Description
A rich and comforting chicken pot pie–inspired soup made easy in the Instant Pot. This creamy, savory soup is packed with tender chicken, hearty vegetables, and fresh herbs, all without dairy or gluten.
Ingredients
2 tablespoons ghee, butter alternative, or avocado oil, divided
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 yellow onion, diced
3 celery stalks, chopped
4 carrots, sliced
1 1/2 pounds Yukon gold or red potatoes, diced
3 garlic cloves, minced
3 cups high-quality broth
2 sprigs fresh thyme
1 sprig fresh rosemary
1/2 teaspoon dried sage
1 bay leaf
1 teaspoon salt
1 cup full-fat coconut milk
2 cups baby spinach or chopped chard
Black pepper, to taste
Fresh parsley, for garnish
Instructions
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Set the Instant Pot to SAUTE and add one tablespoon of fat.
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Once hot, add the chicken and sauté for 3–4 minutes, just until the outside turns white. Remove and set aside.
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Add the remaining fat to the pot. Sauté onion, celery, and carrots for 3–4 minutes, until softened.
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Stir in garlic and cook for 1 minute. Turn off SAUTE mode.
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Add chicken back to the pot along with potatoes, broth, thyme, rosemary, sage, bay leaf, and salt.
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Secure the lid and set the valve to sealing. Cook on HIGH pressure for 8 minutes.
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Quick release the pressure and turn off the Instant Pot.
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Scoop out about 1 cup of cooked potatoes and blend with coconut milk until smooth.
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Stir the creamy mixture back into the soup, then add the greens. Let them wilt for 2–3 minutes.
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Season with black pepper and garnish with fresh parsley before serving.
Notes
- Stovetop Method:
Sauté chicken and vegetables in a large pot as directed above. Add remaining ingredients, bring to a gentle simmer, and cook for 10–12 minutes until potatoes are tender. Finish with blended potatoes, coconut milk, and greens. - Slow Cooker Method:
Sauté chicken and vegetables in a skillet, then transfer to a slow cooker with remaining ingredients. Cook on high for 4 hours or low for 6 hours. Finish with blended potatoes, coconut milk, and greens. - Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 min
- Cook Time: 18 min