Instant Pot Chicken Pot Pie Soup

A white soup bowl, holding a creamy chicken pot pie soup made in the Instant Pot.

Instant Pot Chicken Pot Pie Soup

Super rich, creamy, comforting chicken pot pie soup, made quick and easy in the Instant Pot. Full of veggies and protein for plenty of nutrients, and Whole30-compatible, paleo, lactose free, gluten free, grain free, and refined sugar free.

Prep: 15

Cook: 25

Total: 40

Yield:6 servings

Equipment

6-quart Instant Pot or similar pressure cooker, see Notes for alternate methods
Large wooden spoon
high-speed blender see Notes for standard blender

Ingredients

For the Instant Pot Chicken Pot Pie Soup

2 tablespoons ghee or 2 tablespoons olive oil
1 medium onion diced, approximately 2 cups
3 large carrots diced, approximately 1 cup
3 large celery stalks sliced, approximately 1 cup
5-6 cloves garlic minced
2 cups low-sodium chicken broth or chicken stock
2 large boneless, skinless chicken breasts cut into bite-sized chunks, approximately 1-2 pounds
1 pound red potatoes diced
1 ½ teaspoons dried sage see Notes
2 tablespoons chopped fresh thyme leaves
1 cup unsweetened, full-fat coconut cream see Notes
1 cup raw cashews see Notes
1 ½ teaspoons salt more or less to taste
freshly cracked black pepper to taste

Serving Suggestions (All Optional)

chopped fresh parsley

Instructions

Set Instant Pot to Sauté on Normal mode. Add 2 tablespoons ghee to Instant Pot and let ghee melt completely, stirring occasionally to cover bottom of insert with ghee.
When ghee is melted, add 1 medium onion, 3 large carrots, and 3 large celery stalks. Stir to incorporate, then sauté vegetables, stirring regularly, 3 to 5 minutes or until onions have softened.
When onions have softened, add 5-6 cloves garlic and sauté, stirring constantly, 30 to 60 seconds or until garlic is fragrant.
Pour 2 cups low-sodium chicken broth into Instant Pot and stir to incorporate, making sure to scrape bottom of insert with wooden spoon to dislodge any bits of food that may have stuck to insert.
Add 2 large boneless, skinless chicken breasts, 1 pound red potatoes, 1 ½ teaspoons dried sage, and 2 tablespoons chopped fresh thyme leaves. Stir to incorporate.
Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure with 10-minute cook time. Instant Pot will pressurize, then cook time will begin.
Meanwhile, add 1 cup unsweetened, full-fat coconut cream and 1 cup raw cashews to high-speed blender. Blend until ingredients form very, very smooth cashew cream. Set aside.
When cook time on Instant Pot ends, carefully Quick Release internal pressure. Remove lid from Instant Pot and set aside. Use caution - any escaping steam will be extremely hot.
Stir soup, then let soup cool slightly. Pour cashew cream into soup, then season with 1 ½ teaspoons salt and freshly cracked black pepper to taste. Stir to incorporate.
Taste soup and adjust salt and pepper as desired. When satisfied with flavor, ladle soup into serving bowls and garnish each serving with chopped fresh parsley if desired. Serve warm.

Notes

Blender: If you don’t have a high-speed blender, you’ll need to soak the cashews first so they’ll blend completely. Place them in a bowl and pour 3 cups of hot filtered water over them. Place the bowl in the fridge and let the cashews soak 6-8 hours. After soaking the cashews, add them to a standard blender with the coconut cream and blend until smooth.
Dried Sage: You must use dried sage, NOT ground sage. Ground sage will over-power the rest of the dish and may turn your soup green.
Coconut Cream: Refrigerate 1 can of unsweetened, full-fat coconut cream OR 1-2 cans of unsweetened, full-fat coconut milk overnight. Remove the can without shaking it or stirring the contents. Open the can and scoop off the solid white layer on top of the liquid - that layer is the coconut cream you'll need for this recipe. Use 1 cup of the solid layer in this recipe. Discard the remaining liquid, use it in another recipe, or consume it as-is if you want. Do NOT use coconut creamer or coco lopez. They aren't the same as coconut cream and won't work in this recipe.
Coconut Alternatives: If you have a coconut allergy or just don't like the flavor, replace the coconut cream with almond milk, chicken stock, or water. Blend your liquid of choice with the cashews as instructed.
Cashew Alternatives: If you have a cashew allergy, replace the cashews with 1 cup of steamed cauliflower. Blend the cauliflower with the coconut cream like you would the cashews.
Make it Dairy Free: Use olive oil instead of ghee.

Stovetop Chicken Pot Pie Soup

Heat the ghee or olive oil in a large saucepan over medium heat.
Add the onion, carrots, and celery. Stir, then sauté until the onions are soft (3-5 minutes).
Add the garlic and stir, then sauté 30-60 seconds or until garlic is fragrant.
Add the chicken broth, potatoes, dried sage, and thyme to your pot. Stir, then bring to a boil. Boil potatoes 5 minutes.
Add the chicken. Boil 6-10 minutes or until chicken is cooked through and potatoes are fork-tender.
While chicken and potatoes boil, add the cashews and coconut cream to the high-speed blender and blend until smooth.
When chicken and potatoes are ready, stir in the cashew cream. Season with salt and pepper to taste and serve warm.

Slow Cooker Chicken Pot Pie Soup

Heat the ghee or olive oil in a large saucepan over medium heat.
Add the onion, carrots, and celery. Stir, then sauté until the onions are soft (3-5 minutes).
Add the garlic and stir, then sauté 30-60 seconds or until garlic is fragrant.
Transfer the mirepoix and garlic to the slow cooker. Add the potatoes, chicken broth, chicken, sage, and thyme. Stir to incorporate.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Toward end of cook time, add the cashews and coconut cream to the high-speed blender and blend until smooth.
When the cook time ends, check that the potatoes are fork-tender and the chicken is cooked through. Stir in the cashew cream and season with salt and pepper to taste. Serve warm.

Nutrition

Recipe By:Cheryl Malik