Instant Pot Chicken Pot Pie Soup

Name: Instant Pot Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 6
Cuisine: American
Ingredients: 2 large russet potatoes; 1 and a half pounds chicken, cubed; 4 cups chicken broth; 1 cup chopped carrots; 1 cup frozen peas; 1 cup chopped celery; 1 cup chopped yellow onion; 1/2 cup coconut milk; 2 tablespoons ghee. divided; 1 tablespoon fresh chopped sage; 1 teaspoon garlic powder; 1 teaspoon salt; pepper to taste

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This instant pot chicken pot pie soup is comfort in a bowl! It's a perfect blend of veggies, potatoes and chicken that the whole family will love. It's also paleo friendly, Whole30 compliant and dairy-free. This chicken pot pie soup is great for leftovers making it an excellent meal prep option for weeknight dinners.

Table of Contents hide

Ingredients

How To Prepare

Variations and Modifications

Frequently Asked Questions

Other Soup Recipes You'll Love

Instant Pot Chicken Pot Pie Soup

Ingredients

russet potatoes - To make this chicken pot pie soup you can use red potatoes or russet potatoes. I prefer russet. Two large potatoes are all you need.
chicken - about 1-2 pounds of chicken breast cut into bite-sized cubes
chopped carrots
frozen peas - These will go in at the end. And fun fact, peas are now Whole30 compliant!
chopped celery
chopped yellow onion
chicken broth - you can use low sodium or regular depending on your preference. You can also use vegetable broth if you prefer.
coconut milk - this will be used to blend with the potatoes. I promise you wont even taste the coconut! But if you're really sensitive to it, feel free to use Nutpods dairy-free unflavored creamer.
ghee - The ghee gives this recipe that nice buttery flavor without the lactose.
seasonings - sage, garlic powder, salt and pepper

How To Prepare

I love making sous in the Instant Pot because it always makes for a quick one pot meal. Zuppa Toscana, Stuffed Pepper Soup and Creamy Chipotle Chicken soup are some of my other favorite soups to whip up in the instant pot.

For this Chicken pot Pie soup, here's what to do:

STEP 1: Set your Instant Pot to sauté mode and add in your ghee. Once melted, add in the carrots, celery and onions and sauté for 2-3 minutes or until they begin to become tender.

STEP 2: Turn off sauté mode and add cubed chicken and potatoes to your instant pot.

STEP 3: Cover with chicken broth and then add sage and garlic powder and stir to mix well.

STEP 4: Place lid on the instant pot and set valve to sealing. Pressure cook on high for 9 minutes.

STEP 5: When ready, do a quick release and set valve to "venting". Steer clear of the steam!

STEP 6: Using a slotted spoon, remove about half of the potatoes and place in a mixing bowl with coconut milk and additional ghee.

STEP 7: Using an immersion blender, blend your potato mixture until smooth. Return potatoes to the instant pot, add frozen peas. Add salt and pepper and mix everything well.

STEP 8: Serve your chicken pot pie soup with additional fresh sage.

Variations and Modifications

If you don't like coconut milk, you can use any other dairy-free option. Canned coconut milk will give off the creamiest texture but almond milk or an unsweetened dairy free creamer will work as well.
Feel free to play around with the vegetables. If you don't enjoy one of the ones listed here, you can simply omit them.

Frequently Asked Questions

What do I do if I don't have an immersion blender?

You can use a regular blender to blend the potatoes with the ghee and coconut milk.

Other Soup Recipes You'll Love

Instant Pot Chicken Pot Pie Soup

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Author: Jen Lopez
Prep Time: 10 minutes
Cook Time: 9 min
Total Time: 19 minutes
Yield: 6 1x
Category: Soups
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

Scale

2 large russet potatoes
1 and a half pounds chicken, cubed
4 cups chicken broth
1 cup chopped carrots
1 cup frozen peas
1 cup chopped celery
1 cup chopped yellow onion
½ cup coconut milk
2 tablespoons ghee. divided
1 tablespoon fresh chopped sage
1 teaspoon garlic powder
1 teaspoon salt
pepper to taste

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Instructions

Set Instant Pot to sauté mode and add in 1 tablespoon ghee. Once melted, add in the carrots, celery and onions and sauté for 2-3 minutes until they begin to soften.
Turn off sauté mode and add cubed chicken and potatoes to the Instant pot.
Cover with chicken broth and then add sage and garlic powder before mixing well.
Place lid on the Instant pot and set valve to "Sealing". Pressure cook on high for 9 minutes.
When ready, do a quick release and set valve to “venting”. Use a spatula or wooden spoon to steer clear of the steam.
Using a slotted spoon, remove about half of the potatoes and place in a mixing bowl with coconut milk and 1 tablespoon ghee.
Using an immersion blender, blend your potato mixture until smooth. Return potatoes to the Instant pot and add frozen peas. Add salt and pepper and mix well.
Serve your chicken pot pie soup with additional fresh sage.