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–+ servings
Instant pot chicken pot pie soup
5 from 1 rating
Yield: 8 people

Instant Pot Chicken Pot Pie Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Author: Kelsey Romano
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.
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Ingredients
 

  • 2 tbsp ghee
  • 1.5-2 lb chicken breasts
  • 1 lb red potatoes, peeled and cut into 1 inch pieces
  • 3 large carrots, peeled and diced
  • 3-4 ribs celery, diced
  • 1 medium yellow onion, diced
  • 1½ cups cauliflower, steamed
  • 2 cups chicken bone broth
  • ½ can full fat coconut milk, see notes
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • salt and pepper, to taste
  • fresh parsley, to garnish

Equipment

  • Instant Pot or Pressure Cooker

Instructions
 

  • Sauté the veggies. Add ghee 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.
  • 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.
  • 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.
  • 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.
  • Add in cauliflower cream. Allow the soup to cool for a few minutes then pour in cauliflower cream. Stir to combine. Then add 2-3 tbsp almond flour.
  • Garnish and serve. Garnish the instant pot chicken pot pie soup with fresh parsley, thyme and cracked black pepper. Enjoy!

Notes

  • Use full fat coconut milk, you want to use the hard white part at the top of the can and 1/2 of the liquid.
  • Store in the fridge in an airtight container for up to 1 week.
  • Reheat on the stovetop or in the microwave.
  • It shows a total of 40 minutes but typically it takes 5-10 minutes for the instant pot to heat up so it'll be closer to 50 minutes when all is said and done.
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