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–+ servings

Instant Pot Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup made in the Instant Pot and full of comforting flavors you love
Course Main Course, Soup
Cuisine American
Keyword dairy free, instant pot, paleo, whole 30
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6 servings
Calories 429kcal
Author Sara


  • 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


  • 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


**Can also puree in a blender or use potato masher 


Calories: 429kcal | Carbohydrates: 32g | Protein: 37g | Fat: 18g | Fiber: 4g | Sugar: 5g