Stovetop – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Tue, 07 Apr 2026 07:53:25 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Stovetop – Recipe Professional https://recipeprofessional.com 32 32 Anasazi Bean Soup (Slow Cooker or Stovetop) https://recipeprofessional.com/anasazi-bean-soup-slow-cooker-or-stovetop/ https://recipeprofessional.com/anasazi-bean-soup-slow-cooker-or-stovetop/#respond Tue, 07 Apr 2026 07:53:25 +0000 https://recipeprofessional.com/anasazi-bean-soup-slow-cooker-or-stovetop/

Anasazi Bean Soup is a fun soup I used to make with my fourth grade students as we learned about the ancient people who lived in Utah! And there are instructions for making this tasty soup with other beans, and it came be made in the slow cooker or on the stove.

PIN Anasazi Bean Soup to try it later.

Square image for CrockPot Anasazi Bean Soup shown in bowl on matching plate.

Anasazi Bean Soup is made from delicious dried beans that are an interesting part of Utah history! When I taught fourth grade we learned about the earliest Utah people, and the word Anasazi means “ancient ones.” I used to cook these beans every year for the students when we had our Anasazi Feast at school.

And I do love the delightful flavor of these ancient beans! In Salt Lake I can find Anasazi Beans at Whole Foods, or you can order them online. Unfortunately they lose much of the delightful speckled look when they’re cooked, but they still taste great.

You can also make this tasty soup with pinto beans if you can’t locate the Anasazi beans. I like to make Anasazi Bean Soup in a slow cooker, but if you’re not a crockpot fan, I’ve got instructions for cooking them on top of the stove in the complete recipe below.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What are Anasazi Beans?

I learned about Anasazi Beans when I taught Utah history! The Anasazi people were early native Americans living in the four corners area as far back as 130 A.D. They often lived in the structures called cliff dwellings. Anasazi Beans were one of very few crops cultivated by these people, and the beans were first found in the ruins.

What makes Anasazi Beans so good?

Anasazi Beans are a slightly sweet bean that contains less of the gas-producing carbohydrates found in many types of dried beans!

What size Slow Cooker did I use?

I’d recommend at least a 5 Quart Slow Cooker (affiliate link) for this recipe, and a slightly bigger size wouldn’t hurt.

Can you make Anasazi Bean Soup on the stove?

Scroll down to the complete recipe below and you’ll find easy instructions for making this tasty soup on the stove.

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

How to make Anasazi Bean Soup (Slow Cooker or Stovetop):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. I first bought Anasazi Beans from Ranch Gordo but now I don’t find them on their website. Luckily you can buy Anasazi Beans at Amazon.com! (affiliate link)
  2. I soaked the beans overnight in cold water in the crockpot. I recommend soaking for this soup, so plan ahead. 
  3. In the morning, drain beans, discard the soaking water, and return beans to the crockpot with 8 cups of water.
  4. Chop one cup each of finely chopped onion, carrot, and celery, and add to the crockpot.
  5. Chop 2 cups ham into small cubes and add to the crockpot.
  6. I always buy a ham with a rind on it, and I add the rind to the soup for even more flavor.
  7. Add 2 cups of very finely chopped green cabbage to crockpot.
  8. Add dried parsley, garlic powder, onion powder, and bay leaves to crockpot and start to cook on high.
  9. Depending on the model of slow cooker you have and how hot it gets, you may want to reduce heat to low after 4-5 hours.
  10. After the soup has cooked for about 8 hours (or a bit less if your slow cooker gets hotter), I remove ham rinds and taste to see if I want to add ham flavor base. I love Goya Ham Flavor Concentrate (affiliate link), for a flavor-boost in soups with ham. (This is optional, some ham is so flavorful you won’t need it.)
  11. Soup is done when the beans are starting to break apart and the cabbage has almost completely dissolved into the soup.
  12. Cooking time will depend on how hot your slow cooker gets, but the soup in this photo was cooked nearly 10 hours on high.
  13. Serve hot, with a sprinkle of balsamic vinegar if desired.
  14. If you prefer making this soup on the stove, scroll down to the complete recipe below.

