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Instant Pot Chicken Pot Pie Soup (dairy free. gluten free + Whole30)

  • Author: Katja Heino
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes (plus time for IP to come to pressure)
  • Total Time: 23 minutes
  • Yield: 5-6 servings 1x

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. 


Scale

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
  • 45 carrots, sliced into rounds
  • 1 and 1/2 pounds Yukon or red potatoes, diced
  • 3 cloves of garlic, minced
  • 3 cups of broth (vegetablehomemade 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.