A super rich and creamy chicken pot pie soup is so comforting and satisfying. It's made in the Instant Pot, and it's dairy free, grain free, gluten free, paleo, and Whole30.
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
Turn Instant Pot on Sauté mode. Melt ghee in 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.
Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with valve in Sealing position and cook Manual High Pressure for 10 minutes.