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

Weekend Food Prep:

This recipe for Anasazi Bean Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 pound dried Anasazi Beans, soaked overnight in crockpot
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onion
  • 2 cups very finely chopped cabbage
  • 2 cups ham, cut into small dice
  • ham rind if available (remove for the last few hours of cooking time)
  • 8 cups water (you can also use partly ham stock if you have it)
  • 2 T dried parsley
  • 1-2 T garlic powder
  • 2-3 tsp. onion powder
  • 2-3 bay leaves
  • fresh ground black pepper to taste
  • ham flavored concentrate or ham bouillon (optional but good)
  • balsamic vinegar for serving, optional

Instructions

  1. Soak beans overnight in cold water in the crockpot.
  2. The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.)
  3. Cut up celery, carrots, onions, cabbage, and ham.
  4. Put all ingredients in crock pot (including ham rind if you’re lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn’t enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)
  5. I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.
  6. After about 8 hours, remove ham rind if using, then taste for seasoning and add ham bouillon or ham flavor concentrate if desired. (Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.)
  7. Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup.
  8. Serve Anasazi Bean Soup hot, with a drizzle of balsamic vinegar if desired.  This soup freezes well.

Stovetop Instructions:

  1. You could cook this on the stove if you don’t have a crock pot or want it done sooner.
  2. For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup.
  3. I would increase the amount of water I started out with  by several cups for cooking it on the stove, since some of the liquid will evaporate.
  4. Check for seasoning after a few hours, and add more ham ham flavor base as desired.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 195Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 1006mgCarbohydrates 24gFiber 5gSugar 9gProtein 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Crockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.comCrockpot (or Stovetop) Anasazi Bean and Cabbage Soup found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are considered a “good carb” on the original South Beach Diet, but you’d have to leave out the carrots for this Crockpot Anasazi Bean Soup to be approved for phase one. Soup with Beans is high in carbs for a traditional low-carb diet. 

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty soup made with Anasazi Beans was first posted in 2006, when I was still teaching and making Anasazi Bean Soup at school! In those days, a lot of kids would request their mom to make the soup at home. The recipe was last updated with more information in 2025.

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]]> https://recipeprofessional.com/anasazi-bean-soup-slow-cooker-or-stovetop/feed/ 0 Black Bean and Beef Chili (Stovetop or Slow Cooker) https://recipeprofessional.com/black-bean-and-beef-chili-stovetop-or-slow-cooker/ https://recipeprofessional.com/black-bean-and-beef-chili-stovetop-or-slow-cooker/#respond Sun, 22 Mar 2026 19:45:52 +0000 https://recipeprofessional.com/black-bean-and-beef-chili-stovetop-or-slow-cooker/

I’m updating this family favorite Black Bean and Beef Chili to make it a bit lower in carbs and higher in protein! And Avocado Salsa is the perfect finishing touch for this chili recipe that you can make in the slow cooker or on the stove.

PIN the Black Bean and Beef Chili to try it later!

Black Bean and Beef Chili, updated photo showing chili in a bowl topped with avocado salsa.

This recipe for Black Bean and Beef Chili is favorite chili recipe that you can make in the slow cooker or on the stove. This is a recipe I’ve made many times for Super Bowl parties, and it’s always been a hit. Of course chili with black beans does have some carbs. But recently I made this recipe for friends and realized I could make two easy changes that would make this favorite chili  recipe slightly lower in carbs and higher in protein!

So I decided to update the recipe, and even took some new photos so people would realize the recipe had been slightly changed. The new version cuts the black beans down from three cans to two, and increases the ground beef from one pound to two. (Only the ingredients are changed; the cooking method is the same.) And if anyone was a fan of the original recipe, just check the NOTES section of the full recipe; I will copy the original ingredients there.

