Instant Pot Chicken Pot Pie Soup

Classic chicken pot pie turned into a creamy, dairy free soup. This instant pot chicken pot pie soup is the ultimate comfort food. It’s made with wholesome ingredients, is packed with protein, and couldn’t be easier to make. Slow cooker and stovetop ingredients included.

Why You’ll Love This Recipe

• Comforting. This instant pot chicken pot pie soup is the ultimate comfort food.
• Versatile. It can be made in the instant pot, slow cooker, or on the stovetop.
• Fits into many diets & lifestyles. This recipe is gluten free and can easily be made dairy free, paleo, and whole30 by swapping the butter with olive oil.
• Easy to make. This soup is easy to make, no matter what your skill level in the kitchen is.
• Balanced meal. It’s packed with vegetables, protein, complex carbs, and healthy fats. Making it the perfect balanced meal.
• Family favorite. It is a meal that the whole family will love.
• Great as leftovers. The leftovers are just as good as the original.
• Weeknight meal. Instant pot chicken pot pie soup comes together relatively quickly, making it the perfect weeknight meal.
• Perfect for feeding a crowd. The soup makes a large portion which means it’s perfect for a crowd.

Ingredients & Substitutions

• Chicken breasts. 1.5-2 lb bonelss, skinless chicken breasts, cut into bite sized pieces. You can also use boneless, skinless chicken thighs.
• Organic butter. You will be sautéing the vegetables in butter. Swap with olive oil to make it dairy free.
• Yellow onion. 1 medium sized yellow onion, diced. You can use any other onion as well.
• Carrots. 4 large carrots, peeled and roughly diced.
• Red potatoes. 1 lb red potatoes, peeled and cut into 1 inch pieces. You can use russet, creamer, or yellow potatoes as well.
• Celery. 3-4 ribs of celery, diced.
• Cauliflower. 1/2 head of cauliflower, cut into florets and steamed.
• Garlic. 3 cloves of garlic, minced.
• Chicken bone broth. This will be the base of the soup. You can also use regular chicken broth or vegetable broth.
• Coconut milk. Hard part at the top of the can plus 1/2 of the liquid. You can also use coconut cream.
• Seasonings. The spices and herbs really add to the flavor profile of this instant pot chicken pot pie soup. You’ll be using fresh thyme and rosemary. Plus salt and pepper, to taste.
• Almond flour. This is used to thicken the soup but can be omitted.

Taste & Texture

This instant pot chicken pot pie soup is thick, creamy, delicious and tastes just like the classic chicken pot pie. It also has plenty of fresh herbs to elevate the flavor profile.

How to Make

Step 1

Sauté the veggies. Add butter to instant pot and turn to sauté mode. Once ghee has melted add onion, carrots, celery, and garlic to the instant pot. Cook for about 3-5 minutes or until veggies has softened and onions have turned translucent.

Step 2

Add chicken, potatoes, herbs, and broth. Once the veggies have softened, add chicken, potatoes, herbs, and broth to the instant pot. Secure lid and set to pressure cook for 20 minutes.

Step 3

Remove lid and release. Once 20 minutes is up, allow to slow release for 10 minutes then quick release the rest of the way. If you don’t have the time, you can just quick release instead of allowing a slow release.

Step 4

Make cauliflower cream. Add cauliflower and coconut milk to a large bowl and blend with immersion blender. You can also add it to a high speed blender.

Step 5

Add in cauliflower cream. Allow the instant pot chicken pot pie soup to cool for a few minutes then pour in cauliflower cream. Stir to combine. Then add 2-3 tbsp almond flour.

Step 6

Garnish and serve. Garnish the instant pot chicken pot pie soup with fresh parsley, thyme and cracked black pepper. Enjoy!

Alternative Cooking Instructions

If you don’t have an Instant Pot (pressure cooker) don’t worry! This instant pot chicken pot pie soup can also be made stovetop or in a slow cooker. Instructions below.

Stovetop

1. Heat a large dutch oven or stockpot over a medium high heat. Add butter followed by onion, garlic, carrot, and celery. Sauté until soft and fragrant, about 5 minutes.
2. Add chicken broth, potatoes, chicken, and herbs to pot. Bring to a boil and then reduce heat and allow to simmer for 20-25 minutes or until potatoes are tender and chicken is cooking through to 165 degrees F.
3. Add cauliflower and coconut milk to a large bowl and blend with immersion blender. You can also add it to a high speed blender.
4. Add cauliflower cream to pot and stir to combine. Next add almond flour and stir to combine. Serve and enjoy this stovetop chicken pot pie soup.

Slow Cooker

1. In a slow cooker, add diced onion, minced garlic, carrots, celery, potatoes, herbs, salt, pepper; stir then place un-cooked bite sized chicken breasts on top and cover with 3 cups chicken broth. 
2. Cook on low for about 4-5 hours, or high for 2-3 hours, until chicken has reached internal temperature of 165ºF.
3. Add cauliflower cream and almond flour, stir to combine. Serve and enjoy this slow cooker chicken pot pie soup.

Expert Tips

• For extra tender chicken, allow to slow release for 5-10 minutes then quick release the rest of the way.
• Don’t be bashful with the fresh herbs! These add so much flavor and vibrancy to the instant pot chicken pot pie soup.
• You want to use the hard white part at the top of the can of coconut milk. This will make it extra thick and creamy.
• Use chicken bone broth for some added protein.
• Steam cauliflower before mixing with coconut milk. This is what is going to make the soup creamy.

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