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Healthy Instant Pot Chicken Pot Pie Soup

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

What You Need:

(measurements in the recipe card at the end of the post)

  • Chicken Breast (can also use thighs) I get mine from ButcherBox. They are the best quality and it gets delivered right to my front door!
  • 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.

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)

You Might Also Like:

Whole30 Kielbasa and Cabbage Soup

Creamy Potato & Ham Soup

Sausage, Kale & Potato Soup

Instant Pot Lentil Stew

Italian White Bean Soup

Chicken Zoodle Soup

Potato Leek Soup

Curried Carrot & Butternut Squash Soup

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

Photography by Loren Runion of SweetRusticBakes.com

Instant Pot Chicken Pot Pie Soup

Sara
Healthy Creamy Chicken Pot Pie Soup filled with the comforting flavors you love
4.50 from 55 votes
Prep Time 20 mins
Cook Time 7 mins
Pressure Time 10 mins
Total Time 37 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 380 kcal

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: 380kcalCarbohydrates: 37gProtein: 39gFat: 24gSaturated Fat: 15gCholesterol: 103mgSodium: 1054mgPotassium: 1689mgFiber: 6gSugar: 8gVitamin A: 5358IUVitamin C: 38mgCalcium: 66mgIron: 3mg
Keyword dairy free, instant pot, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

34 Comments

  1. 5 stars
    I just made this today. Cut the recipe in half. I didn’t have fresh sage or thyme so added one drop of doTERRA Thyme oil and one drop YL Sage essential oils.

    Also added one small baked sweet potato to my immersion blender.

    Delicious!!

  2. 5 stars
    I made this soup today and we love it! We used coconut milk and I added a few sprigs of fresh Rosemary when I threw in the potatoes. Highly recommend! This would be a great soup to bring to a mama during fall/winter. Hearty, flavorful and easy to make!

  3. 5 stars
    This was SO good. Ive been missing pot pie since ive been trying to go “grain free”. This is an amazing imitation in a soup form. Will definitely be saving this to my recipe book!

  4. 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!

    1. 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.

  5. 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?

    1. 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

    2. 5 stars
      Absolutely love this recipe! I make it almost weekly! My toddler will even eat it and the leftovers freeze perfect. Thank you!

  6. 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?

  7. 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.

    1. 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.

  8. 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.

    1. 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.

  9. 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!

    1. 5 stars
      You could absolutely use a compliant almond milk as a replacement. I hope you enjoy it and congratulations on day 14!

  10. 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!

  11. 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

  12. 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.

  13. 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

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

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