POT CHICKEN POT PIE SOUP

This Instant Pot chicken pot pie soup is the perfect meal to make when the weather turns chilly, and you need something to warm you up from the inside out. Loaded with veggies, herbs, and the perfect amount of creaminess with each bite. And the best part? It’s Paleo, Whole30-approved, and dairy-free!

Why I Love This Cozy Soup Recipe

This homemade chicken pot pie soup features everything you love about traditional chicken pot pie, but is a healthier, dairy free version. And, still, so comforting that you won’t skimp one bit on favor or satisfaction!

• creaminess in every bite
• dairy free (you won’t miss the cheese or cream!)
• each bowl is packed with real, wholesome ingredients)
• made simple in the Instant Pot

I love making this chicken soup when the temperatures start to dip and I break out my big, comfy sweaters. It will warm you up from the inside out, and it’s sure to be a hit with the whole family!

Key Ingredients

For this Paleo chicken pot pie soup, you’ll need:

• Cubed boneless and skinless chicken breasts
• Ghee (or avocado oil)
• Diced yellow onion
• Minced garlic
• Sliced carrot
• Chopped celer
• Sliced mushrooms
• Cubed gold potatoes
• Rosemary
• Thyme
• Sea salt
• Freshly cracked black pepper
• Bay leaves
• Chicken broth (unsalted or low-sodium)
• Full-fat unsweetened coconut milk (or almond milk)
• Nutritional yeast
• Frozen peas
• Fresh thyme leaves (for garnish)

How To Make It

1. Prepare IngredientsStart by preparing your ingredients: mince garlic, dice onion, slice carrots, celery, mushrooms, cube potatoes, and cube chicken. This saves a ton of time!
2. SautéTurn your Instant Pot to the sauté setting, and melt ghee in the bottom of the pot. Then, add minced garlic, diced onion, sliced carrots, and chopped celery. Sauté for 3-4 minutes, stirring occasionally, or until the onions are translucent.
3. Add in the rest of the ingredientsNext, add the sliced mushrooms, and sauté for another 2-3 minutes. Press “cancel” on the Instant Pot, and add in the cubed chicken, rosemary, thyme, salt, pepper, and chicken broth. Stir to combine, then add the potatoes spreading evenly over the top, and lastly add the bay leaves.
4. Cook on manual for 10 minutesPlace the lid securely on the pressure cooker, and set it to “sealing.” Cook on manual high pressure for 10 minutes. Allow the Instant Pot to naturally release for 5 minutes, then you can manually release the pressure from the vent.
5. BlendRemove the bay leaves, scoop half of the potatoes at the top of the Instant Pot into a blender, and add the coconut milk and nutritional yeast. Blend until creamy.
6. Pour and add peasPour the mixture into the Instant Pot and stir, adding the frozen peas in too. Serve warm,
   and enjoy!

Tips and Variations

• If you prefer dark meat, use boneless, skinless chicken thighs in place of the chicken breasts.
• Spice up this healthy chicken pot pie soup with some diced jalapeños, cayenne pepper, or red pepper flakes.
• Make this a vegetarian pot pie by omitting the chicken. It will still be delicious! You could amp up the amount of veggies used to make it more filling in place of that missing meat, or add some plant-based proteins like tofu, lentils, quinoa, or beans.
• Serve this healthy soup with some of your favorite compliant crackers to add some crunch!
• If you want to incorporate a cheesy flavor like you might get from grated parmesan, consider garnishing with nutritional yeast.
• Add more herbs like tarragon, sage, or oregano!
• This chicken pot pie soup freezes beautifully, so consider making a double or triple batch to freeze for later!