I really don’t think that there are many things that can beat a warm, comforting bowl of creamy soup. But it can be difficult to make a decadent soup without any dairy. This chicken pot pie soup is both gluten and dairy free but is rich, smooth and perfectly creamy. This family friendly soup is made in the Instant Pot so it takes no time at all, with minimal cleanup. That is always a bonus for me!
This soup has all the flavors of chicken pot pie and it is so comforting. I used green beans instead of peas to keep this Whole30 compliant, and it is delicious but feel free to use peas if you prefer.
I use my favorite trick to make this soup creamy without any cream. After the soup is cooked in the Instant Pot, I take out a few of the cooked potatoes and put it in a large measuring glass. I then use my immersion blender with some coconut milk to puree the potatoes. The mixture gets stirred back into the soup for a perfect velvety texture.
The combination of fresh and dried herbs is what makes this soup taste like the chicken pot pie we know and love. The thyme and sage bring such lovely flavor to the soup. It almost reminds me of Thanksgiving in a bowl. I could eat this over and over again.
used in this recipe:
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Instant Pot Chicken Pot Pie Soup
Ingredients
- 2 lbs Chicken Breast cubed (can also use cubed thighs)
- 2 lbs Red Potatoes cubed
- 3 Carrots peeled and sliced into rounds
- 3 Celery Stalks diced
- 1 Yellow Onion diced
- 3 cloves Garlic minced
- 3 cups Chicken Broth
- 1 cup Coconut Milk or plain, unsweetened almond milk
- 1/2 cup Green Beans chopped
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried Sage
- 2 Sprigs Fresh Thyme
- 1/2 Tbls Fresh Sage chopped
- 2 Tbls Avocado Oil or olive oil, ghee
Instructions
- Turn your Instant Pot to saute mode and add in 1 Tbls of the oil. Once the oil is hot, cook the chicken for 2-3 minutes and remove from the pot (set aside)
- Add in the remaing Tbls of oil and keep on saute mode, add in the carrots, celery, and onion. Saute for 2 minutes and turn off the saute mode. Stir in the chicken, potatoes, green beans, garlic, salt, pepper, fresh and dried sage.
- Pour in the chicken broth and stir. Place the thyme sprigs on top and close the lid. Seal the steam valve and set to pressure or manual (high pressure) on the Instant Pot. Set time to 7 minutes
- Once the timer goes off, do a quick release and remove the lid. Take out the thyme sprigs and throw away. Using a slotted spoon, remove about 1/2 - 1 cup of the cooked potatoes and place in a large glass container
- Pour the coconut milk in the container with the potaotes and use an immersion blender to puree the potatoes** Stir the mixture back into the soup. Season with salt and pepper to taste if needed
Notes
Nutrition
Would coconut cream work just as well as coconut milk?
Yes definitely!
Would you make this in a crockpot as well? Any major changes? I am the only person without an instant pot it seems.
Are used a lot of sweet potatoes and just a little bit of regular potatoes and it was knock your socks off good the whole recipe cost me under like $10
This was amazing! Tried it while I was on the Whole 30 and making it again today. It will definitely be a regular in my meal planning. Had it for dinner and then used leftovers for lunch all week.
Woo hoo! So glad to hear this Tamie, thank you for sharing with me 🙂
The soup is really good. Here’s what I did differently:
-Increased the liquid to 4 cups, did 2 cups vegetable broth 2 cups chicken
-Sautéed the onion, carrot, celery, AND garlic before putting in the crock pot
-Did 1/2 teaspoon each of dried sage, rosemary, and thyme and zero fresh herbs
-crock pot instead of instant pot for 6 hours on high
-cubed the chicken and put it in for the last 2 hours
-did NOT mash up the potatoes, just added 1 cup of unsweetened coconut milk directly to the soup once it was done cooking
This was delicious!
This recipe is absolutely amazing, and I believe it tastes better the 2nd and 3rd day after making it, as the flavors all meld together!! The only substitution I made (due to green beans triggering inflammatory responses in me, according to my food sensitive test), is I added organic frozen green peas once the soup was finished, and it worked perfectly. Thank you for this delicious recipe!
This is wonderful to hear, thank you so much for sharing!
Hi!
Thus sounds so yummy! We are on day 14 of whole30 and I’m trying to come up with some different recipes so we don’t get burnt out. I don’t have an instant pot but I do have a crock pot. So I am going to try this! My only concern is the coconut milk. My 18 month old is allergic to coconut. Do you think that a compliant almond milk would be okay in this instead? Thank you!
You could absolutely use a compliant almond milk or the Orginal Nutpods flavor as a replacement. I hope you enjoy it and congratulations on day 14!
Can you sub whole milk for the coconut milk??
Yes as long as you are not doing a round of Whole30 🙂
it was a good recipe but 1 tsp of ground pepper made our mouth numb lol Next time i’ll decrease to 1/2 tsp
Hi Daria,
I saw your comment on Pinterest as well which said that you used 2 tsp of black pepper, which would definitely be too much! I can see how even 1 tsp might still be a little too much though for some, so I will adjust it. Thank you for the feedback.
What do you consider a serving? Is it in ounces or cups? My husband and I are counting calories and so we are needing to watch our portions. Thanks.