Delicious healthy chicken pot pie soup is rich, creamy, and warming for those bitter cold days. Made in the Instant Pot, it’s keto, Whole30, dairy free, and gluten free, and did I mention the flavor. This healthy soup comes together in about 30 minutes and is good to eat all week!
2 medium to large chicken breasts cut into bite-sized chunks
2 Tbsp. olive oil
1 diced onion
3 carrots diced, 1 cup
3 celery stalks sliced, 1 cup
5-6 cloves garlic minced
1 pound potatoes diced
2 cups chicken broth
1 cup full-fat canned coconut cream
1 1/2 tsp. salt
1 1/2 tsp. black pepper
Use the Sauté mode with the Instant Pot. Add oil in pot, then Sauté onion, carrots, and celery, stirring regularly.
Cook until onions are soft, add garlic and cook, stirring constantly, until just soft, about 30 seconds to 1 minute.
Add potatoes, chicken broth, chicken to Instant Pot. Secure lid with valve in Sealing position and cook Manual High Pressure for 10 minutes.
Quick Release the instapot, then stir in coconut cream and add salt and freshly cracked black pepper to taste.