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.
- Buy Ranch Direct ground chicken or chicken breast (keep it vegetarian by adding mushrooms in place of chicken)
- Celery
- Carrots
- Onion
- Fresh sage
- Fresh thyme
- Fourth and Heart California garlic ghee (substitute avocado oil or any oil you use)
- Bonafide Provisions Turkey Bone Broth (substitute vegetable broth, chicken broth, any broth you prefer)
- Full fat coconut milk
- 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
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