Go Back
–+ servings
Print

Instant Pot Chicken Pot Pie Soup

Healthy Creamy Chicken Pot Pie Soup filled with the comforting flavors you love
Course Main Course, Soup
Cuisine American
Keyword dairy free, instant pot, paleo, whole 30
Prep Time 20 minutes
Cook Time 7 minutes
Pressure Time 10 minutes
Total Time 37 minutes
Servings 6 servings
Calories 380kcal
Author Sara

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