clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken pot pie soup prepared in a bowl

Instant Pot Chicken Pot Pie Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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.


  • 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


  1. 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.
  2. Turn off sauté mode and add cubed chicken and potatoes to the Instant pot.
  3. Cover with chicken broth and then add sage and garlic powder before mixing well.
  4.  Place lid on the Instant pot and set valve to "Sealing". Pressure cook on high for 9 minutes.
  5. When ready, do a quick release and set valve to “venting”. Use a spatula or wooden spoon to steer clear of the steam.
  6. Using a slotted spoon, remove about half of the potatoes and place in a mixing bowl with coconut milk and 1 tablespoon ghee.
  7. 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.
  8. Serve your chicken pot pie soup with additional fresh sage.


*total time does not include time it takes the instant pot to come to pressure


  • Serving Size: 1/6th of recipe
  • Calories: 323
  • Fat: 8.4
  • Carbohydrates: 31.3
  • Fiber: 5.4
  • Protein: 31.8