9. Use the quick release valve to release the pressure.

  10. Remove lid and stir in heavy cream and cream cheese.

  11. Top with optional toppings and serve piping hot.