I hope you try this updated recipe if it’s not too much of a carb splurge for you! I admit, it’s partly the black beans that make me love this chili so much. And the fresh-squeezed lime juice and chopped cilantro stirred into the chili at the end gets a big thumbs up from me. But what really puts this Chili into over-the-top status for me is the creamy avocado-cilantro-onion salsa, which I think might be the perfect topping for chili!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Chili?

The American stew called Chili has endless variations, and it’s a perfect cold weather dish. For anyone not familiar with the cuisine of the Southwestern United States, here’s some info about the dish called Chili:

  • Yes, it does usually contain ground chiles (small red or green hot peppers) as well as chili powder (a seasoning blend). But there are lots of other things that define chili.
  • Sometimes Chili has meat, and it could be beef, pork, chicken, or turkey, but Chili can also be a vegetarian dish.
  • There are Chili recipes with or without beans, (and some purists say that true Chili should never have beans!)
  • For recipes that do use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more.
  • Besides chile peppers, meat and possibly beans, most Chili recipes also include include tomatoes and onions.

When do I serve this Black Bean and Beef Chili?

Chili is a great party food, as well as something that’s nice to have in the freezer, and it’s especially good when the weather is cold! But in my family this Black Bean and Beef Chili is famous for being the ultimate game-day food, and it’s made an appearance at quite a few Super Bowl parties through the years!

How low in carbs is the updated Black Bean and Beef Chili?

The new version of this favorite chili recipe with fewer beans and more ground beef has 17 net carbs and 34 grams of protein. (The original recipe had 23 net carbs and 29 grams of protein.)

What if you prefer chili without beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes if you prefer a chili without beans.

What if you’re not a fan of cilantro?

Normally I recommend replacing cilantro with thinly sliced green onion. But this recipe already has finely chopped red onion in the chili and in the avocado salsa. So I would just omit the cilantro if you’re not a fan.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.comBlack Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

How to make Black Bean and Beef Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Start by rinsing one can of black beans and letting them drain.  (These original photos are from a double batch of Chili I made for my family Super Bowl party, you won’t have that many beans.)
  2. Puree the second can of black beans with the tomatoes in a food processor (affiliate link) or blender.
  3. Heat most of the oil in heavy soup pot, brown the ground beef, then remove beef to a bowl.
  4. Add a bit more oil if needed and saute half the onion until it’s starting to soften. Then add the chile powders (and ground chipotle chile pepper if using) and ground cumin and cook a minute or two until the spices are fragrant.
  5. Add beef stock to the soup pot, then add browned ground beef, pureed bean mixture, drained beans, and tomato paste. Stir, and let the chili start to simmer on medium heat.
  6. While chili simmer, dice avocados and toss it with 1/4 cup lime juice.
  7. Then stir in half of the chopped onion and half the chopped cilantro. (Keep the salsa in the fridge if you’re simmering the chili a while like I did.)
  8. The Chili can cook in about 30 minutes, but I like to turn the heat to very low and simmer it for a couple of hours when I have time. It will thicken a bit and cook down slightly.
  9. Stir in the rest of the lime juice and chopped cilantro when the chili is as thick as you’d like it and cook a few minutes more.
  10. Taste chili and season to taste with salt and fresh-ground black pepper.
  11. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top.

More Chili Recipes You Might Like:

Weekend Food Prep:

This recipe for Black Bean and Beef Chili has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • two 14 ounce cans black beans
  • 1 T olive oil (or more, depending on your pan)
  • 1 lb. lean ground beef
  • one 14.5 oz. can petite diced tomatoes
  • 1 cup very finely diced red onion (divided)
  • 1 T or more regular chile powder (preferably New Mexico chile powder)
  • 1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
  • about 1/4 tsp. ground Chipotle chile pepper (ground chipotle is hot so use sparingly.)
  • 2 tsp. ground cumin (or more)
  • 2 cups homemade beef stock or 1 can beef broth
  • 2 T tomato paste
  • 1/2 cup fresh-squeezed lime juice, divided (I used my fresh-frozen lime juice)
  • 1 bunch chopped cilantro (divided)
  • salt and fresh ground black pepper to taste (I didn’t use any salt)
  • half of the red onion (from above)
  • half of the fresh lime juice (from above)
  • half of the chopped cilantro (from above)
  • 2 avocados, finely diced

