How to make Chicken Pot Pie Soup In an Instant Pot?

This hearty chicken pot pie soup is creamy, rich, and comforting. It’s paleo, Whole30, dairy-free, and gluten-free, and it’s made in the Instant Pot without sacrificing flavor.

This nutritious soup takes approximately 30 minutes to prepare and is filling enough to last a week!

Why do we adore this nutritious chicken pot pie soup?

It should come as no surprise:

• With no dairy, this nutritious chicken pot pie soup is made velvety with a coconut-cashew cream, doubling down on the richness of the soup.
• It’s quick and easy to make in the Instant Pot.
• This creamy Whole30 soup is incredibly filling and comforting.

I was inspired to make a healthier version of one of my all-time favorite dishes, chicken pot pie, that I could eat on a Whole30 or our paleo diet.

Variations

• If you like, use fresh herbs like thyme or rosemary.
• If you can’t eat coconut or are concerned about the flavor, simply substitute water, almond milk, or chicken stock for the coconut cream. However, the coconut cream in this dish is excellent and has no coconut flavor!
• Instead, make this nutritious chicken pot pie soup on the stovetop or in the slow cooker. Follow the instructions below.

To make this paleo and Whole30 meal even faster, use cooked chicken.

To do so, first:

Instead of using the Instant Pot, sauté the mirepoix (onion, carrots, and celery) and garlic on the stovetop as directed in the first step of the recipe, then add the potatoes, chicken stock, and thyme to your pot.

Make the cashew-coconut cream according to the recipe’s instructions.

Bring to a boil, then reduce heat to low and cook until potatoes are fork-tender. Stir in the chicken and cashew coconut cream until thoroughly combined. Season with salt and freshly cracked black pepper to taste.

Is this a dairy-free recipe?

It is if you substitute olive oil for ghee. Even if you’re lactose intolerant, most people don’t have a problem with ghee, but if you’re avoiding all, even minute, instances of lactose or cow’s milk proteins (for a breastfeeding sensitivity, for example), use olive oil instead.

So, what exactly is coconut cream?

It’s more difficult than it appears. Coconut cream refers to the white, solid portion of a can of coconut milk or coconut cream in this recipe.

What’s that? Here’s how it works: A can of “coconut cream” includes more of the thick, solid cream than a can of coconut milk.

I like to buy “coconut cream” cans (unsweetened, of course) because they yield nearly a cup of pure coconut cream. To make 1 cup of coconut cream, you may need 2 cans of full-fat coconut milk.

Can I use something else instead of cashews?

Sure! If you’re allergic to cashews, try replacing them with 1 cup boiled cauliflower mixed with coconut milk. If not, cashews will suffice. They are vital to the success of this dish.

How to cook this healthy chicken pot pie soup in the Instant Pot?

Begin by softening your onions, carrots, and celery in ghee or olive oil in the Instant Pot’s Sauté setting. Sauté the garlic for about 30-60 seconds, or until fragrant.

In the Instant Pot, combine the potatoes, chicken stock, chicken, and thyme. Cook on Manual High Pressure for 10 minutes after sealing the lid. The Instant Pot will come to pressure in around 10-15 minutes.

Make your cashew-coconut cream in the meantime. Blend the cashews and coconut cream in a high-powered blender until completely smooth.

If you don’t have a high-powered blender, soak your cashews for a few hours in boiling water, then drain and follow the directions.

Quick Release the Instant Pot after it has completed cooking and whisk in the cashew-coconut cream. Season generously with salt and freshly cracked black pepper, then top with chopped parsley.

On the stovetop, how to prepare this nutritious chicken pot pie soup

You can make this recipe on the stovetop if you don’t have an Instant Pot.

In a large saucepan, melt the ghee or olive oil over medium heat. Sauté the onion, carrots, and celery until softened, then add the garlic and cook for another minute or until fragrant. In a large pot, combine the potatoes, chicken stock, and thyme.

Bring to a boil, then simmer for 4 minutes.

Cook for 6 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

Meanwhile, prepare the cashew-coconut cream according to the recipe’s instructions.

Stir the cashew-coconut cream into the saucepan thoroughly. Season with salt and freshly cracked black pepper to taste.

