Instant Pot Healthy Chicken Pot Pie Soup

By Ellie

4 Person

25 Minutes

545 Calories

A super-rich and creamy chicken pot pie soup is so comforting and satisfying. It's made in the Instant Pot, and it's dairy free, grain free, gluten free, paleo, and Whole30.

Ingredients

fresh parsley leaves chopped, for garnish
freshly cracked black pepper
1 1/2 tsp. dried sage
1 1/2 tsp. salt
2 tbsp. fresh thyme leaves
1 cup cashews
1 cup full-fat canned coconut cream or milk
2 cups chicken broth or stock
1 pound red potatoes diced
5-6 cloves garlic
1 cup stalks celery sliced
1 cup carrots diced
1 cup onion diced
2 tbsp. ghee or olive oil
2 large boneless skinless chicken breasts cut into bite-sized chunks

Method

01

Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
02

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
03

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
04

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Related Tags

Chicken Recipes

Chicken Soup Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Soup Recipes

Healthy Recipes

Instant Pot Healthy Chicken Pot Pie Soup

4.4

( By Ellie )

A super-rich and creamy chicken pot pie soup is so comforting and satisfying. It's made in the Instant Pot, and it's dairy free, grain free, gluten free, paleo, and Whole30.

01 Information

Grade easy
Serving 4 servings
Calorie 545 Kcal
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

fresh parsley leaves chopped, for garnish

freshly cracked black pepper

1 1/2 tsp. dried sage

1 1/2 tsp. salt

2 tbsp. fresh thyme leaves

1 cup cashews

1 cup full-fat canned coconut cream or milk

2 cups chicken broth or stock

1 pound red potatoes diced

5-6 cloves garlic

1 cup stalks celery sliced

1 cup carrots diced

1 cup onion diced

2 tbsp. ghee or olive oil

2 large boneless skinless chicken breasts cut into bite-sized chunks

03 Method

Step 1

Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.

Step 2

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.

Step 3

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

Step 4

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

04 Author