Instructions

  1. Drain 1 can black beans into colander and rinse well, until no more foam appears.
  2. Let beans drain while you use a food processor (affiliate link) to puree the other can of undrained beans and the can of diced tomatoes and liquid. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.
  3. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown the beef, using the back of the turner to break it into small pieces.
  4. Remove beef to bowl, then add a bit more olive oil and 1/2 cup chopped red onion to the pan.
  5. Lower heat a little and cook onions until they are softened but not starting to brown. Then add all the chile powders and cumin (affiliate link) and saute about 30 seconds.
  6. Add beef stock to pan; then add browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.
  7. (I like to simmer my Chili at very low heat for nearly two hours, if you have time for that. Halfway through the cooking time, you could taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)
  8. While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice.
  9. Rinse and finely chop the cilantro.
  10. Mix 1/2 cup red onion and half the chopped cilantro into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)
  11. When chili has thickened to your liking, stir in the other half of the chopped cilantro and 1/4 cup lime juice into the pot and cook chili about 5 minutes more.
  12. Taste chili and season with salt and black pepper if desired.
  13. Serve Black Bean and Beef Chili hot, with a generous scoop of avocado salsa on top of each serving.

To Adapt for the Crockpot:

  1. Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)
  2. Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)
  3. Prepare all the chili ingredients as above, except adding to the slow cooker instead of to a soup pot.
  4. Then cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro and cook about 15 minutes.
  5. Serve with salsa as above.

Notes

Ingredients for Original Version with more Beans and less Beef

(I am copying this as it appeared in the original recipe. Nowdays I am a bit better at listing ingredients in the order they are used, so I made a few changes in the new-and-improved recipe above to reflect that!)

  • three 14 ounce cans black beans
  • one 14.5 oz. can diced tomatoes (to thicken)
  • 1 T olive oil (or more, depending on your pan)
  • 1 lb. lean ground beef
  • 1/2 cup very finely diced red onion
  • 1 T or more regular chile powder (preferably New Mexico chile powder )
  • 1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
  • about 1/4 tsp. ground Chipotle chile pepper (see notes)
  • 2 tsp. ground cumin (or more)
  • 2 cups homemade beef stock or 1 can beef broth
  • 2 T tomato paste
  • 1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 can black beans (to thicken)

Salsa Ingredients:

  • 1/2 cup finely diced red onion (or less)
  • 1/4 cup fresh lime juice (I used my fresh-frozen lime juice)
  • 1 bunch cilantro, chopped
  • 2 avocados, finely diced
  • salt and fresh ground black pepper to taste (I didn’t use any salt)

This recipe was adapted slightly from Fine Cooking Annual 2008.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 388Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 70mgSodium 804mgCarbohydrates 30gFiber 13gSugar 5gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image for Black Bean and Beef Chili, shown in bowl with limes and salsa.Square image for Black Bean and Beef Chili, shown in bowl with limes and salsa.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with low-fat ground beef, this Black Bean and Beef Chili would be a great main dish for any phase of the original South Beach Diet. This updated recipe a lower-carb chili, but it would still be a slight splurge for low-carb eaters and to high for Keto. Check out Amazing Low-Carb Chili Recipes for no-bean chili recipes that are delicious and low in carbs.

Find More Recipes Like This One:
Use Soup & Stew Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chili recipe with beef and black beans was first posted in 2008, and I’ve probably made this at least 50 times since then! The recipe was updated to a version with fewer beans and more ground Beef in 2026.

