Cooked - Instant Pot Chicken Pot Pie Soup (dairy Free. Gluten Free + Whole30)

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Home Pricing Community My Recipes

Instant Pot Chicken Pot Pie Soup (dairy Free. Gluten Free + Whole30)

5.0

2 tbsp butter, ghee, or avocado oil, divided

2 pounds boneless, skinless chicken breasts, cubed into bite-sized pieces

½ yellow onion, chopped

3 celery stalks, chopped

4-5 carrots, sliced into rounds

1 and ½ pounds Yukon or red potatoes, diced

3 cloves of garlic, minced

3 cups of broth (vegetable, homemade bone broth or Kettle and Fire)

2 sprigs of fresh thyme

1 sprig of fresh rosemary

½ tsp dried sage powder (like this)

1 bay leaf

1 tsp salt

1 cup full fat coconut milk (I use THIS brand)

2 cups baby spinach or chard, roughly chopped

Black pepper

Fresh parsley for garnish

Turn Instant Pot to SAUTE and melt fat of choice. Once fat is hot, saute chicken pieces for 3-4 minutes, until outsides are all white. Pull out of IP and set aside.
Add 1 more tablespoon of fat to IP and saute onion, celery, and carrots until onions begin to soften, about 3-4 minutes. Add garlic and cook for another minute. Turn off SAUTE mode.
Add in chicken, potatoes, broth, herbs, and salt. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 8 minutes then quick release the pressure. Turn off IP.
Carefully scoop out about a cup of the cooked potatoes and in a blender, puree with 1 cup of coconut milk. Gently stir creamy mixture back into soup along with chopped greens. Allow greens to wilt for a coule of minutes in the hot soup.
Garnish with fresh black pepper and chopped parsley before serving. Enjoy!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 18 weeks ago

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