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
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
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:
- 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)
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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
- 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
- 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
Notes
- 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
Servings: 6 servings
Calories: 380kcal
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 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.
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.
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.
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?
Hi Bri, yes you can use frozen!
Wondering what the instructions would be for a regular old crock-pot/slow-cooker? Thanks! 🙂
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
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?
Definitely a coconut flavor. Wasn’t as creamy as pictured. Needed spice
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.
How many ounces is in a serving or this soup?
Can leftovers be frozen?
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!