Pinterest image of Black Bean and Beef Chili (Stovetop or Slow Cooker)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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]]> https://recipeprofessional.com/black-bean-and-beef-chili-stovetop-or-slow-cooker/feed/ 0 Chicken Pesto Soup (Instant Pot or Stovetop) https://recipeprofessional.com/chicken-pesto-soup-instant-pot-or-stovetop/ https://recipeprofessional.com/chicken-pesto-soup-instant-pot-or-stovetop/#respond Mon, 26 Jan 2026 10:39:14 +0000 https://recipeprofessional.com/chicken-pesto-soup-instant-pot-or-stovetop/

This extra-flavorful Chicken Pesto Soup has the comfort food appeal that makes chicken soup such a popular dish, plus pesto and lemon juice! And you can make this fun soup with chicken and pesto in the Instant Pot or on the stove!

PIN the Chicken Pesto Soup recipe to make it later!

Chicken Pesto Soup close-up of finished soup in serving bowls

Chicken Pesto Soup is a recipe I came up with when I was experimenting with a chicken soup with cauliflower rice! And I do know how people love chicken with pesto. So knowing the popularity of that combination probably influenced the impulse to add pesto to this tasty soup.

And the chicken soup with pesto and lemon was really a wow for me! I made this soup in the Instant Pot, which was quick and easy. But you can easily make it on the stove, and I’ll give instructions for that. No matter which version you prefer, I hope you make this interesting soup right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What pesto did I use for Chicken Pesto Soup?

I always use my Basil Pesto with Lemon if I have some in the fridge or freezer. But when I don’t have homemade pesto I love the Kirkland Basil Pesto (affiliate link) that’s sold at Costco or on Amazon.com.

How to make soup with pesto and keep the pot clean:

This is a simple recipe, but I want to give you one caution: Be sure to turn off the heat when you stir the pesto into the hot soup. If you add pesto and let the soup sit with the Instant Pot (or stove) still turned on, you’ll have melted cheese on the pot that will be a pain to scrub off. (I learned that the hard way, although it didn’t stop me from really enjoying the soup!) Another option to keep your Instant Pot or soup pot as clean as possible is stirring some pesto into each bowl of soup when you serve it

How low in carbs is this Chicken Pesto Soup?

This fun variation for chicken soup only has 5 net carbs and 22 grams of protein per serving!

Love your Instant Pot?

I use a 6 Quart Instant Pot for all my recipes made in the Instant Pot. Check out my growing collection of Instant Pot Recipes! 

Chicken Pesto Soup process shots collage

How to make Chicken Pesto Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Take cauliflower rice out of the freezer and let it start to thaw.
  2. Trim chicken breasts and cut lengthwise.
  3. Finely chop onion, celery, and carrots.
  4. Turn Instant Pot to SAUTE, HIGH HEAT, and melt butter; then add onion, carrots, and celery and cook 2-3 minutes.
  5. Add Italian Herb Seasoning, sage, ground thyme, salt, and fresh-ground black pepper and cook a minute more.
  6. Add chicken broth or stock, chicken breast strips, and soup base. 
  7. Lock the lid and set Instant Pot to MANUAL, HIGH, 6 minutes.
  8. Let Instant Pot natural release 10 minutes; then release the rest of the pressure.
  9. Remove cooked chicken pieces to cutting board.
  10. Turn Instant Pot to SAUTE, LOW and add frozen cauliflower rice.
  11. While cauliflower rice cooks, shred chicken apart. 
  12. After cauliflower rice has cooked about 5 minutes, add shredded chicken to the soup and cook about 3 minutes more.
  13. Turn off the Instant Pot and stir in basil pesto and lemon juice.
  14. Serve the Chicken Pesto Soup right away and enjoy! We served this with more Parmesan cheese to add at the table.
  15. See the complete recipe below to find stovetop instructions for this recipe.

Make it a Low-Carb Meal:

One of these low-carb breads or muffins would taste great with the Chicken Pesto Soup:

two bowls of Chicken Pesto Soup on napkin with Parmesan on the side

Want More Low-Carb Instant Pot Soups?

Check out Low-Carb and Keto Instant Pot Soups for lots more tasty soup ideas.

