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:
- Use sharp kitchen shears to cube your chicken breasts (or thighs) and season with 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
Notes About The Recipe:
You Might Also Like:
Whole30 Kielbasa and Cabbage Soup
Curried Carrot & Butternut Squash Soup
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Photography by Loren Runion of SweetRusticBakes.com
Instant Pot Chicken Pot Pie Soup
Healthy Creamy Chicken Pot Pie Soup filled with the comforting flavors you love
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
- ¼ tsp Pepper
- 2 tsp Fresh Thyme or 1 tsp dried thyme
- ½ 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
- 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 pureeStir the potato puree back into the soup, along with the peas. Taste for seasoning, add salt and pepper as needed
Video
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
Tried this recipe?Mention @thebetteredblondie
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!