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Instant Pot healthy chicken pot pie in a bowl garnished with parsley

Healthy Chicken Pot Pie Soup (Paleo, Whole30)

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.

Course Main Course
Cuisine American
Keyword instant pot, soup, whole30
Prep Time 5 minutes
Cook Time 20 minutes
Pressurizing Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 545 kcal

Ingredients

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

Instructions

  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.
  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.

  3. Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
  4. When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Recipe Video

Recipe Notes

If you do not have a high-speed blender, soak your cashews in hot water for a few hours then drain and proceed with the directions.

If you don't have an Instant Pot:

On the stovetop:

  • Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Add the potatoes, chicken broth, sage, and thyme to your pot.
  • Bring to a boil and cook 4 minutes.
  • Add your chicken breasts and cook for 6 minutes or until chicken is cooked through and potatoes are fork-tender.
  • Meanwhile, make your cashew-coconut cream as directed in the recipe.
  • Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.

In the slow cooker:

  • Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Transfer the sautéd mixture Add the potatoes, chicken broth, chicken, sage, and thyme to your pot.
  • Cover and cook on high for 4 hours or low for 6.
  • In the meantime, make the cashew-coconut cream as directed in the recipe. When the slow cooker time is up and potatoes are tender, stir in cashew-coconut cream and season with plenty of salt and pepper.
Nutrition Facts
Healthy Chicken Pot Pie Soup (Paleo, Whole30)
Amount Per Serving
Calories 545 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g113%
Cholesterol 55mg18%
Sodium 871mg38%
Potassium 1386mg40%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 7g8%
Protein 22g44%
Vitamin A 8145IU163%
Vitamin C 29.7mg36%
Calcium 106mg11%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.