This solid chicken pot pie soup is overly rich, velvety, and consoling. Made in the Instant Pot, it's paleo, Whole30, dairy free, and sans gluten, as well, without holding back on any flavor. This sound soup meets up in around 30 minutes and is sufficient to eat throughout the week!
Ingredients
- 2 Tbsp. ghee or olive oil
- 2
large boneless skinless chicken breasts cut into bite-sized chunks
- 1 onion diced, 1 cup
- 3 stalks celery sliced, 1 cup
- 3
carrots diced, 1 cup
- 5-6 cloves garlic minced
- 2 cups chicken broth or stock
- 1
pound red potatoes diced
- 1 cup full-fat canned coconut cream or milk
- 2 Tbsp. fresh thyme leaves
- 1
cup cashews
- 1 1/2 tsp. salt
- freshly cracked black pepper
- 1
1/2 tsp. dried sage
- fresh parsley leaves chopped, for garnish
Instructions
- Turn Instant Pot on Sauté mode. Melt ghee in the 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 the valve in Sealing position and cook Manual High Pressure for 10 minutes.
- Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
- When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
