Instant Pot Chicken Pot Pie Soup

Name: Instant Pot Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Clarified Butter (2 tablespoons ghee (or 2 tablespoons olive oil)); 1 cup Yellow Onion (1 medium onion (diced, approximately 2 cups)); 3 cup Carrot (3 large carrots (diced, approximately 1 cup)); 3 cup Celery (3 large celery stalks (sliced, approximately 1 cup)); 5 cloves Garlic (5-6 cloves garlic (minced) — up to 6); 2 cup Low-Sodium Chicken Broth (2 cups low-sodium chicken broth (or chicken stock)); 2 pieces Chicken Breast (2 large boneless, skinless chicken breasts); 1 lb Red Potato (1 pound red potatoes (diced)); 1 ½ tsp Sage (1 ½ teaspoons dried sage (see Notes)); 2 tbsp Thyme (2 tablespoons chopped fresh thyme leaves); 1 cup Coconut Cream (1 cup unsweetened, full-fat coconut cream (see Notes)); 1 cup Cashew (1 cup raw cashews (see Notes)); 1 ½ tsp Table Salt (1 ½ teaspoons salt (more or less to taste)); 0 pieces Black Pepper (freshly cracked black pepper (to taste)); 0 pieces Parsley (chopped fresh parsley)

Instant Pot Chicken Pot Pie Soup - Main Course (American)

40 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Clarified Butter2 tbsp · 2 tablespoons ghee (or 2 tablespoons olive oil)
Yellow Onion1 cup · 1 medium onion (diced, approximately 2 cups)
Carrot3 cup · 3 large carrots (diced, approximately 1 cup)
Celery3 cup · 3 large celery stalks (sliced, approximately 1 cup)
Garlic5 cloves · 5-6 cloves garlic (minced) — up to 6
Low-Sodium Chicken Broth2 cup · 2 cups low-sodium chicken broth (or chicken stock)
Chicken Breast2 pieces · 2 large boneless, skinless chicken breasts
Red Potato1 lb · 1 pound red potatoes (diced)
Sage1 ½ tsp · 1 ½ teaspoons dried sage (see Notes)
Thyme2 tbsp · 2 tablespoons chopped fresh thyme leaves
Coconut Cream1 cup · 1 cup unsweetened, full-fat coconut cream (see Notes)
Cashew1 cup · 1 cup raw cashews (see Notes)
Table Salt1 ½ tsp · 1 ½ teaspoons salt (more or less to taste)
Black Pepper0 pieces · freshly cracked black pepper (to taste)
Parsley0 pieces · chopped fresh parsley

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Steps

1Set Instant Pot to Sauté on Normal mode. Add 2 tablespoons ghee to Instant Pot and let ghee melt completely, stirring occasionally to cover bottom of insert with ghee.
2When ghee is melted, add 1 medium onion, 3 large carrots, and 3 large celery stalks. Stir to incorporate, then sauté vegetables, stirring regularly, 3 to 5 minutes or until onions have softened.
3When onions have softened, add 5-6 cloves garlic and sauté, stirring constantly, 30 to 60 seconds or until garlic is fragrant.
4Pour 2 cups low-sodium chicken broth into Instant Pot and stir to incorporate, making sure to scrape bottom of insert with wooden spoon to dislodge any bits of food that may have stuck to insert.
5Add 2 large boneless, skinless chicken breasts, 1 pound red potatoes, 1 ½ teaspoons dried sage, and 2 tablespoons chopped fresh thyme leaves. Stir to incorporate.
6Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure with 10-minute cook time. Instant Pot will pressurize, then cook time will begin.
7Meanwhile, add 1 cup unsweetened, full-fat coconut cream and 1 cup raw cashews to high-speed blender. Blend until ingredients form very, very smooth cashew cream. Set aside.
8When cook time on Instant Pot ends, carefully Quick Release internal pressure. Remove lid from Instant Pot and set aside. Use caution - any escaping steam will be extremely hot.
9Stir soup, then let soup cool slightly. Pour cashew cream into soup, then season with 1 ½ teaspoons salt and freshly cracked black pepper to taste. Stir to incorporate.
10Taste soup and adjust salt and pepper as desired. When satisfied with flavor, ladle soup into serving bowls and garnish each serving with chopped fresh parsley if desired. Serve warm.