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Instant Pot healthy chicken pot pie in a bowl garnished with parsley
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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 pressure cooker, soup, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Pressurizing Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 645kcal

Equipment

  • Instant Pot or other pressure cooker (see Notes for alternate methods)
  • high-speed blender

Ingredients

  • 2 large boneless, skinless chicken breasts cut into bite-sized chunks, approximately 1-2 pounds
  • 2 tablespoons ghee or olive oil
  • 1 onion diced, approximately 1 cup
  • 3 carrots diced, approximately 1 cup
  • 3 celery stalks sliced, approximately 1 cup
  • 5-6 cloves garlic minced
  • 1 pound red potatoes diced
  • 2 cups chicken broth or chicken stock
  • 1 cup full-fat canned coconut cream or coconut milk
  • 1 cup cashews
  • 2 tablespoons fresh thyme leaves
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dried sage
  • freshly cracked black pepper
  • fresh parsley leaves chopped, for garnish

Instructions

  • Turn Instant Pot on Sauté mode. Melt ghee in 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.
  • Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with valve in Sealing position and set to Manual High Pressure for 10 minutes. Once Instant Pot pressurizes, cook time will begin.
  • While Instant Pot cooks, add coconut milk and cashews to high-speed blender. Blend until very, very smooth.
  • When time is up, Quick Release, then stir in coconut-cashew mixture and add salt and freshly cracked black pepper to taste. Serve warm.

Video

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

Serving: 1serving | Calories: 645kcal | Carbohydrates: 42g | Protein: 27g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1510mg | Potassium: 1524mg | Fiber: 7g | Vitamin A: 7851IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 6mg | Net Carbs: 35g