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Instant Pot Chicken Pot Pie Soup
Serves 4:
Ingredients
Ingredients:
1
Tbsp
oil of choice
3/4
cup
chopped celery
3/4
cup
chopped carrots
1 3/4
cups
golden Yukon potatoes
1
cup
chopped cauliflower
2
garlic cloves minced
1/3
cup
diced onions
2
large chicken breast chopped
1
Tbsp
Fresh thyme
1
Tbsp
Fresh chopped sage
Salt and pepper to taste
1
package turkey bone broth
1/2
cup
coconut mylk or any dairy-free mylk you use
Instructions
Instructions:
Set Instant Pot to sauté function, add oil, and warm
Add onions, carrots, celery, salt and pepper to taste, and sauté for a few minutes
Add minced garlic, 1 cup of diced potatoes, chopped chicken, and fresh herbs, cook for a couple minutes
Add turkey bone broth and stir (if using peas add in now)
Add the other cup of potatoes and cauliflower on top of mixture (don’t mix in)
Close instant pot and set to manual high pressure for 8 minutes
Once done let pressure release naturally
With a ladle scoop out the potatoes and cauliflower sitting on top
Add to blender with 1/2 cup coconut milk and blend up
Pour into the instant pot, stir, and enjoy!