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Home / Course / Entree / Healthy Instant Pot Chicken Pot Pie Soup

Healthy Instant Pot Chicken Pot Pie Soup

Chicken, Dairy Free, Entree, Gluten Free, Instant Pot, Recipes, Soup, Whole30 Recipes

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This Instant Pot Chicken Pot Pie Soup is both gluten and dairy free but is rich, smooth and perfectly creamy. This family friendly recipe is sure to be a hit in your home.

*Originally published 08/2019; updated 12/2020

Chicken Pot Pie Soup in a white serving bowl, topped with a fresh biscuit

What You Need:

  • Chicken Breast (can also use thighs)
  • Red Potatoes
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Chicken Broth
  • Orignal Flavor Nutpods (can also use coconut milk)
  • Peas (peas are now considered Whole30 compliant, but you can also use chopped green beans)
  • Sage
  • Thyme
  • Salt & Pepper
  • Ghee – omit to keep dairy free and just use more oil. Ghee is lactose free.
components of chicken pot pie soup in the instant pot

Let’s Make Soup:

  1. Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with salt and pepper
  2. Turn Instant Pot to sauté mode and add in the avocado oil. Once hot, cook the chicken for 2-3 minutes and then set aside
  3. Keep Instant Pot on sauté mode and add in the ghee. Cook the carrots, celery, onion and garlic for 2 minutes
  4. Stir in the chicken, potatoes, broth, salt, pepper and herbs. Put the lid on, move valve to seal, and set to high pressure cook for 7 minutes
  5. When timer goes off, do a quick release of the steam. Use a slotted spoon to remove about 1.5 cups of the cooked potatoes (leaving some potatoes whole in the soup) Add the potatoes to a large measuring glass and add in the Nutpods (or coconut milk) and use immersion blender to puree
  6. Stir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed

Notes About The Recipe:

  • I use Original Flavor Nutpods as my dairy free milk of choice. It is super mild tasting and makes for a super creamy soup. I have also made this with coconut milk, still super delicious but does carry some of the coconut flavor into the soup.
  • The original recipe called for green beans, but peas are now considered Whole30 compliant and they are more traditional to pot pie flavors. Both are delicious in the soup.
  • The recipe card is now updated with stovetop instructions as well.
  • If you don’t have an immersion blender, you can also use a standing blender or mash together with a potato masher
  • Serve with my Gluten Free Drop Biscuits for a perfect meal! (biscuits are not Whole30 compliant)
Save to Pinterest!

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This post may contain affiliate links. Please read my disclaimer. 

4.46 from 51 votes

Instant Pot Chicken Pot Pie Soup

Print Recipe
Healthy Creamy Chicken Pot Pie Soup filled with the comforting flavors you love
Prep Time:20 mins
Cook Time:7 mins
Pressure Time:10 mins
Total Time:37 mins

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
  • 1.5 cups Nutpods Original Flavor or coconut milk
  • 1 cup Frozen Peas or chopped green beans
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 tsp Fresh Thyme or 1 tsp dried thyme
  • 1/2 Tbls Fresh Sage chopped
  • 1 Tbls Avocado Oil or olive oil, ghee
  • 1 Tbls Ghee*

Instructions

Instant Pot

  • Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with some salt and pepper
  • Turn Instant Pot to sauté mode and add in the avocado oil. Once hot, cook the chicken for 2-3 minutes and then set aside
  • Keep Instant Pot on sauté mode and add in the ghee. Cook the carrots, celery, onion and garlic for 2 minutes
  • Stir in the chicken, potatoes, broth, salt, pepper and herbs. Put the lid on, move valve to seal, and set to high pressure cook for 7 minutes
  • When timer goes off, do a quick release of the steam. Use a slotted spoon to remove about 1.5 cups of the cooked potatoes (leaving some potatoes whole in the soup). Add the potatoes to a large measuring glass and add in the Nutpods (or coconut milk) and use immersion blender to puree. Stir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed

Stovetop

  • Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with some salt and pepper
  • Heat oil in a large pot over medium heat. Once hot, cook the chicken for 2-3 minutes and then set aside
  • Add in the ghee. Cook the carrots, celery, onion and garlic for 2 minutes
  • Stir in the chicken, potatoes, broth, salt, pepper and herbs. Bring to a boil and reduce to simmer. Cook for 15-20 minutes or until potatoes are tender and chicken is cooked through
  • Use a slotted spoon to remove about 1.5 cups of the cooked potatoes (leaving some potatoes whole in the soup)
    Add the potatoes to a large measuring glass and add in the Nutpods (or coconut milk) and use immersion blender to puree
    Stir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed

Notes

*Omit ghee to keep completely dairy free and just use more oil. Ghee is lactose free. 
  • I use Original Flavor Nutpods as my dairy free milk of choice. It is super mild tasting and makes for a super creamy soup. I have also made this with coconut milk, still super delicious but does carry some of the coconut flavor into the soup.
  • The original recipe called for green beans, but peas are now considered Whole30 compliant and they are more traditional to pot pie flavors. Both are delicious in the soup.
  • The recipe card is now updated with stovetop instructions as well.
  • If you don’t have an immersion blender, you can also use a standing blender or mash together with a potato masher

Nutrition

Calories: 380kcal | Carbohydrates: 37g | Protein: 39g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 1054mg | Potassium: 1689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5358IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: American
Keyword: dairy free, instant pot, paleo, whole 30
Servings: 6 servings
Calories: 380kcal
Author: Sara

December 10, 2020 · 30 Comments

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Comments

  1. Ana says

    October 19, 2019 at 9:18 pm

    Would coconut cream work just as well as coconut milk?

