Instant Pot Healthy Chicken Pot Pie Soup

Instant Pot Healthy Chicken Pot Pie Soup #healthy #diet

This sound chicken pot pie soup is overly rich, velvety, and consoling. Made in the Instant Pot, it's paleo, Whole30, dairy free, and sans gluten, as well, without holding back on any flavor. This sound soup meets up in around 30 minutes and is sufficient to eat all week!

This formula is from my advanced cookbook The Paleo Instant Pot, which you can purchase for $25 by clicking here! It incorporates more than 30 Whole30-affirmed plans intended for the Instant Pot and concentrated on flavor. It's the ideal a minute ago Christmas present for a sound nourishment darling, and it's an absolute necessity for anybody you know getting an Instant Pot under their tree!

We're trying new, solid plans day by day, typically Whole30 and paleo, however dependably as tasty as I can dooty them up to be. When he does a Whole30? It resembles this: he gets back home from lawyering throughout the day and plunks down to either a fresh out of the plastic new dish or one of our ordinary faves, similar to egg come in a bowl, zuppa toscana, or – let's be honest – the chicken zucchini poppers from One Lovely Life.

Instant Pot Healthy Chicken Pot Pie Soup #healthy #diet


Ingredients :

  • 2 large boneless skinless chicken breasts cut into bite-sized chunks
  • 2 Tbsp. ghee or olive oil
  • 1 onion diced, 1 cup
  • 3 carrots diced, 1 cup
  • 3 stalks celery sliced, 1 cup
  • 5-6 cloves garlic minced
  • 1 pound red potatoes diced
  • 2 cups chicken broth or stock
  • 1 cup full-fat canned coconut cream or milk
  • 1 cup cashews
  • 2 Tbsp. fresh thyme leaves
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. dried sage
  • freshly cracked black pepper
  • fresh parsley leaves chopped, for garnish

Instructions :

  1. Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
  3. Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
  4. When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

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