Description
An easy Instant Pot Chicken Pot Pie Soup. So creamy and savory. The ultimate comfort food soup. And it’s dairy free, gluten free and Whole30 compliant.
Ingredients
- 2 tbsp butter, ghee, or avocado oil, divided
- 2 pounds boneless, skinless chicken breasts, cubed into bite-sized pieces
- 1/2 yellow onion, chopped
- 3 celery stalks, chopped
- 4–5 carrots, sliced into rounds
- 1 and 1/2 pounds Yukon or red potatoes, diced
- 3 cloves of garlic, minced
- 3 cups of broth (vegetable, homemade bone broth or Kettle and Fire)
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1/2 tsp dried sage powder (like this)
- 1 bay leaf
- 1 tsp salt
- 1 cup full fat coconut milk (I use THIS brand)
- 2 cups baby spinach or chard, roughly chopped
- black pepper
- fresh parsley for garnish
Instructions
- Turn Instant Pot to SAUTE and melt fat of choice. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Pull out of IP and set aside.
- Add 1 more tablespoon of fat to IP and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Turn off SAUTE mode.
- Add in chicken, potatoes, broth, herbs, and salt. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 8 minutes then quick release the pressure. Turn off IP.
- Carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a coule of minutes in the hot soup.
- Garnish with fresh black pepper and chopped parsley before serving. Enjoy!
Notes
FOR STOVE TOP: In a large soup pot, melt one tablespoon of fat. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Remove from pot. Add one tablespoon of fat and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Add in chicken, potatoes, broth, herbs, and salt into pot and bring to a simmer. Partially cover and gently simmer until potatoes are fork tender – about 10-12 minutes. Then carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a couple of minutes in the hot soup. Garnish with fresh black pepper and chopped parsley before serving.
FOR SLOW COOKER: In a large skillet, melt one tablespoon of fat. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Remove from skillet. Add one tablespoon of fat and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Scrape vegetable mixture plus chicken, potatoes, broth, herbs, and salt into slow cooker pot. Cover and cook on high for 4 hours or low for 6. Then carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a couple of minutes in the hot soup. Garnish with fresh black pepper and chopped parsley before serving.