Instant Pot Chicken Pot Pie Soup

2019-10-12T15:04:30+00:00October 12th, 2019|Entrees, Instant Pot, Recipes|

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Instant Pot Chicken Pot Pie Soup:

This instant pot chicken pot pie soup is the perfect cozy weeknight dinner option for those busy nights. If you don’t have an instant pot yet, I definitely suggest you add it all to your wish list. It is one of my favorite kitchen appliances and makes meal prepping go a lot quicker.

What ingredients I used:

For this soup I kept the ingredients pretty simple and you probably have all the ingredients already in your kitchen to prep it.

  1. Buy Ranch Direct ground chicken or chicken breast (keep it vegetarian by adding mushrooms in place of chicken)
  2. Celery
  3. Carrots
  4. Onion
  5. Fresh sage
  6. Fresh thyme
  7. Fourth and Heart California garlic ghee (substitute avocado oil or any oil you use)
  8. Bonafide Provisions Turkey Bone Broth (substitute vegetable broth, chicken broth, any broth you prefer)
  9. Full fat coconut milk
  10. Macadamia nuts

How to prepare the soup:

The first step is to set your instant pot to the sauté function, add the ghee, and warm oil. Next add your celery, onion, carrots, and sauté for a few minutes. Then add in the ground chicken and cook for a few minutes. Once chicken is browned, add in your diced potatoes, fresh herbs, and cook a couple minutes. Lastly, add your bone broth, cover instant pot, seal valve, and set to manual high pressure for 10 minutes.

Preparing the dairy-free cream:

While your soup is preparing, add your soaked macadamia nuts ( I soak mine overnight) to a blender with one 15 oz can of full fat coconut milk, and blend until smooth consistency. Once your soup is done, quick release the pressure, add in the dairy-free cream, and mix. Top with some fresh thyme and devour!

 

Instant Pot Chicken Pot Pie Soup

Serves 3

Ingredients

  • 4 celery stalks chopped
  • 2 carrots chopped
  • 1/3 cup diced onions
  • 1 Tbsp California garlic ghee Substitute avocado oil
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh thyme
  • 1 lb ground chicken you could substitute 2-3 chicken breast
  • 1 package turkey bone broth Substitute any broth you prefer
  • Salt and pepper to taste
  • 1 15 oz can full fat coconut milk
  • 1 cup soaked macadamia nuts

Instructions

  • Set instant pot to sauté function add ghee and heat
  • Add ground chicken and brown for a few minutes
  • Transfer cooked ground chicken to a bowl
  • Add celery, carrots, onions, and sauté for 5 minutes in instant pot (add additional avocado oil if needed)
  • Add in fresh herbs, potatoes, and cook a couple minutes
  • Add package of turkey bone broth
  • Close instant pot and set to manual high pressure for 10 minutes
  • Prepare cream by adding coconut milk and macadamia nuts to blender and blend until smooth
  • Quick release of pressure once soup is done, add the cream, and mix