    Reply
    • Sara says

      October 19, 2019 at 9:46 pm

      5 stars
      Yes definitely!

      Reply
  2. Anne Mcknight says

    October 28, 2019 at 4:00 pm

    Would you make this in a crockpot as well? Any major changes? I am the only person without an instant pot it seems.

    Reply
  3. Jess says

    November 3, 2019 at 5:08 am

    5 stars
    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

    Reply
  4. Tamie says

    November 9, 2019 at 2:54 pm

    5 stars
    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.

    Reply
    • Sara says

      November 20, 2019 at 9:40 am

      5 stars
      Woo hoo! So glad to hear this Tamie, thank you for sharing with me 🙂

      Reply
  5. Rachel says

    January 5, 2020 at 5:36 pm

    5 stars
    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

    Reply
  6. Lauren says

    January 7, 2020 at 8:00 pm

    5 stars
    This was delicious!

    Reply
  7. The Book Distiller says

    January 8, 2020 at 2:00 pm

    5 stars
    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!

    Reply
    • Sara says

      January 8, 2020 at 6:31 pm

      5 stars
      This is wonderful to hear, thank you so much for sharing!

      Reply
  8. Audrry says

    January 19, 2020 at 4:43 am

    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!

    Reply
    • Sara says

      January 20, 2020 at 8:11 am

      5 stars
      You could absolutely use a compliant almond milk as a replacement. I hope you enjoy it and congratulations on day 14!

      Reply
  9. Leigh says

    January 20, 2020 at 12:44 pm

    Can you sub whole milk for the coconut milk??

    Reply
    • Sara says

      January 20, 2020 at 2:03 pm

      5 stars
      Yes as long as you are not doing a round of Whole30 🙂

      Reply
  10. Daria says

    February 1, 2020 at 6:47 pm

    4 stars
    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

    Reply
    • Sara says

      February 2, 2020 at 2:23 pm

      5 stars
      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.

      Reply
  11. Alexis says

    February 18, 2020 at 10:17 pm

    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.

    Reply
  12. Erika Gonzales says

    June 2, 2020 at 7:45 pm

    Wondering if this has a strong coconut flavor? My husband is not a fan of coconut. If it is mild it will probably be ok but if not I will have to make this on a night that he is not home or plan something else for him. Thank you.

    Reply
    • Sara says

      June 2, 2020 at 8:40 pm

      5 stars
      Hi Erika, my husband is not a fan of coconut either and he loves this soup. But, you could also use plain unsweetened almond milk as an alternative as well.

      Reply
  13. Bri says

    June 18, 2020 at 3:47 pm

    Hello! Could I use frozen green beans instead of fresh? I’m new to the instant pot life! Just wondering if it would change anything?

    Reply
    • Sara says

      June 19, 2020 at 7:02 am

      5 stars
      Hi Bri, yes you can use frozen!

      Reply
  14. Ashley O. says

    June 22, 2020 at 8:43 am

    Wondering what the instructions would be for a regular old crock-pot/slow-cooker? Thanks! 🙂

    Reply
    • Sara says

      June 22, 2020 at 4:11 pm

      5 stars
      Hi Ashley, I have not tested that method so I don’t have those specific instructions for you. I am hoping to update soon with alternate cooking methods

      Reply
  15. Rochelle says

    June 29, 2020 at 8:29 pm

    I am curious if rice milk would work? We have one allergic to almond and another who can sniff out coconut milk in anything! I’m not sure if that would change the consistency too much?

    Reply
  16. Kelsey says

    October 27, 2020 at 11:08 am

    Definitely a coconut flavor. Wasn’t as creamy as pictured. Needed spice

    Reply
    • Sara says

      October 27, 2020 at 5:34 pm

      5 stars
      You can use other milk or milk alternatives (I like Nutpods Original for less coconut flavor) to your preference. Did you blend enough of the potatoes to make it creamy? Those would be my suggestions.

      Reply
  17. Mary says

    October 29, 2020 at 10:16 am

    How many ounces is in a serving or this soup?

    Reply
    • Tamie says

      November 1, 2020 at 11:11 am

      5 stars
      Can leftovers be frozen?

      Reply
  18. Barb says

    January 6, 2021 at 7:39 pm

    4 stars
    Great flavour together with the biscuits! I didn’t cut the chicken ahead of time. I used 2 lbs of whole boneless skinless thighs, sautéed & removed as per instructions and increased time to 12 minutes from 7. I was able to shred the chicken easily in the pot with forks – no need to remove potatoes to purée either. Added 1 cup of 10% cream instead of nut milk. Will make again!

    Reply

Trackbacks

  1. Ninja Foodi Deluxe Recipes – Moving Mountains says:
    January 25, 2021 at 8:27 am

    5 stars
    […] Chicken Pot Pie Soup – I pressure cooked the chicken, diced it up, and set it to the side while I sautéed the onions and garlic. Added the rest of the ingredients to the (potatoes, chicken broth, vegetables, diced chicken) to the sautéed onions and garlic. Cook in the slow cooker for about 10 minutes then added the potatoes to my Ninja Blender (also a gift for my birthday the previous year, lol). Blended those in coconut milk, then poured the mixture back into the slow cooker. The man REALLY like this recipe as well. It made so much that I froze half of the soup in the freezer for a later date. It reheated nicely. […]

    Reply

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