Ingredients

  • 1 small onion, chopped
  • 2 small carrots, chopped
  • 1 cup chopped celery
  • 1 T butter
  • 1 tsp. Italian Herb Seasoning
  • 1/2 tsp. ground sage
  • 1/2 tsp. ground thyme (see notes)
  • salt and fresh-ground black pepper to taste
  • 8 cups chicken broth (see notes)
  • 3 T chicken soup base
  • 4 large boneless, skinless chicken breasts
  • 10.5 oz. package frozen cauliflower rice (see notes)
  • 1/4 cup basil pesto (see notes)
  • 2 T fresh-squeezed lemon juice (see notes)

Instructions

Instant Pot Instructions:

  1. Take cauliflower rice out of the freezer and let it start to thaw on the counter. (I used a 10.5 oz. package which was 2.5 cups of cauliflower rice.)
  2. Trim chicken breasts and cut lengthwise into 2 or 3 strips each.
  3. Finely chop onion, celery, and carrots. (You can use less carrot if you’d like to reduce the carbs even more.)
  4. Turn Instant Pot to SAUTE, HIGH HEAT, and melt the butter. Then add the chopped onion, carrots, and celery and cook a couple of minutes.
  5. Add Italian Herb Seasoning, sage, ground thyme, salt, and fresh-ground black pepper and cook a minute more.
  6. Add chicken broth or stock, chicken breast strips, and soup base.
  7. Lock the lid and set Instant Pot to MANUAL, HIGH, 6 minutes.
  8. When time is up, let the Instant Pot natural release for 10 minutes; then carefully open the valve and release the rest of the pressure.
  9. Remove cooked chicken pieces to a cutting board.
  10. Turn Instant Pot to SAUTE, LOW and add the frozen cauliflower rice.
  11. While cauliflower rice cooks, shred chicken apart.
  12. After cauliflower rice has cooked at least 5 minutes, add shredded chicken to the soup and cook about 3 minutes more.
  13. Turn off the Instant Pot and stir in basil pesto and lemon juice.
  14. Serve right away and enjoy! We served this with more Parmesan cheese to add at the table.

Stovetop Instructions:

  1. Thaw cauliflower rice, prepare vegetables, and prepare chicken same as above.
  2. You will need at least another 1/2 cup chicken broth or stock for stovetop cooking.
  3. Melt butter in a large soup pot and saute onion, carrots, and celery for a few minutes.
  4. Then add Italian Herb Seasoning, sage, thyme, salt, and fresh-ground black pepper and cook a few minutes more.
  5. Add chicken broth or stock, chicken breast strips, and soup base to the soup pot and turn heat to low.
  6. Let soup simmer about 40 minutes on low, or until chicken is firm.
  7. Remove chicken to cutting board and add cauliflower rice. Cook about 15 minutes more on low.
  8. Shred chicken apart and add to soup pot when the cauliflower rice is done. Cook about 5 minutes more to be sure chicken is heated through.
  9. Turn off heat, stir in basil pesto and lemon juice, and serve.

Notes

You can use dried thyme leaves, but they float on the top of the soup when it’s done so I prefer to use ground thyme for soup. You can grind the thyme in a Mortar and Pestle (affiliate link) if you have one.

If you have homemade chicken stock that will be delicious in this soup. If you use canned chicken broth, 8 cups is 4.5 cans. If you’re cooking on the stove use the whole 5 cans. I use Better than Bouillon Roasted Chicken Base (affiliate link), but any chicken soup base you like the flavor of will work.

The 10.5 oz. package of frozen cauliflower rice was 2.5 cups; you could use a bit more if you prefer a thicker soup.

Use more or less pesto and lemon juice to taste. If I had some of my Basil Pesto with Lemon in the freezer I’d definitely use that for the soup, but purchased basil pesto will also be delicious. I used my fresh-frozen lemon juice lemon juice.

Recipe created by Kalyn and perfected for the Instant Pot with help from Kara.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 191Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 62mgSodium 1188mgCarbohydrates 7gFiber 2gSugar 3gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Pesto Soup is a good dinner option for any low-carb diet, including Keto. It’s also great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more soups like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty soup with chicken and pesto was first posted in 2021. The recipe was last updated with more information in 2026.

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