How to prepare this slow cooker chicken pot pie soup

In a large saucepan, melt the ghee or olive oil over medium heat. Sauté the onion, carrots, and celery until softened, then add the garlic and cook for another minute or until fragrant.

In the slow cooker, add the sautéd mixture. In a large pot, combine the potatoes, chicken stock, chicken, sage, and thyme.

Cook for 4 hours on high or 6 hours on low, covered.

Meanwhile, prepare the cashew-coconut cream according to the recipe’s instructions. When the potatoes are soft and the slow cooker time is up, whisk in the cashew-coconut cream and season with salt and pepper.

Chicken Pot Pie Soup

15-minute prep time 15 minutes to cook Pressurizing the 10-minute time limit 40 minutes total

So cozy and satisfying is a super-rich and creamy chicken pot pie soup. It’s dairy-free, grain-free, gluten-free, paleo, and Whole30 friendly, and it’s cooked in the Instant Pot.

Ingredients

• 2 large boneless, skinless chicken breasts cut into bite-sized chunks, approximately 1-2 pounds
• 2 tablespoons ghee or olive oil
• 1 onion diced, approximately 1 cup
• 3 carrots diced, approximately 1 cup
• 3 celery stalks sliced approximately 1 cup
• 5-6 cloves of garlic minced
• 1 pound red potatoes diced
• 2 cups chicken broth or chicken stock
• 1 cup full-fat canned coconut cream or coconut milk
• 1 cup cashews
• 2 tablespoons fresh thyme leaves
• 1 ½ teaspoons salt
• 1 ½ teaspoon dried sage
• freshly cracked black pepper
• fresh parsley leaves chopped, for garnish

Equipment

• Instant Pot or another pressure cooker (see Notes for alternate methods)
• high-speed blender

Instructions

1. Set the Instant Pot to Sauté mode. In a large pot, melt the ghee, then add the onion, carrots, and celery, stirring often. Simmer until onions are tender, then add garlic and cook, stirring constantly, for 30 seconds to 1 minute, until fragrant.
2. In an Instant Pot, combine potatoes, chicken broth, chicken, dried sage, and fresh thyme. Set the lid to Manual High Pressure for 10 minutes with the valve in the Sealing position. After the Instant Pot has been pressurized, the cooking time will begin.
3. While the Instant Pot is heating up, combine the coconut milk and cashews in a high-powered blender.
   Blend until completely smooth.
4. Quick Release when time is up, then stir in the coconut-cashew combination and season with salt and freshly cracked black pepper to taste. Serve hot

Notes

• If you don’t have a high-powered blender, soak your cashews in hot water for a few hours before draining and following the instructions.

If you don’t have an Instant Pot, you can make this dish on the stovetop.

• In a large saucepan, melt the ghee or olive oil over medium heat. Sauté the onion, carrots, and celery until softened, then add the garlic and cook for another minute or until fragrant. In a large pot, combine the potatoes, chicken broth, sage, and thyme.
• Bring to a boil, then simmer for 4 minutes.
• Cook for 6 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
• Meanwhile, prepare the cashew-coconut cream according to the recipe’s instructions.
• Stir the cashew-coconut cream into the saucepan thoroughly. Season with salt and freshly cracked black pepper to taste.

In the slow cooker, combine:

• In a large saucepan, melt the ghee or olive oil over medium heat. Sauté the onion, carrots, and celery until softened, then add the garlic and cook for another minute or until fragrant. Transfer the sautéd mixture to a plate. In a large pot, combine the potatoes, chicken stock, chicken, sage, and thyme.
• Cook for 4 hours on high or 6 hours on low, covered.
• Meanwhile, prepare the cashew-coconut cream according to the recipe’s instructions. When the potatoes are soft and the slow cooker time is up, whisk in the cashew-coconut cream and season with salt and pepper.

Nutrition Information

Serving: 1serving, Calories: 645kcal, Carbohydrates: 42g, Protein: 27g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 1510mg, Potassium: 1524mg, Fiber: 7g, Vitamin A: 7851IU, Vitamin C: 24mg, Calcium: 87mg, Iron: 6mg, Net Carbs: 35g