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–+ servings

INSTANT POT CHICKEN POT PIE SOUP

Instant Pot Chicken Pot Pie Soup is a delicious and comforting soup that is perfect for any season. This recipe combines the flavors of classic chicken pot pie with the ease of an Instant Pot. Tender chicken, colorful vegetables, and a creamy broth come together in just a few minutes of cooking time. With a flaky pastry topping and a sprinkle of fresh herbs, this soup is sure to become a family favorite. It is also easy to customize with your favorite vegetables or protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 24 minutes
Cuisine American
Servings 4
Calories 584 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour and add peasPour the mixture into the Instant Pot and stir, adding the frozen peas in too. Serve warm,

Nutrition

Calories: 584kcalProtein: 27.8gFat: 31gCholesterol: 115mgSodium: 635mgFiber: 6gSugar: 9g
This is Family Friendly Recipe