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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